Hot Cocoa Peppermint Brownie Cookies
Fudgy, soft and chewy, these hot cocoa peppermint brownie cookies are amazing. An absolutely perfect recipe for holiday baking! Chocolate brownie-like cookies infused with peppermint flavor, topped with a gooey marshmallow and crushed peppermint candy canes.
Now you can have your hot cocoa and eat it too! These cookies will remind you of a cup of peppermint hot cocoa and a peppermint mocha.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 18 large marshmallows, cut in half horizontally
- 3 full-size candy canes, crushed
How to Make Peppermint Hot Cocoa Cookies
Preheat the oven to 350° F.
Line a baking sheet with parchment paper, or with a Silpat baking mat. Set aside.
In the bowl of a stand mixer with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and creamy, about 2 minutes.
Mix in the eggs, vanilla, and peppermint extract, scraping down the bowl as necessary.
In a separate medium bowl, whisk together the flour, cocoa, baking soda, and salt.
Combine the flour mixture into the wet ingredients, mixing just until combined.
Use a cookie scoop or tablespoon to scoop rounded heaps of dough onto the prepared baking sheet, leaving 2″ of space in between each cookie.
Bake for 8 minutes.
While the cookies are baking, place the candy canes into a plastic food storage bag and crush them with a rolling pin.
Remove the cookies from the oven and quickly top with the marshmallow. Place back into the oven for an additional minute so that the marshmallow softens slightly and “melts” into the cookie.
Remove from the oven again and top with crushed peppermint candy canes. Allow the cookies to cool on a baking rack.
Store the cookies in a food storage container with a lid and they will stay soft and chewy for up to a week if they last that long.
Additional Cookie Recipes
Chewy Italian Almond Cookies With Jam
Browned Butter Chocolate Chip Cookies
Oatmeal Cranberry Chocolate Chip Cookies
Chewy Ginger Spice Cookies Recipe
Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 18 large marshmallows cut in half horizontally
- 3 full-size candy canes crushed
Instructions
- Preheat the oven to 350° F.
- Line a baking sheet with parchment paper, or with a Silpat baking mat. Set aside.
- In the bowl of a stand mixer with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and creamy, about 2 minutes.
- Mix in the eggs, vanilla, and peppermint extract, scraping down the bowl as necessary.
- In a separate medium bowl, whisk together the flour, cocoa, baking soda, and salt.
- Combine the flour mixture into the wet ingredients, mixing just until combined.
- Use a cookie scoop or tablespoon to scoop rounded heaps of dough onto the prepared baking sheet, leaving 2" of space in between each cookie.
- Bake for 8 minutes.
- While the cookies are baking, place the candy canes into a plastic food storage bag and crush them with a rolling pin.
- Remove the cookies from the oven and quickly top with the marshmallow. Place back into the oven for an additional minute so that the marshmallow softens slightly and "melts" into the cookie.
- Remove from the oven again and top with crushed peppermint candy canes. Allow the cookies to cool on a baking rack.
- Store the cookies in a food storage container with a lid and they will stay soft and chewy for up to a week if they last that long.
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