Description
These Peppermint Hot Chocolate Cookies bake up soft, thick and taste just like hot chocolate!
Ingredients
- ½ cups Unsalted Butter
- 12 ounces, weight Semi-Sweet Chocolate Chips
- 1-¼ cup Brown Sugar
- 3 Eggs
- 2 teaspoons Vanilla Extract
- 1-½ cup All-purpose Flour
- ¼ cups Unsweetened Cocoa Powder
- ¼ teaspoons Salt
- 24 Dark Chocolate Wafers (I Used Ghirardelli Dark Chocolate Wafers)
- ¼ cups Crushed Candy Canes
Preparation
In a medium saucepan, melt butter and chocolate chips together until smooth. Set aside to cool.
In a large bowl, cream together brown sugar, eggs, and vanilla extract. Gently pour in the cooled chocolate mixture and beat on low speed. Stir in flour, cocoa powder, and salt until just combined.
Cover bowl and refridgerate for about 2 hours, or until dough is firm. This step is mandatory, as you do not want to end up with thin, spread out cookies.
When dough is chilled, preheat oven to 350ºF. Line a large baking pan with parchment paper or lightly grease with nonstick cooking spray.
Drop dough onto prepared baking sheet. Bake for 10–12 minutes, or until the edges start to crack and the middle is slightly firm.
Remove from the oven and place one chocolate wafer on top of each cookie. Let set for 2–3 minutes, and then gently swirl with a knife to frost. Then top each cookie with crushed candy canes.
Let set for about 15–20 minutes. Enjoy!
