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Hot Chocolate Peppermint Cookies

This is a variation of the cookies my mother made when I was growing up. Now my 13-year-old daughter and I bake them together. They’re always a huge hit! The taste is like rich hot chocolate baked into a scrumptious cookie. —Larry Piklor, Johnsburg, Illinois
  • Total Time
    Prep: 30 min. Bake: 10 min./batch + cooling
  • Makes
    about 3-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon peppermint extract
  • 2-1/3 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 cup marshmallow creme
  • 1 cup finely crushed peppermint candies

Directions

  • Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well.
  • Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool completely.
  • In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off. Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container.
To Make Ahead: Bake and cool cookies as directed. Freeze Christmas cookies for up to 1 month. Several hours before serving, proceed with finishing cookies as directed.
Nutrition Facts
1 cookie: 145 calories, 7g fat (4g saturated fat), 18mg cholesterol, 132mg sodium, 19g carbohydrate (12g sugars, 1g fiber), 2g protein.
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