Peppermint Hot Chocolate Cookies

Servings: 12

Total time: 30 minutes

INGREDIENTS

1 cup unsalted butter, softened

1 ¼ cups granulated sugar

¾ cup brown sugar, packed

2 large eggs

2 teaspoons pure vanilla extract

1 teaspoon peppermint extract

2 ½ cups (300g) all-purpose flour

¾ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon Diamond Crystal® Baking Salt

1 cup dark chocolate chips

½ cup crushed peppermint candies or candy canes

1 cup marshmallow fluff, divided

DIRECTIONS

Beat together butter, granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.

Beat in eggs, one at a time, followed by vanilla and peppermint extract.

Whisk together flour, cocoa powder, baking soda, baking powder and baking salt in a separate bowl. Gradually add to wet mixture until just combined. Fold in chocolate chips and crushed peppermint candies. Gradually fold in half of marshmallow fluff into the batter in streaks using a rubber spatula.

Preheat oven to 350°F and line 2 rimmed baking sheets with parchment paper. Scoop dough into 1-inch balls and place at least 2-inches apart onto prepared baking sheets. Add remaining marshmallow fluff, as needed, about halfway through, scooping dough for a marbled effect.

Bake cookies until puffed and center is still soft, about 12-15 minutes. Remove from oven and let cookies cool completely on baking sheets. Serve and enjoy.

Tip: For perfectly round cookies, shape cookies while they are still warm by using a round cookie cutter placed over the cookie, and spin in a circular motion gently to make a circle.