Candy Cane Hot Chocolate Cookies recipe
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Ingredients
- 2 cups white sugar 1 cup butter, softened 2 eggs 1 teaspoon vanilla extract 1 teaspoon almond extract 2 cups all-purpose flour ¾ cup hot chocolate mix (such as Carnation® Rich and Creamy) 1 teaspoon baking soda ½ teaspoon salt 1 ⅔ cups chopped white chocolate 12 peppermint candy canes, crushed 1 (10.5 ounce) package miniature marshmallows
Nutrition Info
- 143.4 caloriescarbohydrate: 23.7 gcholesterol: 15.4 mgfat: 4.9 gfiber: 0.2 gprotein: 1.1 gsaturatedFat: 3 gservingSize: -sodium: 85.4 mgsugar: 17 gtransFat: : -unsaturatedFat: : -
Directions Candy Cane Hot Chocolate Cookies
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy, beat in eggs, 1 at a time, until incorporated. Stir vanilla extract and almond extract into butter mixture.
Whisk flour, hot chocolate mix, baking soda, and salt together in a separate bowl, stir into butter mixture until dough is smooth. Fold white chocolate into dough. Drop rounded teaspoonfuls of dough, about 2-inches apart, onto baking sheets. Generously sprinkle crushed candy canes over cookie dough.
Bake in the preheated oven until edges of cookies are slightly crisp, 8 to 10 minutes. Immediately arrange marshmallows onto hot cookies, cool on baking sheets until set. Transfer cookies to wire racks to cool completely.