Peppermint Hot Chocolate Cookies

Tis' the season for all things peppermint!

Whip out your holiday baking tools and get ready to make the most delicious, peppermint hot chocolate cookies. 

The combination of marshmallow fluff, chocolate, and peppermint extract is like no other. It's the ultimate holiday treat!

Let's talk about something important before we get into the goodness that is, this recipe.

What makes this peppermint extract different than the others?

Quality.

One thing you'll find with store bought extracts is that not all flavors are made equal.

Oftentimes grocery stores carry "mint" extracts, but mint extract is not peppermint extract.

There's a difference! We don't want our cookies to taste like gum!

This is why, we reccommend using our Amoretti Peppermint Extract to make this recipe.

It's highly concentrated (you only need 1/2 teaspoon to make this recipe) and bursting with peppermint flavor. This extract tastes exactly like a candy cane. Hence, why we're using it for this recipe.

Oh, and did we also mention, this recipe is super easy to make!

We're talking: common baking ingredients, a stand mixer + 1 bowl, a couple measuring cups and spoons. Easy and simple.

You'll have yourself the gooest, most delicious cookies in no time! 

Additional bonus: only a few things to clean up.

Let's just make the recipe, shall we?!

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 1 egg, room temperature
• 1 1/3 cups all purpose flour
• 1/2 teaspoon espresso powder
• 1/3 cup cocoa powder
• 1/2 teaspoon baking soda
• 1 teaspoon Amoretti® Vanilla Madagascar Bourbon Extract Water Soluble (2X) 
• 1/2 teaspoon Amoretti® Peppermint Extract
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1/2 cup marshmallow fluff
• 1/4 cup of crushed candy canes (optional)

Directions

1. Preheat your oven to 350°F. 
2. In a stand mixer fit with paddle attachment, cream the butter and sugars together until the mixture becomes light and fluffy.
3. Scrape the bowl and add in the egg, Amoretti® Peppermint Extract and Amoretti® Vanilla Madagascar Bourbon Extract Water Soluble (2X) , beating until well combined.
4. In another bowl, sift together the flour, cocoa powder, espresso powder, baking soda, and salt. Next, add the dry ingredients into the butter mixture, stirring until just combined. Gently fold in the chocolate chips and crush peppermint (optional). Do not overmix dough.
5. Spoon about 1/4 of the fluff into the batter and fold once or twice. The fluff will get marbled and incorporate into the dough when you scoop the cookies out.
6. Use a large cookie scoop to scoop out about 1 inch cookie dough spheres around the areas of the dough that has fluff in it. Place the cookies on the cookie sheet. Be sure to continue adding in the marshmallow fluff in increments. You want each cookie to have a good amount of fluff.
7. Bake for 10-12 minutes, being sure to keep an eye on the bake as every oven is different. The goal is a soft center. Let cool on a rack for 10 minutes before serving.
   Enjoy!

**recipe adapted from Broma Bakery's Chocolate Marshmallow Cookies