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® 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

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Instructions

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. Transfer cookies to wire racks to cool completely.