If you love the cozy warmth of a winter night wrapped in a soft blanket, with a cup of hot chocolate in hand, you are going to adore this Peppermint Hot Chocolate Cookies Recipe. These cookies capture the very essence of seasonal comfort by blending rich cocoa, a hint of refreshing peppermint, and gooey marshmallows into a perfectly chewy, delightful treat. Each bite feels like drinking hot chocolate in cookie form, providing both nostalgia and indulgence in one amazing dessert. Trust me, once you try these cookies you’ll want to make them your holiday tradition!
Ingredients You’ll Need
Getting the perfect balance of flavors and texture in your cookies comes down to simple but carefully chosen ingredients. Every component plays an important role, from the richness of the butter to the brightness of peppermint candies.
- Unsalted butter (1 cup, softened): Brings creamy richness and helps create a tender crumb.
- Granulated sugar (1 cup): Adds sweetness and aids in achieving a nice crisp edge.
- Light brown sugar (1/2 cup, packed): Gives moisture and a subtle caramel note for depth.
- Large eggs (2): Bind the ingredients together and add structure.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a warm aromatic touch.
- All-purpose flour (2 cups): The base that holds everything together.
- Unsweetened cocoa powder (2/3 cup): Provides rich chocolate intensity.
- Baking soda (1 teaspoon): Helps the cookies rise and spread just the right amount.
- Salt (1/2 teaspoon): Balances sweetness and boosts chocolate flavor.
- Semisweet chocolate chips (1 cup): Melty pockets of chocolate happiness throughout.
- Mini marshmallows (1 cup): Melt into gooey softness for that hot chocolate feeling.
- Crushed peppermint candies (1/2 cup): Adds festive sparkle and refreshing coolness.
- Extra mini marshmallows and crushed peppermint: For topping and an inviting look.
How to Make Peppermint Hot Chocolate Cookies Recipe
Step 1: Prepare the Oven and Cream Butter and Sugars
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is crucial because it incorporates air that helps your cookies rise just right.
Step 2: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully combined before adding the next. Next, stir in the vanilla extract, which will bring a lovely warmth and extra flavor dimension that pairs beautifully with cocoa and peppermint.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Making sure these dry components are evenly mixed ensures that every cookie has a consistent taste and texture.
Step 4: Mix Dry Ingredients into Wet
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can make cookies tough, so stop as soon as you no longer see flour.
Step 5: Fold in Chocolate Chips, Marshmallows, and Peppermint
Gently fold the semisweet chocolate chips, mini marshmallows, and crushed peppermint candies into the dough. Each adds a hint of sweetness or crunch that makes every bite exciting and rich.
Step 6: Scoop and Top
Using a tablespoon-sized scoop, place dollops of dough on the prepared baking sheets, spacing them about 2 inches apart. Lightly press a few extra mini marshmallows and crushed peppermint candies on top of each mound for a festive look and extra flavor burst.
Step 7: Bake and Cool
Bake the cookies for 9 to 11 minutes, or until the edges are set but the centers remain slightly soft. This slight underbake guarantees a chewy, fudgy cookie that melts in your mouth. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Peppermint Hot Chocolate Cookies Recipe
Garnishes
Top your freshly baked cookies with a dusting of powdered sugar to mimic a snowy effect or drizzle melted white chocolate for an elegant touch. Adding a small peppermint stick on the side can elevate the presentation while reinforcing that minty charm.
Side Dishes
These cookies pair wonderfully with warm beverages such as a mug of steamed milk, peppermint tea, or a classic cup of hot chocolate for the ultimate cozy indulgence. For a crowd pleaser, arrange them on a dessert platter alongside fresh fruit and whipped cream.
Creative Ways to Present
Try stacking the cookies to create a cookie tower tied with a festive ribbon as a gift or party centerpiece. You can also sandwich a scoop of peppermint or vanilla ice cream between two cookies for a decadent dessert treat that looks impressive but is so easy to make.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature to maintain their chewy texture for up to five days. Proper sealing keeps the cookies fresh and the marshmallows soft without drying out.
Freezing
If you want to save these Peppermint Hot Chocolate Cookies Recipe for later, freeze them individually on a baking sheet, then transfer to a freezer-safe bag or container. They keep well for up to three months and thaw quickly, making them perfect for last-minute celebrations.
Reheating
To enjoy the cookies warm as if freshly baked, pop them in a microwave for 10 to 15 seconds, or briefly heat in a 300°F oven for about 5 minutes. This brings back that gooey, melty marshmallow feeling that makes these treats irresistible.
FAQs
Can I substitute white chocolate chips for semisweet?
Absolutely! Using white chocolate chips will add a sweeter, creamier flavor that contrasts nicely with the peppermint and cocoa. Feel free to customize to your taste.
What if I don’t have crushed peppermint candies?
If crushed peppermint is unavailable, finely chopped candy canes or peppermint baking chips work well as substitutes to keep that refreshing minty crunch.
Can I make these cookies gluten-free?
You can swap the all-purpose flour with a gluten-free blend designed for baking, but results might vary slightly in texture. Be sure to choose a blend that includes xanthan gum for best chewiness.
How do I prevent marshmallows from burning during baking?
By folding mini marshmallows into the dough and adding a few on top lightly, they mostly melt and soften without burning within the baking time. Watch carefully and avoid overbaking for perfect gooeyness.
Are these cookies suitable for holiday parties?
Definitely! Their festive peppermint flavor and chocolatey richness make this Peppermint Hot Chocolate Cookies Recipe an absolute hit at gatherings and holiday celebrations.
Final Thoughts
You simply cannot go wrong with this Peppermint Hot Chocolate Cookies Recipe when it comes to homemade holiday treats. It brilliantly combines the nostalgic flavors of hot chocolate and peppermint in a cookie form that’s easy to make and impossible to resist. Whether baking for your family, friends, or yourself, these cookies bring warmth, joy, and a little magic to every bite. So grab your apron, get baking, and prepare to fall in love!
Print
Peppermint Hot Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peppermint Hot Chocolate Cookies combine rich cocoa, melty marshmallows, and festive crushed peppermint candies for a delightful holiday treat. Soft and chewy with bursts of chocolate and refreshing peppermint, these cookies evoke the cozy flavors of a peppermint hot chocolate in every bite.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup crushed peppermint candies or candy canes
Topping
- Extra mini marshmallows
- Extra crushed peppermint candies
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light in color and fluffy in texture, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract to infuse the dough with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly mixed to avoid clumps.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet butter and sugar mixture, stirring gently until just combined. Be careful not to overmix to keep the cookies tender.
- Fold in Mix-ins: Gently fold in the semisweet chocolate chips, mini marshmallows, and crushed peppermint candies into the dough for bursts of flavor and texture.
- Portion Dough: Using a tablespoon measure, scoop out dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Add Toppings: Lightly press a few extra mini marshmallows and crushed peppermint candies on top of each dough ball to create a festive, decorative finish.
- Bake: Bake in the preheated oven for 9–11 minutes, until the edges are set but centers remain slightly soft, ensuring a moist, chewy center.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to finish setting, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For an extra fudgy texture, slightly underbake the cookies and let them finish setting on the baking sheet.
- You can substitute white chocolate chips for semisweet chocolate chips if you prefer a sweeter flavor profile.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
