If you love the cozy comforts of winter treats, you are going to adore this Peppermint Hot Chocolate Cookies Recipe. Imagine biting into a soft, chocolatey cookie studded with melty mini marshmallows and crunchy peppermint pieces—each mouthful tastes like a cup of rich hot chocolate infused with refreshing peppermint, all baked into a delightful cookie. These festive cookies are perfect for sharing during the holidays or whenever you crave a sweet, minty indulgence that feels like a warm hug in cookie form.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making magic happen in your kitchen. Each item plays a vital role, from the creamy butter that creates tender texture to the peppermint extract that adds that unmistakable holiday spirit.
- 1 cup unsalted butter (softened): Provides richness and helps create a soft, tender crumb in the cookies.
- 1 cup granulated sugar: Adds sweetness and helps with cookie browning for a beautiful golden edge.
- 1/2 cup packed brown sugar: Brings moisture and a subtle caramel undertone to balance the peppermint.
- 2 large eggs: Bind ingredients together and add structure to your cookies.
- 1 teaspoon vanilla extract: Enhances flavor depth and rounds out the sweetness.
- 1 teaspoon peppermint extract: The star ingredient for that cool, refreshing hint of peppermint in every bite.
- 2 1/4 cups all-purpose flour: Forms the cookie’s base, ensuring a perfect chewy texture.
- 1/2 cup unsweetened cocoa powder: Delivers rich chocolate flavor and a beautiful dark color.
- 1 teaspoon baking soda: Helps the cookies rise just enough for a soft but sturdy texture.
- 1/2 teaspoon salt: Balances sweetness and intensifies chocolate flavor.
- 1 cup semi-sweet chocolate chips: Adds gooey pockets of chocolate for luscious bites.
- 1 cup mini marshmallows: Melts into delightfully chewy pockets that mimic hot chocolate’s creamy vibe.
- 1/2 cup crushed peppermint candies or candy canes: Sprinkles of festive crunch that brighten both taste and presentation.
How to Make Peppermint Hot Chocolate Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure your cookies bake evenly and pop right off without sticking. This simple prep makes cleanup a breeze too.
Step 2: Cream Butter and Sugars
In a large bowl, beat together the softened butter with the granulated and brown sugars until the mixture becomes light and fluffy. This step is key for a tender cookie texture and helps everything blend beautifully in the next steps.
Step 3: Add Eggs and Extracts
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla and peppermint extracts. This peppermint extract is what infuses the cookies with their signature minty magic, so don’t skip it!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Mixing these dry ingredients well ensures every cookie has an even chocolate flavor with the perfect rise.
Step 5: Bring Wet and Dry Ingredients Together
Gradually add the dry ingredient mix to the wet ingredients, stirring just until combined. Overmixing can make cookies tough, so stop as soon as you see a uniform dough forming.
Step 6: Fold in Chocolate Chips and Marshmallows
Gently fold in the chocolate chips and mini marshmallows. These little bites will melt into pockets of gooey sweetness when baked, creating that comforting hot chocolate effect inside your cookies.
Step 7: Shape and Add Peppermint Crunch
Scoop rounded tablespoons of dough onto your parchment-lined baking sheets, spacing each about 2 inches apart. Lightly press a few crushed peppermint pieces on top of each dough ball to add a festive finish that will caramelize just a bit as they bake.
Step 8: Bake and Cool
Bake for 10 to 12 minutes, until edges are set but centers remain slightly soft. This ensures the cookies stay chewy and moist. 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
For an extra festive touch, sprinkle a few additional mini marshmallows or crushed peppermint candies on top of warm cookies right after baking. The little pops of white and red create a beautiful, holiday-ready presentation that’s hard to resist.
Side Dishes
These cookies pair wonderfully with a warm cup of peppermint tea, a creamy latte, or of course classic hot chocolate. The mint and chocolate flavors will echo perfectly in your beverage choice, enhancing the cozy experience.
Creative Ways to Present
Stack your cookies on a festive cookie platter tied with a red ribbon for gift-giving, or serve them nestled alongside a small bowl of extra mini marshmallows and crushed peppermint in a holiday party setting. You can also sandwich softened peppermint frosting between two cookies for an indulgent treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover Peppermint Hot Chocolate Cookies Recipe cookies in an airtight container at room temperature for up to 5 days. Keeping them sealed preserves their chewy texture and prevents the peppermint from losing its crunch.
Freezing
If you want to make these cookies ahead of time, freeze the baked and cooled cookies in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag or airtight container, where they will keep well for up to 3 months. Simply thaw at room temperature before enjoying.
Reheating
For that fresh-baked feel, warm your cookies in the microwave for 10 to 15 seconds or pop them in a low oven (about 300°F) for 5 minutes. This melts the chocolate chips and marshmallows slightly, bringing back that soft, gooey texture that makes this recipe so irresistible.
FAQs
Can I use regular peppermint extract instead of peppermint oil?
Yes! Peppermint extract is commonly used in baking and works perfectly in this recipe to give you that minty flavor. Just make sure not to add too much, as it can easily overpower the chocolate.
Are mini marshmallows necessary?
While mini marshmallows add that unique hot chocolate vibe to these cookies, you could skip them if you prefer. Keep in mind that marshmallows create melt-in-your-mouth pockets of sweetness that truly elevate the cookie experience.
Can I substitute semi-sweet chocolate chips with dark or milk chocolate?
Absolutely! Both dark and milk chocolate chips will work well here. Dark chocolate provides a richer cocoa taste, while milk chocolate adds extra creaminess. Choose based on your personal preference.
How do I crush peppermint candies for the topping?
Place peppermint candies or candy canes in a sealed plastic bag and gently crush them using a rolling pin or the bottom of a sturdy glass. The pieces should be small enough to press into the cookie dough but not powdered.
What’s the best way to make these cookies festive for a holiday party?
Adding extra crushed peppermint on top immediately after baking is a simple way to boost their holiday appeal. You can also drizzle melted white chocolate over cooled cookies or serve them with a glass of eggnog or hot cocoa for a merry presentation.
Final Thoughts
I can’t recommend enough giving this Peppermint Hot Chocolate Cookies Recipe a try; it truly brings together the best of chocolatey warmth and festive peppermint in every bite. Whether you’re baking for a special occasion or just treating yourself on a chilly day, these cookies offer pure comfort and joy. Grab your mixing bowl and enjoy creating a batch—your taste buds will thank you!
Print
Peppermint Hot Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peppermint Hot Chocolate Cookies are a festive and delicious treat combining rich cocoa, chocolate chips, mini marshmallows, and crushed peppermint candies to evoke the flavors of a classic holiday hot chocolate. Soft and chewy with a refreshing peppermint twist, they’re perfect for Christmas gatherings or cozy winter days.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This creates a smooth base for the cookies and incorporates air for tenderness.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring they are fully incorporated. Then mix in the vanilla extract and peppermint extract to infuse the dough with aromatic flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution of leavening and flavor components.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can make the cookies tough.
- Fold in Chocolate Chips and Marshmallows: Gently fold in the semi-sweet chocolate chips and mini marshmallows, distributing them evenly throughout the dough.
- Portion and Add Peppermint Topping: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Lightly press a few crushed peppermint pieces on top of each dough ball for a festive look and added flavor.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain slightly soft to preserve chewiness.
- Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly.
Notes
- Add extra mini marshmallows or crushed peppermint bits on top immediately after baking for a more festive and decorative finish.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
