If you dream of cozy evenings, mugs of hot cocoa, and all the joy that the holidays bring, these Hot Cocoa Peppermint Cookies are about to become your new favorite treat. They perfectly blend rich chocolate, cooling peppermint, and gooey marshmallows into a soft, festive cookie that just feels like a hug in dessert form. Share them with friends, bring them to parties, or keep them all to yourself — no judgment here!
Ingredients You’ll Need
The magic of Hot Cocoa Peppermint Cookies comes from a lineup of classic baking staples dressed up with a few holiday stars. Every ingredient has a delicious role to play, contributing to the cookies’ decadent flavor, melt-in-your-mouth texture, and eye-catching appeal.
- Unsalted butter: Makes each cookie rich and tender; letting it reach room temperature ensures perfectly even mixing.
- Granulated sugar: Brings sweetness and helps the cookies spread to the right thickness.
- Light brown sugar: Adds a subtle caramel note and helps keep the cookies wonderfully chewy.
- Eggs: Bind everything together and give the cookies structure with a soft center.
- Pure vanilla extract: Rounds out the flavors and enhances the chocolate and peppermint.
- All-purpose flour: The sturdy base that holds all the delicious add-ins.
- Unsweetened cocoa powder: Delivers intense chocolate flavor — opt for a high-quality brand for a richer taste.
- Baking soda: Provides just the right lift, so your cookies turn out fluffy without being cakey.
- Salt: Balances and intensifies all the sweet flavors.
- Semi-sweet chocolate chips: Give you little bursts of melty chocolate in every bite.
- Mini marshmallows: Melt slightly as the cookies bake, creating that classic hot cocoa vibe.
- Crushed peppermint candies or candy canes: Add a festive crunch and that signature peppermint freshness.
How to Make Hot Cocoa Peppermint Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by getting your oven ready — preheat it to 350°F (175°C), and line two baking sheets with parchment paper. This simple setup ensures your Hot Cocoa Peppermint Cookies won’t stick and will bake evenly, making cleanup a breeze.
Step 2: Cream Butter and Sugars
In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together. Keep going until the mixture is pale and super fluffy, usually around 2 to 3 minutes. This step is what gives your cookies that irresistible soft and chewy texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before moving on. Then, stir in the pure vanilla extract. This combination is your flavor base, so don’t rush it!
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking helps break up any clumps (especially in the cocoa) and distributes the baking soda and salt evenly.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients into the butter mixture. Mix on low speed or with a sturdy spatula until just combined — stop as soon as you see no more streaks of flour. Over-mixing can make the cookies tough, so gentle is the way to go!
Step 6: Add the Chocolate, Peppermint, and Marshmallows
Fold in the semi-sweet chocolate chips and most of the crushed peppermint candies (save a sprinkle for topping if you like). Finally, gently fold in the mini marshmallows, being careful not to crush them. These will puff up into melty clouds as the cookies bake.
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. Bake for 9–11 minutes, just until the edges are set but the centers still look soft. This gives you cookies with perfectly gooey centers and slightly crisp edges.
Step 8: Cooling and Finishing Touches
Let the cookies cool on the baking sheet for at least 5 minutes (they’re delicate straight from the oven), then transfer to a wire rack to cool completely. For extra holiday sparkle, drizzle with melted white chocolate or sprinkle on more crushed peppermint while they’re still warm.
How to Serve Hot Cocoa Peppermint Cookies
Garnishes
A quick drizzle of melted white or dark chocolate, a touch of extra crushed peppermint, or even a dusting of powdered sugar instantly turn your batch of Hot Cocoa Peppermint Cookies into a visual (and flavorful) masterpiece. If you want to get fancy for a party, press a few extra marshmallows or chocolate chips on top as soon as they come out of the oven.
Side Dishes
Pair your cookies with mugs of actual hot cocoa, peppermint tea, or a rich coffee — the warmth emphasizes their gooey, chocolatey character. For holiday parties, create a dessert board with fresh berries or orange slices to balance out the sweetness and add color.
Creative Ways to Present
Stack the cookies in clear cellophane bags tied with a festive ribbon for a homemade edible gift, or layer them on a rustic wooden platter sprinkled with extra peppermint bits for an inviting buffet display. Try serving them in mini cast iron skillets with a scoop of vanilla ice cream for a dessert that’s next-level comforting.
Make Ahead and Storage
Storing Leftovers
Tuck any remaining cookies into an airtight container and keep them at room temperature for up to 5 days. To maintain their chewy texture and marshmallow-soft centers, add a slice of fresh bread to the container — it works wonders!
Freezing
Both the dough and baked Hot Cocoa Peppermint Cookies freeze beautifully. For the dough, shape into balls and freeze on a tray, then transfer to a freezer bag. Bake directly from frozen (add 1–2 minutes to the baking time). Baked cookies can be frozen individually wrapped, ready to grab whenever a craving hits.
Reheating
For that fresh-from-the-oven softness, warm a cookie in the microwave for about 10 seconds. If you’re reheating several, place them on a baking sheet in a 300°F oven for 4–5 minutes—your kitchen will fill with that cozy cocoa aroma all over again.
FAQs
Can I use regular marshmallows instead of mini marshmallows?
Mini marshmallows melt more evenly and distribute better throughout the dough. If you only have large marshmallows, chop them into small pieces before folding them in for best results.
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 meat mallet to crush them into small pieces. Try to avoid powdering them completely, as chunky bits add the best texture and visual appeal.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite 1:1 gluten-free baking flour blend. The texture might differ slightly, but you’ll still get fantastic results with all the same festive flavors.
Can I double the recipe for a crowd?
Yes, Hot Cocoa Peppermint Cookies are perfect for big gatherings. Simply double all the ingredients and bake in batches. Make sure not to overcrowd your pans so they bake evenly.
Do I need to chill the dough?
No dough chilling needed! The cookies are designed to spread just the right amount as they bake, so you can go from mixing bowl to oven without any extra waiting.
Final Thoughts
If you’re searching for a treat that captures the spirit of the season — or just want to liven up your cookie jar — these Hot Cocoa Peppermint Cookies are the answer. They’re joyfully simple to whip up and guaranteed to put a big smile on anyone who tries them. So preheat your oven, gather your favorite people, and enjoy the delicious magic!
Print
Hot Cocoa Peppermint 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 Hot Cocoa Peppermint Cookies are a delightful holiday treat that combines the flavors of rich chocolate, cool peppermint, and gooey marshmallows. Perfect for Christmas or any winter gathering!
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- ½ cup crushed peppermint candies or candy canes
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to wet mixture and mix until just combined.
- Add Mix-Ins: Fold in chocolate chips and crushed peppermint. Gently mix in mini marshmallows.
- Bake: Drop rounded tablespoons of dough onto prepared baking sheets. Bake for 9–11 minutes, until edges are set but centers are still soft.
- Cool: Let cookies cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
Notes
- For extra holiday flair, drizzle with melted white chocolate or top with additional crushed peppermint right after baking.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
