Peppermint Hot Chocolate Cookies are a delightful twist on a classic treat. They are rich, sweet, and filled with the comforting flavors of chocolate and peppermint. Perfect for cozy family gatherings, these cookies will warm you up on chilly days. They’re easy to make and even easier to enjoy!

Why You Will Love This Recipe

These cookies are not only delicious but also simple to prepare. With everyday ingredients and minimal prep time, they fit perfectly into your routine. They’re ideal for making with kids or bringing to holiday celebrations. The combination of melted chocolate, marshmallows, and peppermint makes for a delightful taste experience that everyone will love.

How to Make These Cookies

Making these cookies is straightforward and rewarding. You start by melting the chocolate and butter together, then mixing the wet and dry ingredients. After chilling the dough briefly, you shape and bake the cookies to a perfect golden-brown. Finally, top them with marshmallows and crushed peppermint for a seasonal touch.

What You Need

12 ounces semi-sweet baking chocolate, chopped or broken into pieces (such as Ghirardelli, Bakers or Callebaut)
8 tablespoons (113 gr) unsalted butter, diced
1 1/2 cups (213 gr) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup Dutch-process unsweetened cocoa powder
3 large eggs
1 cup light brown sugar (packed)
1 teaspoon vanilla extract
1 teaspoon peppermint extract
8 ounces semisweet chocolate chunks
24 large marshmallows
Crushed peppermint candy
Optional: Drizzle the cookies with chocolate sauce or melted chocolate chips

Step-by-Step

Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
Add the pieces of chocolate bar and butter to a microwave-safe bowl. Melt in 30-second intervals, stirring at each interval until it’s completely melted and smooth. Set aside to cool slightly.
Sift the flour, baking powder, salt, and cocoa powder into a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or with an electric hand mixer, beat the eggs, brown sugar, vanilla, and peppermint extracts until well combined.
Slowly pour in the melted chocolate and beat until incorporated. Scrape down the sides of the bowl as needed.
With the mixer set on low speed, gradually add the dry ingredients and mix until just combined.
Fold in the chocolate chunks until they are well distributed.
Remove the dough from the mixer and cover it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Once chilled, scoop out about 1 heaping tablespoon of dough at a time. Shape into balls and arrange on the prepared baking sheets, leaving 2 inches between each cookie.
Bake until slightly under-baked, about 9 minutes.
Meanwhile, cut the marshmallows in half using kitchen scissors. Place peppermint candy in a resealable bag and crush them up with a rolling pin.
Remove the cookies from the oven and place the marshmallow half, cut side down, on top of each cookie, then return them to the oven.
Bake for an additional 2-3 minutes or until the marshmallows are melted.
Transfer the cookies to a wire rack to cool slightly. Drizzle with chocolate and top with crushed peppermint. Enjoy!

How to Serve These Cookies

These cookies are perfect as a sweet treat for holiday gatherings or cozy family nights. Pair them with a warm cup of chocolate milk or a scoop of vanilla ice cream for extra indulgence. You can also share them as delightful gifts or enjoy them during movie nights.

How to Store Cookies

To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze well! Just place them in a freezer-safe container or bag, and they can last for up to three months. To enjoy again, simply thaw them at room temperature or warm them in the microwave.

Recipe Tips

Make sure to chill the dough to prevent spreading while baking.
Don’t overbake! The cookies should be slightly under-baked for a soft texture.
If you prefer, you can use white chocolate for a different flavor twist.
Use regular or mini marshmallows based on your preference.
For a festive touch, consider adding a pinch of cinnamon to the dough.

Variations & Swaps

Nutty Addition: Fold in chopped nuts like pecans or walnuts for a crunchy texture.
Dairy-Free: Substitute butter with coconut oil and use dairy-free chocolate for a vegan option.
Minty Twist: Use mint chocolate chips instead of semisweet chunks for an extra minty flavor.

FAQs

Can I make these cookies ahead of time?
Yes! You can prepare the dough and chill it in the fridge, covered, for up to 24 hours before baking. Just scoop and bake when you’re ready.

Can I freeze the cookies?
Absolutely! These cookies freeze well. Store them in a single layer in a freezer-safe container or bag. Just be sure to separate layers with parchment paper.

How do I reheat frozen cookies?
To reheat, simply let them thaw at room temperature for a few hours. You can warm them in the microwave for about 10-15 seconds, depending on your microwave’s power.

Can I substitute the peppermint extract?
Yes! You can use vanilla extract or almond extract if you prefer a different flavor. Adjust to taste, as extract flavors can vary in strength.

What are common mistakes to avoid?
Be careful not to overmix the dough after adding the dry ingredients, as this can make the cookies tough. Also, watch the baking time closely; under-baking slightly will give you that soft, gooey center!