If you’re searching for a holiday treat that tastes just like your favorite winter beverage, Peppermint Hot Chocolate Cookies are the answer to every sweet craving! Imagine a chewy, chocolatey cookie packed with gooey marshmallows, melty chocolate chips, and the fresh burst of crushed peppermint candies. These cookies perfectly capture the coziness of curling up with a mug of peppermint hot chocolate in dessert form, making them a must-bake for festive gatherings, cookie exchanges, or just because you want to treat yourself to something special.
Ingredients You’ll Need
The magic of Peppermint Hot Chocolate Cookies lies in their mix of classic pantry staples and a few festive twists. Each ingredient plays a special role, from delivering rich flavor to creating that signature gooey, chewy texture everyone loves. Here’s what you’ll need and why they matter:
- Unsalted Butter (1 cup, softened): Brings richness and softness to the dough, ensuring every bite is melt-in-your-mouth tender.
- Granulated Sugar (1 cup): Sweetens the cookies and helps them crisp just slightly at the edges.
- Brown Sugar (1 cup, packed): Creates deeper caramel notes and keeps the centers irresistibly chewy.
- Large Eggs (2): Hold everything together and give the cookies structure and lift.
- Vanilla Extract (2 tsp): Adds warmth and rounds out the chocolate and peppermint flavors.
- All-Purpose Flour (2 cups): Forms the backbone of the cookies, providing just enough heft to support all the chocolate and marshmallows.
- Unsweetened Cocoa Powder (1 cup): Delivers that deep, fudgy chocolate taste reminiscent of hot cocoa.
- Baking Soda (1 tsp): Ensures your cookies bake up soft and slightly puffy instead of flat.
- Salt (1/2 tsp): Balances the sweetness and brightens all the flavors in each cookie.
- Semi-Sweet Chocolate Chips (1 cup): Give plenty of melty chocolate pockets with every bite.
- Mini Marshmallows (1 cup): Mimic the best part of hot chocolate, offering gooey bursts in the cookies’ centers.
- Crushed Peppermint Candies or Candy Canes (1/2 cup): Bring the festive pop and a crunchy, refreshing finish.
How to Make Peppermint Hot Chocolate Cookies
Step 1: Prep the Oven and Baking Sheet
Before you get mixing, set yourself up for success by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee your Peppermint Hot Chocolate Cookies lift off easily and don’t stick, keeping those gooey marshmallows right where they belong.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and packed brown sugar until the mixture looks fluffy and pale. This step is key for that classic cookie texture — it aerates the batter, making your cookies light, soft, and perfect from the first bite to the last crumb.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Pour in the vanilla extract as well and give everything a good mix. The eggs bind your dough, while the vanilla layers in a cozy, comforting aroma that pairs beautifully with chocolate.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Mixing these dry ingredients separately prevents clumps and helps the baking soda and salt distribute evenly — a step that guarantees even texture and flavor throughout every cookie.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture into the wet ingredients using a spatula or mixer on low speed. Stop as soon as the flour disappears; this keeps your cookies soft and prevents over-mixing, which could make them tough.
Step 6: Fold in the Mix-Ins
Now for the best part: gently fold in the semi-sweet chocolate chips, mini marshmallows, and crushed peppermint candies. This trio transforms ordinary dough into actual Peppermint Hot Chocolate Cookies, packing every bite with chocolate, goo, and a pepperminty crunch. Reserve a few marshmallows to press onto the tops mid-bake for extra gooey goodness.
Step 7: Scoop and Bake
Scoop out tablespoon-sized portions of dough and place them 2 inches apart on your prepared baking sheet. This spacing helps the cookies bake evenly. Bake for 10 to 12 minutes, until the edges look set but the centers are still soft. These cookies are meant to be slightly underbaked for that irresistible fudge-like center!
Step 8: Cool and Enjoy
Let your cookies cool on the baking sheet for about 5 minutes so the marshmallows set just enough. Then transfer to a wire rack to cool completely — if you can wait that long! This short rest ensures each Peppermint Hot Chocolate Cookie holds its shape while keeping its gooey middle.
How to Serve Peppermint Hot Chocolate Cookies
Garnishes
Sprinkle extra crushed peppermint candies or a dusting of powdered sugar over the top for a festive finish. For real wow-factor, drizzle with a ribbon of melted chocolate or add a few extra marshmallows right before serving; they’ll look irresistibly melty and taste just like a sip of peppermint hot chocolate.
Side Dishes
These cookies shine next to a steaming mug of cocoa or a glass of cold milk. For a more grown-up treat, try them with dark roast coffee or a peppermint mocha. At holiday parties, arrange them on a dessert board with chocolate bark, truffles, and fruit for a stunning, sweet centerpiece.
Creative Ways to Present
Peppermint Hot Chocolate Cookies make delightful gifts! Stack a few in a clear cellophane bag tied with a bright ribbon for easy gifting. Or, serve on a vibrant platter surrounded by mini candy canes for a whimsical dessert spread that screams holiday cheer. Want to go over the top? Sandwich two cookies with a scoop of vanilla ice cream for a magical winter ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
To keep your Peppermint Hot Chocolate Cookies at their chewy best, store them in an airtight container at room temperature. They’ll stay fresh for about 3 to 4 days — though, good luck keeping them around that long! If layering in a container, place parchment between layers to keep the marshmallows from sticking.
Freezing
These cookies freeze beautifully. Once baked and completely cooled, slip them into a freezer-safe bag or container, separating layers with parchment paper. They’ll be good for up to 2 months. For ultimate freshness, freeze the unbaked dough balls and bake straight from the freezer, just add an extra minute to your baking time.
Reheating
Enjoy warm, gooey cookies anytime by reheating in the microwave for about 10 seconds. This refreshes the texture by melting the chocolate and marshmallows all over again, bringing back that fresh-from-the-oven magic.
FAQs
Can I use regular marshmallows instead of mini marshmallows?
Mini marshmallows work best because they distribute evenly and melt perfectly into the dough, but you can chop regular marshmallows into small pieces as a substitute if that’s what you have on hand.
How do I keep the marshmallows from melting too much?
For gooey but not overly melted marshmallow pockets, press a few extra mini marshmallows on top of each dough ball halfway through baking. They’ll toast up just right for that marshmallowy center without completely disappearing into the cookies.
What’s the best way to crush peppermint candies?
Place your peppermint candies or candy canes in a zip-top bag and use a rolling pin or heavy pan to crush them into small bits. Avoid pulverizing them to a powder; you’ll want little crunchy nuggets for both texture and visual appeal.
Can I make Peppermint Hot Chocolate Cookies ahead of time?
Absolutely! The dough can be made up to 48 hours in advance and refrigerated until ready to bake. This can even improve the flavor, giving the ingredients more time to mingle and deepen.
What if I can’t find peppermint candies?
No worries! Crushed candy canes are a perfect swap and are often available year round in many stores, especially during the holidays. In a pinch, a dash of peppermint extract will add flavor, though it won’t give the same crunchy texture.
Final Thoughts
There’s something truly magical about Peppermint Hot Chocolate Cookies — they wrap up all the warmth, nostalgia, and joy of the holidays in every bite. If you’re ready to make memories and delight your taste buds, go ahead and bake a batch. I promise you’ll want to make them part of your festive traditions for years to come!
Print
Peppermint Hot Chocolate Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the festive flavors of the holidays with these Peppermint Hot Chocolate Cookies. Rich cocoa cookie dough loaded with chocolate chips, marshmallows, and crushed peppermint candies for a delightful treat.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp 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 a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together 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 another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Add mix-ins: Fold in the chocolate chips, mini marshmallows, and crushed peppermint candies.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Bake for 10–12 minutes until the edges are set but the centers are soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra gooey marshmallows, press a few extra mini marshmallows on top of each cookie halfway through baking.
- These cookies pair perfectly with a cup of hot cocoa during the holidays.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
