If you're searching for a holiday cookie that's both reliable and delicious, these Peppermint Hot Cocoa Cookies are it! I’ve baked them countless times, and they never disappoint. No dough chilling, no complicated steps, just straightforward baking that delivers rich, fudgy cookies with gooey marshmallows and peppermint!
As a pastry chef who’s made hundreds (if not thousands) of cookies over the years, I can confidently say this recipe checks every box. Whether you're preparing for a festive gathering, a cookie exchange, or just craving something sweet, these cookies deliver every time with flavor, texture, and holiday spirit. Check out my peppermint shortbread cookies too!
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Why you'll love this recipe
- Incredible Texture: These peppermint hot cocoa cookies are soft and fudgy in the middle, with just the right amount of gooeyness from the melted marshmallow and crunch from the candy cane topping. They’re a full on texture experience just like these espresso cookies.
- Super Easy to Make: This recipe is as straightforward as it gets. No chilling, no fancy equipment, just simple steps for an impressive cookie. Check out my easy cinnamon shortbread cookies too!
- Perfect for Every Occasion: Whether you’re stuffing a cookie box, hosting a holiday gathering, or just treating yourself to something cozy, these cookies fit the bill.
Ingredients
What you'll need for chocolate chocolate peppermint cookies!
- Natural Cocoa Powder: This is key for a deep chocolate flavor. Don’t use Dutch-processed cocoa here—natural cocoa gives the cookies their signature taste and structure. I use it in my chocolate chocolate mousse cake too!
- Peppermint Extract: Adds that cool, festive flavor. A little goes a long way, so measure carefully!
- Salted Butter: Adds richness and balances the sweetness. If you only have unsalted butter, no problem—just add ½ teaspoon of kosher salt to the dough.
- Dark Chocolate Chips: The slight bitterness of dark chocolate offsets the sweetness of the dough and marshmallow. I always use dark chocolate in my cookie recipes.
- Cornstarch: A small but mighty ingredient. Cornstarch keeps the cookies soft and helps them hold their shape, so you get thick, bakery-style cookies.
- Extra Egg Yolk: This is the secret to ultra-fudgy cookies. Trust me, it’s worth cracking that extra egg!
- Chocolate for Topping: I used Dolci Frutta chocolate melting wafers to top the cookies. The flavor is amazing and the chocolate sets quickly, which makes it perfect for stacking in cookie boxes without any mess!
- Crushed Candy Canes: Not just for decoration! They add a satisfying crunch and another layer of peppermint flavor.
See recipe card for quantities.
Equipment
If you’re serious about baking, a kitchen scale is your best friend. Measuring flour with cups can be tricky—too much or too little can totally change your results. A scale is accurate, easy to use, and makes cleanup a breeze. Once you start using one, you’ll never go back!
Substitutions
- Peppermint Mocha Cookies: Add a heaping teaspoon of espresso powder to the dough for a coffeehouse-inspired twist.
- White Chocolate Peppermint: Swap the dark chocolate chips for white chocolate for a sweeter, creamier vibe.
- Milk Chocolate Topping: If dark chocolate isn’t your thing, drizzle melted milk chocolate instead for a more traditional hot chocolate flavor.
- Gift-Worthy Treats: Wrap each cookie in a clear bag with a festive ribbon—they make the perfect holiday gift! Chocolate orange shortbread are also an amazing gift.
This recipe has not been tested with other substitutions. These are just suggestions.
How to Make Hot Chocolate Cookies with Peppermint
Let's make peppermint hot cocoa cookies!
Step 1.Preheat your oven to 350°F. Line baking sheets with parchment paper. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes).
Step 2. Mix in the egg, egg yolk, peppermint extract, and vanilla extract. Beat until fully combined and smooth. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, cornstarch, and espresso powder.
Step 3. Gradually add the dry ingredients to the wet ingredients. Mix just until a dough forms. Mix in the dark chocolate chips. Using a medium cookie scoop (about 60 grams per cookie)
Step 4. Remove the cookies from the oven and immediately place 2 halves of one marshmallow on top of each cookie. Return to the oven for 1 minute, just until the marshmallows soften. Drizzle the cooled down cookies with melted chocolate evenly, then sprinkle with crushed peppermint candies. Let the chocolate set a bit before serving or storing.
Hint: To scoot a cookie into a perfect circle, grab a round object like a bowl or large cookie cutter slightly larger than your cookie. While the cookies are still warm and soft on the baking sheet, place the bowl or cutter over a cookie and gently move it in circular motions to reshape the edges. This quick trick smooths out uneven edges, giving you perfectly round cookies every time! I do this with my sweet and salty cookies too.
Hot Chocolate Cookies Recipe Tips
- Don’t Over mix the Dough: Over mixing can make the peppermint hot cocoa cookies tough. Mix just until everything is combined.
- Cream Butter and Sugars Properly: Beat for at least 2 minutes. This step helps aerate the dough and gives you a better cookie texture.
- Smooth Dough Balls: Rolling the dough in your hands before baking makes a big difference in how polished the cookies look.
- Marshmallow Magic: After the marshmallows melt, press them gently with a spoon to spread them out and create a gooey topping.
- Boost Chocolate Flavor: Make sure to add the ½ teaspoon of espresso powder, it intensifies the chocolate without making the cookies taste like coffee.
Peppermint Chocolate Cookies FAQs
What type of chocolate should I use for hot chocolate cookies?
I recommend using dark chocolate, I like 65%. Using high quality chocolate will make a huge difference!!
Why are my cookies dry?
Over baking is the main reason. Over packing your flour as well, use a kitchen scale if possible! If you do not have a scale,
start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
How do I know the cookies are baked?
They will look just set on top but will look soft and underbaked. These cookies don't need much time, they will continue baking on the cookie sheet. Try not to over bake.
How do I store peppermint hot cocoa cookies?
See storage instructions below in the post for specific instructions.
Storage
Freezing Baked Cookies
Place them in an airtight container and freeze for up to two months. Let them thaw at room temperature when you’re ready to enjoy.
Keeping Them Fresh: Store baked cookies in a cookie tin at room temperature for up to 2 days. (They probably won’t last that long, though!)
Freezing the Dough
Scoop out the dough, freeze on a tray, then transfer to a freezer bag. Let the dough thaw at room temperature to take the chill out and then bake.
Refrigerator
Don’t refrigerate these cookies. It will dry them out, and nobody wants a dry cookie!
Related
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📖 Recipe
Hot Chocolate Cookies Recipe (Peppermint Cocoa Cookies)
Equipment
- Handheld or stand mixer
- Mixing bowls
- Measuring cups or kitchen scale
- Measuring Spoons
- Baking sheets
- Parchment Paper
Ingredients
- 9 tablespoons (131 grams) salted butter room temperature (add ½ teaspoon kosher salt if you do not have salted butter)
- ¼ cup (55 grams) granulated sugar
- ¾ cup (154 grams) packed dark brown sugar dark is best
- 1 large egg
- 1 large egg yolk
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 ¼ cups (155 grams) all purpose flour see notes if not weighing the flour
- 6 tablespoons (40 grams) natural cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon cornstarch
- 1 ¼ cups (248 grams) dark chocolate chips
- ½ teaspoon instant espresso powder
- 12 large marshmallows cut in half
- ½ cup (100 grams) dark or semi sweet chocolate chips melted for after the cookies are baked
- Peppermint candies roughly chopped for topping after the cookies are baked
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes).
- Mix in the egg, egg yolk, peppermint extract, and vanilla extract. Beat until fully combined and smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, cornstarch, and espresso powder.
- Gradually add the dry ingredients to the wet ingredients. Mix just until a dough forms—don’t over mix! Mix in the dark chocolate chips.
- Using a medium cookie scoop (about 60 grams per cookie), scoop out heaping balls of dough. Roll them between your hands to create smooth, uniform balls. Place them on the prepared baking sheets, spacing them 2 inches apart.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake the cookies for 10 minutes. They will spread slightly, and the edges should look set while the centers remain looking underbaked.
- Remove the cookies from the oven and immediately place 2 halves of one marshmallow on top of each cookie. Return to the oven for 1 minute, just until the marshmallows soften.
- Let the cookies cool on the baking sheet for 5 minutes. During this time, gently press down on the melted marshmallows with the back of a spoon to spread them slightly.
- To scoot a cookie into a perfect circle, grab a round object like a bowl or large cookie cutter slightly larger than your cookie. While the cookies are still warm and soft on the baking sheet, place the bowl or cutter over a cookie and gently move it in circular motions to reshape the edges. This quick trick smooths out uneven edges, giving you perfectly round cookies every time!
- Drizzle the cooled down cookies with melted chocolate evenly, then sprinkle with crushed peppermint candies. Let the chocolate set a bit before serving or storing.
- See storage in notes below.
Kelsey says
Christmas cookie box perfection!!
Kelly says
Made these delicious cookies for a cookie exchange and they were by far the best ones there. They taste like the most perfect mint melt away! Will definitely be in my normal holiday cookie plans, but so good I might have to make all year! Thanks for the great recipe Amanda!
Amanda says
wooo!!! Thank you Kel!! 🙂
Mike says
These turned out phenomenal! Amazing peppermint and chocolate flavor. Easy to follow recipe. One of my new favorite holiday cookies!
Amanda says
I love hearing that!! Thank you for taking the time to leave a review, Mike! Happy Holidays!