If you’re looking for a festive and utterly delicious treat to wow your friends and family this season, this Peppermint Hot Chocolate Cookies Recipe is an absolute must-try. These cookies bring together the rich, comforting flavors of classic hot chocolate with a refreshing peppermint twist, all topped with gooey marshmallows and a luscious peppermint icing finish. The combination feels like a warm hug on a chilly day, capturing the magic of winter in every bite. Whether you’re gifting them, serving at a holiday party, or indulging yourself with a cozy drink, these cookies will become a beloved favorite in no time.
Ingredients You’ll Need
Gathering simple yet essential ingredients is key to nailing this Peppermint Hot Chocolate Cookies Recipe. Each element plays its part, from the melt-in-your-mouth chocolate and rich butter that provide buttery depth, to the peppermint extract that brings that signature refreshing pop.
- Semi-sweet baking chocolate (12 oz.): Melts smoothly to create the rich chocolate base for the cookies.
- Unsalted butter (1/2 cup + 4 Tbsp): Adds moisture and tenderness, ensuring a soft, chewy texture.
- All-purpose flour (1 1/2 cups): The sturdy backbone that holds the cookie together without overpowering the flavors.
- Unsweetened cocoa powder (1/4 cup + 1/4 cup): Amplifies the chocolate intensity both in the cookie and the icing.
- Baking powder (1 1/2 tsp): Helps the cookies rise perfectly while keeping them light.
- Salt (1/2 tsp): Balances the sweetness and enhances the chocolate’s richness.
- Light brown sugar (1 1/4 cups): Brings a subtle caramel undertone and keeps cookies soft and chewy.
- Large eggs (3): Bind the ingredients and offer structure.
- Peppermint extract (1 tsp + 1/4 tsp): Infuses that unmistakable minty brightness into the cookies and icing.
- Vanilla extract (1 tsp): Adds warmth and rounds out the flavor profile.
- Large marshmallows (24): Melted atop each cookie for that dreamy, gooey touch that screams hot chocolate.
- Powdered sugar (2 cups): Used to create the smooth, shiny icing that finishes off the cookies beautifully.
- Half and half (1/4 cup): Makes the icing creamy and luscious.
- Crushed candy canes: For a festive crunch and pretty garnish that enhances the peppermint vibe.
How to Make Peppermint Hot Chocolate Cookies Recipe
Step 1: Melt the Chocolate and Butter
Start by combining the semi-sweet baking chocolate and diced butter in a microwave-safe bowl. Heat this mixture in 30-second bursts, stirring well each time until everything is melted and smooth. This melty chocolate foundation is what makes these cookies irresistibly rich, so take your time and let it cool slightly before moving on.
Step 2: Mix the Dry Ingredients
While the chocolate cools, whisk together your flour, cocoa powder, baking powder, and salt in a separate bowl. Sifting the cocoa powder ensures there are no lumps and helps blend the flavors evenly, making your dough smooth and easy to work with.
Step 3: Combine Sugar, Eggs, and Extracts
Using an electric stand mixer fitted with the paddle attachment, beat the packed light brown sugar, eggs, peppermint extract, and vanilla extract until well combined. This mixture becomes the sweet, flavorful base that balances the chocolate’s intensity and prepares the dough for the addition of the melted chocolate.
Step 4: Integrate Chocolate and Flour Mixtures
Slowly add the slightly cooled chocolate mixture into the sugar and egg blend, mixing gently. Then, on a low speed, incorporate the flour mixture just until everything comes together. Avoid overmixing here; you want tender cookies, not tough ones!
Step 5: Chill the Dough
Cover your cookie dough and chill it for about an hour or until firm enough to handle. Chilling is crucial as it helps the dough set, making the cookies easier to shape and helping them maintain a perfect texture when baked.
Step 6: Shape and Bake Cookies
Scoop the dough into lightly heaping tablespoon-sized balls and place them on a parchment-lined baking sheet, leaving at least 2 inches between each. Bake at 325 degrees Fahrenheit for about 9 minutes, until the cookies are just under-baked for a soft, chewy center — they’ll finish cooking with the marshmallows.
Step 7: Add the Marshmallows and Finish Baking
Cut your marshmallows in half and place one half, cut side down, on each cookie as soon as they come out of the oven. Pop them back in for 2 to 3 minutes until the marshmallows start to melt and puff up. Gently press down to slightly flatten the marshmallows for that authentic hot chocolate top.
Step 8: Prepare and Apply the Peppermint Icing
Sift powdered sugar and cocoa powder into a bowl, then heat butter and half and half in a pan until simmering. Whisk the hot mixture into the dry ingredients until smooth and creamy, adding peppermint extract for that bright, minty finish. Drizzle or spoon the icing over warm cookies, then quickly sprinkle with crushed candy canes before the icing sets for that extra festive crunch.
How to Serve Peppermint Hot Chocolate Cookies Recipe
Garnishes
A sprinkle of crushed candy canes on top of the peppermint icing not only adds a delightful crunch but also gives these cookies an eye-catching sparkle that feels so festive. The powdered sugar and cocoa in the icing beautifully mimic the snow-dusted look of winter, making them perfect for holiday celebrations.
Side Dishes
These cookies pair perfectly with a steaming mug of hot chocolate or a simple cup of coffee to complement the chocolatey, minty flavors. For a playful twist, serve alongside a small glass of peppermint schnapps or milk with crushed peppermint stirred in for extra fun.
Creative Ways to Present
Stack these cookies on a rustic wooden board lined with holiday-themed napkins or arrange them in a festive tin as a thoughtful handmade gift. You can also place them individually in clear cellophane bags tied with red and white ribbons, turning them into delightful party favors everyone will treasure.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 3 days. To retain the gooey marshmallow topping and fresh peppermint icing, it’s best to avoid stacking the cookies too tightly; use parchment paper between layers if necessary.
Freezing
If you want to make these cookies ahead of time, the dough freezes wonderfully. Shape the dough balls and freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the baking time. Baked cookies can also be frozen, just layer them carefully with parchment paper to protect the toppings.
Reheating
Warm the cookies briefly in the microwave (about 10 seconds) or a few minutes in a low oven to revive that fresh-baked softness and melty marshmallow effect. This little trick brings the cookies back to life, making every bite feel freshly made.
FAQs
Can I use regular peppermint flavoring instead of extract?
Peppermint extract is recommended because it provides a pure, strong mint flavor that complements the chocolate, but if you have peppermint flavoring, check the concentration and use sparingly, as it can vary in strength.
Are these cookies gluten-free?
This Peppermint Hot Chocolate Cookies Recipe uses all-purpose flour, so it’s not gluten-free as written. Nevertheless, you can experiment with a gluten-free flour blend suitable for baking to make them friendly for gluten sensitivities.
Can I substitute mini marshmallows instead of large ones?
Mini marshmallows won’t create quite the same gooey, fluffy topping effect, but you can absolutely sprinkle them on top before baking for a more uniform melting layer if preferred.
How do I prevent the icing from melting off the cookies?
Make sure to apply the peppermint icing once the cookies have cooled slightly but are still warm. This helps the icing set quickly without sliding off the surface.
Can I make these cookies dairy-free?
Replacing butter with dairy-free margarine and half and half with your favorite plant-based milk plus a little extra fat can work, but the texture and flavor might shift slightly. The peppermint and chocolate flavors will still shine beautifully.
Final Thoughts
If you’re ready to add a dazzling, mouthwatering treat to your baking repertoire, don’t hesitate to dive into this Peppermint Hot Chocolate Cookies Recipe. It’s charming, festive, and a total crowd-pleaser that wraps up all the joy of winter flavors in one sensational cookie. Trust me, once you try them, these will become your go-to holiday indulgence year after year!
Print
Peppermint Hot Chocolate Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the festive flavors of Peppermint Hot Chocolate Cookies, featuring rich semi-sweet chocolate blended into a cocoa-spiced dough, topped with gooey melted marshmallows and drizzled with a creamy peppermint-infused icing. These cookies offer a perfect balance of minty freshness and chocolate indulgence, ideal for holiday gatherings or cozy winter treats.
Ingredients
Cookies
- 12 oz. semi-sweet baking chocolate, broken into pieces or chopped
- 1/2 cup (113g) unsalted butter, diced into 1 Tbsp pieces
- 1 1/2 cups (213g) all-purpose flour
- 1/4 cup (21g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups (280g) packed light brown sugar
- 3 large eggs
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 24 large marshmallows
Icing
- 2 cups powdered sugar
- 1/4 cup (21g) cocoa powder
- 4 Tbsp (56g) unsalted butter, diced into small pieces
- 1/4 cup half and half
- 1/4 tsp peppermint extract
- Crushed candy canes, for topping
Instructions
- Melt chocolate and butter: Add chocolate and butter to a medium microwave-safe bowl. Heat in 30-second intervals, stirring well between each until melted and smooth. Set aside to cool slightly.
- Prepare dry ingredients: In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
- Mix wet ingredients: Using a stand mixer with paddle attachment, blend brown sugar, eggs, peppermint extract, and vanilla until well combined. Stir in the melted chocolate mixture.
- Add dry to wet: On low speed, gradually add flour mixture to the wet ingredients, mixing just until combined.
- Chill dough: Cover the bowl and refrigerate for 1 hour or until dough is firm enough to handle. Preheat oven to 325°F during last 15 minutes of chilling.
- Shape cookies: Scoop about 1 heaping tablespoon of dough, shape into balls, and place on a baking sheet lined with parchment paper or silicone mat, spaced 2 inches apart. Keep remaining dough chilled.
- Bake cookies: Bake in the preheated oven for about 9 minutes until slightly under-baked. Meanwhile, cut marshmallows in halves using kitchen scissors.
- Add marshmallows and continue baking: Remove cookies from oven, place one marshmallow half cut side down on each cookie, then bake for an additional 2-3 minutes until marshmallows begin to melt.
- Press marshmallows and cool: Gently press down on the melted marshmallows to flatten slightly. Cool cookies on the pan for several minutes, then transfer to wire racks set over baking sheets to cool completely.
- Prepare icing dry mix: Sift powdered sugar and cocoa powder into a medium bowl and set aside.
- Make icing base: Heat butter and half and half over medium heat, stirring frequently, cooking until butter melts and mixture simmers. Remove from heat.
- Combine icing ingredients: Pour over powdered sugar and cocoa mixture, whisk until smooth. Stir in peppermint extract. Adjust consistency by adding hot water if too thick or more powdered sugar if too thin.
- Apply icing and garnish: Immediately spoon or drizzle icing over cooled cookies and sprinkle crushed candy canes on top before icing sets.
- Serve and enjoy: Allow icing to set before serving. Store cookies in an airtight container.
Notes
- Chilling the dough helps the cookies hold their shape during baking.
- Slightly under-baking the cookies before adding marshmallows prevents them from becoming too soft.
- Use kitchen scissors to neatly cut marshmallows in halves.
- If the icing thickens too much, thin it gently with hot water for easy drizzling.
- These cookies store well in an airtight container for up to 5 days.
