Meet the ultimate cold-weather treat: Peppermint Hot Chocolate Cookies. Imagine everything you adore about holiday hot cocoa — from rich chocolate to cooling peppermint and pillowy marshmallows — baked into a decadently soft cookie. These cookies strike that perfect balance between fudgy centers and crisp edges, with bursts of chocolate chips and a sprinkling of crushed peppermint candy. Whether you’re filling up a festive cookie platter or cozying up by the fireplace, this recipe is a guaranteed crowd-pleaser for all ages.

Peppermint Hot Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Peppermint Hot Chocolate Cookies is how these everyday ingredients combine to deliver truly magical results. Each one plays its part — lending sweetness, depth, or an unmistakable cozy aroma — so don’t skip a thing!

Unsalted butter (1/2 cup, softened): The key to a tender, melt-in-your-mouth texture and rich flavor.
Granulated sugar (1/2 cup): Adds sweetness while helping the cookies spread just the right amount.
Packed brown sugar (1/2 cup): Brings moisture and a subtle caramel note for extra chewiness.
Large egg (1): Binds everything together and contributes that soft cookie structure.
Vanilla extract (1 teaspoon): Adds warmth to the chocolate and rounds out the flavors.
Peppermint extract (1/2 teaspoon): The star that gives these cookies their signature cool, minty snap.
All-purpose flour (1 cup): Forms the base, keeping cookies thick and sturdy.
Unsweetened cocoa powder (1/2 cup): Delivers that deep, authentic hot chocolate flavor.
Baking soda (1 teaspoon): Ensures perfect puff and softness in every batch.
Salt (1/4 teaspoon): Heightens all the other flavors — never skip the salt!
Semi-sweet chocolate chips (1 cup): Melts into gooey pockets, echoing the richness of real hot cocoa.
Crushed peppermint candies or candy canes (1/2 cup): Adds crunch and a pretty, festive flair.
Mini marshmallows (1/2 cup, optional): For that playful, classic hot chocolate topping — irresistible when just a little toasted.

How to Make Peppermint Hot Chocolate Cookies

Step 1: Prep Your Baking Zone

Start by preheating your oven to 350°F (175°C), which gets it nice and toasty for an even bake. Line a baking sheet with parchment paper so your cookies release easily and clean up is a breeze. If you’re planning to get ahead, this is also a perfect time to set out all your measured ingredients — it keeps things stress-free!

Step 2: Cream Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to beat together your softened butter, granulated sugar, and packed brown sugar. Give it a good whirl until the mixture is light, creamy, and fluffy — about 2-3 minutes. This step is crucial for achieving those delicately tender Peppermint Hot Chocolate Cookies.

Step 3: Add the Egg and Extracts

Crack in the egg, then drizzle in both the vanilla extract and peppermint extract. Beat again until everything is thoroughly blended. The extracts will make your kitchen smell like holiday magic already, and you’ll notice the dough start to look smooth and unified.

Step 4: Mix Dry Ingredients Separately

In a second bowl, give the flour, unsweetened cocoa powder, baking soda, and salt a quick whisk together. This helps distribute the cocoa evenly and ensures you won’t have any sneaky salt pockets. No need for fancy sifting here — a good stir will do.

Step 5: Combine Wet and Dry Mixtures

Slowly add your dry mixture to the creamed wet ingredients, mixing on low just until everything is fully combined. Be careful not to over-mix; just blend until no more streaks remain. The dough will be thick, chocolatey, and seriously tempting (try not to sneak too many tastes!).

Step 6: Fold in Chocolate Chips and Peppermint

Grab a spatula and gently fold in the semi-sweet chocolate chips and crushed peppermint candies. This is where the cookie transforms — every scoop will be packed with chocolate richness and that classic peppermint crunch. If you’re using them, save the marshmallows for topping in the next step rather than mixing in.

Step 7: Portion and Top with Marshmallows

Scoop the dough into tablespoon-sized balls, spacing them about 2 inches apart on your baking sheet. Press a few mini marshmallows gently onto the top of each mound. This extra marshmallow layer browns beautifully in the oven, caramelizing for that authentic hot chocolate look and taste.

Step 8: Bake to Perfection

Bake for 9-11 minutes — you’re aiming for set edges with slightly soft, fudgy centers. Every oven differs, so keep a watchful eye toward the end. Once baked, let them cool on the baking sheet for 5 minutes (they’ll be super fragile at first) before transferring with a spatula to a wire rack to cool completely. The result? Pure Peppermint Hot Chocolate Cookie delight!

How to Serve Peppermint Hot Chocolate Cookies

Garnishes

For some dazzle, sprinkle a pinch of extra crushed peppermint right after baking while the cookies are still warm, or drizzle melted white or dark chocolate across the tops for a bakery-style finishing touch. A dusting of powdered sugar adds a wintry feel and a sweet finish.

Side Dishes

Serve your Peppermint Hot Chocolate Cookies with mugs of steaming hot chocolate or peppermint tea for a full-on cozy experience. For a festive dessert spread, arrange them alongside sugar cookies, gingerbread, or even a fruit tray — the mint-chocolate combo pairs beautifully with lots of flavors.

Creative Ways to Present

Stack a few cookies and tie them with a red-and-white ribbon for effortless homemade gifts. For parties, fan them out on a platter studded with candy canes and mini marshmallows. Want to go next-level? Scoop vanilla or peppermint ice cream between two cookies for an unforgettable holiday ice cream sandwich!

Make Ahead and Storage

Storing Leftovers

Keep any extra Peppermint Hot Chocolate Cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful, making them perfect for afternoon snacks or last-minute dessert cravings.

Freezing

For longer storage, let the cookies cool completely, then freeze them in layers separated by parchment paper inside a freezer bag or container. They’ll keep wonderfully for up to 3 months. You can also freeze unbaked cookie dough balls for future cookie emergencies — just add another minute or so to the baking time straight from frozen.

Reheating

To bring frozen or day-old Peppermint Hot Chocolate Cookies back to their gooey best, pop them in a 300°F (150°C) oven for a couple of minutes. Alternatively, a 10-15 second zap in the microwave softens them nicely, reviving that fresh-from-the-oven magic.

FAQs

Can I use different kinds of chocolate chips?

Absolutely! Feel free to swap in white chocolate chips, milk chocolate, or even dark chocolate chunks according to your cravings. Mixing a couple of types can add interesting layers of flavor and texture to your Peppermint Hot Chocolate Cookies.

What’s the best way to crush peppermint candies?

Place your candy canes or peppermint candies in a sturdy zip-top bag and crush them with a rolling pin or the bottom of a heavy pan. Aim for a mix of fine pieces and slightly larger shards for both flavor and that signature sparkle on top of the cookies.

Can I make these cookies gluten-free?

Yes, you can substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The result is just as chewy and fudgy, so everyone can enjoy a batch of Peppermint Hot Chocolate Cookies together.

How do I prevent the marshmallows from melting off while baking?

Gently press the marshmallows into the tops of dough mounds before baking, and avoid placing them too close to the edges. They’ll stay put and toast beautifully, especially if you pull the cookies right when the edges are set but the centers are still soft.

Are these cookies suitable for shipping?

Definitely! Peppermint Hot Chocolate Cookies are sturdy enough to handle being packed up safely. Stack them between layers of parchment or wax paper in a rigid container, and they’ll arrive looking and tasting fabulous for gifting or cookie swaps.

Final Thoughts

If your heart beats a little faster for holiday flavors, you simply have to try these Peppermint Hot Chocolate Cookies. Sharing them is half the joy, but sneaking a few right out of the oven is a memory all its own. Bake a batch this season — your kitchen (and your lucky taste-testers) will thank you!

Peppermint Hot Chocolate Cookies Recipe

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4.7 from 5 reviews

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

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Description

Indulge in the perfect blend of rich chocolate, refreshing peppermint, and gooey marshmallows with these Peppermint Hot Chocolate Cookies. Perfect for holiday baking or a cozy night indoors, these cookies are sure to delight your taste buds.

Ingredients

Scale

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 brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract

Additional:

1 cup semi-sweet chocolate chips
1/2 cup crushed peppermint candies or candy canes
1/2 cup mini marshmallows (optional)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Ingredients: In a large bowl, cream together butter, granulated sugar, and brown sugar. Add egg, vanilla extract, and peppermint extract.
Combine Dry Ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually mix into wet ingredients.
Finish Dough: Fold in chocolate chips and crushed peppermint candies.
Bake: Scoop dough onto baking sheet, press mini marshmallows on top. Bake for 9–11 minutes.
Cool and Serve: Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra chocolatey flavor, add white chocolate chips or drizzle melted chocolate on top.
Store in an airtight container for up to 5 days or freeze for longer freshness.

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