Candy Cane Hot Chocolate Cookies

Ingredients

• 1 teaspoon almond extract 
• 1 teaspoon baking soda 
• 1 cup butter softened
• 12  peppermint candy canes crushed
• 2  eggs 
• 2 cups flour all-purpose
• 0.8 cup chocolate mix hot carnation® (such as Rich and Creamy)
• 10.5 ounce marshmallows miniature
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 
• 1.7 cups chocolate white chopped
• 2 cups sugar white

Equipment

• bowl
• baking sheet
• oven
• whisk
• hand mixer

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. 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.
5. Transfer cookies to wire racks to cool completely.