Dessert

Peppermint Hot Chocolate Cookies Recipe

ByElena Hart December 24, 2025December 24, 2025

Introduction

These Peppermint Hot Chocolate Cookies combine rich chocolate flavor with festive peppermint and a gooey marshmallow center. Perfect for cozy winter days or holiday gatherings, they bring the warmth of hot chocolate into a delicious handheld treat.

A white plate holds a stack of round chocolate cookies, each topped with a layer of smooth white frosting covering about half the cookie, followed by a thick, glossy layer of dark chocolate coating half of the white frosting. Small pieces of crushed peppermint candy are sprinkled on top of the chocolate coating, adding a touch of red and white contrast. The plate sits on a white marbled surface beside a red and white striped cloth, with a soft, natural light highlighting the rich textures of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (softened)
1 cup sugar

1 large egg
1 teaspoon peppermint extract

2 1/3 cups all-purpose flour
1/3 cup baking cocoa

1 teaspoon salt
1 teaspoon baking soda
1 cup marshmallow fluff

11 ounces milk chocolate chips
½ cup finely crushed peppermint candies

Instructions

Step 1: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Step 2: In a mixing bowl, beat together the softened butter and sugar until light and creamy. Add the egg and peppermint extract, beating until combined.
Step 3: Mix in the flour, cocoa powder, salt, and baking soda until the dough is well combined.
Step 4: Using a medium cookie scoop, drop rounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 5: Bake for 10-12 minutes. Once baked, allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 6: Place the marshmallow fluff in a plastic bag, squeeze it into one corner, and snip off the tip. Pipe about 1 teaspoon of fluff onto the center of each cooled cookie.
Step 7: Melt the milk chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.

Step 8: Dip half of each cookie into the melted chocolate, then place them on a wax paper-lined sheet. Immediately sprinkle with finely crushed peppermint candies.
Step 9: Allow the chocolate to harden before storing.

Tips & Variations

For extra peppermint flavor, add a few drops of peppermint extract to the melted chocolate before dipping.

Substitute dark chocolate chips for a richer, less sweet version.
Use mini marshmallows melted into the dough instead of marshmallow fluff for a slightly different texture.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To enjoy them warm, gently reheat in the microwave for 10-15 seconds, avoiding overheating to keep the marshmallow from melting too much.

How to Serve

A single chocolate cookie lies flat on a white marbled surface, topped with a layer of melted milk chocolate that covers just over half the cookie’s top, and a large white marshmallow partially melted into the chocolate on one side. Small pieces of crushed peppermint candy are sprinkled on top of the milk chocolate, adding red and white specks. In the background, part of a red and white polka dot container filled with more cookies is visible, along with two red and white striped candy canes laying on the white marbled surface next to a red and white striped kitchen towel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crushed candy canes instead of peppermint candies?

Yes, crushed candy canes work well and add a nice crunchy texture along with peppermint flavor.

Can these cookies be made ahead of time?

You can prepare the dough and store it in the refrigerator for up to 2 days before baking. Assemble the marshmallow and chocolate topping just before serving to keep them fresh.