If the holidays to you mean curling up by a crackling fire with a mug of cocoa in hand, you’re going to fall head over heels for these Hot Cocoa Peppermint Cookies! Picture the nostalgia of hot chocolate packed into an irresistibly chewy cookie, swirled with gooey marshmallows, chocolate chips, and a flurry of peppermint candy. Every bite is pure festive delight, making these cookies a certified crowd-pleaser for cookie swaps, Christmas parties, or any cozy winter afternoon.

Hot Cocoa Peppermint Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Hot Cocoa Peppermint Cookies lies in everyday ingredients that combine to create rich, chewy, chocolatey cookies with pockets of melt-in-your-mouth marshmallow and a crisp pop of peppermint. Each component plays a starring role, whether it’s for taste, structure, or those eye-catching holiday colors!

Unsalted butter, softened: Rich, creamy butter is the secret to super tender, melt-in-your-mouth cookies.
Granulated sugar: Helps the cookies spread and adds just the right level of sweetness.
Brown sugar, packed: Brings depth and a hint of caramel flavor to each bite.
Large eggs: Give structure and create that classic cookie-chewiness.
Vanilla extract: Rounds out all the other flavors and gives warmth to the recipe.
All-purpose flour: The backbone of your cookie, offering just the right amount of bite.
Unsweetened cocoa powder: Delivers intense chocolate flavor, turning your dough into edible hot cocoa.
Baking soda: Helps the cookies rise slightly for perfect thickness.
Salt: Balances all the sweet and brings forward the chocolate and peppermint notes.
Semisweet chocolate chips: Little chocolate bursts throughout amp up the decadence.
Mini marshmallows: Create a gooey, authentic hot cocoa feel right in the cookie.
Crushed peppermint candies or candy canes: Give a festive crunch and a pop of color and flavor in every bite.

How to Make Hot Cocoa Peppermint Cookies

Step 1: Prep Your Oven and Baking Sheets

Kick things off by heating your oven to 350°F (175°C). Line your baking sheets with parchment paper—not only does this keep cookies from sticking, but it makes for the easiest cleanup. Double bonus if you’re doing a big bake!

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar. You’ll want to whip until the mixture is delightfully light and fluffy, which usually takes about 2 to 3 minutes. This step is key for cookies with crispy edges and chewy centers.

Step 3: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition, followed by the vanilla extract. The batter should look smooth, glossy, and impossibly inviting at this point—it’s tough not to sneak a taste!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This not only avoids clumps of cocoa, but ensures your baking soda and salt are evenly distributed, so every Hot Cocoa Peppermint Cookie bakes perfectly.

Step 5: Mix Wet and Dry Mixtures

Gradually add the dry ingredients into your wet mixture. Stir gently just until combined; overworking the dough can make your cookies tough instead of tender. When the flour’s just absorbed, you’re ready for the fun mix-ins!

Step 6: Fold in the Chocolate, Marshmallows, and Peppermint

Gently fold in the semisweet chocolate chips, mini marshmallows, and crushed peppermint candies. Try not to overmix—just enough to distribute the goodies throughout. You’ll see beautiful flecks of red and white amid the chunks of chocolate and fluffy marshmallows.

Step 7: Scoop and Bake

Scoop heaping tablespoons of dough onto your prepared sheets, making sure to leave about 2 inches between cookies. The marshmallows may caramelize a little on the edges for a lovely s’mores effect. Bake for 9 to 11 minutes, until the edges are set but the centers are still a touch soft. That’s the secret to a perfect Hot Cocoa Peppermint Cookie texture!

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. This helps them set up and makes them less fragile if the marshmallows are gooey. Now’s the time to drizzle on melted white chocolate and an extra sprinkle of crushed peppermint, if you like. Then, dive in!

How to Serve Hot Cocoa Peppermint Cookies

Garnishes

For a truly dazzling presentation, drizzle your cooled cookies with melted white chocolate, then quickly sprinkle with more crushed peppermint. This step adds a beautiful festive finish that’s sure to impress guests and makes each cookie feel extra special!

Side Dishes

Pair these Hot Cocoa Peppermint Cookies with a mug of steaming hot chocolate (complete with whipped cream or extra marshmallows, of course) or a tall glass of cold milk. If you want to serve them as part of a dessert spread, they’re fantastic alongside spiced nuts, peppermint bark, or even a bowl of vanilla bean ice cream.

Creative Ways to Present

Stack a few cookies and tie them with festive ribbon for holiday gifts, or arrange them on a white platter lined with greenery and candy canes for your next holiday party. For an over-the-top treat, sandwich a scoop of peppermint or chocolate ice cream between two cookies for a holiday ice cream sandwich that will disappear in a flash!

Make Ahead and Storage

Storing Leftovers

Keep your Hot Cocoa Peppermint Cookies fresh by storing them in an airtight container at room temperature; they’ll stay soft and chewy for up to 5 days. If humidity is high in your area, consider tucking in a slice of bread to the container—it helps maintain that perfect texture.

Freezing

To freeze, layer baked cookies between sheets of parchment in a freezer-safe container. They’ll last beautifully for up to 2 months. You can also freeze unbaked dough balls and bake them straight from the freezer—just add an extra minute or two to the baking time.

Reheating

For that just-baked warmth, microwave a cookie for 5 to 8 seconds, or pop a few onto a baking tray and heat at 300°F (150°C) for 3 to 5 minutes. The marshmallows get gooey again, and the cookies taste as if they just came out of the oven!

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Mini marshmallows work best for even distribution and that classic hot cocoa look, but you can chop up regular marshmallows into small pieces if needed! Just be sure the pieces aren’t too large, or they may melt too much and make the cookies messier to handle.

What’s the best way to crush peppermint candies?

Place the candies in a zip-top bag and smack them gently with a rolling pin until you get both fine dust (for color) and small shards (for crunch). A food processor makes quick work if you’re doubling the recipe!

Can I make Hot Cocoa Peppermint Cookies gluten free?

Absolutely! Just substitute your favorite cup-for-cup gluten free flour blend for the all-purpose flour. The texture may be slightly different, but the cookies will still be delicious and festive.

Do I need to chill the dough before baking?

No chilling required! This recipe is designed for instant gratification. If you prefer slightly thicker cookies, you can pop the dough in the fridge for 30 minutes, but it’s totally optional.

Can I leave out the peppermint for plain hot cocoa flavor?

Of course! If peppermint isn’t your thing, simply omit the crushed candies. You’ll still get all the chocolaty, marshmallow goodness of hot cocoa in cookie form.

Final Thoughts

These Hot Cocoa Peppermint Cookies are a true celebration of winter’s best flavors, and I promise they bring smiles wherever they go. Whether you bake a batch for family movie night or whip up a few dozen for gifts, they’ll warm up any occasion. Grab your apron, cue the holiday playlist, and enjoy every step (and every bite) of making these festive favorites!

Hot Cocoa Peppermint Cookies Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the festive flavors of the season with these Hot Cocoa Peppermint Cookies. Rich chocolate cookies studded with chocolate chips, marshmallows, and a hint of peppermint crunch – the perfect treat for the holidays!

Ingredients

Scale

Cookie Dough:

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

Additional Mix-Ins:

1 cup semisweet chocolate chips
1 cup mini marshmallows
1/2 cup crushed peppermint candies or candy canes

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream Butter and Sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla: Beat in eggs one at a time, then mix in the vanilla.
Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Combine Wet and Dry Mixtures: Gradually add dry ingredients to wet until just combined.
Add Mix-Ins: Fold in chocolate chips, marshmallows, and crushed peppermint.
Bake: Scoop dough onto baking sheets and bake for 9 to 11 minutes.
Cool and Enjoy: Allow cookies to cool before serving.

Notes

For extra holiday flair, drizzle cooled cookies with melted white chocolate and more crushed peppermint.
Store cookies in an airtight container for up to 5 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American