Ready to turn your kitchen into a holiday wonderland? These Peppermint Hot Chocolate Cookies capture everything you adore about a steaming mug of cocoa, wrapping up melty chocolate, mini marshmallows, and peppermint candy bits into one festive bite. The soft, fudgy cookies, topped with extra marshmallows and that satisfying peppermint crunch, are pure winter magic. Whether you’re baking for a cookie exchange or looking for a cozy night-in treat, this recipe guarantees a moment of cheer in every mouthful.
Ingredients You’ll Need
Each ingredient in these cookies plays an essential role, creating the perfect balance of rich chocolate, cooling peppermint, and gooey marshmallow. Gather your baking staples and a few holiday favorites for a dough that’s simple to mix yet totally irresistible.
- Unsalted butter (1 cup, softened): Gives your cookies richness and a soft, chewy texture—make sure it’s at room temperature for easy blending.
- Granulated sugar (1 cup): Adds sweetness and helps create crisp, delicious edges.
- Light brown sugar (1/2 cup, packed): Brings a hint of caramel flavor and extra moisture for that fudgy center.
- Large eggs (2): Bind everything together and add tenderness to the finished cookies.
- Vanilla extract (1 teaspoon): Rounds out the chocolate and peppermint flavors with warmth.
- All-purpose flour (2 cups): The structural backbone for thick, satisfying cookies.
- Unsweetened cocoa powder (2/3 cup): Packs in deep, real chocolate flavor—choose a quality cocoa for best results.
- Baking soda (1 teaspoon): Gives your cookies a little lift, so they’re soft in the center but not too dense.
- Salt (1/2 teaspoon): Enhances all the flavors and balances out the sweetness.
- Semisweet chocolate chips (1 cup): Add melty, gooey chocolate pockets to every bite.
- Mini marshmallows (1 cup): The signature hot chocolate touch—these become gloriously gooey as the cookies bake.
- Crushed peppermint candies or candy canes (1/2 cup): Provides that candy-cane crunch and a burst of wintry flavor.
- Extra mini marshmallows and crushed peppermint for topping: Give each cookie a bakery-style look and extra holiday sparkle.
How to Make Peppermint Hot Chocolate Cookies
Step 1: Prepare Your Baking Sheets
Start by preheating your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper so your Peppermint Hot Chocolate Cookies don’t stick. This step keeps your cookies intact and makes cleanup a 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 pale and fluffy. Take your time—creaming thoroughly at this stage gives your cookies their trademark soft centers and lightly crisp edges.
Step 3: Add Eggs and Vanilla
Crack in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, which enhances all those chocolatey and minty flavors, making the cookies deeply aromatic from the start.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This step ensures the Cocoa distributes evenly, so you get a rich, uniform chocolate flavor in every bite.
Step 5: Mix Dry into Wet
Add the dry ingredients to your wet mixture, a little at a time, mixing gently just until combined. Over-mixing can make your Peppermint Hot Chocolate Cookies tough, so stop as soon as you no longer see streaks of flour.
Step 6: Fold in the Goodies
Gently fold in the semisweet chocolate chips, mini marshmallows, and crushed peppermint candies. This is the moment when the dough transforms into pure holiday joy, filled with textures and bursts of flavor.
Step 7: Scoop and Top
Scoop out generous tablespoon-sized balls of dough, spacing them about 2 inches apart on your prepared baking sheets. Lightly press a few extra mini marshmallows and a sprinkle of crushed peppermint onto the top of each one for that irresistibly festive finish.
Step 8: Bake and Cool
Bake your cookies for 9 to 11 minutes, just until the edges are set but the centers remain a little soft. The magic happens as they cool—leave them on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. The result? Cookies that are delightfully fudgy, with gooey marshmallow puddles and a sparkle of peppermint on top.
How to Serve Peppermint Hot Chocolate Cookies
Garnishes
Don’t hold back when it comes to garnish! Just before serving, add a few more mini marshmallows and a dusting of extra crushed peppermint for that “just fell in the snow” holiday effect. You can even drizzle with a touch of melted chocolate for extra decadence.
Side Dishes
These cookies are delicious all by themselves, but serving them with a mug of real hot chocolate, peppermint tea, or a cold glass of milk is pure winter comfort. For a holiday platter, pair them with shortbread or chocolate-dipped biscotti for a variety of textures and flavors.
Creative Ways to Present
Stack several cookies and tie with festive twine for a charming gift. Arrange them on a pretty cake stand surrounded by mini marshmallows and crushed peppermint for a wow-worthy dessert table centerpiece. For something unexpected, serve a warm Peppermint Hot Chocolate Cookie with a scoop of vanilla ice cream on top.
Make Ahead and Storage
Storing Leftovers
Once your cookies are completely cool, store them in an airtight container at room temperature. They’ll stay fresh for up to five days—though between the chewy chocolate and pop of peppermint, good luck making them last that long!
Freezing
Peppermint Hot Chocolate Cookies freeze beautifully. Cool the cookies fully, then layer them between sheets of parchment in a freezer-safe container. They’ll keep for up to three months. For that just-baked taste, let them come to room temp before enjoying.
Reheating
To refresh your cookies and bring back that freshly baked aroma, pop them in a 300°F (150°C) oven for two to three minutes. The marshmallows will get gooey again, and the chocolate chips will be perfectly melty.
FAQs
Can I use white chocolate chips instead of semisweet?
Absolutely! White chocolate makes these cookies taste even more like a wintry treat. You’ll get a lovely contrast with the deep cocoa flavor and the peppermint finish.
How do I keep the marshmallows from melting too much?
Stir in the mini marshmallows gently and press a few extra on top before baking. The ones inside give goo, while those on top toast perfectly. If you’d like more marshmallow texture, consider adding a few midway through baking.
Can I make the dough ahead of time?
Yes—prepare the dough, cover tightly, and refrigerate for up to 48 hours before baking. This actually helps develop even richer flavor (and allows you to bake fresh cookies on demand)!
Do the cookies spread a lot?
Peppermint Hot Chocolate Cookies spread just the right amount for a soft, chewy center with lightly crisp edges. Chilling the dough beforehand will keep the spread in check if you like a slightly thicker cookie.
Can I double the recipe for a big batch?
No problem! Just make sure to use a large mixing bowl and rotate your baking sheets halfway through baking for even cookies every time.
Final Thoughts
If you’re craving holiday spirit in cookie form, you truly can’t beat the joyous combination found in Peppermint Hot Chocolate Cookies. Every bite brings a burst of nostalgia and warmth, making them a must-try for winter baking or any time you want to share some sweetness with the people you love. Gather your ingredients, pour a mug of cocoa, and let this recipe become your new baked bliss!
Print
Peppermint Hot Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peppermint Hot Chocolate Cookies are a delightful treat perfect for the holiday season. Rich chocolate cookies studded with chocolate chips, marshmallows, and crushed peppermint candies, these cookies are a festive and indulgent dessert option.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup crushed peppermint candies or candy canes
- Extra mini marshmallows and crushed peppermint for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips, mini marshmallows, and crushed peppermint.
- Bake: Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press extra mini marshmallows and crushed peppermint on top of each dough ball. Bake for 9–11 minutes.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For an extra fudgy cookie, slightly underbake and allow them to finish setting on the baking sheet.
- You can substitute white chocolate chips for semisweet if preferred.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
