Peppermint Hot Chocolate Cookies Recipe

Imagine all the coziness of a mug of hot chocolate, swirled with peppermint and marshmallows, baked right into a chewy, deeply chocolatey treat: that’s exactly what you get with these Peppermint Hot Chocolate Cookies. They’re like winter in a bite—perfectly indulgent, just the right amount of peppermint, and enough gooey chocolate and toasty marshmallow to transport you under a blanket by the fireside, whether you’re baking for the holiday cookie swap or just need a little seasonal magic in your kitchen.

Peppermint Hot Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Peppermint Hot Chocolate Cookies comes from just a handful of pantry staples, each playing a role in building rich flavor and irresistible texture. Let’s break down what you need, with a few tips for making every ingredient shine its brightest.

  • Unsalted butter, softened: Ensures a soft, chewy cookie base and helps meld all the chocolatey flavors together.
  • Granulated sugar: Gives sweetness and that perfect cookie crunch on the edges.
  • Packed brown sugar: Adds deep caramel notes and helps keep the cookies moist and chewy.
  • Large eggs: Bind everything together and add a bit of richness to each bite.
  • Vanilla extract: Enhances both the chocolate and peppermint flavors, making them pop.
  • All-purpose flour: Provides structure so your cookies are thick, soft, and never flat.
  • Unsweetened cocoa powder: Creates that rich, dark hot chocolate taste – use a good quality cocoa for best results.
  • Baking soda: Gives your cookies just the right lift and softness.
  • Salt: Balances all the sweet and enhances both chocolate and peppermint so they stand out.
  • Semi-sweet chocolate chips: Dots the cookies with gooey chocolate pockets in every bite.
  • Mini marshmallows: Get perfectly toasty and gooey as the cookies bake, just like in a classic mug of hot chocolate.
  • Crushed peppermint candies or candy canes: Bring a burst of minty flavor and add a pop of festive color.
  • Hot cocoa mix: Doubles down on the hot chocolate vibes with sweetness and creaminess folded right into the dough.

How to Make Peppermint Hot Chocolate Cookies

Step 1: Prep Your Baking Sheets and Preheat the Oven

Start by preheating your oven to 350°F (175°C), ensuring it’s fully heated for that perfect cookie bake. Line two baking sheets with parchment paper—this not only prevents sticking but also makes cleanup a total breeze.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and a little bit dreamy. This step is crucial for those signature soft, thick Peppermint Hot Chocolate Cookies.

Step 3: Add Eggs and Vanilla

Crack in your eggs one at a time, mixing on medium speed until well combined, then add the vanilla. The dough should look creamy and uniform—a sign you’re on your way to cookie perfection.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together your flour, unsweetened cocoa powder, hot cocoa mix, baking soda, and salt. Whisking helps break up any lumps and distributes the leavening and cocoa powder evenly for a deep, consistent chocolate flavor.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry mixture to your bowl of wet ingredients, mixing on low just until everything is incorporated. Be sure not to overmix—stop when no streaks of flour remain for the best soft texture.

Step 6: Fold in the Add-Ins

Gently fold in the semi-sweet chocolate chips and crushed peppermint candies until they’re just dotted throughout. Both play a part in delivering the classic combo of chocolate and peppermint with every single bite.

Step 7: Scoop and Bake

Use a tablespoon or a small cookie scoop to portion out dough onto your prepared baking sheets, leaving about 2 inches between each one. Bake for 8 minutes, then quickly remove from the oven and gently press 2–3 mini marshmallows onto the top of each cookie.

Step 8: Add Marshmallows and Finish Baking

Return the cookies to the oven for another 2 minutes, just until the cookies are just set and the marshmallows look soft and slightly golden. This step gives you that gooey, toasty marshmallow finish.

Step 9: Cool and Enjoy

Let your Peppermint Hot Chocolate Cookies cool on the baking sheet for 5 minutes (they’ll be very soft right out of the oven), then transfer them to a wire rack to finish cooling—or, if you can’t resist, sneak one while the chocolate is still melty!

How to Serve Peppermint Hot Chocolate Cookies

Peppermint Hot Chocolate Cookies Recipe - Recipe Image

Garnishes

These cookies are already gorgeous, but for a little extra holiday sparkle, drizzle the cooled cookies with some melted white chocolate and top with another sprinkle of crushed peppermint. That hint of glossy chocolate and a bit more mint on top really makes them pop, both in looks and flavor!

Side Dishes

Serve your Peppermint Hot Chocolate Cookies alongside, naturally, steaming mugs of peppermint hot chocolate or classic milk for dunking. If you’re creating a treat platter, pair these beauties with chocolate-dipped pretzels, sugar cookies, or even a scoop of vanilla ice cream to balance the rich chocolate flavor.

Creative Ways to Present

Turn these cookies into edible gifts by stacking them in a glass jar with festive ribbon, or box them up for a cookie exchange. You can even make cookie sandwiches: spread a little chocolate ganache or marshmallow fluff between two Peppermint Hot Chocolate Cookies for an extra-special dessert.

Make Ahead and Storage

Storing Leftovers

Keep your Peppermint Hot Chocolate Cookies soft and fresh by storing them in an airtight container at room temperature, where they’ll stay delicious for up to 5 days. Pop a slice of bread in with the cookies to help maintain moisture if you’re in a super dry climate.

Freezing

Both baked cookies and unbaked dough freeze beautifully. For baked cookies, let them cool completely before freezing in a single layer, then transfer to a zip-top bag for up to 2 months. If you prefer to freeze the dough, scoop it into balls first, freeze on a tray, and then store. Just add a minute or two to the bake time when baking straight from the freezer.

Reheating

Want that fresh-from-the-oven warmth? Pop a Peppermint Hot Chocolate Cookie in the microwave for 8 to 10 seconds. The chocolate and marshmallow turn perfectly melty, and you’ll feel like you’re enjoying them right out of the oven all over again!

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Mini marshmallows are ideal because they nestle perfectly on top of each cookie, but in a pinch, you can cut regular marshmallows into small pieces! Just be sure not to use too much, as larger marshmallow pieces might melt too much and cause stickiness.

Can I make these Peppermint Hot Chocolate Cookies gluten-free?

Absolutely! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. The texture might be slightly different, but you’ll still get that decadent hot chocolate and peppermint flavor.

Do the cookies stay soft after baking?

Yes, these cookies are designed to stay soft and chewy, thanks to the brown sugar and the right balance of butter. Just make sure you don’t overbake, and always store them airtight.

What’s the best way to crush the peppermint candies?

Place the peppermint candies or candy canes in a zip-top bag and gently smash them with a rolling pin or the back of a spoon. Aim for a mix of small pieces and a bit of peppermint “dust” for both texture and flavor in your Peppermint Hot Chocolate Cookies.

Can I double the recipe for a crowd?

Definitely! This recipe doubles well—just make sure to use a large enough mixer bowl, and rotate your baking sheets between racks halfway through baking for even results.

Final Thoughts

There’s something extra joyful about baking a batch of Peppermint Hot Chocolate Cookies—maybe it’s the memories they evoke, or just the unbeatable combo of chocolate, marshmallow, and mint. If you’re looking for a new holiday tradition or simply want to share some homemade coziness, give these cookies a try. I promise, you’ll find plenty of reasons (and plenty of friends!) to bake them again and again.

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Peppermint Hot Chocolate Cookies Recipe

Peppermint Hot Chocolate Cookies Recipe


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4.7 from 13 reviews

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 30 cookies 1x
  • Diet: Vegetarian

Description

Indulge in the rich chocolate flavor and refreshing peppermint crunch of these Peppermint Hot Chocolate Cookies. Perfect for the holiday season or any time you crave a sweet treat with a twist!


Ingredients

Scale

Dough:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Additional Mix-Ins:

  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 1/2 cup crushed peppermint candies or candy canes
  • 1/2 cup hot cocoa mix

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Mix wet ingredients: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla, mixing until well combined.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  4. Add mix-ins: Fold in the chocolate chips and crushed peppermint.
  5. Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 8 minutes, then press mini marshmallows into the top of each cookie. Return to the oven for another 2 minutes until set.
  6. Cool: Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

Notes

  • For an extra festive touch, drizzle the cooled cookies with melted white chocolate and sprinkle with more crushed peppermint.
  • Store in an airtight container for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 17g
  • Sodium: 90mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

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