peppermint hot chocolate cookies

Name: Peppermint Hot Chocolate Cookies
Prep time: 20 min
Cook time: 10 min
Yield: 1
Cuisine: American
Ingredients: 1 1/2 cup(s) all-purpose flour; 1/3 cup(s) cocoa powder; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 1/2 cup(s) butter, room temperature; 1/2 cup(s) packed light brown sugar; 1/2 cup(s) sugar; 1 - egg, room temperature; 1/2 teaspoon(s) vanilla extract; 1/2 teaspoon(s) chocolate extract; 1/3 cup(s) Andes mint candy, diced; 36 - mini-marshmallows, frozen

(1 RATING)

830 Pinches 17 Photos

Tammy Brownlow

Dallas, TX

Updated on Oct 28, 2025

One of my favorite things at Christmastime is homemade hot chocolate with a candy cane and lots of marshmallows. This cookie has the flavor of a perfect cup of cocoa with peppermint and a gooey marshmallow center. They are super easy to make, too. I hope you get a chance to try these soon and share them with your family and friends around the Christmas tree.

Rate

Peppermint Hot Chocolate Cookies on a plate.

Blue Ribbon Recipe

We love the intense chocolate and mint flavors in this cookie. It really is like hot chocolate in cookie form. They're soft and chewy. We highly recommend enjoying them warm out of the oven while the marshmallows are at prime gooeyness.

— The Test Kitchen

prep time 20 Min

cook time 10 Min

method Bake

yield 1 dozen

Ingredients

1 1/2 cups all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, room temperature
1/2 cup packed light brown sugar
1/2 cup sugar
1 - egg, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon chocolate extract
1/3 cup Andes mint candy, diced
36 - mini-marshmallows, frozen

How To Make peppermint hot chocolate cookies

Step 1

Preheat the oven to 350 degrees F. Combine the flour, cocoa, salt, baking powder, and baking soda in a medium bowl.

Step 2

In a mixing bowl, beat the butter until light and fluffy. Add sugars and blend until well combined. Add the egg and extracts.
Step 3

Add the dry ingredients 1/3 of a cup at a time until well incorporated. Stir in the mint pieces.
Step 4

Using a cookie scoop, scoop out the dough and place 2 inches apart on a greased cookie sheet. Place 3 marshmallows in the center of each; pressing down to the center. Cover the marshmallows by pushing sides and covering the top.
Step 5

Bake 10 to 12 minutes.
Step 6

Remove from the oven and cool on a baking rack for 5 minutes. Serve warm.
Step 7

Leftover cookies are great microwaved about 7 seconds to make the marshmallow gooey again.
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Nutrition Facts

(per serving*)

calories: 301kcal, carbohydrates: 36g, cholesterol: 184mg, fat: 15g, fiber: 1g, protein: 8g, saturated fat: 8g, sodium: 269mg, sugar: 22g, unsaturated fat: 6g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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