If you love that cozy, festive feeling of hot chocolate but crave a cookie to nibble alongside, you’re going to adore this Peppermint Hot Chocolate Cookies Recipe. These cookies are like the perfect marriage between a rich, chocolatey bite and refreshing peppermint—the ultimate winter treat! I promise, once you try them, they’ll become your go-to during the holidays or whenever you want a little chocolate-peppermint magic in your day.

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Why This Recipe Works

Perfect flavor balance: The combination of bittersweet chocolate and peppermint extract creates a refreshing yet indulgent cookie you won’t get tired of.
Marshmallow magic: Adding marshmallows on top that melt slightly in the oven gives these cookies an irresistible gooey texture and visual appeal.
Texture contrast: Chocolate chunks inside add bursts of melty richness, while the crushed peppermint candies provide a satisfying crunch.
Chilled dough for perfect shape: Chilling the dough prevents cookies from spreading too thin and keeps them soft and chewy instead of crispy.

Peppermint Hot Chocolate Cookies, festive holiday cookies, chocolate peppermint treats, winter cookie recipes, easy peppermint cookies - The image shows eight round chocolate cookies placed on white parchment paper on a white marbled surface. Each cookie has three layers: a dark brown base layer with a soft, cracked texture; a smooth, white cream circle on top in the center; and crushed red and white peppermint pieces sprinkled over the cream. Thin ribbons of dark chocolate drizzle crisscross over both the cream and cookie layers. A silver spoon with thick dark chocolate sauce rests near the cookies, adding a glossy texture. The overall scene is bright with a clean background highlighting the rich colors of the cookies. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Peppermint Hot Chocolate Cookies Recipe plays a role in building layers of flavor and texture. I’ve found that shopping for quality chocolate and fresh peppermint extract really makes a difference here.

Peppermint Hot Chocolate Cookies, festive holiday cookies, chocolate peppermint treats, winter cookie recipes, easy peppermint cookies - Flat lay of a pile of broken semi-sweet dark chocolate pieces, a few cubes of unsalted butter, a small mound of all-purpose flour, a pinch of baking powder next to a tiny heap of salt, a small white bowl filled with Dutch-process cocoa powder, three whole brown eggs with clean shells, a small cluster of light brown sugar, a small white bowl with clear vanilla extract, a small white bowl containing peppermint extract, a handful of semisweet chocolate chunks, several large white marshmallows, and a small white bowl with crushed red-and-white peppermint candy, all arranged in perfect symmetry on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semi-sweet baking chocolate: Use high-quality chocolate bars for melting; they give a deep, rich chocolate flavor that’s smooth and luscious.
Unsalted butter: Adds richness and moisture while letting you control the saltiness in the cookie dough.
All-purpose flour: The base for structure; sift it with cocoa and leavening to ensure even mixing.
Baking powder: Provides just the right lift without making the cookie cakey.
Salt: Balances sweetness and intensifies the chocolate and peppermint notes.
Dutch-process cocoa powder: Gives the deep chocolatey color and a mellow flavor that pairs perfectly with peppermint.
Eggs: Bind everything together while helping the cookies stay chewy and soft.
Light brown sugar: Adds subtle molasses flavor and keeps the cookies moist.
Vanilla extract: Enhances overall flavor and rounds out the chocolate.
Peppermint extract: The star ingredient that gives these cookies that refreshing holiday vibe.
Chocolate chunks: Adds texture and melty pockets of chocolate in every bite.
Large marshmallows: Toast to gooey perfection on top for that campfire hot chocolate feel.
Crushed peppermint candy: Sprinkled on top for crunch and a festive look.
Optional chocolate drizzle: Makes these cookies look extra special and adds more chocolate goodness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Peppermint Hot Chocolate Cookies Recipe is. You can easily make it your own by tweaking a few ingredients or testing different toppings. Don’t be shy about personalizing! My go-to is always adding a bit more peppermint on top for an extra zing.

Variation: I sometimes swap the semi-sweet chocolate chunks for dark chocolate or even white chocolate to switch the flavor profile. Dark chocolate adds a pleasantly bitter edge that’s perfect if you want a richer cookie.
Dietary modification: For a dairy-free twist, try substituting vegan butter and dairy-free chocolate chunks. It’s a bit more delicate, but the peppermint still shines through beautifully.
Seasonal flair: Around Christmas, I sprinkle edible gold dust or use crushed candy canes for a festive crunch that friends and family always rave about.

Step-by-Step: How I Make Peppermint Hot Chocolate Cookies Recipe

Step 1: Melting the Chocolate and Butter

Start by melting your semi-sweet chocolate chunks and diced butter slowly. I use a microwave-safe bowl and heat in 30-second intervals, stirring each time—this helps avoid burning the chocolate. It only takes a couple of minutes total but trust me, patience here ensures a silky, smooth base for your dough.

Step 2: Sifting Dry Ingredients

While the chocolate mixture cools slightly, sift together the flour, baking powder, salt, and Dutch cocoa powder into a bowl. Sifting breaks up any lumps and blends these ingredients evenly, which helps keep your dough smooth and prevents any bitter pockets from undissolved cocoa.

Step 3: Mixing Wet Ingredients

In your mixer, beat the eggs, brown sugar, vanilla, and peppermint extracts until the sugar dissolves and the mix looks silky. Adding peppermint carefully here sets the stage for that crisp minty flavor—we use just enough so it doesn’t overwhelm the chocolate.

Step 4: Combining Wet and Dry

Now, slowly pour your cooled melted chocolate into the wet mix and combine thoroughly. Then, with the mixer on low, add the sifted dry ingredients just until the dough comes together. Overmixing can make cookies tough, so don’t go past this point!

Step 5: Folding in Chocolate Chunks and Chilling

Fold in the chocolate chunks gently, making sure they’re evenly distributed. Cover the dough tightly with plastic wrap and chill in the fridge for at least 30 minutes. This chill time is key to stopping your cookies from spreading too thin and keeps them perfectly soft in the center.

Step 6: Shaping and Baking Cookies

When chilled, scoop dough by heaping tablespoons onto parchment-lined baking sheets, leaving space between each to allow for spreading. Bake at 375°F for about 9 minutes—you want them slightly underbaked here for that perfect gooey texture.

Step 7: Adding Marshmallows and Peppermint

While the first bake is happening, cut marshmallows in half and crush peppermint candies using a rolling pin in a resealable bag. Once the cookies come out, place marshmallows cut side down on each cookie and return to the oven for 2-3 minutes to melt them just right.

Step 8: Final Touches

Transfer cookies to a wire rack, drizzle some melted chocolate or chocolate sauce over them, and sprinkle the crushed peppermint on top while the marshmallow is still warm. This finishing touch brings it all together with crunch, sweetness, and that irresistible chocolate drizzle.

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Tips from My Kitchen

Even scoops: Using a cookie scoop saves time and makes sure your cookies bake uniformly—no surprises with one burnt and one doughy!
Don’t skip chilling: I once skipped chilling in a pinch, and the cookies spread too much and got flat—lesson learned, chilling is a must!
Watch the marshmallow carefully: They can go from perfectly melty to burnt in seconds, so keep an eye on them during the final bake step.
Peppermint extract measurement: Too much and it tastes like toothpaste, too little and you miss that signature flavor—stick to the recipe for balanced bliss.

How to Serve Peppermint Hot Chocolate Cookies Recipe

Garnishes

I like to keep it classic with a dusting of powdered sugar or some extra crushed peppermint on top for that festive spark. If I want to get fancy, a drizzle of white chocolate contrasts beautifully and adds a bit of elegance.

Side Dishes

These cookies pair gorgeously with a warm mug of peppermint mocha or a simple glass of cold milk. For parties, I like to offer them alongside a hot chocolate bar so guests can build their own treats.

Creative Ways to Present

When I bring these cookies as gifts, I stack them in clear cellophane bags tied with red and white twine, then add a sprig of fresh peppermint for a fragrant touch. For holiday gatherings, plating them on a rustic wooden board with festive decorations makes them look irresistible.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days, but if you want to keep them softer, the fridge works well for about a week. Just be sure to bring them back to room temp before eating so the chocolate and marshmallow shine.

Freezing

You can freeze the cookie dough balls on a tray, then transfer to a freezer bag—this makes baking fresh cookies a breeze anytime. Or freeze baked cookies layered with parchment paper in an airtight container for up to 3 months. I’ve done both and they thaw beautifully without losing flavor or texture.

Reheating

When reheating, I pop the cookies in the microwave for about 10-15 seconds or warm them gently in a low oven (300°F for 5 minutes). This softens the chocolate and marshmallow again—just like fresh from the oven!

FAQs

Can I use regular cocoa powder instead of Dutch-process for this Peppermint Hot Chocolate Cookies Recipe?

Yes, you can substitute regular cocoa powder, but Dutch-process cocoa has a milder, less acidic flavor that complements peppermint better. If using regular cocoa, you might notice a slightly more bitter taste, but the cookies will still be delicious.
What if I don’t have peppermint extract? Can I use peppermint oil or candy instead?

Peppermint extract is best for flavor because it’s made for baking, providing a natural taste without bitterness. Peppermint oil can be too strong and may overpower the recipe. Crushed peppermint candies give a nice crunch but don’t replace the extract’s flavor, so if you don’t have extract, you could increase the crushed candy slightly and add vanilla to balance.
How do I prevent my marshmallows from burning on top of the cookies?

Keep an eye on the cookies during the last 2-3 minutes of baking after adding marshmallows, as they can brown quickly. Baking at a slightly lower temperature or placing the tray on a higher oven rack helps keep them melty and golden rather than burnt.
Can I make this cookie dough ahead of time?

Absolutely! This dough can be made up to 24 hours in advance and kept chilled in your fridge. Just make sure it’s tightly wrapped. You can also freeze the dough balls and bake straight from frozen for fresh cookies anytime.

Final Thoughts

These Peppermint Hot Chocolate Cookies Recipe hold a special place in my kitchen because they blend two comforting holiday flavors in the most delightful way. The gooey marshmallows topped with crunchy peppermint combined with rich chocolate always bring smiles to my family’s faces—and I know you’ll love them just as much. So go ahead, bake a batch, curl up with your favorite cozy drink, and enjoy a little peppermint hot chocolate happiness in cookie form!