Name: Candy Cane Hot Chocolate Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 60
Ingredients: White sugar - 2 cups; Butter, softened - 1 cup; Eggs - 2; Vanilla extract - 1 teaspoon; Almond extract - 1 teaspoon; All-purpose flour - 2 cups; Hot chocolate mix (such as Carnation® Rich and Creamy) - ¾ cup; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Chopped white chocolate - 1 ⅔ cups; Peppermint candy canes, crushed - 12; Miniature marshmallows - 1 (10.5 ounce) package

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Candy Cane Hot Chocolate Cookies

1. White sugar - 2 cups

2. Butter, softened - 1 cup

3. Eggs - 2

4. Vanilla extract - 1 teaspoon

5. Almond extract - 1 teaspoon

6. All-purpose flour - 2 cups

7. Hot chocolate mix (such as Carnation® Rich and Creamy) - ¾ cup

8. Baking soda - 1 teaspoon

9. Salt - ½ teaspoon

10. Chopped white chocolate - 1 ⅔ cups

11. Peppermint candy canes, crushed - 12

12. Miniature marshmallows - 1 (10.5 ounce) package

How to cook deliciously - Candy Cane Hot Chocolate Cookies

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

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.