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hot chocolate cookies
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Hot Chocolate Cookies

These gooey cookies have pools of delicious dark chocolate with peppermint and sugary cookie dough.
Prep Time30 minutes
Cook Time11 minutes
Freezer Time1 hour
Total Time1 hour 41 minutes
Course: Dessert
Cuisine: American
Keyword: hot chocolate cookies
Servings: 15 cookies
Calories: 200kcal
Cost: $20

Equipment

  • Baking sheets
  • electric hand mixer
  • spatula
  • measuring cups
  • sauce pot

Ingredients

Gooey chocolate filling

  • ½ cup dark chocolate chips
  • ½ cup white chocolate chips
  • ¼ cup almond milk or dairy milk

For the cookies

  • 2 sticks (1 cup) unsalted butter at room temperature
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 2 eggs at room temperature
  • 2¼ cups all purpose flour
  • 4-5 mini candy canes crushed

Instructions

  • To make the chocolate filling, melt together the dark chocolate chips, white chocolate chips and almond milk in a small sauce pot over low heat. Once melted and combined, remove from heat and transfer chocolate to a heat-safe bowl. Place in the freezer for 1-2 hours, until the chocolate is pliable but solid.
  • Next, make the cookies. Preheat the oven to 350° F. In a bowl, beat together the butter, brown sugar and granulated sugar until combined. Next, add the eggs and the vanilla and beat together until combined. Add the baking soda and the flour and beat together for 1 minute until thoroughly combined and creamy.
  • Prepare two baking sheets by lining them with parchment paper. To make the cookies, start with about a tablespoon of cookie dough, forming it into a flat oval shape. Next, spoon about a teaspoon of the chocolate filling onto the dough. Take about another teaspoon of cookie dough and stretch it over the chocolate filling, sealing the chocolate inside. Be sure to press the seams into the bottom of the cookie to prevent chocolate from seeping out too much in the oven. Repeat the process until finished. Space the cookies a few inches apart as they do expand quite a bit.
  • Sprinkle the cookies with crushed peppermint.
  • Bake in the oven for 10-11 minutes, until the edges look fully formed and slightly golden. Remove from the oven and let cool. Eat immediately for the gooey chocolate, or let cool completely for less runny cookies. Enjoy!