Ingredients
Method
- Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt and set aside.
- In a large microwave-safe bowl, melt the butter (I like to do this in 15-second increments at 50% power, but you can also do it in a small saucepan on the stovetop and transfer it to a bowl afterward). While the butter is still warm, add the cocoa powder to the butter and whisk until very smooth. Whisk in sugar, vanilla, peppermint extract, and buttermilk.
- Gradually add the flour mixture and stir until no streaks of flour remain (I like to stir in about ⅓ of the mixture at a time to fully, evenly incorporate it). Gently stir in the chocolate chips.
- Drop dough by heaping tablespoons (I like using a #50 scoop) onto prepared baking sheet, leaving a few inches in between each cookie to allow for spread. Press a few mini marshmallows into the surface of each cookie.
- Bake for 10-14 minutes, until cookies are set around the edges. Remove from oven and sprinkle with crushed peppermints while they're still hot.
- Let cookies cool for 3-5 minutes on the baking sheet, then use a spatula to gently transfer them to a wire rack to cool completely.
Notes
Use any mix of milk, dark, semi-sweet, and white chocolate chips that you like. I find that using a variety of chocolate chips works best and results in a more chocolatey flavor.
To freeze cookie dough, form scoops and freeze on a flat surface until solid. Transfer to an airtight container, removing as much air as possible.
To bake from frozen add 2-3 minutes to the bake time.
