Sweet and comforting, these cocoa cookies feature all the flavors of your favorite holiday hot chocolate–marshmallows, crushed peppermint candy, and a chocolatey drizzle.
3/4 c. (1-1/2 sticks) unsalted butter, at room temperature
3/4 c. light brown sugar, packed
1/4 c. granulated sugar
2 large egg yolks, at room temperature
1 tsp. peppermint extract
1–1/2 c. all-purpose. flour
1/2 c. cocoa powder
1/2 tsp. salt (table, kosher or sea)
1/2 tsp. baking powder
13–15 regular sized marshmallows, cut into halves
Crushed peppermint candies
1/2 c. semi-sweet chocolate chips, melted and cooled slightly
Preheat oven to 350 degrees F. Line 2-3 baking sheets with parchment paper. Set aside.
Using a standing or hand-held mixer, cream butter and sugars together until fluffy and creamy. Add the egg yolks and peppermint extract, blending until well combined. Scrape bottom and sides of the bowl with a spatula.
Mix flour, cocoa, salt and baking powder together in a small bowl. Add to egg mixture and stir until just combined. Scoop dough out in tablespoon amounts using a spoon or a #36 or #40 ice cream scoop. Place dough about 2-inches apart on prepared baking sheets. Bake for 9-10 minutes. Remove sheets from the oven and place 1 halved marshmallow on top of each cookie. Return to oven and bake for another 2-3 minutes or until marshmallows begin to melt. Remove from oven and place on wire racks to cool.
In a microwave safe bowl, melt chocolate chips in the microwave for 30-second intervals. Stir after each interval. Drizzle melted chocolate over the cooled cookies. Sprinkle crushed peppermint candy over each cookie. Allow chocolate to set until firm. Store cookies in an airtight container for up to 5 days. Cookies can be frozen, but the marshmallows may become extremely chewy.
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