If you’re on the lookout for a treat that perfectly captures the cozy, festive spirit of chilly evenings, then this Peppermint Hot Chocolate Cookies Recipe is the one to add to your baking list. Imagine biting into a soft, chocolatey cookie infused with cooling peppermint, pockets of melty mini marshmallows, and a delightful crunch from crushed candy canes. Every bite feels like a cup of rich hot chocolate transformed into cookie form with an extra peppermint twist that’ll have you reaching for seconds before you know it. These cookies are not only a crowd-pleaser during the holiday season but also a wonderful way to share warmth and joy any time you crave a festive, chocolaty delight.
Ingredients You’ll Need
The magic of this Peppermint Hot Chocolate Cookies Recipe lies in its straightforward ingredients that harmonize beautifully. Each one plays a vital role in delivering the perfect balance of flavor, texture, and that irresistible holiday aroma.
- 1 cup unsalted butter (softened): Creates a rich, tender base that keeps the cookies soft and chewy.
- 1 cup granulated sugar: Adds essential sweetness and a slight crunch when baked.
- 1/2 cup packed brown sugar: Brings moisture and a subtle caramel depth for extra chewiness.
- 2 large eggs: Bind ingredients together and contribute to the cookie’s soft texture.
- 1 teaspoon vanilla extract: Enhances the overall flavor, balancing the chocolate and peppermint perfectly.
- 1 teaspoon peppermint extract: The key to that refreshing peppermint punch in every bite.
- 2 1/4 cups all-purpose flour: Provides structure and the right density without toughness.
- 1/2 cup unsweetened cocoa powder: Delivers deep chocolate flavor and beautiful color.
- 1 teaspoon baking soda: Helps the cookies rise slightly and keeps them tender.
- 1/2 teaspoon salt: Balances sweetness and enhances the chocolate notes.
- 1 cup semi-sweet chocolate chips: Melt into gooey pockets of chocolate delight throughout the cookie.
- 1 cup mini marshmallows: Create soft, chewy bursts that mimic a cup of hot chocolate’s topping.
- 1/2 cup crushed peppermint candies or candy canes: Add a crunchy, festive finish with an extra kick of mint.
How to Make Peppermint Hot Chocolate Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by preheating your oven to 350°F (175°C) and preparing two baking sheets lined with parchment paper. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and creamy. This creaming process incorporates air, which is essential for that tender, melt-in-your-mouth cookie texture.
Step 2: Mix in Eggs and Extracts
Next, add the eggs one at a time, beating well after each addition to ensure thorough incorporation. Then stir in the vanilla and peppermint extracts, infusing the dough with that signature warm and cool flavor combo that defines this Peppermint Hot Chocolate Cookies Recipe.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This even distribution ensures each cookie has the perfect balance of chocolate richness and baking leavening.
Step 4: Blend Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can make cookies tough, so gently fold everything together to maintain a soft crumb.
Step 5: Fold in Chocolate Chips and Marshmallows
Carefully fold in the semi-sweet chocolate chips and mini marshmallows. These add luscious gooey pockets that perfectly complement the cocoa and peppermint flavors.
Step 6: Shape and Add Peppermint Topping
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Lightly press a few crushed peppermint pieces into the top of each ball—this not only looks festive but adds an irresistible crunchy hint on each cookie.
Step 7: Bake and Cool
Bake for 10 to 12 minutes until the edges are set, yet the centers remain just slightly soft. Removing cookies too late can make them dry, so trust this timing. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing marshmallows to set and cookies to firm up just right.
How to Serve Peppermint Hot Chocolate Cookies Recipe
Garnishes
These cookies shine best when presented simply yet beautifully. A sprinkle of extra crushed peppermint candies or a quick drizzle of melted chocolate can make them irresistible, especially during holiday gatherings. Adding a few mini marshmallows on top right after baking enhances that cozy hot chocolate vibe and invites everyone to indulge.
Side Dishes
Pair these cookies with a warm mug of hot chocolate or peppermint-flavored coffee for an extra special treat. They also complement a scoop of vanilla or peppermint ice cream superbly, turning the plate into a festival of flavors that celebrate the essence of winter.
Creative Ways to Present
For gifting or entertaining, stack the cookies in a clear jar tied with a festive ribbon or arrange them on a holiday-themed platter alongside candy canes and chocolate-dipped spoons. You can also sandwich a layer of peppermint buttercream or marshmallow fluff between two cookies for a decadent twist everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, keep your cookies fresh in an airtight container at room temperature for up to 5 days. This preserves their chewy texture and keeps those peppermint candies from softening too much, so every bite is as delightful as the first.
Freezing
If you want to prepare these cookies ahead of time, freeze the dough balls on a baking sheet first, then transfer them to a freezer-safe bag. When ready, bake them straight from frozen, adding a couple of extra minutes to the bake time. Once baked, cookies freeze beautifully too—just thaw at room temperature to enjoy later.
Reheating
A quick 10-second zap in the microwave brings the cookies back to that fresh-baked warmth, reviving the gooey marshmallows and melting the chocolate chips slightly, recreating that irresistible freshly baked experience each time.
FAQs
Can I substitute peppermint extract with something else?
If peppermint extract is hard to find, you might try using a small amount of crushed peppermint candies directly in the dough for flavor. However, the extract provides a more concentrated peppermint taste that defines the recipe perfectly.
Will these cookies be crunchy or soft?
This Peppermint Hot Chocolate Cookies Recipe is designed for a soft and chewy texture with slightly crisp edges. The marshmallows inside add extra chewiness while the crushed peppermint candies on top lend a bit of crunch.
Can I use regular-sized marshmallows instead of mini ones?
Mini marshmallows distribute more evenly and melt better throughout the dough. If you only have large ones, you could chop them into smaller pieces to mimic the same effect.
How important is it to use unsweetened cocoa powder?
Using unsweetened cocoa powder ensures a rich, authentic chocolate taste without added sugar affecting the cookie’s sweetness balance. It also helps control the color intensity, making the cookies deep chocolate brown.
What’s the best way to crush the peppermint candies?
Place the candies in a resealable bag and gently crush them with a rolling pin or the bottom of a heavy pan. Aim for varied sizes—some fine bits for flavor and slightly bigger chunks for that satisfying crunch.
Final Thoughts
There is just something incredibly heartwarming about this Peppermint Hot Chocolate Cookies Recipe that makes it a go-to for every winter occasion or cozy night in. With its scrumptious blend of chocolate, marshmallows, and invigorating peppermint, it’s impossible not to smile while enjoying these little bites of holiday magic. I truly hope you give these cookies a try and find as much joy baking and sharing them as you do eating them!
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 combine the rich taste of chocolate with refreshing peppermint and gooey marshmallows for a festive holiday treat. Soft, chewy, and bursting with flavor, they are perfect for cozy winter gatherings or as a delightful gift during Christmas.
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 and Toppings
- 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 easy cleanup.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, indicating air has been incorporated for a good texture.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla and peppermint extracts to infuse the dough with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Dry Ingredients into Wet: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen cookies.
- Fold in Chocolate Chips and Marshmallows: Carefully fold in the semi-sweet chocolate chips and mini marshmallows, distributing them evenly throughout the dough.
- Scoop and Top Dough: Using a tablespoon, scoop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly press a few crushed peppermint candies onto the top of each dough ball for an added burst of peppermint flavor and festive appearance.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes or until the edges are set but the centers remain slightly soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Add extra mini marshmallows or peppermint bits on top just after baking for a festive finish.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
