If you’re dreaming of a cozy winter treat that perfectly blends chocolatey warmth with a refreshing peppermint twist, you need to try this Hot Cocoa Peppermint Cookies Recipe. These cookies capture all the magic of a cup of hot cocoa—rich cocoa powder, melty chocolate chips, and soft marshmallows—while the crushed peppermint candies add a festive pop of color and coolness. Each bite feels like a hug in cookie form, making them an irresistible holiday favorite you’ll find yourself baking again and again.
Ingredients You’ll Need
Simple, wholesome ingredients come together to bring this delightful Hot Cocoa Peppermint Cookies Recipe to life. Each component plays an essential role, from the soft butter creating tender cookies to the cocoa powder lending deep chocolate flavor, and the peppermint candies adding that signature zing that makes these cookies stand out.
- 1 cup unsalted butter (softened): Provides a rich, creamy base for tender cookies that melt in your mouth.
- 1 cup granulated sugar: Adds sweetness and contributes to a slight crisp edge on the cookie.
- 1/2 cup brown sugar (packed): Brings moisture and a subtle caramel note for depth of flavor.
- 2 large eggs: Bind the dough together while adding structure and a bit of richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, inviting notes.
- 2 cups all-purpose flour: The sturdy base that shapes the texture of the cookie perfectly.
- 1/2 cup unsweetened cocoa powder: Infuses a luscious chocolate flavor that’s unmistakably comforting.
- 1 teaspoon baking soda: Helps the cookies rise slightly for the perfect chewiness.
- 1/2 teaspoon salt: Balances sweetness and sharpens the chocolate taste.
- 1 cup semi-sweet chocolate chips: Adds pockets of melted chocolate for bursts of gooey goodness.
- 1 cup mini marshmallows: Soft, pillowy sweetness that mimics the classic hot cocoa topping.
- 1/2 cup crushed peppermint candies or candy canes: Introduces a festive crunch and refreshing peppermint flavor.
How to Make Hot Cocoa Peppermint Cookies Recipe
Step 1: Prep Your Oven and Ingredients
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This simple prep keeps your cookies from sticking and ensures an even bake. Having everything ready sets the stage for a smooth and enjoyable baking experience.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together the softened butter, granulated sugar, and packed brown sugar until the mixture becomes light, fluffy, and pale in color. This important step traps air in the dough, resulting in a cookie that’s tender with just the right amount of chew.
Step 3: Add the Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, stir in the vanilla extract. These additions enrich the dough and amplify the flavor, creating the perfect base for the chocolate and peppermint.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This combination ensures your cookies have a consistent texture and a deep, chocolatey flavor in every bite.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing here to keep the cookies tender and soft, allowing the flavors to shine without developing too much gluten.
Step 6: Fold in the Chocolate Chips, Marshmallows, and Peppermint
Gently fold in the semi-sweet chocolate chips, mini marshmallows, and crushed peppermint candies. This is where the magic truly begins: melty chocolate, gooey marshmallow surprises, and festive peppermint bits throughout each cookie.
Step 7: Scoop and Bake
Scoop the dough by rounded tablespoons, placing each ball about 2 inches apart on your prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are just set and the centers are soft. The cookies will firm up as they cool, delivering that perfect melt-in-your-mouth texture.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This resting time allows them to set up beautifully while keeping that irresistible softness you’ll love.
How to Serve Hot Cocoa Peppermint Cookies Recipe
Garnishes
For an extra special touch, sprinkle a bit more crushed peppermint candies or mini marshmallows on top of the cookies right after they come out of the oven. This simple garnishing step adds festive flair and a little extra crunch or gooey sweetness that’s impossible to resist.
Side Dishes
Pair these cookies with a warm mug of classic hot cocoa or peppermint-flavored coffee to echo the flavors in the cookies and enhance that cozy feeling. They also go wonderfully alongside a glass of cold milk, creating a nostalgic treat that satisfies all ages.
Creative Ways to Present
Serve your Hot Cocoa Peppermint Cookies on a festive platter lined with holiday-themed napkins to brighten the table. You can even stack them like a little gingerbread house or wrap a few up in clear cellophane tied with a red ribbon as delightful edible gifts for friends and family.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Hot Cocoa Peppermint Cookies in an airtight container at room temperature for up to a week. This helps maintain their soft texture and keeps the marshmallows chewy rather than drying out.
Freezing
If you want to enjoy these cookies later, freeze them in an airtight container or zip-top bag for up to 3 months. When you’re ready, just thaw them at room temperature for a few hours and they’ll be just as delicious as fresh.
Reheating
To bring back that fresh-baked warmth, microwave a cookie for about 10 to 15 seconds, or reheat in a low oven (around 300°F/150°C) for 5 minutes. This revives the melty chocolate and soft marshmallows perfectly.
FAQs
Can I use regular-sized marshmallows instead of mini ones?
Absolutely! If using regular marshmallows, just chop them into smaller pieces before folding into the dough. This helps prevent them from melting too much and spreading unevenly during baking.
What if I don’t have crushed peppermint candies?
If crushed peppermint isn’t on hand, finely chopped candy canes work just as well. Alternatively, peppermint extract can be added sparingly for a hint of flavor, though you’ll miss that lovely crunchy texture.
Can I make these cookies vegan?
With a few ingredient swaps like using vegan butter, flax eggs, and dairy-free chocolate chips, you can absolutely create a vegan version. The texture and flavor will be slightly different but still wonderfully festive.
How do I prevent marshmallows from melting too much?
Mini marshmallows tend to hold up better in baking, but if you notice they melt too much, try folding them in last and chilling your dough briefly before baking. Also, adding a few marshmallows on top after baking preserves their shape and adds gooey fun.
Can I double this recipe for a larger batch?
Yes! Just double all ingredients and bake in batches. Keep dough refrigerated if you plan to bake in multiple rounds to keep the texture consistent and the peppermint from melting prematurely.
Final Thoughts
There’s something so joyful about biting into these Hot Cocoa Peppermint Cookies Recipe treats—warm, chocolatey, and sweet with a cool peppermint finish. Whether you’re sharing with loved ones over the holidays or simply indulging in a comforting snack, this recipe is a sure way to brighten any day. I can’t wait for you to try making these delightful cookies and enjoy all the happiness they bring!
Print
Hot Cocoa Peppermint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Hot Cocoa Peppermint Cookies combine rich chocolate flavor with refreshing peppermint and gooey marshmallows, perfect for cozy holiday celebrations. Soft in the center with a festive crunch from crushed peppermint candies, these cookies make a delightful treat for Christmas or any winter gathering.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even mixing, then add the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can make cookies tough.
- Fold in Add-ins: Carefully fold in the semi-sweet chocolate chips, mini marshmallows, and crushed peppermint candies, ensuring they are evenly distributed throughout the dough.
- Scoop Dough: Using a tablespoon, scoop rounded portions of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are set while the centers remain soft and slightly underbaked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, allowing the marshmallows and chocolate to set.
Notes
- If using regular marshmallows instead of mini ones, chop them into smaller pieces to prevent excessive spreading during baking.
- For an extra festive touch, press additional mini marshmallows and crushed peppermint candies on top of the cookies immediately after baking while still warm.
- Store cookies in an airtight container to maintain freshness and softness for several days.
