Peppermint Hot Chocolate Cookies

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 12 oz Baking chocolate, semi-sweet
  • 1 1/2 tsp Baking powder
  • 1 1/4 cups Brown sugar, packed light
  • 1/4 cup Cocoa powder, unsweetened
  • 1/4 cup Cocoa powder
  • 1 1/4 tsp Peppermint extract
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter, unsalted
  • 1/4 cup Half and half

• Desserts

  • 24 Marshmallows, large

Found on cookingclassy.com

Ingredients

• 12 oz. semi-sweet baking chocolate, broken into pieces or chopped
• 1/2 cup (113g) unsalted butter, diced into 1 Tbsp pieces
• 1 1/2 cups (213g) all-purpose flour
• 1/4 cup (21g) unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups (280g) packed light brown sugar
• 3 large eggs
• 1 tsp peppermint extract
• 1 tsp vanilla extract
• 24 large marshmallows
• 2 cups powdered sugar
• 1/4 cup (21g) cocoa powder
• 4 Tbsp (56g) unsalted butter, diced into small pieces
• 1/4 cup half and half
• 1/4 tsp peppermint extract

Directions

• For the cookies:
• Add chocolate and butter to a medium microwave safe mixing bowl. Heat in microwave in 30 second intervals, stirring well between intervals until melted and smooth, set aside to cool slightly. Meanwhile add flour to a medium mixing bowl, sift in cocoa powder and add baking powder and salt. Whisk mixture to combine. Set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment blend together brown sugar, eggs, peppermint extract and vanilla. Mix in chocolate mixture. With mixer set on low speed slowly add in flour mixture and mix just until combined. Cover bowl and chill 1 hour or until firm enough to handle (I actually divided the dough into two containers and it chills faster). Preheat oven to 325 degrees during last 10 minutes of chilling.
• Scoop dough out about 1 lightly heaping tablespoon at a time. Shape into a ball then transfer to a baking sheet lined with parchment paper or a silicone baking mat, spacing cookies 2-inches apart (keep remaining dough chilled). Bake in preheated oven until slightly under-baked, about 9 minutes. Meanwhile cut marshmallows into halves using kitchen scissors. Remove cookies from oven and add 1 marshmallow half to each cookie placing the cut side downward. Return to oven and bake about 2 - 3 minutes longer until marshmallows have begun to melt. Remove from oven and gently press down on marshmallows to flatten slightly. Cool on pan several minutes then transfer to cookies to wire racks and set wire racks over a baking sheets (to catch icing in the next step. I actually like to enjoy some of the cookies warm so Ill make the icing while the last batch of cookies is baking).
• For the icing:
• Sift powdered sugar and cocoa into a medium mixing bowl, set aside. Heat butter and cream over medium heat and cook, stirring frequently until butter has melted and mixture reaches a simmer. Remove from heat, pour in powdered sugar and cocoa powder and whisk until smooth. Mix in peppermint extract. If mixture is too thick thin it with a little hot water, if its too thin thicken with a little more sifted powdered sugar. Immediately spoon icing over cookies (or alternately drizzle from a resealable bag wth a cut corner) and sprinkle each cookie with crushed peppermint after adding icing because the icing will start to set quickly.
• Recipe source: adapted from Rachel Ray and Glorious Treats