If you’re craving that perfect cozy treat that marries the rich warmth of chocolate with a refreshing peppermint twist, you’re going to absolutely adore this Peppermint Hot Chocolate Cookies Recipe. These cookies aren’t just delicious—they basically taste like a warm hug in cookie form, loaded with ooey-gooey marshmallows and a crackling peppermint crunch that’ll make your kitchen smell like holiday magic. Stick around, because I’m about to share everything you need to make these show-stoppers, including my personal tips to nail that perfect texture and flavor every time.

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Why This Recipe Works

Perfect Balance of Flavors: The peppermint extract complements the rich semi-sweet chocolate without overpowering it, giving you that classic hot chocolate vibe in cookie form.
Textural Delight: Marshmallows melt into a soft, chewy topping while the chocolate chunks provide some melty pockets inside the cookie dough.
Chilled Dough for Ideal Cookie Shape: Taking the time to chill the dough prevents crazy spreading, so you get thick, luscious cookies every single time.
Easy to Customize: This recipe lends itself well to swaps like milk or dark chocolate and fun toppings like crushed peppermint candies to suit your taste.

Peppermint Hot Chocolate Cookies, peppermint cookies, hot chocolate cookies, holiday cookie recipes, chocolate peppermint treats - 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

The ingredients in this Peppermint Hot Chocolate Cookies Recipe come together beautifully—like they were made for each other. From using semi-sweet baking chocolate for depth to Dutch-process cocoa for that rich chocolate color and flavor, each component has a job. Plus, sprinkling in peppermint extract and crushed candy gives it that unmistakable holiday feel. Here are a few shopping and ingredient tips to help you get started:

Peppermint Hot Chocolate Cookies, peppermint cookies, hot chocolate cookies, holiday cookie recipes, chocolate peppermint treats - 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: Go for good-quality bars like Ghirardelli or Callebaut; they melt smoothly and add intense chocolate richness.
Unsalted butter: Make sure it’s softened but still cool to blend easily with chocolate and create a tender crumb.
All-purpose flour: Opt for fresh flour; older flour can lead to flat or dry cookies.
Baking powder: This is key to getting a slight rise without overwhelming the cookie’s soft texture.
Salt: Just a pinch to balance the sweetness and enhance flavor depth.
Dutch-process unsweetened cocoa powder: Provides a deeper chocolate flavor and beautiful dark color.
Eggs: Bring structure and moisture, so don’t skip or swap for egg alternatives without adjustments.
Light brown sugar: Adds moisture and a subtle caramel note that pairs perfectly with peppermint.
Vanilla and peppermint extracts: Vanilla adds warmth, while peppermint brings that festive pop—don’t use too much peppermint or it can overpower.
Semisweet chocolate chunks: These chunks create luscious pockets of chocolate, making every bite decadent.
Large marshmallows: Cut in half and baked on top for that melty, gooey hot chocolate effect.
Crushed peppermint candy: Sprinkled on top for crunch and extra festive flavor.
Optional chocolate drizzle: Melts beautifully over finished cookies for a glossy, fancy finish.

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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.

Tweak to Your Taste

One of the best things about this Peppermint Hot Chocolate Cookies Recipe is how easy it is to tweak. Personally, I love swapping in dark chocolate chunks for an even richer vibe or upping the peppermint extract a bit when I’m feeling festive. Feel free to adjust sugar levels or add some chopped nuts for texture if you want—this is your batch, so make it yours!

Milk Chocolate Variation: I swapped semi-sweet for milk chocolate once, and it gave the cookies a creamier sweetness that my kids went wild over.
Dairy-Free Mod: Try coconut oil in place of butter and vegan chocolate chips to make these cookies inclusive without losing that magic.
Extra Peppermint Kick: Add a few drops of peppermint oil or extra extract if you love that candy-cane zing.
Add a Sprinkle of Sea Salt: Sprinkling flaky sea salt on top before baking adds a fantastic contrast to the sweet and minty flavors.

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

Step 1: Melt Chocolate and Butter Gently

I always like to melt my chopped semi-sweet chocolate and butter together in the microwave in 30-second bursts, stirring in between. This keeps the chocolate from seizing or burning. If you prefer, a double boiler works just as well. Once smooth and shiny, set it aside to cool slightly before mixing it in—too hot chocolate can cook your eggs when combined.

Step 2: Mix Dry Ingredients Separately

Sift your flour, baking powder, salt, and cocoa powder into a bowl. This gets rid of any lumps and helps the leavening agent distribute evenly. I find this step really improves the cookie texture and avoids surprise clumps of baking powder.

Step 3: Beat Eggs, Sugar & Extracts

In your mixer or with a hand mixer, beat the eggs, brown sugar, vanilla, and peppermint extracts until they’re fully combined and slightly thickened. I love how this gets the sugar nicely dissolved and preps the eggs to help with the cookie’s chewy texture.

Step 4: Incorporate Melted Chocolate & Dry Ingredients

Pour the cooled melted chocolate mixture in slowly while beating on low speed. Be sure to scrape the bowl sides to avoid any unmixed spots. Next, add your sifted dry ingredients in gradually, mixing just until combined—don’t overmix or your cookies could turn tough.

Step 5: Fold in Chocolate Chunks and Chill Dough

Fold in those delightful semisweet chocolate chunks by hand to spread out the melty, gooey pockets throughout the dough. Then, cover your dough with plastic wrap and pop it in the fridge for at least half an hour. This chill time is non-negotiable if you want the cookies to hold their shape and avoid spreading too thin.

Step 6: Scoop, Bake & Top with Marshmallows

Once chilled, scoop out generous heaping tablespoons of dough, rolling them into balls and spacing them about 2 inches apart on parchment-lined baking sheets. Bake at 375°F for about 9 minutes until just barely underdone in the center. While baking, halve your marshmallows with kitchen scissors (trust me, it’s easier and cleaner!), and crush your peppermint candies finely. When the cookies come out, press a cut-side-down marshmallow half on top of each and return to the oven for another 2-3 minutes until the marshmallows are melty and golden.

Step 7: Finish with Peppermint and Optional Chocolate Drizzle

Transfer your cookies to a cooling rack and let them set for about 10 minutes. I like to drizzle with melted chocolate chips to add a fancy touch and then sprinkle crushed peppermint candy on top for a festive crunch. It’s these final little touches that elevate the cookies from everyday to party-worthy.

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Pro Tips for Making Peppermint Hot Chocolate Cookies Recipe

Use a Cookie Scoop: This helps size your cookies evenly, so they bake uniformly every time.
Don’t Skip the Chill: Chilling the dough prevents spreading; I made the mistake of skipping this once and got thin, crispy cookies instead of thick, chewy ones.
Watch Your Oven Time Closely: Pull them out when they’re just underbaked in the center for a soft, fudgy texture after cooling.
Cut Marshmallows Neatly: Using kitchen scissors to halve marshmallows is way cleaner than trying to tear them apart and helps them melt evenly on the cookies.

How to Serve Peppermint Hot Chocolate Cookies Recipe

Garnishes

I almost always serve these cookies with a sprinkle of extra crushed peppermint candies on top for that festive crunch and bright burst of flavor. Sometimes I add a light drizzle of melted dark chocolate for that gorgeous shine and extra indulgence—it makes the cookies look irresistible, especially when you have friends over.

Side Dishes

Nothing pairs better with these cookies than a mug of steaming peppermint hot cocoa or a frothy latte with a hint of vanilla syrup. On the savory side, I like serving them alongside a sharp cheese plate or even some spiced nuts if I’m setting them out at a holiday gathering.

Creative Ways to Present

For holiday parties, I love stacking these cookies tall on a tiered stand and scattering fresh pine branches or holly as decoration. Wrapping individual cookies in clear cellophane bags tied with red ribbon makes such a charming gift to hand out to neighbors or coworkers too.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover cookies in an airtight container at room temperature—they’ll stay fresh and soft for up to 3-4 days. If you want to keep them longer, putting them in the fridge extends their life to about a week, though I let them come to room temp before serving for the best flavor.

Freezing

I’ve also frozen the cookie dough balls for up to 3 months, which is a lifesaver when I want Peppermint Hot Chocolate Cookies on demand. Just thaw the dough overnight in the fridge before baking. You can also freeze baked cookies layered with parchment paper for quick treats later.

Reheating

To bring frozen or refrigerated cookies back to life, I pop them in a preheated oven at 300°F for about 5 minutes. This warms them through and revives their melty, gooey texture nicely—way better than the microwave, which can dry them out.

FAQs

Can I use dark chocolate instead of semi-sweet in the Peppermint Hot Chocolate Cookies Recipe?

Absolutely! Dark chocolate works beautifully if you prefer a more intense, slightly less sweet cookie. Just choose a quality dark chocolate with about 60-70% cocoa and keep an eye on the baking time—sometimes dark chocolate cookies bake a little faster.
What if I don’t have Dutch-process cocoa powder?

You can substitute natural cocoa powder if Dutch-process isn’t available, but note there might be a slight difference in color and flavor—it tends to be a bit more bitter and acidic. Adding a pinch of baking soda can help balance this if you make the swap.
How do I make sure my cookies don’t spread too much?

Chilling the dough for at least 30 minutes is crucial; this firms up the fat and prevents excessive spreading. Additionally, don’t overwork the dough when mixing and use parchment paper or silicone mats, which promote even baking.
Can I omit the marshmallows?

Yes, you can skip the marshmallows if you prefer. The cookies are still delicious on their own or topped with a sprinkle of extra chocolate chips or crushed peppermint candies for texture and flavor.
What’s the best way to crush peppermint candy?

Place the peppermint candies in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan. This keeps things tidy and gives you uniform pieces without powdery dust.

Final Thoughts

These Peppermint Hot Chocolate Cookies are more than just a festive treat—they’re a little ritual of cozy comfort that I genuinely look forward to every holiday season. Baking them fills the house with the best smells and gives you an excuse (if you needed one!) to sample your dough and share smiles over something homemade. I really hope you give this recipe a go and find yourself as hooked as I am on the warm minty-chocolate goodness. Trust me, once you’ve made these, you’ll be dreaming up excuses to bake them year-round.