Peppermint Hot Cocoa Cookies

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Close-up of Peppermint Hot Cocoa Cookies on a wooden plate, topped with melted marshmallows, chocolate drizzle, and crushed candy canes, with warm bokeh Christmas lights in the background.
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Peppermint Hot Cocoa Cookies

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Warm, cozy, and perfectly festive, these Peppermint Hot Cocoa Cookies bring together everything you love about the holidays—rich chocolate, melty marshmallows, and a cooling peppermint crunch. They taste like a warm mug of peppermint hot chocolate in cookie form, making them perfect for Christmas cookie trays, gift boxes, or cozy nights by the tree. 🎄☕🍪

Tall stack of Peppermint Hot Cocoa Cookies topped with melted marshmallows, chocolate drizzle, and crushed candy canes on a wooden plate with warm Christmas lights in the background.
A festive stack of Peppermint Hot Cocoa Cookies, loaded with gooey marshmallows, drizzled chocolate, and peppermint crunch — the sweetest taste of the holidays. 🎄🍫✨

❄️ Why You’ll Love These Peppermint Hot Cocoa Cookies

These Peppermint Hot Cocoa Cookies are everything holiday baking should be—simple, nostalgic, and absolutely irresistible. The soft chocolate base is infused with cocoa powder and topped with melted marshmallows, drizzled chocolate, and crushed candy canes for the perfect peppermint finish.

These cookies are:

  • Soft and chewy

  • Incredibly chocolatey

  • Perfectly peppermint-kissed

  • Festive without being fussy

  • A crowd-pleasing Christmas favorite

🧰 Equipment You’ll Need

  • Mixing bowls (large and medium)

  • Hand mixer or stand mixer

  • Whisk

  • Rubber spatula

  • Baking sheets

  • Parchment paper

  • Cookie scoop

  • Cooling rack

🍪 Ingredients for Peppermint Hot Cocoa Cookies

For the Cookies:

  • 1 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1 cup light brown sugar, packed

  • 2 large eggs

  • 2 tsp vanilla extract

  • 2 ½ cups all-purpose flour

  • ¾ cup unsweetened cocoa powder

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

Toppings:

  • 1 ½ cups mini marshmallows

  • 1 cup chocolate chips (melted for drizzling)

  • ½ cup crushed candy canes

  • Optional: ½ tsp peppermint extract stirred into the melted chocolate

👩‍🍳 How to Make Peppermint Hot Cocoa Cookies

Step 1: Cream the Butter & Sugars

In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Overhead close-up of softened butter, granulated sugar, and brown sugar being creamed together in a glass mixing bowl with a hand mixer.
Cream the softened butter with both sugars until light and fluffy — this creates the perfect base for chewy, bakery-style Peppermint Hot Cocoa Cookies. 🍪✨

Step 2: Add the Eggs & Vanilla

Mix in the eggs one at a time, then add the vanilla extract.

Overhead view of a mixing bowl filled with creamed butter and sugar with two cracked eggs and vanilla extract added on top, ready to be blended with a hand mixer.
Mix in the eggs and vanilla until smooth — this step builds the rich, flavorful base for your Peppermint Hot Cocoa Cookies. 🍪✨

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Overhead image of a mixing bowl filled with flour, cocoa powder, baking soda, baking powder, and salt, with a whisk resting beside it on a rustic linen cloth.
Whisk the flour, cocoa, and leavening agents together to create a smooth, evenly mixed dry base for the cookie dough. 🍫✨

Step 4: Form the Dough

Slowly beat the dry ingredients into the wet mixture until just combined. Avoid over-mixing.

Close-up of thick chocolate cookie dough being mixed in a bowl with a rubber spatula, showing its dense, rich texture.
Fold the dry ingredients into the wet mixture until a thick, chocolatey dough forms — be careful not to overmix for soft, chewy cookies. 🍫✨

Step 5: Scoop & Bake

Scoop cookie dough onto parchment-lined baking sheets. Bake at 350°F for 8–10 minutes, or until the edges are set but the centers are soft.

Overhead view of chocolate cookie dough being scooped onto a parchment-lined baking sheet with a metal cookie scoop.
Scoop the dough into even portions on a parchment-lined baking sheet — this helps the cookies bake evenly and maintain that perfect chewy texture. 🍪✨

Step 6: Add the Marshmallows

Remove from the oven, quickly press 3–4 mini marshmallows into the top of each cookie, and return to the oven for 1 minute to soften.

Freshly baked chocolate cookies on a baking sheet with mini marshmallows pressed into the warm tops, arranged in neat rows.
Press mini marshmallows into the warm cookies straight from the oven — they’ll soften just enough to create that perfect hot-cocoa marshmallow melt. ☕🍪✨

Step 7: Decorate

Once cooled slightly, drizzle with melted chocolate and sprinkle with crushed candy canes. Allow the chocolate to set.

Close-up of Peppermint Hot Cocoa Cookies on a cooling rack as melted chocolate is drizzled over softened marshmallows and sprinkled with crushed candy cane pieces.
Finish the cookies with a warm chocolate drizzle and crushed candy canes for the perfect festive touch — the holiday magic happens right here! 🎄🍫✨

🎄 Serving Suggestions for Peppermint Hot Cocoa Cookies

Brown kraft gift box lined with parchment paper and filled with Peppermint Hot Cocoa Cookies topped with marshmallows, chocolate drizzle, and crushed candy canes. Holiday twine, candy canes, and festive decor surround the box.
These Peppermint Hot Cocoa Cookies make the sweetest holiday gift — packed in a cozy kraft box with twine and peppermint crunch. Perfect for neighbors, teachers, and holiday cookie exchanges. 🎁🍪✨

  • Pair with a mug of peppermint hot cocoa

  • Add to Christmas cookie tins or neighbor gifts

  • Serve on a festive platter for holiday parties

  • Package individually for teacher or coworker gifts

💡 Expert Tips for Perfect Peppermint Hot Cocoa Cookies

Close-up of a Peppermint Hot Cocoa Cookie with a bite taken out, showing its soft, chewy chocolate interior topped with melted marshmallows, chocolate drizzle, and crushed candy cane pieces.
A peek inside the Peppermint Hot Cocoa Cookies — soft, fudgy, and loaded with marshmallows, chocolate drizzle, and festive peppermint crunch. 🍫✨

  • Chill the dough 20–30 minutes if you want thicker cookies.

  • Add peppermint extract sparingly — it’s strong!

  • Crush candy canes right before sprinkling to keep them crisp.

  • Use high-quality cocoa powder for the best flavor.

  • Store cookies without marshmallows touching if stacking.

🧊 How to Store Peppermint Hot Cocoa Cookies

  • Room Temperature: Store in an airtight container for 4–5 days.

  • Refrigerate: Up to 1 week.

  • Freeze: Freeze undecorated cookies up to 3 months. Add marshmallows and toppings after thawing for best texture.

❓ FAQs About Peppermint Hot Cocoa Cookies

Can I use peppermint extract in the dough?

Yes! Add up to ½ teaspoon to the dough for a stronger peppermint flavor.

Can I make these cookies ahead of time?

Absolutely—these Peppermint Hot Cocoa Cookies freeze beautifully before baking.

Do the marshmallows stay soft?

Yes, they melt slightly and stay gooey, just like a mug of hot cocoa!

❤️ You May Also Like

Close-up of Peppermint Hot Cocoa Cookies on a wooden plate, topped with melted marshmallows, chocolate drizzle, and crushed candy canes, with warm bokeh Christmas lights in the background.

Peppermint Hot Cocoa Cookies

These festive Peppermint Hot Cocoa Cookies combine rich chocolate cookie dough with gooey mini marshmallows, melted chocolate drizzle, and crushed candy canes for the perfect holiday treat. They’re soft, chewy, and taste just like a warm mug of peppermint hot cocoa. Easy to make, freezer-friendly, and ideal for Christmas cookie exchanges, gifting, and holiday dessert trays.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Course Cookies, Dessert
Cuisine American
Servings 24
Calories 165 kcal

Equipment

  • Mixing bowls large and medium
  • Hand Mixer or Stand Mixer
  • Whisk
  • Rubber Spatula
  • Baking sheets
  • Parchment Paper
  • Cookie Scoop
  • Cooling Rack

Ingredients
  

For The Cookies

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt

Toppings

  • 1 ½ cups mini marshmallows
  • 1 cup chocolate chips melted for drizzling
  • ½ cup crushed candy canes
  • ½ tsp peppermint extract stirred into the melted chocolate Optional

Instructions
 

  • In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Mix in the eggs one at a time, then add the vanilla extract.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  • Slowly beat the dry ingredients into the wet mixture until just combined. Avoid over-mixing.
  • Scoop cookie dough onto parchment-lined baking sheets. Bake at 350°F for 8–10 minutes, or until the edges are set but the centers are soft.
  • Remove from the oven, quickly press 3–4 mini marshmallows into the top of each cookie, and return to the oven for 1 minute to soften.
  • Once cooled slightly, drizzle with melted chocolate and sprinkle with crushed candy canes. Allow the chocolate to set.

Notes

Nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered dietitian or use a verified nutrition calculator with the exact ingredients you use.

Nutrition

Serving: 1cookieCalories: 165kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.8gCholesterol: 20mgSodium: 85mgPotassium: 85mgFiber: 1gSugar: 16gVitamin A: 150IUCalcium: 18mgIron: 1mg
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