Peppermint Hot Chocolate Cookies Recipe
If you’re looking to wrap up the magic of winter festivities into a single bite, these Peppermint Hot Chocolate Cookies are just the ticket. Picture rich chocolate cookie dough swirled with cool peppermint, studded with gooey marshmallows, melting chocolate chips, and topped with sparkling peppermint candy bits. Each bite brings the nostalgia of a steamy mug of hot cocoa, now transformed into a decadent cookie perfect for sharing with family and friends—or maybe just for you, curled up under a warm blanket by the fire!
Ingredients You’ll Need
This recipe comes together with a handful of familiar pantry staples and a few special touches that really make these cookies shine. Each ingredient plays a role in building the signature flavor and texture that make Peppermint Hot Chocolate Cookies so irresistible.
- Unsalted butter (1 cup, softened): Provides richness and keeps the cookies soft and tender.
- Granulated sugar (1 cup): Adds sweetness and helps create the perfect chewy texture.
- Brown sugar (1/2 cup, packed): Brings extra moisture and a toffee-like depth of flavor.
- Eggs (2 large): Bind everything together for a satisfyingly dense cookie.
- Vanilla extract (1 teaspoon): Adds warmth and subtle complexity to balance the cocoa and mint.
- Peppermint extract (1 teaspoon): The key to that refreshing, unmistakable minty finish.
- All-purpose flour (2 1/4 cups): The trusty base providing structure to each cookie.
- Unsweetened cocoa powder (1/2 cup): Infuses the dough with deep chocolatey flavor, echoing hot cocoa vibes.
- Baking soda (1 teaspoon): Lends a bit of lift, so your cookies stay soft and pillowy.
- Salt (1/2 teaspoon): Enhances all the flavors and keeps the sweetness in check.
- Semi-sweet chocolate chips (1 cup): Melty chocolate pockets add gooeyness and extra cocoa punch.
- Mini marshmallows (1 cup): Just like the best mug of hot chocolate, but here they get toasty and gooey.
- Crushed peppermint candies or candy canes (1/2 cup): The sparkling, crunchy finishing touch for a pop of color and flavor.
How to Make Peppermint Hot Chocolate Cookies
Step 1: Prep Your Tools and Oven
Start by preheating your oven to 350°F (175°C) so it’s piping hot and ready to transform your dough into delectable cookies. Line two baking sheets with parchment paper—this makes it super easy to remove your cookies later and keeps clean-up quick.
Step 2: Cream the Butter and Sugars
Grab a large mixing bowl and use a hand mixer or stand mixer to cream together your softened butter, granulated sugar, and brown sugar. Mix until the blend is fluffy and pale, which means you’ve got a solid base for chewy, melt-in-your-mouth Peppermint Hot Chocolate Cookies.
Step 3: Add Eggs and Extracts
Crack in the eggs, one at a time, beating well after each. Then, mix in your vanilla and peppermint extracts. The peppermint aroma will hit you right about now—it’s truly the smell of winter cheer swirling in your kitchen!
Step 4: Whisk the Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Taking this extra step ensures the cocoa powder doesn’t clump and that your rising agent distributes evenly for a perfect crumb.
Step 5: Combine Wet and Dry Ingredients
Gradually add your whisked dry ingredients into the butter mixture, with your mixer on low or folding by hand, just until the dough comes together. Avoid overmixing— that way, your Peppermint Hot Chocolate Cookies stay soft and tender.
Step 6: Fold in the Good Stuff
Gently fold in the chocolate chips and mini marshmallows, dispersing them evenly so every cookie is loaded with melty, gooey goodness. This step is where the cookie really channels that cozy mug of hot cocoa!
Step 7: Scoop and Top with Peppermint
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing each about 2 inches apart for proper spreading. Press a few crushed peppermint bits into the top of each dough ball—this not only looks festive but ensures every bite has a touch of peppermint crunch.
Step 8: Bake and Cool
Pop those trays into your preheated oven for 10 to 12 minutes. The edges should be set while the centers remain slightly soft—that’s the secret to their dreamy texture. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooling. The marshmallows may look delightfully toasty and gooey—resist the urge to sneak one right away!
How to Serve Peppermint Hot Chocolate Cookies
Peppermint Hot Chocolate Cookies Garnishes
For a show-stopping finish, sprinkle extra crushed peppermint or mini marshmallows on top of warm cookies as soon as they come out of the oven. Even a drizzle of melted chocolate or a dusting of powdered sugar can add a sophisticated touch that makes these cookies stand out on any dessert tray.
Side Dishes
Serve these cookies with a glass of cold milk, a steamy mug of hot cocoa, or even a peppermint mocha for the ultimate thematic pairing. They’re heavenly alongside a fresh fruit platter or holiday cheese board for a fun sweet-and-savory contrast.
Creative Ways to Present Peppermint Hot Chocolate Cookies
Stack them in a festive tin for a holiday gift, or plate them on a tiered dessert stand at your next get-together. You can also sandwich vanilla ice cream between two cookies for an over-the-top winter treat—Peppermint Hot Chocolate Cookies ice cream sandwiches are something everyone will rave about!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, tuck your cookies into an airtight container and store at room temperature. They’ll stay chewy and fresh for up to five days—if they last that long before being gobbled up!
Freezing
Peppermint Hot Chocolate Cookies are fabulous for freezing. Place cooled cookies in a single layer in a freezer-safe bag or container, using parchment paper to separate layers. They’ll keep beautifully for up to three months—just let them come to room temperature before serving, or warm them briefly in the oven.
Reheating
Pop a cookie (or several) in the microwave for 10-15 seconds to revive that fresh-baked, gooey texture. Or, warm them in an oven at 300°F for a few minutes. The marshmallows will get perfectly melty, just like the first day you baked them.
FAQs
Can I use candy canes instead of peppermint candies?
Absolutely! Crushed candy canes work beautifully in Peppermint Hot Chocolate Cookies, giving the same irresistible crunch and festive burst of peppermint flavor.
Can I make these cookies gluten-free?
Yes! Substitute your favorite gluten-free all-purpose flour blend for the regular flour. Just make sure the blend contains xanthan gum or add a touch yourself to help with texture.
Do marshmallows melt completely in the oven?
The mini marshmallows get deliciously gooey and browned at the edges but won’t totally disappear. That’s part of what makes Peppermint Hot Chocolate Cookies so comforting—they stay a little chewy and toasty, just like floating marshmallows in real hot chocolate!
How do I prevent the cookies from spreading too much?
If your dough feels very soft or sticky, you can chill it in the fridge for 30 minutes before scooping and baking. This helps the cookies hold their shape and gives you those lovely thick, tender centers.
Can I double the recipe for a crowd?
Certainly! This recipe scales up easily. Just be sure to bake in batches and keep an eye on your oven, as extra cookies may need a slight adjustment in bake time.
Final Thoughts
If you’re craving something cozy, playful, and downright irresistible, you just have to try these Peppermint Hot Chocolate Cookies. They are pure winter joy in cookie form, and I can’t wait for you to share them with those you love—or just treat yourself. Here’s to making sweet, pepperminty memories one delightful batch at a time!
Print
Peppermint Hot Chocolate Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of the holiday season with these Peppermint Hot Chocolate Cookies. Rich chocolate cookie dough studded with chocolate chips and marshmallows, topped with a sprinkle of crushed peppermint candies for a festive touch.
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs, then mix in the vanilla and peppermint extracts.
- 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.
- Add mix-ins: Fold in the chocolate chips and mini marshmallows.
- Bake: Scoop dough onto baking sheets, press crushed peppermint on top, bake for 10–12 minutes.
- Cool and enjoy: Allow cookies to cool on the baking sheet before transferring to a wire rack.
Notes
- Add extra mini marshmallows or peppermint bits on top just after baking for a festive finish.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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
