Peppermint Hot Chocolate Cookies
These cookies are delightfully soft and chewy with a slight crisp around the edges. They have an ooey-gooey marshmallow center which makes them taste just like a cozy cup of peppermint hot cocoa. Best of all these beauties have zero chill time so you can get straight to enjoying them as soon as possible!
Servings : about 16 cookies
Prep Time : 20 minutes
Bake Time : 10 minutes
Ingredients
1 ¾ cups (245g) 1:1 gluten-free flour, See Recipe Notes
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (227g) unsalted butter, melted
3/4 cups (65g) unsweetened cocoa powder
1 cup (210g) dark brown sugar
3/4 cups (150g) granulated cane sugar
2 teaspoons espresso powder
1 teaspoon honey
2 teaspoons vanilla bean paste or extract
1 teaspoon peppermint extract
1 teaspoon apple cider vinegar
1 large egg + 2 egg yolks, room temperature
1 ½ cups ghirardelli peppermint bark, chopped
1 cup semisweet chocolate chips
8-10 marshmallows, halved
Directions
Preheat oven to 350°F and line a large baking sheet with parchment paper.
In a small, heat safe bowl, melt the butter, once melted whisk in the cocoa powder until fully combined. Set the mixture aside to cool before using.
In a medium bowl, mix the gluten-free flour, baking soda and the salt. Set aside.
In a large bowl, cream together the cocoa powder and butter mixture and both sugars until slightly lightened in color and fluffy.
Mix in the espresso powder, honey, vanilla, peppermint extract and vinegar. Then, whisk in the egg and egg yolks until just combined.
Add the dry ingredients into the wet ingredients, mix until just combined, then gently fold in the peppermint bark and chocolate chips. Be careful not to over mix the dough.
Using a large cookie scoop, scoop out a portion of dough. Make an indent in the middle of the dough and gently press a marshmallow half into it. Form the dough into a ball around the marshmallow leaving a bit of the marshmallow peaking out of the top.
Place the finished cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
Bake for 10 to 12 minutes or until they are set around the edges and slightly underdone in the center. Remove from the oven and allow cookies to rest on the baking sheet for about 10 minutes before transferring them to a wire cooling rack.
Notes
I recommend using Cup4Cup multi-purpose gluten-free flour for this recipe. I have not tested this recipe with other gluten-free flours.
