There’s something utterly magical about cozying up with a mug of hot chocolate during the chilly months, and what if I told you there’s a way to enjoy that feeling in cookie form? This Peppermint Hot Chocolate Cookies Recipe is sheer winter bliss—rich, chocolaty, with a cool peppermint kiss and a melted marshmallow center that feels like a warm hug from your oven to your taste buds. Trust me, once you give this recipe a whirl, you’ll want to make it a holiday (or anytime!) tradition.

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Why This Recipe Works

Double Chocolate Goodness: Using both melted semi-sweet chocolate and chocolate chunks creates a wonderfully fudgy yet textured cookie.
Peppermint Charm: Peppermint extract adds that festive zing without overpowering the deep chocolate flavor.
Marshmallow Magic: Adding marshmallow halves on top and finishing them in the oven gives a delightful gooey, melty surprise with every bite.
Chilling the Dough: A 30-minute chill means cookies won’t spread too thin, keeping them thick and chewy like you want.

Peppermint Hot Chocolate Cookies, hot chocolate cookie recipe, festive peppermint cookies, holiday chocolate cookies, peppermint dessert ideas - 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

Every ingredient in this peppermint hot chocolate cookies recipe has its own special job—from that rich cocoa powder to the burst of freshness from peppermint extract. Picking quality chocolate and fresh eggs really makes a difference here, so let me walk you through why I love each part before you dive into baking.

Semi-sweet baking chocolate: Melts beautifully and provides the base of luscious chocolate flavor—good quality bars like Ghirardelli really shine.
Unsalted butter: Adds richness and helps create a tender cookie texture.
All-purpose flour: Gives the cookie structure—make sure to measure properly by spooning and leveling for best results.
Baking powder: Helps give the cookies a light lift without making them cakey.
Salt: Balances out the sweetness and intensifies chocolate flavor.
Dutch-process cocoa powder: Offers a smooth, rich chocolate taste and dark color; Dutch-processed has a mellow acidity perfect here.
Eggs: Binder that also adds moisture and richness.
Light brown sugar: Adds moisture and slight caramel notes keeping cookies chewy.
Vanilla extract: Deepens the flavor and plays nicely with the peppermint.
Peppermint extract: The star of the show for that festive flare—use good-quality extract for natural flavor.
Semisweet chocolate chunks: Provide melty, gooey pockets of chocolate inside the cookie.
Large marshmallows: Halved and baked on top for that irresistible molten topping.
Crushed peppermint candy: Adds crunch and a bright burst of peppermint that makes these cookies extra special.
Optional chocolate drizzle: For added decadence and presentation flair.

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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

I love how flexible this peppermint hot chocolate cookies recipe is—it’s a fantastic base that you can totally personalize depending on what you’re craving or what’s in your pantry. Whether you want it a bit nuttier or extra gooey, it’s your call!

White Chocolate & Peppermint: I once swapped the semisweet chunks for white chocolate and added crushed candy canes inside the dough—total crowd-pleaser for those who love a sweeter twist.
Nutty Surprise: Adding chopped toasted pecans or walnuts brings a subtle crunch that contrasts nicely with the soft marshmallow tops.
Dairy-Free Version: You can replace butter with coconut oil and use dairy-free chocolate—works well if you’re catering to dietary needs without sacrificing flavor.

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

Step 1: Melt Chocolate and Butter Carefully

Start by chopping or breaking up your semi-sweet baking chocolate into smaller pieces so it melts evenly. Combine it with the diced unsalted butter in a microwave-safe bowl. I ALWAYS melt mine in 30-second bursts, stirring really well between each round—that prevents scorching and helps you get a silky smooth mixture. Let it cool for a few minutes before moving on, so it doesn’t scramble your eggs when added.

Step 2: Mix Dry Ingredients and Prepare Bowl

In a separate bowl, sift together your flour, baking powder, salt, and Dutch-process cocoa powder. Sifting helps incorporate air and keeps cocoa lumps from sneaking into the batter, which can be a bummer texture-wise.

Step 3: Beat the Wet Ingredients

Using a stand mixer with a paddle attachment or a handheld electric mixer, beat your eggs, brown sugar, vanilla extract, and peppermint extract until mixed well and slightly fluffy. Here’s where the magic starts to come together—the peppermint aroma is just intoxicating at this point!

Step 4: Combine Chocolate and Dry Ingredients

Slowly pour in your cooled melted chocolate and butter mixture while continuing to beat until everything is smoothly combined. Don’t forget to scrape down the bowl sides to mix in any stranded bits. Then, with your mixer on low, gradually add the dry ingredient mix until just combined—overmixing here can give you tough cookies, so keep it gentle.

Step 5: Fold in Chocolate Chunks and Chill the Dough

Now fold in the semisweet chocolate chunks by hand—this gives a nice texture variation without overworking the dough. Cover your dough tightly with plastic wrap and pop it into the fridge for at least 30 minutes. I can’t stress this enough—chilling helps keep the cookies from flattening too much while baking and really enhances the flavor melding.

Step 6: Scoop, Bake, and Add Marshmallows

Preheat your oven to 375°F and line baking sheets with parchment paper. Scoop out about a heaping tablespoon of dough per cookie, shaping into balls (a cookie scoop is a lifesaver here for even sizing). Place them spaced about 2 inches apart to leave room for spreading. Bake for about 9 minutes—you want them just underbaked so the centers stay soft.

While those start baking, use kitchen scissors to cut your marshmallows in half—don’t skip this step! Also, toss your peppermint candies in a zip-bag and crush them with a rolling pin. Once the cookies come out, quickly press a marshmallow half cut-side down onto each cookie, then slide the trays back into the oven for 2–3 more minutes until marshmallows melt into a gorgeous gooey topping.

Let them cool for a few minutes on a wire rack, then drizzle with melted chocolate or chocolate sauce if you’re feeling fancy, and sprinkle with crushed peppermint candy for that signature festive crunch.

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Pro Tips for Making Peppermint Hot Chocolate Cookies Recipe

Don’t Skip Chilling: I used to rush this and hated how flat the cookies got. Now, the 30-minute chill always guarantees thick, chewy cookies with perfect shape.
Cut Marshmallows in Advance: Cutting marshmallows beforehand makes the final baking step smooth and saves you from scrambling when cookies come out.
Careful with Peppermint Extract: That stuff is potent! Start with a teaspoon like the recipe says, then adjust next time if you want stronger flavor.
Use Parchment Paper: Trust me on this—ensures even baking and makes clean-up a breeze.

How to Serve Peppermint Hot Chocolate Cookies Recipe

Garnishes

I usually stick to the crushed peppermint candy sprinkled on top—it adds a beautiful festive crunch and a pop of color that says “winter treat.” Sometimes, I drizzle melted chocolate over for an elegant finish that impresses guests without extra effort.

Side Dishes

These cookies shine alongside a steaming mug of peppermint hot chocolate or classic coffee to amplify the chocolate-peppermint combo. For an after-dinner treat, they pair wonderfully with a scoop of vanilla or mint chip ice cream.

Creative Ways to Present

During holiday parties, I like to arrange these cookies on a festive platter layered with pine sprigs and cinnamon sticks for a cozy vibe. Wrapping a few in cellophane tied with a ribbon makes an adorable homemade gift, and adding a peppermint stick on the side amps up the charm.

Make Ahead and Storage

Storing Leftovers

I keep leftover ginger cookies in an airtight container at room temperature, and they stay delightfully chewy for about 3 to 4 days. Just make sure the marshmallows don’t stick to each other; placing parchment paper between layers helps.

Freezing

If I want to prep ahead, I freeze the dough in scooped balls on a baking sheet, then transfer to a freezer-safe bag after they’re solid. When I’m ready, I bake straight from frozen—just add a minute or two to the bake time. Baked cookies freeze well too; I wrap them tightly in plastic wrap and store in a freezer bag for up to 3 months.

Reheating

I like to warm frozen or leftover cookies in a 300°F oven for about 5 minutes—this revives that gooey marshmallow topping and brings back that fresh-baked warmth. Microwave works in a pinch, but I find the texture is best when reheated gently in the oven.

FAQs

Can I use milk chocolate instead of semi-sweet for the peppermint hot chocolate cookies recipe?

Absolutely! You can swap semi-sweet for milk chocolate if you prefer a sweeter, creamier flavor, though it will be less intense in chocolate depth. Just keep in mind this might make the cookies a bit sweeter, so you might want to slightly reduce the brown sugar if you want to balance it.
What’s the best way to crush peppermint candy for topping?

The easiest way is to place peppermint candies in a sealed plastic bag (like a zip-top bag) and smash them using the flat side of a rolling pin. You want a mix of small pieces and fine crumbs—not powdery—to give your cookies a nice crunchy texture without overwhelming them.
Can I make these cookies gluten-free?

Yes! Replace the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it includes xanthan gum or another binder for the best texture. The flavor and peppermint charm will shine through just as well.
How do I prevent marshmallows from burning?

Keep a close eye during the last 2-3 minutes of baking the marshmallow-topped cookies. The marshmallows should puff and soften but not turn dark brown. Oven temps and broiler settings vary, so removing the cookies as soon as they look melty and slightly golden is key.
Can I skip the marshmallows and peppermint candy topping?

You definitely can! The cookies will still be delicious with the peppermint flavor in the dough and the chocolate chunks inside, but the marshmallow topping adds that signature melty hot cocoa vibe. If you’re out of marshmallows, consider adding mini marshmallows baked inside the dough instead.

Final Thoughts

This Peppermint Hot Chocolate Cookies Recipe is one of those cozy kitchen projects that makes you feel like you’re wrapping up winter in something sweet and indulgent. It’s the kind of treat that sparks smiles at holiday gatherings or feels like a special gift to yourself on a frosty evening. I hope you enjoy baking and savoring them as much as I do—it’s really a delightful way to combine two classic winter comforts into one unforgettable cookie.