Save to Pinterest These rich and fudgy chocolate delights blend deep cocoa flavors with refreshing peppermint notes, creating a perfect harmony in every bite. Soft marshmallows gently melt atop, adding a sweet, gooey texture that complements the crisp edges. The dough combines cocoa, brown sugars, and peppermint extract, then is studded with chocolate chips and crushed peppermint candies for bursts of minty sweetness. Ideal for sharing, these treats bake quickly and bring cozy flavors of hot chocolate into a handheld experience.
I still remember the first time I baked these peppermint hot chocolate cookies on a chilly winter evening; the cozy scent of chocolate and peppermint filling the kitchen instantly made me feel right at home, like wrapping yourself in a warm blanket with a cup of hot cocoa.
One holiday, unexpected guests arrived just as I pulled a batch from the oven, and the way their eyes lit up after the first bite made me realize this recipe was a true crowd-pleaser.
Ingredients
- All-purpose flour: I always use unbleached flour for a tender crumb that’s just right.
- Unsweetened cocoa powder: Go for a high-quality natural cocoa to get that deep chocolate flavor.
- Baking soda: Helps the cookies rise just enough without getting cakey.
- Salt: Enhances all the flavors and balances sweetness.
- Unsalted butter: Softened but not melted, for the perfect dough texture.
- Granulated and light brown sugar: The combo creates a soft, chewy bite with a touch of caramel.
- Egg: Binds everything and adds moisture.
- Vanilla extract: Adds warmth and roundness to the flavor profile.
- Peppermint extract: Use sparingly for that refreshing kick without overpowering.
- Semi-sweet chocolate chips: I love using these for melty pockets of chocolate delight.
- Mini marshmallows: Melt in the oven and give a gooey, sweet topping.
- Crushed peppermint candies: Adds crunch and bright peppermint bursts; crush fresh for best flavor.
Instructions
- Get Everything Ready:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper so the cookies slide off easily and don't stick.
- Mix Dry Ingredients:
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until evenly combined. Your kitchen will start smelling faintly of cocoa, building anticipation.
- Beat the Wet Ingredients:
- In a large bowl, beat the butter with both sugars until light and fluffy, about 2 to 3 minutes. The pale, creamy texture is your first sign you're on the right track.
- Add Flavors:
- Beat in the egg, vanilla extract, and peppermint extract until just combined, and you'll notice the refreshing mint scent emerging.
- Combine Dough:
- Gradually add the dry mix to the wet ingredients, folding gently just until incorporated without overmixing to keep the cookies tender.
- Fold in Goodies:
- Carefully fold in the chocolate chips and half of the crushed peppermint candies for surprises in every bite.
- Shape the Cookies:
- Scoop tablespoonfuls of dough onto the baking sheets, spacing them about 2 inches apart so they have room to spread.
- Bake & Top:
- Bake for 8 minutes, then gently press several mini marshmallows onto each cookie; return to the oven for 2 more minutes so the marshmallows lightly melt and turn gooey.
- Finish & Cool:
- When out of the oven, immediately sprinkle the remaining crushed peppermint candies on top while the cookies are warm, then let them cool on the sheets for 5 minutes before moving to a wire rack.
Save to Pinterest This recipe soon became more than just cookies; it turned into a touchstone for cozy gatherings and winter celebrations, often reminding me of laughter-filled nights and warm kitchen conversations.
Keeping It Fresh
To keep these cookies tasting as fresh as the day they were baked, store them in an airtight container at room temperature. You'll find the marshmallows soften a bit over time, making each bite delightfully chewy.
Serving Ideas That Clicked
These cookies are a perfect pairing with a hot cup of cocoa or a simple glass of milk. Sprinkling a few extra crushed peppermint candies on top just before serving adds a festive touch that never goes unnoticed.
A Time This Recipe Saved the Day
Once, when a winter storm left everyone stranded, these cookies were the highlight of our evening, bringing comfort and smiles through the power of buttery chocolate and minty goodness.
- Always have crushed peppermint candies on hand this season—they elevate so many desserts.
- If you want a stronger peppermint punch, add an extra 1/4 teaspoon of extract.
- Don't forget parchment paper—it's key to fuss-free cleanup and perfect cookie bottoms.
Save to Pinterest Thanks for joining me in the kitchen today; I hope these cookies bring a little extra warmth and joy to your days just like they did to mine.
Recipe FAQs
- → How do peppermint candies enhance the flavor?
-
Crushed peppermint candies add a refreshing minty crunch that complements the deep cocoa notes and balances the sweetness.
- → Can I substitute the marshmallows topping?
-
Yes, mini marshmallows provide a gooey texture, but you can omit or replace them with nuts or extra chocolate chips for a different twist.
- → What is the best way to achieve fudgy texture?
-
Underbaking slightly keeps the centers moist and tender, while the edges remain crisp for a perfect fudgy bite.
- → Are there alternative chocolate options?
-
Semi-sweet chips work well, but you can swap for dark or white chocolate to vary richness and sweetness.
- → How should these treats be stored?
-
Store in an airtight container at room temperature for up to 4 days to maintain freshness and texture.
