The official countdown to Christmas begins today and I am so excited to share that I will be doing a cookie countdown to Christmas! Each day a new sweet and fun to eat cookie creation will be shared right here on three kids and a fish.
I have some truly gifted bloggers joining me on this cookie countdown to Christmas and I am thrilled to be able to share with you their finger licking, mouth watering good cookies!
Join us each day as we countdown to Christmas with cookies! #cookiecountdown2christmas
To start the countdown I am sharing one of my absolute favorite holiday cookies! These peppermint hot chocolate cookies are like a mug of one of winters warm drinks come to life in a cookie. Using real cocoa, peppermint pieces, chocolate chunks and marshmallows these peppermint hot chocolate cookies bring holiday flavors to your home!
These peppermint hot chocolate cookies make a great gift! This Christmas I am putting the ingredients in a mason jar with baking instructions and giving them as teachers gifts. Complete this mason jar gift with a Starbucks gift card wrapped around the jar!
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1/2 stick
butter,softened
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1/2 cup
granulated sugar
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1/2 cup
light brown sugar
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1
egg
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1/2 cup
cocoa
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1 1/2 teaspoons
baking soda
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1/4 teaspoon
salt
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1 1/2 cups
flour
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2 Tablespoons
milk
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1/2 cup
chocolate chunks or chips
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1/2 cup
mini marshmallows
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1/2 cup
peppermint pieces-about 5 candy canes crushed
In a large bowl mix together softened butter and sugars.
Slowly add in the egg.
Stir in the cocoa.
In a small bowl combine the baking soda, salt, and flour.
Mix in the flour mixture and milk until well combined.
Fold in the chocolate chunks/chips, marshmallows and peppermint pieces.
The batter will be very thick. Using a cookie scoop or a Tablespoon, scoop out the cookie dough onto a greased cookie sheet.
Bake at 350F for 10-12 minutes.
Allow to cool before serving!- Makes about 18 cookies.
**Cook’s Notes** I noticed that as the peppermint pieces and marshmallows melted they made the cookie expand a bit and made for a sticky bottom. No worries, if the cookies become bent out of the perfect circle shape when they come out of the oven use a fork to press the cookie back into shape.
I found it also very important to completely cool these cookies before removing from the cookie sheet because of the bottom being a bit sticky!
What you need:
32 ounce Mason Jar
Bakery string or ribbon
Label with cooking directions-FREE printable below!
Using a funnel or a paper plate shaped into a cone you can layer the ingredients in the mason jar.
Here’s how I layered mine:
1/2 cup granulated sugar
1/4 cup cocoa
1/2 cup flour with baking soda and salt
chocolate chunks
1/2 cup flour
1/4 cup brown sugar
peppermint pieces
1/4 cup brown sugar
1/2 cup flour
1/4 cup cocoa
marshmallows
{print these instructions}
