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A cookie for the chocolate and mint lovers!

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▼PEPPERMINT HOT COCOA COOKIES RECIPE▼
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Cookies:
Ingredients:
•1 stick unsalted butter
•½ cup brown sugar
•½ cup sugar
•¼ cup cocoa powder
•1 ⅛ cups all purpose flour
•½ teaspoon baking soda
•½ teaspoon salt
•1 egg
•2 teaspoons vanilla extract
•20 soft peppermints

Directions:
•Chop up 20 of the soft peppermints into small pieces and set aside.
•Using a stand mixer with the paddle attachment, mix on high the unsalted butter, brown sugar and sugar for five minutes, or until light and fluffy.
•While the butter and sugars are mixing, mix by hand in a separate bowl the cocoa powder, all purpose flour, baking soda and salt until combined.
•Add the egg and vanilla extract to the butter/sugars mixture and mix on high for a minute and a half, or until the egg and vanilla are incorporated.
•Reduce the speed of the mixer to low and slowly add the cocoa powder and flour mixture.
•Increase the mixer speed to medium-high for half a minute and turn the mixer off, forming a cookie dough.
•Stir into the cookie dough by hand the 20 chopped up soft peppermints, until fully incorporated.
•Move the dough to a container with a lid and let chill in the refrigerator for at least an hour.
•Preheat an oven to 375 degrees.
•Line 2 cookie sheets with parchment paper.
•Scoop out 1-2 tablespoons of cookie dough at a time, roll it into a ball and place on the parchment lined cookie sheet. The cookies will spread out. Make sure to give them space.
•Bake in a 375 degree oven for 12-14 minutes.
•Leave the cookies on the cookie sheet after removing them from the oven.

White Chocolate & Peppermint Ganache:
Ingredients:
•½ cup white chocolate chips
•¼ teaspoon peppermint extract
•6 tablespoons heavy cream

Directions:
•Heat up the heavy cream until bubbles begin to form around the edges.
•While the heavy cream is heating, pour the white chocolate chips and peppermint extract in a heat safe bowl.
•Once the heavy cream is ready, pour it over the white chocolate and whisk to create a ganache.
•Let the ganache cool until it is warm.

Assembly:
Ingredients:
•cookies
•warm white chocolate & peppermint ganache
•5 soft peppermints
•¼ cup freeze dried mini marshmallows

Directions:
•Chop up 5 of the soft peppermints into small pieces and set aside.
•Scoop a tablespoon of ganache into the middle of each cookie, still on the cookie sheet.
•Sprinkle some of the chopped up soft peppermints onto each cookie.
•Sprinkle some freeze dried mini marshmallows over each cookie.
•Let sit for at least 30 minutes to let the ganache set.