If you’re a fan of festive baking and crave the cozy, wintery flavors of peppermint and chocolate, these Peppermint Hot Chocolate Cookies are about to become your new obsession. Imagine the best parts of a mug of rich hot chocolate—creamy chocolate, gooey marshmallows, and that unmistakable, refreshing hint of peppermint—all wrapped up in a soft, chewy cookie. Whether you’re prepping for a holiday cookie swap or simply looking to treat yourself on a chilly night, you’ll want to keep this recipe close at hand!
Ingredients You’ll Need
Gathering your ingredients for Peppermint Hot Chocolate Cookies is half the fun, with each component adding its own magic to the final result. From the richness of cocoa to the playful pop of peppermint, these essentials work together to create a cookie that tastes (and smells) just like a sweet winter wonderland.
- Unsalted Butter (1 cup, softened): Softened butter is the foundation for a tender, melt-in-your-mouth texture and adds rich, creamy flavor.
- Granulated Sugar (1 cup): Gives sweetness and helps the cookies bake up with just the right amount of spread.
- Brown Sugar (½ cup, packed): Adds a hint of caramel flavor and creates a soft, chewy bite in every cookie.
- Eggs (2 large): Bind everything together for structure and a slightly cakey texture.
- Vanilla Extract (1 teaspoon): Enhances the chocolate and peppermint notes, and brings added depth to the dough.
- All-Purpose Flour (2¼ cups): Provides stability for the cookies while letting the other flavors shine.
- Unsweetened Cocoa Powder (½ cup): Delivers a deep, chocolatey foundation, reminiscent of classic hot cocoa.
- Baking Soda (1 teaspoon): Helps the cookies rise and develop a perfectly soft, pillowy texture.
- Salt (½ teaspoon): Balances the sweetness and intensifies the chocolate flavor.
- Semi-Sweet Chocolate Chips (1 cup): Melty chocolate pockets in every bite—need I say more?
- Mini Marshmallows (1 cup): Swirl and melt into gooey, toasty perfection, just like marshmallows in hot chocolate.
- Crushed Peppermint Candies or Candy Canes (½ cup): Lends an irresistibly festive crunch and cooling peppermint flavor.
How to Make Peppermint Hot Chocolate Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F, so it’s hot and ready for the cookies. Line your baking sheets with parchment paper, which helps prevent sticking and makes cleanup a total breeze.
Step 2: Cream Together the Butter and Sugars
In a large bowl, cream the softened unsalted butter with both the granulated and brown sugars. This should take a couple of minutes—work it until the mixture is light, fluffy, and pale in color. Creaming properly ensures your Peppermint Hot Chocolate Cookies will be perfectly soft and tender.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract, making sure everything is well combined. This step adds structure and infuses the dough with warmth and depth.
Step 4: Mix Your Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This ensures every bite of your Peppermint Hot Chocolate Cookies is spot-on balanced, with no dry pockets or bitter cocoa lumps.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the creamed butter and sugar, mixing gently until just combined. Don’t overwork the dough—stop as soon as there’s no visible flour left. This keeps your cookies soft and chewy rather than tough.
Step 6: Fold in Mix-Ins
Switch to a spatula and gently fold in the semi-sweet chocolate chips, mini marshmallows, and crushed peppermint candies. Hold a few marshmallows back if you want to press them onto the tops of your dough balls for extra gooeyness!
Step 7: Scoop and Bake
Scoop out tablespoon-sized balls of dough onto your prepared baking sheets, leaving about 2 inches between each one. Bake for 9 to 11 minutes, until the edges are set but the centers are still slightly soft. Let them cool on the sheet for 5 minutes—this helps the marshmallows set—before transferring to a wire rack to cool completely.
How to Serve Peppermint Hot Chocolate Cookies
Peppermint Hot Chocolate Cookies Garnishes
To give your cookies an extra festive touch, sprinkle a pinch of freshly crushed peppermint candy on top right after baking. You can also drizzle with melted chocolate or dust with a little powdered sugar for that “just snowed” effect. Don’t forget those marshmallows—you can add a couple to each cookie before baking for ultimate gooeyness!
Side Dishes
These cookies practically beg for a warm beverage pairing. Serve them alongside mugs of real hot chocolate, peppermint tea, or even a steamy vanilla latte. If you’re hosting a holiday party, offer them with a scoop of vanilla bean ice cream for a winter sundae that’s truly out of this world.
Creative Ways to Present
Stack your Peppermint Hot Chocolate Cookies in glass jars with ribbons for a charming homemade gift. For cookie swaps, arrange them on a festive platter with mini candy canes tucked in between. And if you’re feeling playful, tuck a few cookies in a basket lined with a cozy kitchen towel and deliver to neighbors as a sweet winter surprise!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Peppermint Hot Chocolate Cookies in an airtight container at room temperature for up to 4 days. The marshmallows may soften the cookies a bit over time, but the flavors stay magical—if they last that long!
Freezing
If you want to make your holiday baking ahead of schedule, simply freeze the baked cookies in a single layer until firm, then stack them in a freezer-safe bag or container. They’ll stay delicious for up to 2 months; just bring them to room temperature before serving, and they’ll taste just-baked.
Reheating
For that ooey-gooey just-out-of-the-oven experience, pop a cookie in the microwave for 8-10 seconds. The marshmallows and chocolate will get melty again, giving you the full hot chocolate cookie dream.
FAQs
Can I use regular marshmallows instead of mini marshmallows?
Absolutely! Simply chop larger marshmallows into smaller pieces before adding them to the dough, so they melt evenly and distribute nicely throughout the cookies.
How do I keep the marshmallows from melting too much?
Try to keep most marshmallow pieces tucked inside the dough rather than sitting on the outside. For extra gooey tops, just press a few extras on before baking—watch them closely, as they’ll caramelize quickly!
Are these cookies gluten-free?
This particular recipe uses all-purpose flour, so it’s not gluten-free. However, you can substitute your favorite 1:1 gluten-free flour blend for a treat nearly everyone can enjoy.
What type Dessert
Both classic candy canes and round peppermint candies work perfectly in Peppermint Hot Chocolate Cookies. Just crush them finely for a consistent crunch and that signature peppermint flavor in every bite.
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it (covered) for up to 48 hours before baking. This actually helps deepen the flavors, and you’ll get slightly thicker, chewier cookies, too.
Final Thoughts
There’s just something magical about the way peppermint, chocolate, and marshmallows unite in these Peppermint Hot Chocolate Cookies—they’re pure winter delight in every bite. Whether you’re baking for family, friends, or simply to treat yourself, I hope you enjoy every soft, festive, chocolatey crumb. Happy baking!
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
Indulge in the festive flavors of the season with these delightful Peppermint Hot Chocolate Cookies. A perfect blend of rich cocoa, sweet chocolate chips, gooey marshmallows, and refreshing peppermint, these cookies are sure to be a hit at any holiday gathering or cozy winter night.
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Additional:
- 1 cup mini marshmallows
- ½ cup crushed peppermint candies or candy canes
Instructions
- Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Mix wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add mix-ins: Fold in the chocolate chips, mini marshmallows, and crushed peppermint candies.
- Bake: Scoop tablespoon-sized balls of dough onto baking sheets and bake for 9–11 minutes.
- Cool: Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra gooey marshmallows, press a few more on top of each dough ball before baking.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Perfect for holiday cookie exchanges or cozy winter nights.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 17g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
