Ingredients
- 2 ½ cupall purpose flour
- ¾ cupunsweetened cocoa powder
- 1 tspbaking soda
- ½ tspbaking powder
- ½ tspsalt
- 1 cupunsalted butter, softened to room temperature
- ⅓ cupbrown sugar
- 1 cupgranulated sugar
- 2 eaeggs
- ½ cupLitehouse Peppermint Bark Chocolate Dip
- 1 tspvanilla extract
- 1 tsppeppermint extract
- 2 cupmilk chocolate chips
- 12 eamarshmallows, cut in half
-
- 1 eacrushed candy canes for garnish
Directions
Preheat oven to 350˚F and line two baking sheets with parchment paper. Whisk together flour, cocoa powder, baking soda, baking powder and salt in a bowl and set aside. Beat together butter and both sugars for 2-3 minutes, until light and fluffy. Add in eggs, chocolate dip, vanilla and peppermint extract and mix until smooth. Add in the dry ingredients in 2-3 batches, mixing until just combined. Fold in chocolate chips. Portion out the dough using a 2 tbsp cookie scoop. Roll into a ball, then flatten using your hands. Place half of a marshmallow in the center, then form the dough around the marshmallow. Don’t cover the marshmallow completely, you should be able to see a little bit of marshmallow at the top. Repeat with all dough and place the cookies 2 inches apart on baking sheets.Bake for 12 minutes, then remove from the oven and let cool for 10 minutes before enjoying. Optional: sprinkle with crushed candy canes right after they come out of the oven. The cookies will set as they cool.
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