Candy Cane Hot Chocolate Cookies - cooking recipe

Ingredients

2 cups white sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
3/4 cup hot chocolate mix (such as Carnation(R) Rich and Creamy)
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups chopped white chocolate
12 peppermint candy canes, crushed
1 (10.5 ounce) package miniature marshmallows

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, until incorporated. Stir vanilla extract and almond extract into butter mixture.
Whisk flour, hot chocolate mix, baking soda, and salt together in a separate bowl; stir into butter mixture until dough is smooth. Fold white chocolate into dough. Drop rounded teaspoonfuls of dough, about 2-inches apart, onto baking sheets. Generously sprinkle crushed candy canes over cookie dough.
Bake in the preheated oven until edges of cookies are slightly crisp, 8 to 10 minutes. Immediately arrange marshmallows onto hot cookies; cool on baking sheets until set. Transfer cookies to wire racks to cool completely.