Candy Cane Hot Chocolate Cookies
I developed these cookies over the past two Christmases, testing and retesting until they were perfect. They are super pretty, rich, and chewy from the additions of mini marshmallows and hot chocolate mix with just the right amount of peppermint flavor from the crushed candy canes. They are also the perfect accompaniment to a steaming mug of hot cocoa on a snowy day.
- Serves: 60 persons
- 2cups white sugar
- 1cup butter, softened
- 1teaspoon vanilla extract
- 1teaspoon almond extract
- 2cups all-purpose flour
- ¾cup hot chocolate mix (such as Carnation® Rich and Creamy)
- 1teaspoon baking soda
- ½teaspoon salt
- 1⅔ cups chopped white chocolate
- 12peppermint candy canes, crushed
- 1(10.5 ounce) package miniature marshmallows
Step 1Preheat oven to 350 degrees F (175 degrees C).
Step 2Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, until incorporated. Stir vanilla extract and almond extract into butter mixture.
Step 3Whisk flour, hot chocolate mix, baking soda, and salt together in a separate bowl; stir into butter mixture until dough is smooth. Fold white chocolate into dough. Drop rounded teaspoonfuls of dough, about 2-inches apart, onto baking sheets. Generously sprinkle crushed candy canes over cookie dough.
Step 4Bake in the preheated oven until edges of cookies are slightly crisp, 8 to 10 minutes. Immediately arrange marshmallows onto hot cookies; cool on baking sheets until set. Transfer cookies to wire racks to cool completely.