Go Back
–+ servings
Peppermint Hot Chocolate Cookies

Decadent Peppermint Hot Chocolate Cookies for Holiday Bliss

Indulge in Peppermint Hot Chocolate Cookies, a delightful treat combining rich chocolate and refreshing peppermint.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 8 oz Semi-sweet baking chocolate Can substitute with milk or dark chocolate.
  • 1 cup Unsalted butter Can use margarine as an alternative.
  • 2 cups All-purpose flour Gluten-free flour blends work as substitutes.
  • 1 tsp Baking powder Ensure it’s fresh for best results.
  • 1 tsp Salt Fine sea salt is recommended.
  • 1/2 cup Dutch-process unsweetened cocoa powder Regular cocoa powder can substitute.
  • 2 Large eggs Consider egg substitutes for vegan options.
  • 1 cup Light brown sugar Regular granulated sugar can be used.
  • 1 tsp Vanilla extract Almond extract can be used for a twist.
  • 1 tsp Peppermint extract Use sparingly as it’s potent.
For the Toppings
  • 1 cup Semi-sweet chocolate chunks White chocolate or butterscotch chips can be variants.
  • 1 Large marshmallows Mini marshmallows can be substituted.
  • 1/2 cup Crushed peppermint candy Can substitute with other crushed candies.
  • Optional: Chocolate drizzle Melted chocolate chips or chocolate sauce.

Equipment

  • oven
  • Microwave
  • Mixing bowls
  • Baking Sheets
  • Parchment paper
  • sifter
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a microwave-safe bowl, combine semi-sweet baking chocolate and unsalted butter. Microwave in 30-second intervals, stirring, until melted.
  3. In a separate bowl, sift together all-purpose flour, baking powder, salt, and Dutch-process cocoa powder.
  4. In a mixing bowl, beat large eggs, light brown sugar, vanilla extract, and peppermint extract until light and fluffy.
  5. Gradually mix the cooled melted chocolate and butter into the egg mixture.
  6. Slowly add the sifted dry ingredients to the wet mixture, folding gently until just combined.
  7. Wrap the cookie dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  8. Scoop the dough onto the prepared baking sheets, shaping them into balls about 2 inches apart.
  9. Bake the cookies in your preheated oven for approximately 9 minutes.
  10. Quickly place halved marshmallows cut-side down on each cookie.
  11. Return the baking sheets to the oven for an additional 2-3 minutes.
  12. Remove the cookies from the oven and let them cool for a few minutes.
  13. Drizzle with melted chocolate and sprinkle crushed peppermint candy over the top.
  14. Let the cookies cool completely on a wire rack before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Chill the dough for at least 30 minutes to prevent excessive spreading. Store cookies in an airtight container at room temperature for up to 1 week.

Tried this recipe?

Let us know how it was!