Ingredients
12ozbaking chocolatesemi-sweet, broken into pieces or chopped
½cupunsalted butterdiced into 1 tbsp pieces
1½cupsall-purpose flour
¼cupunsweetened cocoa powder
1½tspbaking powder
½tspsalt
1¼cupslight brown sugarpacked
3large eggs
1tsppeppermint extract
1tspvanilla extract
24large marshmallows
2cupspowdered sugar
¼cupcocoa powder
4tbspunsalted butterdiced into small pieces
¼cuphalf and half
¼tsppeppermint extract
Preparation
Add chocolate and butter to a medium microwave safe mixing bowl.
Heat in microwave in 30 second intervals, stirring well between intervals until melted and smooth. Set aside to cool slightly.
Add flour to a medium mixing bowl, then sift in the cocoa powder, baking powder and salt.
Whisk mixture to combine. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together brown sugar, eggs, peppermint extract and vanilla.
Add in the chocolate mixture.
With mixer set on low speed, slowly add in flour mixture and mix just until combined.
Cover the bowl then chill 1 hour or until firm enough to handle.
Preheat oven to 325 degrees F during last 15 minutes of chilling.
Scoop dough out about 1 lightly heaping tablespoon at a time.
Shape into a ball then transfer to a baking sheet lined with parchment paper or a silicone baking mat, spacing cookies 2-inches apart.
Bake in the oven until slightly under-baked, about 9 minutes.
Cut marshmallows into halves using kitchen scissors.
Remove cookies from the oven and add 1 marshmallow half to each cookie, placing the cut side downward.
Return them to the oven and bake about 2 to 3 minutes longer until marshmallows have begun to melt.
Remove from the oven then gently press down on marshmallows to flatten slightly.
Cool on pan several minutes, then transfer to cookies to wire racks.
Sift powdered sugar and cocoa into a medium mixing bowl, then set aside.
Heat butter and cream over medium heat and cook, stirring frequently until butter has melted and mixture reaches a simmer.
Remove from heat, pour in powdered sugar and cocoa powder and whisk until smooth.
Mix in peppermint extract.
Immediately spoon icing over cookies and sprinkle each cookie with crushed peppermint after icing.
Serve, and enjoy!
