If you’re searching for the ultimate cozy winter treat, look no further than these Hot Cocoa Peppermint Cookies! Imagine rich chocolatey cookies studded with melted chocolate chips, gooey pockets of marshmallow, and a delightful crunch of crushed peppermint candy in every bite. This recipe captures all the nostalgia of sipping hot cocoa by the fire, transforming it into a batch of cookies that’s as fun to make as it is to share. Perfect for holiday cookie swaps, snow days, or just cheering up a chilly afternoon, Hot Cocoa Peppermint Cookies bring a magical blend of flavors and textures to your dessert table.
Ingredients You’ll Need
The ingredient list for these cookies is short and sweet, made up of staples that each play an important role in creating rich, soft, and flavor-packed cookies. Each component adds something special, from chewy centers to that irresistible festive sparkle.
- Unsalted butter (1/2 cup, softened): Butter keeps the cookies soft and adds richness that complements all the flavors.
- Granulated sugar (1/2 cup): This sweetens the dough and helps create those melt-in-your-mouth edges.
- Brown sugar (1/2 cup): Adds caramel notes and a moist, chewy texture.
- Large egg (1): Binds everything together and ensures a tender crumb.
- Vanilla extract (1 teaspoon): Enhances both the chocolate and peppermint flavors with cozy undertones.
- All-purpose flour (1 cup): Provides structure, so you get thick, satisfying cookies.
- Unsweetened cocoa powder (1/2 cup): Delivers the deep, chocolate essence reminiscent of your favorite mug of hot cocoa.
- Baking soda (1 teaspoon): Helps the dough rise slightly, keeping the cookies soft and fluffy.
- Salt (1/4 teaspoon): Balances out the sweetness and enhances the chocolate notes.
- Semi-sweet chocolate chips (1 cup): Ensures you hit pockets of melted chocolate in every bite.
- Mini marshmallows, chopped (1/2 cup): These melt into gooey bits that mimic the marshmallows floating atop hot cocoa.
- Crushed peppermint candies or candy canes (1/2 cup): Infuses bursts of cool, fresh flavor with a delightful crunch.
How to Make Hot Cocoa Peppermint Cookies
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 350°F (175°C) so it’s ready when you are. Line a baking sheet with parchment paper—this will keep your cookies from sticking and make cleanup a breeze. Getting organized before you mix means cookies can go straight into the oven!
Step 2: Cream the Butter and Sugars
Combine the softened unsalted butter with both brown and granulated sugars in a large bowl. Use a hand mixer or a spoon and a little elbow grease to beat them until the mixture is light, fluffy, and looks pale. This step is crucial: it sets up that irresistibly soft texture in your Hot Cocoa Peppermint Cookies.
Step 3: Add the Egg and Vanilla
Mix in the egg and vanilla extract until the dough is smooth and creamy. This is when the kitchen really starts to smell amazing! Make sure everything’s well blended to give your cookies their signature chewiness and hint of warmth.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Whisking first means everything’s evenly distributed, so you won’t end up with bitter bites or uneven texture.
Step 5: Make the Dough
Gradually add the dry ingredients to your wet mixture. Stir just until you see the last streaks of flour disappear—overmixing will make your cookies tough instead of tender. You’re looking for a thick, chocolatey dough that’s ready for all the fun mix-ins.
Step 6: Fold in the Goodies
This is the truly exciting part! Gently fold in the chocolate chips, chopped marshmallows, and crushed peppermint candies. These mix-ins are the heart of Hot Cocoa Peppermint Cookies, providing texture and a festive look in every single bite.
Step 7: Scoop and Bake
Scoop tablespoon-sized portions of dough, spacing them about 2 inches apart on your prepared baking sheet. If you want picture-perfect cookies, press a few extra marshmallows and peppermint pieces into the tops. Bake for 10 to 12 minutes—just until the edges are set and centers look a bit soft. Let them cool right on the sheet for 5 minutes before moving to a wire rack to cool completely. This short rest helps the marshmallow pockets set up without making a sticky mess.
How to Serve Hot Cocoa Peppermint Cookies
Garnishes
These cookies already look like wintertime magic, but for extra sparkle, sprinkle a little more crushed peppermint or a dusting of powdered sugar on top just as they finish cooling. Even a drizzle of melted chocolate over the tops can make them feel even more decadent for the holidays.
Side Dishes
Serve Hot Cocoa Peppermint Cookies alongside mugs of real hot chocolate for double the cocoa joy, or pair with a simple glass of cold milk to balance the rich chocolate. They also go well with peppermint tea for that cooling, festive flavor from start to finish.
Creative Ways to Present
Stack these Hot Cocoa Peppermint Cookies in clear cellophane bags tied with festive ribbon for a homemade holiday gift everyone will rave about. For a fun dessert platter, arrange the cookies in a wreath shape on a large plate and fill the center with more marshmallows and candy canes. You could even tuck a cookie or two into stocking stuffers for a sweet Christmas morning surprise!
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful, and you’ll notice the peppermint candy continues to infuse more freshness as time passes.
Freezing
For longer storage, Hot Cocoa Peppermint Cookies freeze beautifully. Stack them gently between layers of parchment in a freezer-safe container or bag, and they’ll stay fresh for up to 2 months. Thaw at room temperature whenever a chocolate craving hits or when unexpected guests pop by.
Reheating
Want that just-baked warmth? Pop a cookie in the microwave for about 10 seconds to soften the chocolate chips and marshmallow bits, reviving all that gooey goodness and making them taste freshly baked again.
FAQs
Can I use regular marshmallows instead of mini?
Absolutely! Just chop regular marshmallows into smaller bits so they distribute evenly throughout the dough. This helps ensure every cookie still gets those pockets of gooey, melted marshmallow goodness that Hot Cocoa Peppermint Cookies are known for.
What kind of peppermint candy works best?
Both crushed candy canes and round peppermint candies work beautifully. Just make sure to chop them finely so they blend smoothly into the dough and don’t form large, hard chunks in the finished cookies.
Can I make the dough ahead of time?
Yes, you can! Prepare the dough and refrigerate it for up to 24 hours before baking. Scoop the dough straight from the fridge and bake as directed—no need to let it fully come to room temperature.
How do I keep the cookies soft after baking?
Store the cookies in a well-sealed airtight container and add a slice of fresh bread if you like; the bread will help maintain moisture, keeping your Hot Cocoa Peppermint Cookies soft and chewy.
Can I make these gluten-free?
Definitely! Simply swap in your favorite 1:1 gluten-free flour blend for the all-purpose flour. The rest of the ingredients are naturally gluten-free, so you can enjoy these holiday cookies even if you’re avoiding gluten.
Final Thoughts
If you want a perfect balance of chocolatey comfort and fresh peppermint zing, these Hot Cocoa Peppermint Cookies are it! Whether you bake a batch for friends or cozy up with a plateful yourself, these cookies never fail to impress. Give them a try—you’re just a half hour away from a little taste of holiday magic!
Print
Hot Cocoa Peppermint Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the cozy flavors of hot cocoa and peppermint with these delightful cookies. Perfect for the holiday season or any time you crave a sweet treat!
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Mix-Ins:
- 1 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows (chopped)
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Add mix-ins: Fold in the chocolate chips, chopped mini marshmallows, and crushed peppermint.
- Bake: Scoop tablespoon-sized portions of dough onto the baking sheet. Bake for 10–12 minutes until set. Cool before serving.
Notes
- For extra festive flair, press a few extra marshmallows and peppermint bits on top of each cookie before baking.
- Store in an airtight container for up to 5 days. These cookies also freeze well for holiday prep.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 13g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
