Go Back
- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1 cup cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup crushed peppermint candies (plus extra for topping) - 1/2 cup mini marshmallows These ingredients come together to create warm, gooey cookies. The unsalted butter gives richness. The sugars add sweetness and help the cookies rise. Eggs bind everything, while vanilla gives it a delicious aroma. Cocoa powder gives the cookies their deep chocolate flavor. All-purpose flour helps create the right texture. Baking soda makes the cookies light and fluffy, while salt balances the sweetness. The semi-sweet chocolate chips melt and create pockets of chocolate in each bite. Crushed peppermint candies add a refreshing twist, and mini marshmallows bring that cozy hot chocolate feel. These ingredients bring joy in every bite. {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This step warms the oven to bake the cookies evenly. Next, line two baking sheets with parchment paper. This keeps the cookies from sticking. It also makes cleaning up much easier. In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar. Mix them well until the mixture looks light and fluffy. This step adds air, which helps the cookies rise. Now, add 2 large eggs, one at a time. Make sure to mix well after each egg. This ensures they blend evenly. Next, stir in 1 teaspoon of vanilla extract. The vanilla adds a lovely flavor to your cookies. In another bowl, whisk together 3 cups of all-purpose flour, 1 cup of cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Mixing these dry ingredients together helps to evenly distribute the baking soda and salt. Gradually add this mixture to the wet ingredients. Mix until everything is just combined. Don't overmix; this keeps the cookies soft. Fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of crushed peppermint candies. Make sure these goodies are evenly spread throughout the dough. This adds great flavor and texture. Drop tablespoon-sized portions of dough onto your lined baking sheets. Space them about 2 inches apart. This allows room for the cookies to spread. Gently press a few mini marshmallows on top of each cookie. Then, sprinkle extra crushed peppermint on top for a fun touch. Bake the cookies for 10-12 minutes. They should have set edges but soft centers. Once baked, take the cookies from the oven. Let them cool on the baking sheets for 5 minutes. This helps them firm up. After that, move them to wire racks to cool completely. Serve these cookies warm. They are perfect with a cup of hot chocolate for a cozy treat. For a great cookie texture, use room temperature butter. This helps create a fluffy mix when you cream it with sugar. The right balance of fat and flour gives your cookies a chewy center. Don't over-mix the dough once you add the flour. Mixing just until combined keeps the cookies soft and tender. To really boost the peppermint taste, use crushed peppermint candies. I suggest adding half a cup to the dough. For a stronger flavor, try adding a few drops of peppermint extract. This can pack a punch without changing the cookie's texture. Always taste your dough to find the right balance for your palate. Bake your cookies at 350°F (175°C) for 10-12 minutes. Check for set edges but soft centers. This ensures a chewy bite. Let them cool on the baking sheet for five minutes. This helps them firm up before moving them to wire racks. Keep an eye on the cookies; ovens can vary, and you want them just right. Pro Tips Chill the Dough: For a firmer cookie dough that holds its shape better, chill the prepared dough in the refrigerator for at least 30 minutes before baking. Use Quality Ingredients: Opt for high-quality cocoa powder and chocolate chips to enhance the rich chocolate flavor of your cookies. Don’t Overbake: Keep a close eye on the cookies; they should look slightly underbaked in the center when you take them out, as they will continue to set while cooling. Customize Your Toppings: Feel free to swap out peppermint for other flavors like crushed toffee or nuts, depending on your preference! {{image_2}} You can make these cookies gluten-free. Just swap all-purpose flour with a gluten-free blend. Look for one that works well for baking. This change keeps the texture soft and chewy. The taste stays rich and chocolatey. You won’t miss the gluten at all! Feel free to get creative! You can add mix-ins to the dough. Chopped nuts, like walnuts or pecans, give a nice crunch. White chocolate chips add sweetness and creaminess. Try adding a sprinkle of sea salt for a fun twist. Each mix-in creates a new cookie experience. The garnishes can elevate your cookies. Instead of crushed peppermint, consider using crushed cookies or nuts. A drizzle of melted chocolate on top looks fancy. You can even add a dusting of powdered sugar for a snowy effect. Arrange them on a pretty platter for a festive touch. These small details impress everyone! To store leftover cookies, place them in an airtight container. Keep the container at room temperature. This will keep the cookies soft and chewy. If you stack them, add parchment paper between the layers. This prevents them from sticking together. Freezing these cookies is easy! First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer bag. Remove as much air as possible. They can last up to three months in the freezer. To keep your cookies fresh, avoid exposing them to air. Store them with a slice of bread. The bread helps to keep them moist. Check the container often to replace the bread if it gets hard. Enjoy your peppermint hot chocolate cookies for days to come! Yes, you can use different types of chocolate. Dark chocolate adds a rich flavor. White chocolate brings sweetness and creaminess. You can even mix them for depth. Just remember, the chocolate should still melt well in the dough. To make these cookies vegan, you can replace the butter with vegan butter. Use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Replace the chocolate chips with dairy-free options. These swaps keep the cookies tasty and enjoyable for everyone. Yes, you can substitute some ingredients. If you don’t have unsalted butter, use salted butter and skip the added salt. You can swap granulated sugar with coconut sugar for a different taste. If you lack cocoa powder, try carob powder. Just remember, these swaps may change the final flavor and texture. Store cookies in an airtight container at room temperature. This keeps them soft and chewy. If you want them to last longer, freeze them. Place them in a freezer bag, separating layers with parchment paper. They can last up to three months in the freezer. When ready, thaw at room temperature and enjoy! In this article, we explored a delicious cookie recipe that brings joy. We covered essential ingredients, clear steps, and handy tips to perfect your bake. You can even enjoy variations like gluten-free options or extra mix-ins. Remember to store cookies correctly for lasting freshness. Now, you’re ready to impress with your baking skills. Enjoy the sweet rewards from your kitchen creations!

Peppermint Hot Chocolate Cookies

Delicious cookies infused with peppermint and chocolate, perfect for the holidays.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup crushed peppermint candies (plus extra for topping)
  • 1/2 cup mini marshmallows

Instructions
 

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the butter and sugar mixture, mixing until just combined.
  • Fold in the semi-sweet chocolate chips and crushed peppermint candies, mixing until evenly distributed throughout the dough.
  • Drop tablespoon-sized portions of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Gently press a few mini marshmallows on top of each cookie, and sprinkle additional crushed peppermint on top for garnish.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
  • Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

Arrange the cookies on a festive platter and add some whole peppermint candies as a garnish for a holiday touch. Enjoy these cookies warm with a cup of hot chocolate for the ultimate cozy experience!
Keyword chocolate, cookies, holiday, peppermint