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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

42 ServingsPrep: 30 min. Bake: 10 min./batch + cooling

Ingredients

1 cup butter, softened
1 cup sugar
1 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.
Melt chocolate chips in a microwave; 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.

2 of 2

Hot Chocolate Peppermint Cookies (continued)

Directions (continued)

Immediately sprinkle with candies. Place on waxed paper and let
stand until set. Store in an airtight container. Yield: 3-1/2 dozen.

To Make Ahead: Bake and cool cookies as directed. Freeze for up to 1 month. Several hours before serving, proceed with finishing cookies as directed.