Peppermint Hot Cocoa Cookies

These Peppermint Hot Cocoa Cookies are everything you want in a holiday treat—fudgy, gooey, and bursting with flavor. Whether you’re sharing them with friends or sneaking one with your morning coffee, they’re guaranteed to bring a little extra joy to your day.

Rich, fudgy cookie, bursting with deep chocolate flavor and a cool peppermint kick. The gooey marshmallow topping melts into the cookie, and a drizzle of dark chocolate with a sprinkle of crushed candy canes adds the perfect festive crunch. That’s what you get with peppermint hot cocoa cookies—an irresistible treat that screams holiday magic. Pair them with hot cocoa! Who wouldn't love hot chocolate with cookies?

These cookies are a dream to make and even more fun to eat. There’s no dough chilling, and they come together in no time. Whether you’re baking for a holiday party, a cookie exchange, or just because it’s Tuesday and you deserve a treat, these cookies will deliver every single time just like these peppermint shortbread cookies!

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.
• Next-Level Flavor: The chocolate and peppermint combo is so classic, but the layers here—dark chocolate in the dough, peppermint extract, and crushed candy canes—make it feel totally elevated.
• 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.

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!

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!
• Crushed Candy Canes: Not just for decoration! They add a satisfying crunch and another layer of peppermint flavor.

See recipe card for quantities.

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.

Instructions

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). Mix in the egg, egg yolk, peppermint extract, and vanilla extract. Beat until fully combined and smooth.

Step 2. 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—don’t over mix!

Step 4. 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.

Step 5. 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 half a marshmallow on top of each cookie. Return to the oven for 1–2 minutes, just until the marshmallows puff up and soften.

Step 6. 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. Drizzle the cooled down cookies with melted chocolate, 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.

Pro 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.

FAQ

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

Peppermint Hot Cocoa Cookies

Amanda Valsamis

Peppermint hot cocoa cookies! Rich, fudgy cookie, bursting with deep chocolate flavor and a cool peppermint kick. The gooey marshmallow topping melts into the cookie, and a drizzle of dark chocolate with a sprinkle of crushed candy canes adds the perfect festive crunch.

5 from 2 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

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 (178 grams) all purpose 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
• ▢ 6 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.
• 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 half a marshmallow on top of each cookie. Return to the oven for 1–2 minutes, just until the marshmallows puff up and 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.

Notes

Don’t Over mix the Dough: Over mixing can make the 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.

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!

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