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For the cookies: In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar, and both vanilla and peppermint extract. Mix on medium for 1 minute. Add in both eggs and mix on low until inporated. Add in the flour, corn starch, cocoa powder, baking soda and salt and mix on low until everything is combined.
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Instructions. Preheat oven to 350° degrees. Line baking sheets with parchment paper. With electric mixer combine cookie dough, cocoa powder & peppermint extract until thoroughly mixed together.
Peppermint Hot Cocoa Cookies Sweet Cinnamon & Honey Recipe
Instructions. Preheat ovens to 410 degrees. Prep two large aluminum cookie sheets with parchment paper and set aside. In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars and cream together for 3 minutes on high speed.
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Directions. Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl until combined. Beat together the butter, granulated sugar and brown sugar in a large bowl with a mixer on.
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Whisk together dry ingredients in a medium bowl. Whisk in Dutch-process cocoa powder into warm melted butter until smooth. Add vanilla, sugar, mint extract, and buttermilk. Stir in the dry ingredients into the wet ingredients, working in batches (about ⅓ of the mixture at a time).
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Instructions. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Add the butter and sugar to a mixing bowl and beat until light and creamy. Beat in the egg and peppermint extract. Add the flour, cocoa powder, salt, and baking soda to the mixture and mix well.
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Add the chocolate chips, marshmallow bits and crushed peppermint to the cookie dough and mix until they are evenly distributed in the dough. Use a medium cookie scoop to scoop mounds of dough onto a silicone mat {or parchment} covered baking sheet. Bake in a 350 degree oven for 9-11 minutes or until the cookies are set.
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Instructions. Make the Cookie Dough: In a large bowl, cream butter with an electric mixer on high speed. Add the sugars and mix until well creamed with the butter, about 1 minute. Add the vanilla, peppermint extract, and eggs and mix until just combined. Add the milk, and mix until just incorporated.
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Steps. Heat oven to 350°F. In medium bowl, break apart cookie dough. Knead in baking cocoa until thoroughly combined. Shape dough into 20 (1 1/2-inch) balls. Place on ungreased cookie sheets, and press down slightly with fingers. Bake 10 to 13 minutes or until centers of cookies are set; cool 2 minutes on pans.
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Step 1: In a stand mixer or bow mix your butter, and sugars on medium speed until light and creamy. Step 2: Add in eggs and extract, scraping down the sides of the bowl. Step 3: Next work in the dry ingredients making sure to mix completely. Step 4: Fold in the chocolate chips and marshmallows.
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Directions. Preheat oven to 375°. Cream butter and sugar in a large bowl until light and fluffy, 5-7 minutes. Beat in egg and extract. Combine flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until tops are cracked, 10-12 minutes.
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Preheat the oven to 350°F / 177°C. Line sheet pans with parchment paper or a Silpat baking mat. (Note: Don't bake these cookies directly on the sheet pan because the crushed candy canes will melt and stick to the pan.) In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
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Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper. Add the pieces of chocolate bar and butter to a microwave-safe bowl. Melt in 30-second intervals, stirring at each interval before returning to the microwave, until it's completely melted and smooth. Set aside to cool slightly.
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Heat oven to 375ºF. Line two baking sheets with parchment; set aside. In a bowl sift together the flour, cocoa powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment combine the butter and sugar on medium-high speed until pale and fluffy, about 2 minutes.
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Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In the bowl of a stand mixer fitted with a paddle attachment, stir together butter and both sugars and beat for 3-5 minutes. Add in eggs, vanilla, peppermint and cocoa. Gradually stir flour mixture into butter mixture and mix until combined.
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Microwave 2 cups of chocolate chips and butter in a microwave safe bowl on high for 1 minute. Be sure not to overcook and burn. Stir the chocolate chips until completely melted. If not fully melted, microwave in 20 second increments until fully melted. Mix in brown sugar, eggs, peppermint extract and cocoa powder.
