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!

Peppermint Hot Chocolate Cookies on a cooling rack covered in white parchment paper with pieces of candy canes around from overhead.
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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.

Scattered Peppermint Hot Chocolate Cookies on a white counter with one cookie cut in half.

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.

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!

Stack of Peppermint Hot Chocolate Cookies with top cookie cut in half showing inside texture.

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 on a cooling rack with white parchment paper.

Peppermint Hot Chocolate Cookies

Prep Time 15 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 26 minutes
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.



  • 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


  • 13 regular marshmallows, halved
  • ½ cup (91 g) semi-sweet chocolate chips
  • crushed peppermint candies, for garnish


  • 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.
  • 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.

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What the Test Kitchen had to say about this recipe:


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.


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!


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.


The perfect balance of chocolate and peppermint is pure delight.


I think these had a delicious hot chocolate flavor! It was absolutely put over the top by the marshmallow, chocolate drizzle, and crushed peppermint!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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