Peppermint Hot Chocolate Cookies are cocoa cookies with a hint of peppermint flavor, topped with marshmallows, chocolate drizzle, and crushed peppermint candies. It’s like enjoying a cozy cup of hot cocoa in a cookie form! These are a must-add to your list of Christmas cookies and for any time you crave a sweet and comforting treat. If these cookies sound good to you, be sure to check out my Peppermint Patty Stuffed Cookies, too!
Ingredients & Substitutions
Cocoa Powder: Using Dutch-processed cocoa powder gives the cookies a rich, dark color. This enhances the chocolate taste in each bite! If substituting regular unsweetened cocoa powder, it might result in the cookies having a slightly different taste and texture.
Peppermint Extract: Just a teaspoon of peppermint extract gives the cookies a burst of refreshing, minty flavor.
Egg Yolks: By only using the egg yolks (not any egg whites), there is no extra liquid added to the dough. This will give you a denser, fudgier cookie. Save the egg whites to use in a dessert like Fried Ice Cream!
Marshmallows: You will need about 13 regular-sized marshmallows, halved. (I made 25 cookies, so I just treated myself to the extra half a marshmallow.)
Chocolate: Melt semi-sweet chocolate chips to drizzle over the cooled cookies. Or, try the cookies with melted white chocolate.
Peppermint Candies: For garnish, crush peppermint candies (like candy canes) for that little extra minty flavor. It also gives a little crunch to each bite.
Can I Make The Cookie Dough Ahead Of Time?
Sure! The dough does need to chill for at least an hour for the best results. But, you could extend the time in the refrigerator for up to 2 days. Wrap the dough tightly in plastic wrap or keep it in an airtight container. When ready to bake the cookies, let the dough sit out at room temperature before scooping and baking.
Why Chill Cookie Dough?
Chilling the cookie dough for about an hour is important for these cookies. When the dough is chilled, it solidifies the fat, which controls the spreading. Then, the cookies have a thicker texture. The flavors also have time to develop, and the chilled dough is easier to work with. So, don’t skip this step!
How To Store Peppermint Hot Chocolate Cookies
To store peppermint hot chocolate cookies, first, let them cool completely. Next, store the cookies in an airtight container at room temperature. They will last up to 3-4 days. You can also freeze the cookies for up to 2-3 months. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Peppermint Hot Chocolate Cookies
Ingredients
Cookies
- 1 ½ cups (187.5 g) all-purpose flour
- ½ cup (59 g) Dutch-processed cocoa powder
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¾ cup (1 ½ sticks) unsalted butter, room temperature
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 large egg yolks, room temperature
- 1 teaspoon peppermint extract
Toppings
- 13 regular marshmallows, halved
- ½ cup (91 g) semi-sweet chocolate chips
- crushed peppermint candies, for garnish
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and granulated sugar. Mix on medium speed until creamy.
- Add the egg yolks and peppermint extract. Mix until well incorporated, scraping the bowl as needed.
- Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing, as this can affect the cookie texture.
- Using a 1-tablespoon cookie scoop, drop the dough onto the prepared baking sheet. Chill in the refrigerator for 1 hour.
- Once chilled, preheat the oven to 350°. Line 2 large baking sheets with parchment paper.
- Transfer the dough balls to the lined baking sheets, spacing the dough balls about an inch apart. Using a small teaspoon or your thumb, press an indent into the middle of each dough ball.
- Bake for 9 minutes.
- Remove cookies from the oven and add 1 marshmallow half to each cookie, placing the cut side down in the indent. Return to oven and bake an additional 2-3 minutes, or until the marshmallows have begun to melt.
- Remove from oven and gently press down on marshmallows to flatten slightly.
- Cool on the pan for several minutes then transfer the cookies to a wire rack to finish cooling.
- While the cookies cool, melt chocolate. To a small microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring until melted.
- Transfer the melted chocolate to a piping bag or a small zip-top bag with the corner snipped off, then drizzle over the cooled cookies.
- Sprinkle each cookie with crushed peppermint candies.
- Let chocolate set before serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These Peppermint Hot Chocolate Cookies are like a cozy winter evening wrapped in chocolate! The subtle hint of peppermint adds a refreshing twist. Topped with marshmallows and a sprinkle of peppermint, they're a delightful holiday indulgence.
Bella
The rich chocolate flavor with a hint of peppermint is simply divine. Topped with marshmallows and a dusting of peppermint, they're a festive delight for the taste buds!
Elizabeth
I really loved these cookies! The ooey-gooey marshmallow on top is so good! And, I like the crunch and mint flavor from the crushed peppermint candies.
Selena
The perfect balance of chocolate and peppermint is pure delight.
Annabelle
I think these had a delicious hot chocolate flavor! It was absolutely put over the top by the marshmallow, chocolate drizzle, and crushed peppermint!
