One frosty afternoon last December, one look at my pantry had me rummaging for a holiday treat that could warm both the kitchen and the heart. Outside, snowflakes drifted lazily past the window, and I imagined a plate of chocolatey cookies paired with steaming mugs of cocoa. My grandchildren peeked around the corner, already curious, eyes wide for something sweet and festive.
I wanted something playful yet indulgent, a cookie that captured the essence of winter evenings. That’s when the idea of Hot Cocoa Peppermint Cookies came to life: a tender chocolate base, pockets of gooey marshmallows, chocolate chips, and a bright peppermint crunch to top it all. The scent of cocoa mixed with peppermint filled the kitchen as I mixed, folded, and shaped the dough, each step stirring excitement in the air.
As the cookies baked, the aroma was intoxicating, and little hands were constantly checking the oven. When they finally came out, soft in the middle and slightly crisp at the edges, the melted marshmallows peeking out like little white clouds, I knew we had a new holiday favorite. These cookies weren’t just treats, they were a moment of joy, a little indulgence shared with family on chilly winter afternoons.
Short Description
Hot Cocoa Peppermint Cookies: soft, chewy chocolate cookies loaded with chocolate chips, gooey marshmallows, and crushed peppermint candies, perfect for winter holidays and cozy gatherings.
Key Ingredients
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- ½ cup crushed peppermint candies
Tools Needed
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until pale and fluffy. This aerates the mixture, ensuring tender cookies.
Step 3: Add Egg and Vanilla
Mix in the egg and vanilla extract until smooth and glossy. The dough should hold together easily.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt, ensuring there are no lumps in the cocoa.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to prevent tough cookies.
Step 6: Fold in Add-Ins
Gently fold in the chocolate chips, mini marshmallows, and crushed peppermint candies, keeping marshmallows intact to maintain gooey pockets.
Step 7: Shape Cookies
Scoop dough by the tablespoonful onto the lined baking sheet, spacing cookies about 2 inches apart to prevent them from merging as they bake.
Step 8: Bake
Bake for 9–11 minutes, until edges are set but centers remain soft. The marshmallows should be slightly melted but not burnt.
Step 9: Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This ensures the marshmallows set without falling apart.
Why You’ll Love This Recipe
Soft and chewy chocolate cookies with melted marshmallow centers
Peppermint crunch adds a festive, refreshing note
Easy to make yet impressive for holiday gatherings
Perfect for gifting, party trays, or cozy family afternoons
A comforting balance of chocolate, marshmallow, and mint
Mistakes to Avoid & Solutions
Marshmallows melting completely
If added too early or overbaked, marshmallows lose shape.
Solution: Fold in gently and watch baking time closely.
Cookies spreading too much
Over-softened butter or too warm dough can cause flat cookies.
Solution: Chill dough 10–15 minutes before baking if needed.
Overmixing dry ingredients
This can lead to tough cookies.
Solution: Mix just until combined to preserve tenderness.
Peppermint candy losing texture
If finely crushed, candies can melt.
Solution: Roughly chop candy canes and fold in last.
Serving and Pairing Suggestions
Serve warm with hot cocoa or coffee
Great with holiday milk, festive tea, or spiced cider
Plate on a holiday platter with sprinkles for extra cheer
Perfect for cookie swaps, gift boxes, or family cookie jars
Storage and Reheating Tips
Storage: Keep in an airtight container at room temperature for 3–4 days
Freezing: Freeze baked cookies for up to 1 month; thaw at room temperature
Reheating: Warm slightly in the oven or microwave to refresh gooey marshmallow centers
FAQs
1. Can I use dark or milk chocolate chips?
Yes, either works; dark chocolate balances the sweetness, while milk chocolate adds extra richness.
2. Can I substitute peppermint candies with chocolate chunks?
Yes, for a purely chocolatey cookie, but peppermint adds a festive touch.
3. Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours; baking straight from chilled dough helps prevent spreading.
4. Are mini marshmallows necessary?
They are key for the “hot cocoa” effect, but chopped large marshmallows can work in a pinch.
5. Can I make them gluten-free?
Use a 1:1 gluten-free flour blend; texture may be slightly different but still delicious.
Tips & Tricks
Use room-temperature butter for easy creaming
Roughly crush peppermint for texture
Scoop dough uniformly for even baking
Serve cookies slightly warm to highlight gooey marshmallow centers
Recipe Variations
Double Chocolate Peppermint Cookies: Add 2 tablespoons of cocoa to the dry mix for extra chocolate depth.
White Chocolate Hot Cocoa Cookies: Replace chocolate chips with white chocolate chunks for a creamier flavor.
Nutty Peppermint Cookies: Fold in ½ cup chopped walnuts or pecans for crunch and holiday flair.
Final Thoughts
These Hot Cocoa Peppermint Cookies capture the spirit of winter with each bite, a chocolatey, chewy cookie filled with soft marshmallow and a peppermint snap. They are a joy to bake and even more fun to share with family during festive gatherings.
Baking these cookies turns an ordinary afternoon into a holiday memory. From the first scent of cocoa filling the kitchen to the melted marshmallows peeking out of each cookie, this recipe creates warmth, sweetness, and a bit of festive magic in every bite. Perfect for gifting, holiday trays, or cozy nights by the fire, they bring both joy and indulgence to your holiday season.
Hot Cocoa Peppermint Cookies
Ingredients
- Unsalted butter softened
- Granulated sugar
- Brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- ½ cup crushed peppermint candies
Instructions
- Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper.
- Beat softened butter, granulated sugar, and brown sugar until pale and fluffy.
- Mix in egg and vanilla extract until smooth.
- Whisk flour, cocoa powder, baking soda, and salt in a separate bowl.
- Gradually stir dry ingredients into wet mixture until just combined.
- Fold in chocolate chips, mini marshmallows, and crushed peppermint candies.
- Scoop dough onto baking sheet, spacing 2 inches apart.
- Bake 9–11 minutes until edges are set and marshmallows slightly melted.
- Cool on the baking sheet 5 minutes, then transfer to a wire rack.
