(1.) In a large bowl cream together sugar and butter. Beat in eggs until mixed. (2.) Stir in cocoa powder, hot chocolate mix, vanilla, and peppermint extract. Mix until smooth. (3.) Stir in flour, baking soda, and salt until completely mixed. (4.) Fold in crushed candy canes. Cover and place in the refrigerator to chill for 1 hour.
Preheat oven to 350 degrees F (176 degrees C) and line a large baking sheet with parchment paper.
(5.) Use a tablespoon to place scoops of dough onto the prepared baking sheet about 2 inches apart from each other. (6.) Place in the oven to bake for 8-10 minutes or until cookie is set. (7.) Place 3-4 mini marshmallows on top of the cookie and switch oven to broiler setting (525 degrees F). (8.) Place cookies back in the oven and toast marshmallows for 1 minute or until they just start to brown. Remove from the oven and place cookies on a cooling rack for 5 minutes. You can sprinkle extra candy cane bits on top for extra garnish.