Peppermint Hot Chocolate Cookies (Printable version)
Fudgy chocolate treats infused with peppermint and topped with marshmallows for a cozy and flavorful bite.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/2 cup packed light brown sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1/2 teaspoon peppermint extract
→ Add-Ins & Toppings
11 - 1 cup semi-sweet chocolate chips
12 - 1 cup mini marshmallows
13 - 1/2 cup crushed peppermint candies or candy canes
# How to Prepare:
01 - Set oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
03 - Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
04 - Add egg, vanilla extract, and peppermint extract to the butter mixture and mix until combined.
05 - Gradually mix dry ingredients into the wet ingredients just until incorporated.
06 - Fold in chocolate chips and half of the crushed peppermint candies.
07 - Scoop tablespoon-sized dough portions onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 8 minutes, then gently press mini marshmallows onto each cookie.
09 - Return cookies to oven and bake an additional 2 minutes or until set and marshmallows soften.
10 - Remove from oven, immediately sprinkle with remaining crushed peppermint candies. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
# Expert advice:
01 -
- These cookies taste like a comforting secret only the best winter bakers know how to make.
- The perfect balance of rich chocolate and refreshing peppermint quickly made them a holiday staple in my house.
02 -
- Don't overbake – pulling these out when they're just set keeps them fudgy and soft.
- Adding marshmallows halfway through baking lets them melt perfectly without burning or sliding off.
03 -
- Beat the butter and sugars long enough to trap air—that's how you get that melt-in-your-mouth texture.
- Pressing the marshmallows gently at the right time makes the difference between gooey perfection and a toasted mess.