Hot Chocolate Peppermint Cookies

Name: Hot Chocolate Peppermint Cookies
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 42
Cuisine: Global
Ingredients: 29 grams baking cocoa; 1 teaspoon baking soda; 227 grams butter, softened; 1 egg; 292 grams all-purpose flour; 127 milliliters marshmallow creme; 312 grams package milk chocolate chips; 237 milliliters finely crushed peppermint candies; 1 teaspoon peppermint extract; 1 teaspoon salt; 200 grams sugar

Hot Chocolate Peppermint Cookies takes roughly 25 minutes from beginning to end. One portion of this dish contains roughly 1g of protein, 9g of fat, and a total of 163 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 42. This recipe from Taste of Home requires baking cocoa, baking soda, flour, and marshmallow creme. It works well as a very reasonably priced dessert. It will be a hit at your Christmas event.

Instructions

Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract.

Ingredients you will need

Extract

Butter

Cream

Sugar

Egg

Equipment you will use

Bowl

Combine the flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well.

Ingredients you will need

Cocoa Powder

Baking Soda

All Purpose Flour

Salt

Drop by tablespoonfuls 2 in. apart onto greased baking sheets.

Equipment you will use

Baking Sheet

Bake at 375° for 10-12 minutes or until tops are cracked.

Equipment you will use

Oven

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. Immediately sprinkle with candies.

Ingredients you will need

Marshmallow Cream

Chocolate Chips

Chocolate

Dip

Equipment you will use

Microwave

Place on waxed paper and let stand until set. Store in an airtight container.

Equipment

Ingredients

Servings:

29grams

baking cocoa 1teaspoon

baking soda 227grams

butter, softened 1

egg 292grams

all-purpose flour 127milliliters

marshmallow creme 312grams

package milk chocolate chips 237milliliters

finely crushed peppermint candies 1teaspoon

peppermint extract 1teaspoon

salt 200grams

sugar

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "