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Hot Chocolate Mint Cookies Recipe

Name: Hot Chocolate Mint Cookies Recipe | Recipes
Prep time: 30 min
Total time: 65 min
Yield: 4 dozen cookies
Ingredients: 1 1/3 cups HERSHEY'S CHIPITS Mint Chocolate Chips, divided (325 mL); 1/3 cup butter (75 mL); 2 cups all-purpose flour (500 mL); 1/3 cup HERSHEY'S Cocoa (75 mL); 2 tsps baking powder (10 mL); 1/2 tsp salt (2 mL); 4 eggs; 1 cup packed brown sugar (250 mL); 1 cup granulated sugar (250 mL); 1 tsp vanilla extract (5 mL); 20 marshmallows, halved; 1/2 cup HERSHEY'S CHIPITS Holiday Shapes (125 mL)

Details

Timing
Timing
Total:
Bake:: 30 Min.
Prep:: 30 Min.
Yields:: 4 dozen cookies

These festive cookies are the perfect addition to any holiday cookie exchange.

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 30 minutes
Cool Time: 5 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1 1/3 cups

HERSHEY'S CHIPITS Mint Chocolate Chips, divided (325 mL)
1/3 cup

butter (75 mL)
2 cups

all-purpose flour (500 mL)
1/3 cup

HERSHEY'S Cocoa (75 mL)
2 tsps

baking powder (10 mL)
1/2 tsp

salt (2 mL)
4

eggs
1 cup

packed brown sugar (250 mL)
1 cup

granulated sugar (250 mL)
1 tsp

vanilla extract (5 mL)
20

marshmallows, halved
1/2 cup

HERSHEY'S CHIPITS Holiday Shapes (125 mL)

Directions

Equipment Needed 

Oven & Stovetop

Baking Sheet

Parchment Paper

Heatproof Bowl

Mixing Bowl

Mixer

Refrigerator

Wire Rack

Melt 2/3 cup (150 mL) mint chips and butter in heatproof bowl set over simmering water. Cool to room temperature.

Whisk together flour, cocoa powder, baking powder and salt until blended; set aside. Beat together eggs, brown sugar, granulated sugar and vanilla in large bowl using electric mixer until well incorporated. Beat in melted chocolate mixture. Beat in flour mixture just until combined.

Refrigerate dough for 2 to 3 hours or until well chilled and firm.

Preheat oven to 350°F (180°C). Roll 2 tablespoonfuls of dough at a time into balls; transfer to parchment paper–lined baking sheet, about 2 inches (5 cm) apart. Press lightly to flatten.

Bake in batches for 8 to 10 minutes or until cookies are set at edges. Press marshmallow half on top of each cookie. Bake for 1 to 2 minutes or until cookie tops are set and marshmallows are soft.

Cool cookies in pan for 5 minutes. Transfer to rack; cool completely.

Melt remaining mint chips in heatproof bowl set over simmering water. Drizzle chocolate generously over cookies. Garnish with holiday shapes. Serve when chocolate is set.