Sometimes I wonder if my priorities are in the wrong place. Let me give you an example.
The other day I purchased an entire package of mini candy canes so I could crush two and sprinkle them on top of these cookies. Yet, I’ve settled for sandwich bags without zip tops—you know, the ones that just fold over the top and do NOTHING to keep things fresh—because I was at the c-store and could use meal points so, “I’ll just deal with it.”
What does that mean, do you think? I’m trying not to look too much into it. It’s too late in the semester to reevaluate my life decisions.
Besides, look how glamorous these cookies are. Clearly it was all worth it.
(Side note, can cookies be glamorous? I don’t think I’ve even described a person as glamorous before. I don’t think I’ve even used the word glamorous before. Oh no, I take that back. Definitely belted some Fergie back in 2007.)
One of my favorite places in Bloomington, BluBoy Café and Cakery, has some holiday drinks right now, one being peppermint hot chocolate with peppermint marshmallows. I know, it sounds divine. But when you’re me, and you have a carb problem love, you start to think things like, “This is a great idea for a cookie.”
So, I went with it. Hot cocoa in cookie form, right down to the peppermint marshmallows, which in this case just means marshmallow fluff and peppermint extract. In the middle of each cookie. Because how satisfying is it to break open a cookie and find GOOEY MARSHMALLOW inside??
Pro tip: marshmallow fluff can be obnoxious. It sticks to the spoon and your fingers and somehow finds a way onto your face even though you swear you never touched your face. Avoid frustration; run your spoon under hot water before scooping the fluff. (New motto)
Peppermint Hot Cocoa Cookies
(Adapted from Top with Cinnamon)
½ c. (110g) butter – vegan or dairy
1.5 c. (350g) brown sugar
½ c. (55g) cocoa powder
¼ tsp. salt
¾ tsp. baking powder
2 c. (260g) all-purpose flour
½ c. (100g) semi-sweet chocolate chips
Approx. half of a 7 oz container of marshmallow fluff (99g)
1/8 tsp. peppermint extract
Crushed candy cane, for sprinkling (optional)
Sea salt, for sprinkling (optional)
Preheat oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.
Melt the butter in the microwave in 30 second intervals, stirring between each interval. Stir in the brown sugar eggs (let the butter cool briefly if it is very hot before adding the eggs), and cocoa powder. Add the salt, baking powder, and flour and stir until no clumps of flour remain. Fold in the chocolate chips.
In a separate bowl, microwave the marshmallow fluff for 10-15 seconds. TIP: dip spoon in hot water before working with fluff to make it easier to deal with. Stir in the peppermint extract and set aside.
Roll 1 heaped tbsp. of dough into 14-15 balls and place on baking sheet, saving the leftover dough to top the cookies later. Using your fingers, make a large indentation in the center of each ball. Fill the indentations with small blobs of the marshmallow fluff. Top with a flattened tablespoon of dough and seal the edges.
Sprinkle with candy cane and/or sea salt if desired and bake for 8-10 minutes.