These Peppermint Hot Chocolate Cookies are the ultimate holiday treat! With an irresistable brownie-like texture , gooey marshmallows and the delicious combo of dark chocolate and peppermint these cookies are easy to make and perfect for your Christmas cookie box.
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Peppermint and chocolate are one of my favorite holiday flavor combinations, Â and the addition of marshmallows and a sprinkle of crushed cand canes make these hot cocoa cookies all the more festive.Slightlight crisp on the outside with a chewy texture For more delicious Christmas cookie recipes take a look at my Gingerbread Latte Cookies, Cranberry White Chocloate Oatmeal Cookies and Italian Pistachio Cookies.
Ingredients
- All purpose flour
- Cocoa powder
- Baking powder
- Kosher salt
- Unsalted butter
- Brown sugar
- Large egg
- Vanilla extra
- Peppermint extract
- Mini Marshmallows
- Granulated sugar
- Crushed candy canes
Baking Tips
- Make sure you use unsweetened cocoa powder and not hot chocolate mix
- Your butter needs to be at room temperature before mixing with the brown sugar in order to get the proper texture of your cookies
- I found it easier to form the dough around the marshmallows prior to chilling in the fridge as the dough can be somewhat stiff when cool
- The crushed peppermint candies are optional but I think they add a nice crunch and pop of color
How to Make Peppermint Hot Chocolate Cookies
These cookies are fairly easy to make but you will need to allow for time for the dough to chill for at least 1 hour before baking. In a medium bowl whisk together the all purpose flour, cocoa powder, baking powder and kosher salt. In a large bowl, using a hand mixer, beat the butter and brown sugar together until combined and fluffy (about 2 minutes). Add in the egg as well as the vanilla and peppermint extracts and beat for an additional minute. Add in the dry ingredients and mix on low speed until fully combined.
Using a 1 oz cookie scoop (2 tablespoons), scoop out dough and pat into a flat disc. Place 3-4 mini marshmallows in the center of the disc and fold the sides up to cover the marshmallows. Roll the dough in granulated sugar and place on a cookie sheet. Cover and refrigerate for at least 1 hour or up to overnight.
When you’re ready to bake preheat the oven to 350 degrees F. Place the cookie dough on a parchment-lined baking sheet, placing the cookies at least 2 inches apart. Bake for 10-12 minutes or until the cookies are slightly puffy with hints of marshmallows peaking through. When the cookies are still warm sprinkle the crushed candy canes over the cookies. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Storage
Store cookies in an airtight container for up to 1 week.
If you like these Peppermint Hot Chocolate Cookies be sure to take a look at some of my other recipes!
Three Ingredient Peanut Butter Cookies
Peppermint Chocolate Crinkle Cookies
If you make these Peppermint Hot Chocolate Cookies please be sure to leave a comment and/or give this recipe a five star rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram or Tiktok,I’d love to see what you guys are making!
Peppermint Hot Chocolate Cookies
Equipment
- Baking Sheet Pans
- mixing bowls
- Hand Mixer
- cookie scoop
- Parchment Paper
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter room temperature
- 1 1/2 cups brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Mini Marshmallows
- 1/4 cup granulated sugar
- crushed candy canes optional
Instructions
- In a medium mixing bowl whisk together the all purpose flour, cocoa powder, baking powder and kosher salt.
- In a large mixing bowl, using a hand mixer, beat the butter and brown sugar together until combined and fluffy (about 2 minutes). Add in the egg as well as the vanilla and peppermint extracts and beat for an additional minute. Add in the flour mixture and mix on low speed until fully combined.
- Using a 1 oz cookie scoop (2 tablespoons), scoop out dough and pat into a flat disc. Place 3-4 mini marshmallows in the center of the disc and fold the sides up to cover the marshmallows. Roll the dough in granulated sugar and place on a cookie sheet. Cover and refrigerate for at least 1 hour or up to overnight.
- When you're ready to bake preheat the oven to 350 degrees F.
- Place the cookie dough on a baking sheet lined with parchment paper, placing the cookies at least 2 inches apart. Bake for 10-12 minutes or until the cookies are slightly puffy with hints of marshmallows peaking through. When the cookies are still warm sprinkle the crushed candy canes over the cookies.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
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