Peppermint Hot Cocoa Cookies
The Spice & Tea Exchange
18 large cookies
Rich, fudgy, and loaded with melty chocolate, these peppermint hot cocoa cookies capture all the flavors of a cozy winter mug in cookie form.
Ingredients
- 2 oz brewed Black Chocolate Tea, cooled
- 6 Tbsp unsalted butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 ea egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1½ cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp Mocha Cocoa Mix Spice Blend
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup dark chocolate chunks, divided
- 1/3 cup crushed candy canes, divided
- 2 Tbsp Peppermint Patty Sugar
- Special Equipment: 2 baking sheets, parchment paper, wire cooling rack
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- Peppermint Hot Cocoa Cookies (Kit)
Directions
- Prepare Tea. Brew Black Chocolate Tea according to package directions. Strain into a small saucepan and simmer over medium heat until reduced to 1/4 cup. Cool completely before using. Discard tea solids.
- Prepare Dough. Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside. In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar until smooth. Add egg, vanilla extract, peppermint extract and cooled tea reduction; whisk until combined; set aside.
- In a separate bowl, combine flour, cocoa powder, Mocha Cocoa Mix Spice Blend, baking soda, and kosher salt. Add dry mixture to wet ingredients and stir until a soft dough forms. Fold in ¾ cup chocolate chunks and half of the crushed candy canes. If dough is too sticky to handle, refrigerate for one hour before shaping.
- Shape & Bake Cookies. Scoop dough into large, 2-tablespoon portions and place on prepared baking sheets, leaving 2 inches between cookies. Press 2 to 3 of the chocolate chunks into the tops of each dough ball.
- Bake 10 to 12 minutes, or until edges are set and centers remain slightly soft. Immediately after baking, gently press one chocolate chunk into the warm cookies to create large melty pools of chocolate. Sprinkle with remaining crushed candy canes and Peppermint Patty Sugar.
- Cool and Serve. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack. Serve slightly warm for the ultimate hot cocoa-inspired experience.