Peppermint Hot Chocolate Cookies Recipe
If you’re looking for the ultimate holiday treat that brings together the cozy comfort of hot chocolate and the zing of peppermint, these Peppermint Hot Chocolate Cookies will absolutely make your season bright. Imagine biting into a soft, chocolatey cookie studded with gooey marshmallows, rich chocolate chips, and a festive sprinkle of peppermint—each bite feels like a warm mug of peppermint hot chocolate, only better. Whether you’re baking for a cookie exchange, a family movie night, or just because you need a little winter magic, these cookies are bound to become your new tradition.
Ingredients You’ll Need
The ingredient lineup for these cookies is delightfully simple, yet each component plays a crucial role in building up the decadent flavor, chewy texture, and those pops of peppermint cheer. Don’t skip on any—each one brings something special to the finished Peppermint Hot Chocolate Cookies.
- Unsalted Butter: Softened butter creates that irresistibly tender base and helps the cookies spread just right.
- Granulated Sugar: Gives the cookies a light sweetness and helps with spreading and texture.
- Brown Sugar: Adds depth, moistness, and a touch of caramel flavor.
- Large Egg: Binds everything together and adds richness.
- Vanilla Extract: Enhances all the chocolatey flavors and rounds out the peppermint.
- Peppermint Extract: The star of the show, delivering that cool, refreshing holiday note.
- All-Purpose Flour: Provides the perfect structure for chewy, thick cookies.
- Unsweetened Cocoa Powder: Brings deep chocolate flavor to every bite.
- Baking Soda: Helps the cookies rise and stay soft in the center.
- Salt: Just a pinch sharpens all the other flavors—never skip it!
- Semi-Sweet Chocolate Chips: Melty pockets of chocolate take these cookies over the top.
- Mini Marshmallows: Add gooey, nostalgic hot chocolate vibes—try to sneak a few on top after baking for extra effect.
- Crushed Peppermint Candies or Candy Canes: Bring a festive crunch and a burst of minty color.
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) and lining a baking sheet with parchment paper. This step ensures your Peppermint Hot Chocolate Cookies bake evenly and don’t stick, making cleanup a breeze and keeping those marshmallow bits from turning into a sticky mess.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture looks pale and fluffy. This is the foundation for your cookie’s texture, so don’t rush—creaming incorporates air for that perfectly soft center.
Step 3: Add Eggs and Extracts
Beat in the egg, vanilla extract, and peppermint extract. This combination not only binds the dough but infuses it with layers of flavor—especially that peppermint, which is what takes these cookies from everyday chocolate to holiday magic.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Mixing these ahead ensures even distribution, so you never end up with a bitter bite of cocoa or a clump of salt.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring just until everything comes together. Be careful not to overmix; you want your Peppermint Hot Chocolate Cookies to stay soft and tender.
Step 6: Fold in the Goodies
Gently fold in the chocolate chips, mini marshmallows, and crushed peppermint candies. Every scoop should have a little bit of everything, so you get those melty, gooey, and crunchy surprises in every bite.
Step 7: Scoop and Bake
Scoop tablespoon-sized balls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 8–10 minutes, just until the edges are set but the centers still look a bit soft—this is the secret to that signature fudgy texture.
Step 8: Cool and Decorate
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. For maximum hot chocolate effect, press a few extra mini marshmallows or a sprinkle of crushed peppermint on top while they’re still warm. If you’re feeling extra festive, drizzle with melted white chocolate!
How to Serve Peppermint Hot Chocolate Cookies
Peppermint Hot Chocolate Cookies Garnishes
For a show-stopping finish, top your cookies with an extra sprinkle of crushed peppermint candies or a drizzle of white chocolate. Adding a few mini marshmallows right after baking will make them look even more inviting and gooey—just like the perfect mug of hot cocoa.
Side Dishes
Pair these Peppermint Hot Chocolate Cookies with a tall glass of cold milk, a steamy mug of peppermint mocha, or even a simple scoop of vanilla ice cream. The refreshing mint and chocolate combo is a natural match for creamy, milky flavors.
Creative Ways to Present
Arrange your cookies on a festive platter lined with candy canes, or stack them in a holiday tin for gifting. For parties, set up a “hot chocolate cookie bar” with toppings like whipped cream, extra marshmallows, and peppermint chips so everyone can customize their own cookie experience!
Make Ahead and Storage
Storing Leftovers
Store leftover Peppermint Hot Chocolate Cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy, and the flavors will become even more pronounced as they sit.
Freezing
If you want to get ahead for the holidays, these cookies freeze beautifully. Place cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep for up to 2 months—just thaw at room temperature when you’re ready to indulge.
Reheating
To bring back that fresh-baked magic, pop a cookie in the microwave for 8–10 seconds. The marshmallows become melty, and the chocolate chips soften up, making your Peppermint Hot Chocolate Cookies taste like they just came out of the oven.
FAQs
Can I use regular marshmallows instead of mini?
You can, but mini marshmallows distribute more evenly throughout the dough. If you only have regular marshmallows, chop them into small pieces for the best texture and those classic gooey pockets.
How do I prevent the marshmallows from melting too much?
Marshmallows will always melt a bit, but keeping them mostly tucked inside the dough (rather than sitting exposed on top) helps limit spreading and burning. Add extra on top right after baking for an attractive, gooey finish.
What if I don’t have peppermint extract?
Peppermint extract is the main flavor here, but you can substitute with a bit of finely crushed peppermint candies for a milder effect. The cookies won’t have quite the same punch, but they’ll still be deliciously festive!
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, scoop it onto a baking sheet, and freeze the dough balls. Bake straight from the freezer, adding an extra minute or two to the baking time. This way, warm Peppermint Hot Chocolate Cookies are always just moments away.
Are these cookies gluten-free?
As written, this recipe contains all-purpose flour and is not gluten-free. You can try substituting a 1:1 gluten-free flour blend, though textures may vary slightly. Always double-check your marshmallows and candy for gluten content if you’re baking for allergies.
Final Thoughts
There’s something truly magical about baking a batch of Peppermint Hot Chocolate Cookies, especially when you get to share them with friends and family. They’re the perfect blend of cozy, chocolatey comfort and festive minty flair. Give them a try this season—you might just find yourself making them all year long!
Print
Peppermint Hot Chocolate Cookies Recipe
- Total Time: 25 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Peppermint Hot Chocolate Cookies combine rich cocoa, smooth chocolate chips, and festive peppermint flavor for a cozy holiday treat. Soft and chewy with a hint of mint and gooey marshmallows, they’re perfect for winter gatherings or as a sweet gift.
Ingredients
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
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
- 1/3 cup crushed peppermint candies or candy canes
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined. This step helps create a tender cookie texture.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and peppermint extract until fully incorporated, giving the dough flavor and moisture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients into the wet mixture, mixing just until combined, being careful not to overmix for tender cookies.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, mini marshmallows, and crushed peppermint candies, spreading the festive flavors throughout the dough.
- Shape and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 8 to 10 minutes, until the edges are set but the centers remain soft and chewy.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Add extra mini marshmallows on top immediately after baking for a gooey, melty effect.
- Drizzle melted white chocolate over cooled cookies and sprinkle with additional crushed peppermint for an elegant festive touch.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a gluten-free variation, substitute the all-purpose flour with a gluten-free blend suitable for baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
