If you could blend the magic of the holidays into a cookie, it would taste just like these Peppermint Hot Chocolate Cookies. Imagine the warm comfort of hot cocoa with a frosty kiss of peppermint, all tucked into chocolatey, gooey goodness. These cookies are pure joy: rich cocoa, melty chocolate chips, puffy marshmallow pockets, and a sparkly peppermint crunch. Whether you’re cozying up with a mug by the fireplace or heading to a cookie swap, you’ll want Peppermint Hot Chocolate Cookies to be right at the center of your celebration.

Peppermint Hot Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for these cookies is simple yet mighty—each element plays a key role in hitting the decadent, melt-in-your-mouth spirit of the holidays. Trust that even a little touch, like the vanilla extract or a scatter of marshmallows, will truly make every Peppermint Hot Chocolate Cookie shine.

Unsalted butter (softened): Vital for richness and that tender, chewy texture—make sure it’s at room temperature for best creaming.
Granulated sugar: Brings classic sweetness and helps the cookies maintain a tender crumb.
Packed brown sugar: Adds a hint of molasses flavor and amps up chewiness for that perfect cookie bite.
Large egg: Binds the dough and adds moisture for soft, bakery-style cookies.
Vanilla extract: Rounds out the chocolate and peppermint flavors for a well-balanced treat.
All-purpose flour: The classic cookie base—provides structure without weighing down your cookies.
Unsweetened cocoa powder: Delivers the deep, rich chocolate flavor reminiscent of a steaming mug of hot cocoa.
Baking soda: This gives your cookies the perfect lift and a light, tender crumb.
Salt: Don’t skip this—just enough to bring out the other flavors and keep sweetness in check.
Semi-sweet chocolate chips: Pools of melty chocolate in every bite—absolute bliss!
Peppermint baking chips or crushed peppermint candies: Adds holiday sparkle and that signature peppermint zing.
Mini marshmallows (optional): Little clouds of sweetness that get gooey and golden as they bake, just like real hot chocolate.
Extra crushed peppermint and marshmallows for topping: Make your cookies look as special as they taste—these finish them off with festive flair.

How to Make Peppermint Hot Chocolate Cookies

Step 1: Prep the Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C) to ensure a perfectly even bake. Line your baking sheet with parchment paper—this not only prevents sticking but also keeps the cookies looking picture-perfect when you remove them from the pan.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Mix until everything is light and fluffy—this usually takes a couple of minutes, and it’s what gives your Peppermint Hot Chocolate Cookies their signature chewy centers.

Step 3: Add Egg and Vanilla

Crack in your egg and pour in the vanilla extract. Beat these in until the mixture is smooth and well combined. The egg adds moisture and structure, while the vanilla boosts the chocolate and peppermint flavor notes.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together your flour, cocoa powder, baking soda, and salt. This step disperses the leavening and cocoa evenly throughout, so you never get a pocket of baking soda or a dull bite.

Step 5: Combine Wet and Dry

Gradually add the dry mixture to the wet ingredients, mixing on low or folding with a spatula just until everything comes together. Avoid over-mixing; stop as soon as you see no more streaks of flour or cocoa.

Step 6: Stir in the Mix-Ins

Gently fold in the chocolate chips, peppermint baking chips or crushed candies, and mini marshmallows. Every scoop should be loaded with bits of chocolate, pockets of gooey marshmallow, and those festive peppermint flecks.

Step 7: Scoop and Top

Scoop tablespoon-sized portions of dough onto your prepared baking sheet, making sure to leave about 2 inches between each cookie. Press a few extra marshmallows and a sprinkle of crushed peppermint on top for that holiday bakery vibe.

Step 8: Bake and Cool

Bake for 9 to 11 minutes—just until the edges are set and the centers still look slightly underdone. That’s the secret to a soft, fudgy center! Let the cookies cool on the baking sheet for 5 minutes before carefully moving to a wire rack to cool completely. The marshmallows might make things a little sticky, but that’s what makes the experience so special.

How to Serve Peppermint Hot Chocolate Cookies

Garnishes

For that perfect finishing touch, add a swirl of melted chocolate drizzle or a sprinkle of extra crushed peppermint candies right before serving. A dusting of powdered sugar also looks magical—just like fresh snow on your Peppermint Hot Chocolate Cookies.

Side Dishes

Pair these cookies with a steaming mug of classic hot cocoa or a peppermint mocha for the ultimate cozy treat. They also work beautifully alongside vanilla ice cream or served as part of a festive dessert platter with other holiday favorites.

Creative Ways to Present

Show off your Peppermint Hot Chocolate Cookies by stacking them in a glass jar tied with a festive ribbon, tucking them into a holiday cookie tin, or setting them out on a sparkling platter for guests. For a cheeky twist, try making them into ice cream sandwiches with mint chip ice cream for a special winter treat.

Make Ahead and Storage

Storing Leftovers

Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and fudgy for up to 5 days, so you can enjoy that peppermint-chocolate magic all week long.

Freezing

The best part? You can freeze Peppermint Hot Chocolate Cookies either after baking or as raw dough balls! Once cooled, stash baked cookies in a freezer-safe bag for up to 2 months. If freezing dough balls, just bake straight from the freezer, adding a minute or two to the bake time for fresh, warm cookies anytime.

Reheating

To refresh your cookies, pop them in a 300°F oven for about 3–4 minutes or microwave for just a few seconds—this will bring back that gooey, melty marshmallow texture and make your kitchen smell like a holiday bakery all over again.

FAQs

Can I use regular marshmallows instead of mini ones?

Absolutely! Just chop standard marshmallows into smaller pieces so they melt evenly into the cookies, giving you that classic hot chocolate look and feel.

What should I do if I can’t find peppermint baking chips?

No worries—crushed peppermint candies work beautifully. Just be mindful not to crush them too fine, as a bit of crunch adds charm and a pop of color to your Peppermint Hot Chocolate Cookies.

Why do my cookies look underbaked in the center?

That’s by design! Pulling the cookies when the centers look a tad underdone is the secret to a fudgy, soft middle. They’ll firm up as they cool, creating that irresistible chew.

How can I make my cookies extra chewy?

For ultra-chewy cookies, slightly underbake and let them rest on the baking sheet for several minutes before moving to a rack. Chilling the dough for 20–30 minutes before baking also helps enhance chewiness.

Can I double the recipe?

Yes! This recipe is great for scaling up. Just make sure to cream the butter and sugars thoroughly, and use multiple baking sheets or bake in batches for best results.

Final Thoughts

There’s just something about baking up a batch of Peppermint Hot Chocolate Cookies that makes the season feel complete. Their mix of nostalgia and festive flair is bound to bring smiles to every cookie lover you share them with. Gather your ingredients, put on your coziest sweater, and let these sweet, pepperminty bites warm your heart all winter long!