If there was ever a cookie to leave out for Santa, it would be this one! How can you go wrong with Hot Cocoa in the shape 
of a cookie! I was looking for new cookie recipes this year and found one that sounded almost good, but I just couldn’t bring myself to make a cookie with Nutella and Peppermint extract and coconut – it sounded “off” but it had a good base recipe, so I altered a bit and came up with this! I decided after I baked them that marshmallows would really drive home the “hot cocoa” part. So if you want to add a couple of handfuls of mini marshmallows, go right ahead!
- 2 1/2 cups All-purpose Flour
- 1 tsp Salt
- 2 tsp Baking Powder
- 1 C Dark Cocoa Powder
- 1 C Unsalted Butter
- 1 C Sugar
- 1 C Brown Sugar
- 1-½ tsp Vanilla Extract
- 1 tsp Peppermint Extract
- 2 Eggs
- 2/3 cups Milk
- 1 C Semi-Sweet Chocolate Chips
- 7-8 crushed candy canes
Preheat oven to 350ºF.
Combine flour, salt, baking powder and cocoa in a small bowl. Soften to partially melt the butter and then transfer to a large bowl, beat the butter and sugars together until fluffy. Add the extracts and eggs and combine. Slowly add the flour mixture and alternate with milk and mix until combined.
Stir in the Chocolate chips and candy cane pieces, the refrigerate for at least an hour.
Scoop cookies by the tablespoon full onto a parchment lines cookie sheet, then bake for 10-12 minutes until set.
Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely.
- Jaded
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