Ingredients
Chocolate Mixture
- 12 ounces semi-sweet baking chocolate, chopped or broken into pieces (such as Ghirardelli, Bakers or Callebaut)
- 8 tablespoons (113 gr) unsalted butter, diced
Dry Ingredients
- 1 1/2 cups (213 gr) all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup Dutch-process unsweetened cocoa powder
Wet Ingredients
- 3 large eggs
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Add-ins and Toppings
- 8 ounces semisweet chocolate chunks
- 24 large marshmallows, cut in half
- Crushed peppermint candy
- Optional: Chocolate sauce or melted chocolate chips for drizzling
Instructions
- Prep: Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking.
- Melt: Place the chopped semi-sweet baking chocolate and diced butter in a microwave-safe bowl. Melt in 30-second intervals, stirring after each interval, until smooth and completely melted. Set aside to cool slightly.
- Mix Dry Ingredients: Sift together all-purpose flour, baking powder, salt, and Dutch-process cocoa powder into a medium bowl. Set aside.
- Mix Wet Ingredients: In a stand mixer fitted with a paddle attachment or using an electric hand mixer, beat the eggs, light brown sugar, vanilla extract, and peppermint extract until well combined and slightly fluffy.
- Add Melted Chocolate: Gradually pour the melted chocolate mixture into the wet ingredients while mixing. Scrape down the sides of the bowl as needed to incorporate fully.
- Combine Wet and Dry Ingredients: With the mixer on low speed, slowly add the sifted dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to maintain a tender cookie texture.
- Add Chocolate Chunks: Fold in the semisweet chocolate chunks evenly throughout the dough.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes to firm up for easier shaping and better texture.
- Shape Cookies: Once chilled, scoop approximately one heaping tablespoon of dough at a time and roll into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for about 9 minutes until they are just slightly underbaked but set around the edges.
- Prepare Toppings: While baking, cut marshmallows in half with kitchen scissors. Place peppermint candies in a resealable bag and crush them finely using a rolling pin.
- Add Marshmallow Topping: Remove the baking sheets from the oven and press one marshmallow half, cut side down, onto the top of each cookie.
- Melt Marshmallows: Return the cookies to the oven and bake for an additional 2-3 minutes, or until the marshmallows are melted and slightly golden.
- Finish and Serve: Transfer the cookies to a wire rack to cool slightly. Drizzle with chocolate sauce or melted chocolate chips if desired, and sprinkle with crushed peppermint candy for a festive finish. Enjoy warm or at room temperature.
Notes
- Be careful not to overbake the cookies; they should be just set and slightly underbaked before adding marshmallows.
- Chilling the dough is essential for controlling spread and achieving the right texture.
- Use good quality chocolate for the best flavor impact.
- For a dairy-free version, substitute butter with a vegan alternative and use dairy-free chocolate.
- Crushed peppermint candy can be adjusted to taste; provide more for a stronger peppermint flavor.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
