If you’re on the hunt for a festive treat that’s both indulgent and refreshing, look no further than my Peppermint Hot Chocolate Cookies Recipe. These cookies have this incredible cozy warmth from the melted chocolate, boosted by the bright kick of peppermint and soft, gooey marshmallow tops. They remind me of those chilly winter evenings when you’re curled up by the fire, hot cocoa in hand—only now, you get to eat the whole experience! Stick around, and I’ll walk you through my favorite way to nail these cookies every time.

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Why This Recipe Works

Balanced Flavors: The semi-sweet chocolate pairs beautifully with peppermint extract and marshmallow for a perfect winter flavor harmony.
Texture Contrast: Soft cookie base meets melted marshmallow topping and crunchy peppermint bits, creating delightful layers of texture.
Simple Steps: No complicated techniques here—just straightforward mixing and baking that anyone can master.
Versatility: Easily tweakable with different chocolates or extracts, making this recipe your new holiday staple.

Peppermint Hot Chocolate Cookies, festive cookie recipes, winter dessert ideas, peppermint cookie video, chocolate marshmallow cookies - The image shows eight round chocolate cookies placed on white parchment paper on a white marbled surface. Each cookie has three layers: a dark brown base layer with a soft, cracked texture; a smooth, white cream circle on top in the center; and crushed red and white peppermint pieces sprinkled over the cream. Thin ribbons of dark chocolate drizzle crisscross over both the cream and cookie layers. A silver spoon with thick dark chocolate sauce rests near the cookies, adding a glossy texture. The overall scene is bright with a clean background highlighting the rich colors of the cookies. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Before you get started, let’s chat about why each ingredient matters in this Peppermint Hot Chocolate Cookies Recipe. The combination of rich chocolate, aromatic peppermint, and soft marshmallows gives you that unmistakable wintertime joy. Knowing your ingredients helps you pick the best flavor-packed items at the store.

Peppermint Hot Chocolate Cookies, festive cookie recipes, winter dessert ideas, peppermint cookie video, chocolate marshmallow cookies - Flat lay of a pile of broken semi-sweet dark chocolate pieces, a few cubes of unsalted butter, a small mound of all-purpose flour, a pinch of baking powder next to a tiny heap of salt, a small white bowl filled with Dutch-process cocoa powder, three whole brown eggs with clean shells, a small cluster of light brown sugar, a small white bowl with clear vanilla extract, a small white bowl containing peppermint extract, a handful of semisweet chocolate chunks, several large white marshmallows, and a small white bowl with crushed red-and-white peppermint candy, all arranged in perfect symmetry on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semi-sweet baking chocolate: Melts smoothly, giving the cookie a deep chocolate flavor with just the right sweetness.
Unsalted butter: Adds richness and helps with a tender crumb in the cookie.
All-purpose flour: Provides structure—too little and your cookies won’t hold together, too much and they’ll get tough.
Baking powder: Gives the cookies a gentle lift to keep them soft and chewy.
Salt: Balances out the sweetness and brings out the chocolate flavor.
Dutch-process cocoa powder: Adds an extra layer of chocolate richness and a beautiful dark color.
Eggs: Bind everything together while making the cookies tender.
Light brown sugar: Imparts moisture and a subtle caramel flavor perfect for soft cookies.
Vanilla extract: Enhances all the other flavors with its warm, sweet aroma.
Peppermint extract: The star that gives these cookies their holiday magic.
Semisweet chocolate chunks: Fun bursts of melty chocolate whenever you bite in.
Large marshmallows: Toasted into a gooey topping, replicating that classic hot chocolate feel.
Crushed peppermint candy: Adds crunch and a pop of festive color on top.
Optional chocolate drizzle: For extra chocolate love and a fancy finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts about this Peppermint Hot Chocolate Cookies Recipe is how easy it is to make it your own. I love experimenting with the type of chocolate or the amount of peppermint to match my mood or occasion — and you should, too!

Milk Chocolate Variation: Swapping semi-sweet for milk chocolate makes these cookies sweeter and creamier – I did this once for a kid’s holiday party, and they disappeared fast!
Extra Minty Kick: If you like things more pepperminty, try adding a dash more peppermint extract but be careful—it can overpower quickly!
Vegan Option: Use dairy-free butter and egg replacers for a vegan-friendly batch that still tastes amazing.
Marshmallow-Free: Skipping the marshmallow still yields a delicious cookie; just sprinkle extra crushed peppermint or drizzle more chocolate.

Step-by-Step: How I Make Peppermint Hot Chocolate Cookies Recipe

Step 1: Melt the Chocolate and Butter

Start by chopping your semi-sweet chocolate into small pieces—this helps it melt evenly. Toss those pieces and diced butter into a microwave-safe bowl. Microwave in 30-second bursts, stirring in between, until everything is melted into a glossy, silky mixture. Let it cool slightly so you don’t scramble your eggs in the next step.

Step 2: Sift the Dry Ingredients

While your chocolate cools, sift together the flour, baking powder, salt, and Dutch-process cocoa powder. Sifting isn’t just about lumps; it helps aerate the flour for a lighter cookie texture.

Step 3: Beat the Wet Ingredients

In a mixer fitted with a paddle (or using a hand mixer), whisk your eggs, brown sugar, vanilla, and peppermint extracts until creamy and smooth. This usually takes about 2-3 minutes. The peppermint here is what makes this recipe so special—don’t skip it!

Step 4: Combine Chocolate with Wet Ingredients

Slowly pour in the melted chocolate-butter mix into your egg mixture while beating on low. Scrape down the sides of your bowl with a spatula to fold all that chocolaty goodness in evenly.

Step 5: Add Dry Ingredients and Chocolate Chunks

Turn your mixer to low and gradually add in the dry ingredients. Don’t overmix here—you want the dough combined but still soft. Fold in the chocolate chunks gently; this gives those lovely melty bites throughout your cookie.

Step 6: Chill the Dough

Cover your dough with plastic wrap and refrigerate for at least half an hour. This step is crucial—chilling prevents your cookies from spreading too thin and helps develop flavor.

Step 7: Scoop and Bake the Cookies

Preheat your oven to 375°F and line two sheets with parchment paper. Using a cookie scoop or tablespoon, portion out your chilled dough into balls and arrange them about 2 inches apart. Bake for around 9 minutes; you’ll want them to be just under-baked so they stay soft.

Step 8: Add Marshmallows and Peppermint

While cookies bake, cut marshmallows in half with scissors and crush your peppermint candy in a sealed bag using a rolling pin. When the cookies come out, immediately press a marshmallow half (cut side down) on each cookie, then pop them back into the oven for 2-3 minutes until the marshmallows melt and get that perfect golden glow.

Step 9: Final Touches

Once slightly cooled on a wire rack, drizzle melted chocolate or chocolate sauce over the tops, then sprinkle with crushed peppermint candy. This final step adds both visual appeal and an extra peppermint crunch that I personally love.

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Pro Tips for Making Peppermint Hot Chocolate Cookies Recipe

Don’t Skip Chilling: It helps the dough firm up so your cookies hold their shape and get that perfect chewy center.
Watch Baking Time: Cookies continue to firm up as they cool, so pulling them out slightly underdone ensures softness.
Use Quality Chocolate: I’ve found the best flavor comes from good-quality semi-sweet baking chocolate and chunks like Ghirardelli.
Crush Peppermint Carefully: Crushing candy too finely can make the topping too powdery; aim for small shards for crunch and look.

How to Serve Peppermint Hot Chocolate Cookies Recipe

Garnishes

I usually garnish these cookies with a drizzle of extra melted dark chocolate and a few extra crushed peppermint pieces sprinkled on top—it makes them look extra festive and adds more peppermint flair when you bite in.

Side Dishes

Serve these cookies alongside a mug of warm peppermint hot cocoa or a frothy cappuccino. They also pair well with a scoop of vanilla ice cream for an indulgent dessert twist.

Creative Ways to Present

For holiday gatherings, I like to arrange these cookies on a festive platter with fresh pine sprigs, candy canes, and little cups of chocolate sauce for dipping. It’s a crowd-pleaser that feels like a cozy winter wonderland on a plate.

Make Ahead and Storage

Storing Leftovers

Leftover Peppermint Hot Chocolate Cookies keep best stored in an airtight container at room temperature for up to 3-4 days. I like to separate layers with parchment paper so the marshmallow tops don’t stick together.

Freezing

You can freeze the cookie dough balls before baking—just place them on a tray to freeze, then transfer to a zip-top bag. When you’re ready, bake straight from frozen, adding a minute or two to baking time. Baked cookies also freeze well for up to 3 months; thaw at room temperature before enjoying.

Reheating

If you want to refresh leftover cookies, pop them in a 300°F oven for 5 minutes or microwave for 10-15 seconds to bring back the melty softness—just be careful not to overheat or the marshmallows will get rubbery.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Absolutely! Regular cocoa works fine, just remember it’s slightly more acidic, so your cookie’s flavor and color might vary a bit. The difference is subtle, so don’t stress if that’s what you have on hand.
Why do I need to chill the cookie dough?

Chilling lets the butter solidify, which reduces spreading during baking and helps develop flavor. It also makes the dough easier to portion out and work with.
Can I substitute marshmallows with something else?

If you want to skip marshmallows, you could try mini marshmallows tucked inside the dough or skip them altogether and just sprinkle more chocolate and peppermint on top. The cookies will still taste amazing without the gooey topping.
How do I prevent the peppermint topping from melting too much?

Adding the crushed peppermint after baking ensures it keeps its texture and crunch. If you try to bake it too long, it will lose that nice peppermint snap.

Final Thoughts

This Peppermint Hot Chocolate Cookies Recipe holds a special place in my heart—there’s nothing like biting into the rich chocolate mixed with that fresh peppermint zing and warm marshmallow softness. Whether it’s a snowy afternoon snack or a festive party treat, these cookies always bring a smile. I truly hope you try making them soon; I promise they’ll become a holiday favorite in your kitchen, just like they are in mine.