These Peppermint Hot Chocolate Cookies are the perfect way to get into the holiday spirit! They’re soft, chewy, and loaded with chocolate flavor, with a hint of peppermint and a gooey marshmallow topping. I love how these cookies capture the essence of a warm mug of hot chocolate on a chilly winter day.

I first made these cookies a few years ago for a holiday cookie exchange, and they were a huge hit. Everyone loved the combination of chocolate and peppermint, and the gooey marshmallow topping was a real crowd-pleaser. Now, I make them every year, and they’re always one of the first cookies to disappear from the cookie plate.

Why You’ll Love These Peppermint Hot Chocolate Cookies

Festive Flavors: These cookies are bursting with holiday flavors, thanks to the combination of chocolate, peppermint, and marshmallows.
Soft and Chewy: The cookies have a perfectly soft and chewy texture that’s simply irresistible.
Easy to Make: This recipe is surprisingly easy to follow, even for beginner bakers.
Perfect for Sharing: These cookies are great for holiday parties, cookie exchanges, or just a casual get-together with friends and family.

Ingredients for Peppermint Hot Chocolate Cookies

Here’s what I use to make these delicious cookies:

Semi-Sweet Baking Chocolate: I use a good quality baking chocolate for this recipe, but you can also use chocolate chips if you prefer.
Unsalted Butter: Adds richness and flavor to the cookies.
All-Purpose Flour: This is the base of our cookie dough.
Baking Powder: Helps the cookies rise and become light and fluffy.
Salt: Just a pinch of salt to balance the sweetness.
Dutch-Process Unsweetened Cocoa Powder: Adds a rich chocolate flavor and a deep color to the cookies.
Eggs: Bind the ingredients together and add richness.
Light Brown Sugar: Adds sweetness and a hint of caramel flavor.
Vanilla Extract: Enhances the flavor of the cookies.
Peppermint Extract: Adds a refreshing peppermint flavor.
Semi-Sweet Chocolate Chunks: These add chunks of chocolate to the cookies for extra chocolatey goodness.
Marshmallows: I use large marshmallows for the topping, but you can also use mini marshmallows.
Crushed Peppermint Candy: Adds a festive touch and a burst of peppermint flavor.
Optional: Chocolate sauce or melted chocolate chips for drizzling.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

Different Chocolate: Use milk chocolate or dark chocolate instead of semi-sweet chocolate.
Nutty Crunch: Add some chopped nuts, like walnuts or pecans, to the cookie dough.
Chocolate Drizzle: Drizzle the cookies with melted white chocolate or milk chocolate for a decorative touch.
Candy Cane Pieces: Add some crushed candy cane pieces to the cookie dough for extra peppermint flavor and a festive crunch.

How to Make Peppermint Hot Chocolate Cookies

Step 1: Preheat and Prep

I start by preheating my oven to 375°F (190°C) and lining two baking sheets with parchment paper.

Step 2: Melt the Chocolate and Butter

I melt the chocolate and butter together in a microwave-safe bowl, stirring every 30 seconds until smooth. I set the mixture aside to cool slightly.

Step 3: Combine Dry Ingredients

I sift together the flour, baking powder, salt, and cocoa powder in a medium bowl.

Step 4: Make the Dough

In a stand mixer or with an electric hand mixer, I beat the eggs, brown sugar, vanilla extract, and peppermint extract until well combined. Then, I slowly pour in the melted chocolate mixture and beat until incorporated. Finally, I gradually add the dry ingredients and mix until just combined. I fold in the chocolate chunks until they’re evenly distributed.

Step 5: Chill the Dough

I cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes.

Step 6: Shape and Bake

Once the dough is chilled, I scoop it out and shape it into balls. I place the dough balls on the prepared baking sheets and bake them for about 9 minutes, or until they’re slightly underbaked.

Step 7: Add the Marshmallows

I cut the marshmallows in half and place a marshmallow half on top of each cookie. Then, I return the cookies to the oven for a few minutes, just until the marshmallows are melted.

Step 8: Cool and Decorate

I transfer the cookies to a wire rack to cool slightly. Then, I drizzle them with melted chocolate (if desired) and top them with crushed peppermint candy.

Tips and Tricks

Don’t Overmix: Overmixing the dough can make the cookies tough.
Chilling Time: Chilling the dough helps to prevent the cookies from spreading too much during baking.
Marshmallow Melting: Keep a close eye on the marshmallows while they’re melting in the oven to prevent them from burning.

How to Serve

These Peppermint Hot Chocolate Cookies are delicious on their own, but you can also serve them with:

Milk or Hot Chocolate: A classic pairing!
Coffee: These cookies are also delicious with a cup of coffee.
Ice Cream: Add a scoop of vanilla ice cream for an extra indulgent treat.

Make Ahead and Storage

Make Ahead: You can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days.
Freezing: You can freeze the cookie dough or the baked cookies for up to 3 months.
Storing: Store leftover cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.

FAQs

1. Can I use a different type of chocolate?
Yes, you can use milk chocolate or dark chocolate instead of semi-sweet chocolate.

2. Can I add other ingredients to the cookie dough?
Absolutely! Try adding chopped nuts, chocolate chips, or even oats.

3. Can I make these cookies without marshmallows?
Yes, you can leave out the marshmallows if you prefer.

There you have it! A delicious and festive recipe for Peppermint Hot Chocolate Cookies. I hope you enjoy them!

Peppermint Hot Chocolate Cookies Recipe