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Hot Chocolate Peppermint Fudge Cookies

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These Hot Chocolate Peppermint Fudge Cookies are rich, chewy, and full of cozy holiday flavor. They combine a deep chocolate base with cool peppermint notes and gooey fudge‑style centers, finished with a drizzle of melted chocolate and crushed candy canes.

Ingredients

  • All‑purpose flour
  • Unsweetened cocoa powder
  • Baking soda
  • Salt
  • Unsalted butter, softened
  • Brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Peppermint extract
  • Semi‑sweet or dark chocolate chips (or chopped dark chocolate)
  • Mini marshmallows or marshmallow bits (optional, for “hot chocolate” texture)
  • Crushed candy canes (for topping)
  • For the drizzle: melted white or dark chocolate

Instructions

  1. Preheat the oven to 350 °F (175 °C) and line two baking sheets with parchment paper.
  2. In a medium bowl whisk together the flour, cocoa powder, baking soda and salt.
  3. In a large bowl, cream together the butter, brown sugar and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, then mix in the vanilla extract and peppermint extract.
  5. Pour in the melted chocolate (or fold in chocolate chips) and stir until smooth.
  6. Gradually add the dry ingredients to the wet mixture and stir just until combined.
  7. Fold in the mini marshmallows (if using).
  8. Scoop about 1 ½ tablespoons of dough per cookie and place on the prepared baking sheets about 2 inches apart.
  9. Bake for about 9‑11 minutes, just until the edges are set but the centers are still soft.
  10. Let the cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
  11. Once cooled, drizzle melted chocolate over the cookies and sprinkle with crushed candy canes.

Notes

  • You can optionally add a teaspoon of espresso powder to deepen the chocolate flavor. (Inspired by a similar recipe) :contentReference[oaicite:0]{index=0}
  • For an extra fudgy centre, slightly underbake and let the cookies finish setting on the baking sheet.
  • These cookies freeze well — store in an airtight container between parchment layers for up to 2 months; thaw at room temperature.
  • For a drop‑in marshmallow effect (hot cocoa feel), press a mini marshmallow into each cookie immediately after removing from oven, then top with chocolate and candy cane. :contentReference[oaicite:1]{index=1}

Nutrition

Find it online: https://recipesbyliza.com/hot-chocolate-peppermint-fudge-cookies/