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Hot Cocoa Peppermint Cookies

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Welcome To Day 3 Of “25 Days Of Christmas Sweet Treats”!

Last year I did “25 Days Of Christmas Cookies“. Please click the link to find all those wonderful recipes and please check back here every day for Christmas Sweet Treats all the way up until Christmas Day!

Today I am revisiting a recipe I made for the first time last Christmastime. This time it has a small but very subtle twist and they are simply even more amazing!

I am still waiting on my Christmas Tree…It really is the only last touch to make the house into Christmas full swing. I am still hoping this weekend the trees will be here. Otherwise we just have to wait till whenever as they are all out of fake trees here on base and I prefer real anyways.

Have you been getting snow where you live? It’s been quiet around here since Black Friday, we got several inches and it was so beautiful but I want more,lol. So while I bake I hope for snow!

Merry Christmas!

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Hot Cocoa Peppermint Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 7 Dozen
 
Ingredients
  • 1-1/4 Cups Unsalted Butter, softened
  • 1 Cup Granulated Sugar
  • ⅔ Cup Packed Brown Sugar
  • 2 Eggs
  • 1 Teaspoon Peppermint Extract
  • 3-1/4 Cups Flour
  • 4 Envelopes Swiss Miss Milk Chocolate Hot Cocoa Mix (Do not use No Sugar Added)
  • 1-1/4 Teaspoons Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Cup Semi–Sweet Chocolate Chips
  • 1 Cup Kraft Jet-Puffed Vanilla Mallow Bits
Instructions
  1. Heat oven to 350°F. Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and peppermint; mix well.
  2. Combine next 4 ingredients. Gradually beat into butter mixture until blended. Stir in chocolate chips and Mallow Bits.
  3. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets. Bake 9 to 14 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.
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25 Days Of Christmas Cookies. Day 7: Chocolate Peppermint Cookies

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Wow, day 7 is here!! Where is the time going? It is flying by and before I know it, it’ll be Christmas Eve!!!! I try to slow down a bit this time of year, really soak in the season and enjoy it. What about you??

Thankfully I have some happy news about my tooth issue! It is resolved and ended up being a SUPER easy fix and I am now good! I did end up chipping and edge of a tooth, that piece lodged itself between 2 teeth and did all kinds of strange things. My dentist was able to remove the offending piece this morning and fixed the edge! YaY 🙂

Today’s cookie is a simple but delicious, a chocolate cookie with smashed peppermint candy canes sprinkled on top and “pressed” into the cookie with the bottom of a glass! I don’t have these posts pre written or cookies made ahead of time, in case anyone was wondering. I bake a fresh batch daily, then post!

In other news, we had a 7.4 earthquake here in Japan earlier today and we also had a tsunami warning. The earthquake was very big and everything in our home moved, and not in a slow, calm manner either. We are fine. All another part of living here in Japan, sure makes things interesting sometimes!

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Chocolate Peppermint Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 Dozen
 
Ingredients
  • 2 Cups Flour
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • ¼ Cup Canola Oil
  • 4 Ounces 99% Unsweetened Chocolate, melted
  • 2 Cups Sugar
  • 4 Large Eggs
  • 2 Teaspoons Vanilla Extract
  • 5 Candy Canes-crushed up
Instructions
  1. Combine the flour, baking powder and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, chocolate and granulated sugar and blend on medium speed. With the mixer running, add the eggs, one at a time, followed by the vanilla, scraping the sides of the bowl as necessary. There may be some small clumps of sugar in the batter at this point. Add the dry ingredients and mix on low speed, stopping once to scrape down the sides. Mix until just incorporated, 2 to 3 minutes. The dough will be sticky. Chill for 1-2 hours.
  3. Preheat oven to 350 degrees.
  4. Make dough into 1-inch balls.
  5. Bake 9-10 minutes. Remove from oven.
  6. Sprinkle the crushed candy cane on each cookie.
  7. Gently press it into cookie with the bottom of a glass.
  8. Let rest on cookie sheet for 1-2 minutes, until cookie has set.
  9. Move to wire racks.
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Chocolate Peppermint Kiss Cookies

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Chocolate & Peppermint? Yes please!

Such a perfect combination of flavors and they are also visually appealing. I’ve not made this specific cookie before but when I saw the peppermint kisses, I could not resist & knew pairing it with a dark, yummy chocolate cookie would make these an amazing sweet treat!

It also helps that it is Christmastime and peppermint anything, goes. It was another perfect day for baking, the snow was falling, it was cold outside and I had Christmas music playing, heaven to me.

What are your favorite flavor pairings? Does it change by season, or are you one to stick with what you love no matter the time of year?

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Chocolate Peppermint Kiss Cookies
Recipe type: Christmas Cookie
Cook time: 
Total time: 
Serves: 3 Dozen Cookies
 
Ingredients
  • ½ cup Butter or Margarine, softened
  • 1 cup Sugar
  • 1 Egg
  • 1-1/2 teaspoons Vanilla
  • 1-1/2 cups All Purpose Flour
  • ⅓ cup Hershey's Cocoa
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ¼ cup Milk
  • 1 package Peppermint Kiss Candies
Instructions
  1. Beat butter, sugar, egg & vanilla in large bowl until well blended. Add flour, cocoa, baking soda & salt alternatley with milk, beating until well blended.
  2. Cover; refrigerate dough about 1 hour or until firm enough to handle. Shape dough into 1 inch balls; place on ungreased cookie sheet.
  3. Heat oven to 375. Remove wrappers from candy.
  4. Bake 8-10 minutes or until set. Remove from oven, press one candy into the middle of each cookie, cool on wire rack.
Notes
Make this dough the night before, it really helps to meld flavors and deepens the taste and color of the chocolate &amp; it is very easy to handle and form the cookies!
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