Peppermint Hot Chocolate Cookies

There’s nothing quite like the cozy feeling of winter baking, and these Peppermint Hot Chocolate Cookies are the ultimate holiday treat. Imagine biting into a thick, soft cookie loaded with rich chocolate, topped with a gooey marshmallow, crushed peppermint candy, and a drizzle of chocolate icing—it’s like sipping hot chocolate in cookie form! Perfect for holiday cookie exchanges, family gatherings, or simply a sweet treat on a cold night, these cookies are guaranteed to spread cheer (and a little chocolatey magic) wherever they go.

Why You’ll Love This Recipe

• Thick, soft, and irresistibly chocolatey cookies every time.
• A festive twist with peppermint and marshmallow for the holidays.
• Perfect for gifting or sharing with friends and family.
• Easy to make in batches and fun to decorate.
• Can be customized with your favorite chocolate or candy toppings.

Ingredients

• 12 ounces semi-sweet baking chocolate, chopped – Provides the rich, melt-in-your-mouth chocolate flavor.
• 8 tablespoons (113 g) unsalted butter, diced – Adds creaminess and tenderness.
• 1 1/2 cups (213 g) all-purpose flour – Forms the base of your cookie dough.
• 1 1/2 teaspoon baking powder – Helps the cookies rise and stay soft.
• 1/4 teaspoon salt – Balances sweetness and enhances flavor.
• 1/4 cup Dutch-process unsweetened cocoa powder – Intensifies chocolate flavor and gives a deep color.
• 3 large eggs – Binds ingredients and adds richness.
• 1 cup light brown sugar, packed – Sweetens and keeps cookies chewy.
• 1 teaspoon vanilla extract – Adds aromatic warmth.
• 1 teaspoon peppermint extract – Gives that festive, minty twist.
• 8 ounces semisweet chocolate chunks – Adds pockets of melty chocolate goodness.
• 24 large marshmallows – Topped on cookies for gooey, dreamy texture.
• Crushed peppermint candy – Adds crunch and holiday flair.
• Optional: Drizzle with chocolate sauce or melted chocolate chips for extra indulgence.

How to Make Peppermint Hot Chocolate Cookies

Prep the Chocolate

1. Preheat the oven to 375°F and line two baking sheets with parchment paper.
2. In a microwave-safe bowl, combine the chopped chocolate and diced butter. Melt in 30-second intervals, stirring after each until smooth. Let cool slightly.

Mix the Dry Ingredients

1. Sift together flour, baking powder, salt, and cocoa powder in a medium bowl. Set aside.

Make the Cookie Dough

1. In a stand mixer with the paddle attachment (or using a hand mixer), beat eggs, brown sugar, vanilla, and peppermint extracts until combined.
2. Gradually mix in the melted chocolate until smooth, scraping down the bowl as needed.
3. On low speed, add the dry ingredients until just combined.
4. Fold in the chocolate chunks evenly.

Chill and Scoop

1. Cover the dough with plastic wrap and chill for at least 30 minutes to prevent spreading.
2. Scoop 1 heaping tablespoon of dough per cookie and shape into balls. Place on baking sheets, leaving 2 inches between each.

Bake and Add Toppings

1. Bake for about 9 minutes until slightly underbaked.
2. Cut marshmallows in half and crush peppermint candy using a rolling pin in a resealable bag.
3. Place a marshmallow half, cut side down, on each cookie. Return to the oven for 2–3 minutes until marshmallows melt.
4. Transfer cookies to a wire rack, drizzle with chocolate, and sprinkle with crushed peppermint.

Tips for Success

• Don’t overmix the dough to keep cookies tender.
• Use a cookie scoop for uniform sizes.
• Chill dough before baking to prevent cookies from spreading too much.
• Two types of chocolate (chunks and baking bars) create a richer texture and flavor.

Equipment Needed

• Electric hand mixer or stand mixer
• Baking sheets
• Parchment paper
• Microwave-safe bowl or double boiler
• Rolling pin and resealable bag (for crushing peppermint)

Recipe Variations

• Vegetarian-Friendly: Use dairy-free butter and chocolate.
• Extra Peppermint: Add a few drops of peppermint extract to the chocolate drizzle.
• Spicy Chocolate: Sprinkle a pinch of cayenne or cinnamon in the dough for a subtle heat.

Serving Suggestions

• Serve warm with a mug of hot cocoa or coffee.
• Display on a holiday platter with assorted candies for parties.
• Sprinkle extra crushed peppermint on top for festive presentation.

FAQs

Can I make these cookies ahead of time?
Yes! Chill dough up to 24 hours before baking or freeze baked cookies for 2–3 months.

Can I use milk or dark chocolate instead of semi-sweet?
Absolutely! Milk chocolate will be sweeter, dark chocolate more intense.

How do I store these cookies?
Keep in an airtight container at room temperature for 3–4 days or in the fridge for up to a week.

Can I skip the marshmallows or peppermint?
Yes, you can bake as simple chocolate cookies or top with nuts, sprinkles, or other candies.

Can I make smaller cookies?
Yes, just reduce baking time slightly, about 7–8 minutes for small cookies.

Print

Conclusion

These Peppermint Hot Chocolate Cookies are a festive, indulgent treat perfect for winter nights and holiday celebrations. Soft, thick, and loaded with chocolate and peppermint goodness, they’re sure to become a family favorite. Gather loved ones, enjoy warm cookies straight from the oven, and let the holiday magic melt right into every bite!