Get ready to fall head-over-heels for Peppermint Hot Chocolate Cookies! Imagine the familiar coziness of a steaming mug of peppermint hot chocolate, but transformed into a melt-in-your-mouth cookie loaded with bursts of gooey marshmallow, rich chocolate chips, and crunchy peppermint bits. These cookies are pure holiday magic, blending seasonal flavors with a luxurious texture that’s both chewy and soft—a true treat for all ages and every winter gathering.
Ingredients You’ll Need
One of the best things about Peppermint Hot Chocolate Cookies is how every simple ingredient works together to create cookie perfection. Each one plays an important role, whether adding depth of flavor, wonderful texture, or that signature festive flair we love. Here’s what you’ll need—and why you need it!
- Unsalted butter: Using softened butter gives the dough that tender, rich base and keeps everything irresistibly moist.
- Granulated sugar: For sweetness and that lovely crackled cookie top.
- Packed light brown sugar: Adds moisture and a hint of caramel undertone for fudgy softness.
- Large egg (room temperature): Binds everything together for a cookie that holds up yet never dries out.
- Vanilla extract: Accentuates the chocolate and gives warmth to the whole batch.
- All-purpose flour: Provides just the right amount of structure for a classic cookie chew.
- Unsweetened cocoa powder: Brings that deep, chocolatey richness you crave in every bite.
- Baking soda: Helps them puff up and get those lovely cracks.
- Salt: Balances the sweetness and enhances all the other flavors.
- Semi-sweet chocolate chips: Melty pockets of full-bodied chocolate—absolute heaven!
- Mini marshmallows: These soften and caramelize slightly, recreating the classic hot chocolate experience.
- Crushed peppermint candies or candy canes: For bursts of cool, minty crunch in every delightful bite.
How to Make Peppermint Hot Chocolate Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this will keep the cookies from sticking and make cleanup a breeze. Having your oven properly heated and pan ready ensures your Peppermint Hot Chocolate Cookies bake up evenly every single time.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar. Mixing until light and fluffy incorporates air for a tender crumb and lays the perfect foundation for your dough. Don’t rush this part—it’s the secret to cookies that are soft and chewy!
Step 3: Add Egg and Vanilla
Crack in your room-temperature egg and pour in the vanilla extract. Beat well until everything’s fully combined; this brings moisture and a lovely aroma, tying the rich flavors together in your cookie dough.
Step 4: Whisk Dry Ingredients
Grab another bowl and whisk together your flour, unsweetened cocoa powder, baking soda, and salt. Whisking helps distribute the cocoa evenly, so every bite of your Peppermint Hot Chocolate Cookies has that dark, chocolatey goodness.
Step 5: Make the Dough
Now, slowly add your dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—stopping when you no longer see streaks of flour ensures your cookies bake up soft rather than tough.
Step 6: Fold in the Mix-Ins
Gently fold in the chocolate chips, mini marshmallows, and crushed peppermint candies. This is where the cookies truly come alive—each scoop of dough is peppered with melty chocolate, gooey marshmallow, and pops of refreshing peppermint.
Step 7: Scoop, Bake, and Cool
Scoop out heaping tablespoon-sized rounds of dough and place them about 2 inches apart on your prepared baking sheet; them room to spread! Bake for 8–10 minutes, just until the edges are set but the centers look soft. Let the cookies cool for 5 minutes on the sheet before moving to a wire rack—this allows the marshmallow to settle for that signature hot chocolate vibe.
How to Serve Peppermint Hot Chocolate Cookies
Garnishes
For a dazzling, bakery-worthy finish, drizzle cooled cookies with melted white chocolate and an extra sprinkle of crushed peppermint. It adds color, crunch, and makes your Peppermint Hot Chocolate Cookies completely irresistible.
Side Dishes
Pair these cookies with a mug of classic hot cocoa, spiced coffee, or even a cool glass of milk—the flavors mingle perfectly. You could also serve them alongside a festive fruit platter or with a scoop of vanilla ice cream for an indulgent winter dessert.
Creative Ways to Present
Show them off stacked high on a holiday platter, arranged in a gift tin lined with pretty parchment, or bundled in cellophane bags tied with ribbon for a homemade gift. For parties, set up a “cookie bar” with toppings like extra marshmallows, chocolate shavings, and candy cane bits for a Peppermint Hot Chocolate Cookies experience everyone can customize.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, leftover Peppermint Hot Chocolate Cookies can be stored in an airtight container at room temperature for up to 5 days. Pop in a slice of bread to keep them extra soft!
Freezing
Want to enjoy the festive spirit later? Simply freeze cookies in a single layer, then transfer to a freezer-safe bag. For the best taste, freeze for up to 2 months. Thaw at room temperature whenever a peppermint-chocolate craving strikes.
Reheating
Warm a cookie for 5–10 seconds in the microwave to soften the marshmallows and make the chocolate extra gooey. It’s just like a mug of hot chocolate, but in cookie form—total comfort on chilly days.
FAQs
Can I use peppermint extract instead of crushed candies?
If you prefer a smoother cookie with subtle mint flavor, add a half teaspoon of peppermint extract to the dough in place of or alongside the peppermint candies. Just remember, the candies add both crunch and festive color!
Can I use dark chocolate chips instead of semi-sweet?
Absolutely! Dark chocolate chips will give your Peppermint Hot Chocolate Cookies a richer, less sweet chocolate kick that pairs nicely with the peppermint.
How do I prevent the marshmallows from melting out?
Fold marshmallows gently into the dough, and place any peekers more toward the center of the dough ball. This keeps them inside the cookie as it bakes and helps avoid stickiness on your baking sheet.
Are these cookies gluten-free?
The original recipe isn’t gluten-free due to the all-purpose flour, but you can swap in your favorite 1:1 gluten-free flour blend for a similar chewy texture. Be sure your candies and chocolate chips are also gluten-free!
Can I double the recipe?
Of course! This recipe doubles beautifully, so you can whip up enough Peppermint Hot Chocolate Cookies for a crowd, a cookie exchange, or extra holiday gifting.
Final Thoughts
If you’re searching for a holiday cookie that feels extra-special but is honestly a breeze to make, you can’t go wrong with these Peppermint Hot Chocolate Cookies. Each bite is the perfect mix of cool mint, rich chocolate, melty marshmallows, and festive cheer. So gather your ingredients, turn on some holiday music, and let the baking begin—you’re about to make everyone’s winter a little warmer and a whole lot sweeter!
Print
Peppermint Hot Chocolate Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Peppermint Hot Chocolate Cookies are the perfect treat for the holidays, combining the flavors of rich chocolate, cool peppermint, and gooey marshmallows in each bite.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to wet ingredients and mix until combined.
- Add Mix-Ins: Gently fold in chocolate chips, marshmallows, and crushed peppermint candies.
- Bake: Scoop dough into balls and place on baking sheet. Bake for 8-10 minutes until edges are set but centers are still soft.
- Cool: Let cookies cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- For extra holiday flair, drizzle cooled cookies with melted white chocolate and more crushed peppermint.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
