INGREDIENTS
- Cooking Time: 24
- Servings: 24 cookies
- Preparation Time: 10
- For The Cookies:
- 1 ¾ cups all-purpose flour
- ¾ cups cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (1 stick)
- 1 cup sugar
- 1 large egg
- ½ cup almond milk (or regular milk)
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 10 ounces mini-marshmallows
- 8 mini candy canes gently broken into small pieces (or use 4 large-sized candy canes)
- For The Chocolate Ganache Drizzle:
- 3/8 cup heavy whipping cream
- 5 ounces semi-sweet chocolate morsels
DIRECTIONS
- Unwrap candy canes (if they are wrapped) and place them in a freezer-weight resealable bag. Using the flat side of a kitchen mallet or meat tenderizer, gently tap on the canes to break them into small pieces (do not over-do this or you will end up with only peppermint dust!). Separate the pieces from the dust, and set aside.
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Use an electric mixer to cream together butter and sugar until light and fluffy, about 2-3 minutes. Add egg, milk, vanilla, and peppermint extract, then beat until well combined. Add the flour and other dry ingredients from the first bowl a little at a time, and mix on low speed until combined.
- Using a 2-tablespoon scoop, drop dough onto parchment-linked baking sheet. Arrange cookies evenly with plenty of room between them. Bake until they start to spread and become firm, 10 minutes.
- Remove from oven, place four mini-marshmallows in the center of each cookie, and bake another 2 minutes, or until the marshmallows begin to melt. Transfer cookies to a wire rack to cool completely.
- While the cookies are cooling, make the chocolate ganache drizzle: place semi-sweet chocolate chips in a heat-proof mixing bowl. Heat the heavy cream in a small saucepan until it is almost simmering, then pour it over the chocolate chips. Wait 3 minutes then whisk thoroughly and then allow the ganache to rest for about 5 minutes.
- Using a fork, carefully drizzle the chocolate ganache across each cookie, leaving some of the marshmallow exposed. Test the ganache on a side plate to make sure it is ready, and if it's too thin, allow it to cool further before using.
- Top each cookie with the candy cane pieces and enjoy!
