Molten Peppermint Hot Cocoa Cookies

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Peppermint ganache, unsweetened cocoa, and black cocoa powder enhance the deep flavor of these delightful molten peppermint hot cocoa cookies.

If you're craving a delightful twist on the classic double chocolate cookie, look no further than these Molten Peppermint Hot Cocoa Cookies. This recipe introduces a surprise chocolate peppermint center that takes the indulgence to a whole new level. You can easily whip up these delectable treats in your own kitchen and impress all of your guests. Let’s make them. 

Ganache Ingredients:

• ½ cup heavy cream
• 1 cup chocolate chips
• 1 teaspoon pure peppermint extract
• Heat ½ cup of heavy cream until it simmers, then pour it over 1 cup of chocolate chips in a heatproof bowl.
• Stir until the chocolate is melted and smooth.
• Add 1 teaspoon of pure peppermint extract and mix well.
• Refrigerate until the ganache solidifies.

Cookie Ingredients:

• ½ cup salted butter, softened
• ½ cup dark brown sugar, packed
• ⅓ cup granulated sugar
• 1 large egg + 1 large egg yolk
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 ¼ cups all-purpose flour
• ⅓ cup hot cocoa mix
• 2 tablespoon cocoa powder
• 2 tablespoon black cocoa powder
• 1 cup peppermint baking chips
• 1 cup milk chocolate chips
• Cream together ½ cup of softened salted butter, ½ cup of dark brown sugar, and ⅓ cup of granulated sugar.
• Incorporate one large egg and an extra yolk, along with 1 teaspoon of pure vanilla extract.
• In a separate bowl, whisk together 1 ¼ cups of all-purpose flour, ⅓ cup of hot cocoa mix, 2 tablespoons of cocoa powder, and 2 tablespoons of black cocoa powder.
• Gradually add the dry mixture to the wet ingredients, folding in ½ teaspoon each of salt and baking soda.
• Fold in 1 cup of peppermint baking chips and 1 cup of milk chocolate chips.
• Using a 3-tablespoon cookie scoop, roll 9 balls of dough out.

Assembly: 

• Take the solidified peppermint ganache and roll it into small balls, around 1 teaspoon each.
• Flatten a portion of the cookie dough in your hand, place a ganache ball in the center, and carefully wrap the dough around it.
• Ensure the ganache is completely enclosed within the cookie dough.

Baking Instructions:

• Place these stuffed cookies on the prepared baking sheets, leaving enough space between each. Pop them into the refrigerator for the time it takes to preheat the oven.
• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• Bake for 10-12 minutes at 350°F (175°C) or until the edges are set.
• Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and its cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Silk Dairy Free Heavy Cream is a great option for replacing the dairy heavy cream. 

Scharffen Berger makes an Oat Milk Chocolate that is a wonderful substitute for the dairy based chocolate.

Savoring the Moment:

The combination of warm cocoa notes, refreshing peppermint, and the gooey center creates a sensory experience reminiscent of sipping on a cup of indulgent hot cocoa. Whether enjoyed with a cup of your favorite warm beverage or on its own, each Molten Peppermint Hot Cocoa Cookie is a celebration of sweet decadence.

Share these cookies with loved ones during the holiday season or treat yourself to a moment of pure bliss.

So gather your ingredients, preheat that oven, and embark on a holiday baking experience that will transport you to a world of chocolatey warmth and peppermint delight. Enjoy! 

XO,

Heather 

PS: Be sure to check out my peppermint chocolate layer cake, and triple peppermint chocolate cheesecake this season !