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–+ servings
Nothing is more seasonal than hot chocolate, except maybe peppermint, and these cookies combine both for a delicious Christmas cookie that may be your new family tradition!

Peppermint Hot Chocolate Cookies

Nothing is more seasonal than hot chocolate...except maybe peppermint. This recipes combines both for a delicious, brownie-like cookie that may be your new family tradition!
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Yield 24 cookies

Ingredients
 

For the cookies:

  • ½ cup (1 stick) salted butter, softened
  • 2 cups ( 12oz) semi-sweet chocolate chips
  • 1¼ cups (250g) packed light brown sugar
  • 3 large eggs
  • 2 teaspoons (10ml) vanilla
  • 1½ cups (190g) all-purpose flour
  • ¼ cup (20g) unsweetened cocoa powder
  • ¼ teaspoon salt

For the topping:

  • 24 dark or semi-sweet chocolate wafers (like Wilbur)
  • ¼ cup Andes peppermint crunch baking chips*

Instructions

  1. In a medium saucepan over low heat, melt the butter and chocolate chips together until smooth. Set aside to cool.
  2. In a large bowl, mix together the brown sugar, eggs, and vanilla. Pour in the cooled chocolate mixture, scraping the pan well, and beat on low speed. Mix in the flour, cocoa powder, and salt until just combined.
  3. Cover the bowl and refrigerate for 2 hours or until dough is firm. Do not skip this step. Drop the dough by rounded balls that are 2 tablespoons (or 30g) onto baking sheets. (Helpful hints: Alternatively, a 2 tablespoon cookie scoop will make fast work of scooping cookies that are consistently sized. I've also rolled the dough into balls. The balls or scooped batter may be covered tightly and refrigerated for a day or two.)
  4. Preheat the oven to 350℉. Line baking sheets with parchment paper.
  5. Bake 10-12 minutes or until the middle is just firm. Do not overbake.
  6. Remove from oven and immediately place a chocolate wafer on top of each cookie.
  7. Let set until melted. Swirl with a knife and then sprinkle with the peppermint crunch baking chips.

Notes

Storage: The cookies will maintain freshness in an airtight container at room temperature for about 5 days and freeze well. 
*Tip: If you can’t find the peppermint crunch baking chips, you can substitute chopped Andes mints, chopped Ghirardelli peppermint bark, or even crushed candy canes. A mixture of one of the first two with some crushed candy cane would be most similar to the peppermint crunch chips. 
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