These Peppermint Hot Chocolate Cookies are everything the holidays should taste like—rich, extra-chocolatey, loaded with gooey marshmallows and shiny bits of peppermint. Each bite balances dreamy hot cocoa flavors with a refreshing minty pop, making them an instant favorite for cookie swaps, winter gatherings, or simply cozying up with a mug of something warm. If you’re looking for a treat that delivers nostalgia and a sprinkle of holiday magic, this is it.

Peppermint Hot Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of pantry staples and a couple of festive touches can transform into pure cookie bliss. Each ingredient here pulls its weight by adding richness, structure, or a festive twist to these Peppermint Hot Chocolate Cookies.

Unsalted butter (1 cup, softened): Essential for that melty, decadent texture and flavor in every cookie.
Granulated sugar (1 cup): Sweetens and helps give that classic crispy edge once baked.
Light brown sugar (1/2 cup, packed): Adds a hint of caramel undertone and extra chewiness.
Large eggs (2): Bind everything together and give the dough a little lift.
Vanilla extract (1 teaspoon): Enhances the flavors and deepens the chocolate notes.
Peppermint extract (1/2 teaspoon): The secret to that refreshing peppermint coolness.
All-purpose flour (2 cups): The backbone of your cookies, keeping them tender without being cakey.
Unsweetened cocoa powder (2/3 cup): Brings those deep hot chocolate vibes to every bite.
Baking soda (1 teaspoon): Gives just enough rise for a soft, thick cookie.
Salt (1/2 teaspoon): Balances the sweetness and sharpens the chocolate flavor.
Semi-sweet chocolate chips (1 cup): Pools of melted chocolate make each bite even richer.
Mini marshmallows (1 cup, frozen): For gooey, toasty centers—freezing helps them hold their shape.
Crushed peppermint candies or candy canes (1/2 cup): Adds crunch and bursts of peppermint with every bite.

How to Make Peppermint Hot Chocolate Cookies

Step 1: Prep Your Baking Gear

Start by preheating your oven to 350°F (175°C), and line your baking sheets with parchment paper. This little step keeps your cookies from sticking and makes cleanup a breeze. If you haven’t already, pop those mini marshmallows in the freezer—they’ll be much easier to mix in later and won’t melt away during baking.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter together with both the granulated sugar and brown sugar until the mixture is light, fluffy, and looks almost like frosting. This process works air into your dough, helping make the cookies tender and slightly crisp on the outside.

Step 3: Add Eggs and Extracts

Crack in the eggs one at a time, mixing well after each addition. Pour in the vanilla and peppermint extracts and beat just until you have a smooth, creamy mixture. The peppermint extract is your ticket to that classic winter flavor we love in Peppermint Hot Chocolate Cookies.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Mixing these dry ingredients first means you won’t get little pockets of cocoa or salt later—each cookie will have even chocolatey flavor and rise.

Step 5: Bring It All Together

Gradually add your dry ingredients into the wet mixture, beating on low speed or stirring gently. Stop as soon as there are no more streaks of flour—overmixing is the foe of tender cookies!

Step 6: Fold In The Goodies

Using a spatula or wooden spoon, gently fold in the chocolate chips, frozen mini marshmallows, and crushed peppermint candies. Each scoop will look like a winter wonderland waiting to bake up into Peppermint Hot Chocolate Cookies.

Step 7: Scoop And Bake

Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes—until the edges are set, but the centers are still a little soft. This is key to that signature hot-chocolate-cookie chewiness!

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This lets them finish setting up so you get gooey marshmallow middles without them falling apart. Now, enjoy your Peppermint Hot Chocolate Cookies with a big, happy smile!

How to Serve Peppermint Hot Chocolate Cookies

Garnishes

For extra holiday sparkle, sprinkle a bit more crushed peppermint on your fresh-from-the-oven cookies. You can also drizzle with melted chocolate or white chocolate for a beautiful finishing touch. If you’re feeling fancy, a pinch of flaky sea salt brings out all those chocolate and mint flavors even more.

Side Dishes

These cookies are practically made to be dunked in a mug of real hot chocolate or served alongside a tall glass of cold milk. For gatherings, consider pairing them with a platter of other winter treats, like shortbread, sugar cookies, or a tray of fresh berries to balance the richness.

Creative Ways to Present

Arrange your Peppermint Hot Chocolate Cookies in a decorative tin and tie with a festive ribbon for an easy edible gift. Stack a few with a mini marshmallow skewer and a mini cocoa packet for a “hot chocolate in a box” gift set. Or, lay them out on a snowy-white platter for your dessert table, scattered with extra peppermint candy for that holiday wow-factor.

Make Ahead and Storage

Storing Leftovers

Once your cookies are cool, store them in an airtight container at room temperature. They’ll stay soft and chewy for about 4 days—just layer parchment between if you’re stacking them to keep the marshmallows from sticking.

Freezing

You can freeze these Peppermint Hot Chocolate Cookies baked or unbaked! Place baked cookies in a freezer-safe bag for up to 2 months. If you’d rather freeze the dough, scoop it into portions first and freeze on a tray, then transfer to a bag—fresh-baked holiday goodness whenever you crave it.

Reheating

If you love a warm, gooey center, pop cookies in the microwave for about 10 seconds before serving. For a fresher taste, reheat from frozen in a 300°F oven for 4–5 minutes and enjoy as if they just came out of the oven.

FAQs

Can I use regular-sized marshmallows instead of mini?

I recommend mini marshmallows, but if that’s all you have, cut them into smaller pieces and freeze them before adding. That way they’ll spread and melt less while baking.

How do I keep my cookies from spreading too much?

If you notice too much spreading, double-check your oven temperature with an oven thermometer. Chilling the scooped dough for 20–30 minutes before baking also helps keep your Peppermint Hot Chocolate Cookies thick and chewy.

Can I leave out the peppermint candies for less crunch?

Absolutely! The crushed candies give crunch and added mint flavor, but these cookies are still delicious if you skip them or replace with extra chocolate chips for a smoother texture.

Can I make these cookies gluten-free?

Yes, simply swap in your favorite 1:1 gluten-free all-purpose flour blend. Just make sure it contains xanthan gum or add a little for best results.

What’s the best way to crush peppermint candies?

Place the candies or candy canes in a zip-top bag and use a rolling pin or heavy pan to gently crush them. Aim for smaller pieces that will melt a bit in the cookies, but leave a few larger ones for a pretty look.

Final Thoughts

Baking a batch of Peppermint Hot Chocolate Cookies truly feels like inviting a bit of winter wonderland into your kitchen. Whether for holiday parties, gifts, or a cozy day indoors, they’ll bring smiles all around. Go ahead, give them a try—you might just discover your new favorite winter cookie!

Peppermint Hot Chocolate Cookies Recipe

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4.6 from 19 reviews

Author: admin
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the perfect holiday treat with these Peppermint Hot Chocolate Cookies. Fudgy, chocolatey cookies studded with chocolate chips, marshmallows, and peppermint candies, these cookies are a festive delight!

Ingredients

Scale

Cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup mini marshmallows (freeze for easier mixing)
1/2 cup crushed peppermint candies or candy canes

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream Ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and peppermint extracts.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Mix-Ins: Fold in the chocolate chips, frozen mini marshmallows, and crushed peppermint candies.
Bake: Scoop dough onto prepared baking sheets and bake for 9–11 minutes until edges are set but centers are still soft. Cool on the baking sheet before transferring to a wire rack to cool completely.

Notes

For best results, freeze the mini marshmallows beforehand to help them keep their shape while baking.
If you prefer a chewier cookie, slightly underbake and let them cool on the sheet.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American