Print

Peppermint Hot Chocolate Cookies Recipe

Print Recipe

★★★★★

4.5 from 142 reviews

Delight in these festive Peppermint Hot Chocolate Cookies, combining rich cocoa, creamy marshmallow fluff, and chocolate-dipped peppermint crunch for a perfect holiday treat.

Ingredients

Scale

Cookie Dough

  • 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

Decorations & Topping

  • 1 cup marshmallow fluff
  • 11 ounces milk chocolate chips
  • ½ cup finely crushed peppermint candies

Instructions

  1. Preheat Oven: Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking.
  2. Mix Butter and Sugar: In a mixing bowl, beat the softened butter and sugar together until the mixture is light and creamy to create a smooth base for the dough.
  3. Add Egg and Peppermint: Beat in the large egg and peppermint extract to incorporate moisture and peppermint flavor into the batter.
  4. Combine Dry Ingredients: Add the all-purpose flour, baking cocoa, salt, and baking soda to the wet mixture and mix well until a uniform cookie dough forms.
  5. Scoop Dough: Use a medium cookie scoop to drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
  6. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, until the cookies are set but still soft in the center.
  7. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
  8. Apply Marshmallow Fluff: Place the marshmallow fluff into a plastic bag, snip a small corner, and pipe about 1 teaspoon onto the center of each cooled cookie.
  9. Melt Chocolate Chips: In a microwave-safe bowl, melt the milk chocolate chips, stirring every 30 seconds until smooth and fully melted.
  10. Dip and Decorate: Dip half of each cookie into the melted chocolate, then place them on a wax paper-lined sheet. Immediately sprinkle the crushed peppermint candies over the chocolate before it hardens.
  11. Set and Store: Allow the dipped chocolate to harden completely, then store the cookies in an airtight container for up to 4 days to maintain freshness.

Notes

  • For best results, use room temperature butter to ensure easy mixing and a tender cookie texture.
  • Ensure cookies are fully cooled before applying marshmallow fluff to prevent it from melting.
  • Crush peppermint candies finely to evenly coat the chocolate-dipped portion without falling off easily.
  • Store cookies in a single layer with parchment paper between layers to prevent sticking.
  • These cookies can be made a day ahead and stored at room temperature.

Keywords: peppermint cookies, hot chocolate cookies, marshmallow fluff cookies, holiday cookies, chocolate peppermint cookies

Find it online: https://thefoodrecipe.com/peppermint-hot-chocolate-cookies-recipe/