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5.0 from 6 votes

Peppermint Hot Chocolate Cookies

This Peppermint Hot Chocolate Cookie recipe makes the most irresistible, thick, soft Christmas cookies ever. Topped with a gooey sweet vanilla marshmallow, crushed peppermint candies and drizzled with chocolate icing, this will become your new favorite winter holiday cookie recipe!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 2 mins
Servings: 48 cookies
Calories: 133 kcal
Course: Dessert , Snacks , Baked Goods
Cuisine: American

Ingredients

  • 12 ounces semi-sweet baking chocolate, chopped or broken into pieces (such as Ghirardelli, Bakers or Callebaut)
  • 8 tablespoons (113 gr) unsalted butter, diced
  • 1 1/2 cups (213 gr) all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup Dutch-process unsweetened cocoa powder
  • 3 large eggs
  • 1 cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 8 ounces semisweet chocolate chunks
  • 24 large marshmallows
  • Crushed peppermint candy.
  • Optional: Drizzle the cookies with chocolate sauce or melted chocolate chips.

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
  2. Add the pieces of chocolate bar and butter to a microwave-safe bowl. Melt in 30-second intervals, stirring at each interval before returning to the microwave, until it’s completely melted and smooth. Set aside to cool slightly.
  3. Sift the flour, baking powder, salt and cocoa powder into a medium bowl. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment or with an electric hand mixer, beat the eggs, brown sugar, vanilla and peppermint extracts until well combined.
  5. Slowly, pour in the melted chocolate and beat until incorporated. Scrape down the sides of the bowl as needed.
  6. With the mixer set on low speed, gradually add the dry ingredients and mix until just combined.
  7. Fold in the chocolate chunks and mix until they are well distributed.
  8. Remove the dough from the mixer and cover it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
  9. Once chilled, scoop dough out about 1 heaping tablespoon at a time. Shape into balls of dough and arrange on the prepared baking sheets leaving 2-inches between each cookie.
  10. Bake until slightly under-baked, about 9 minutes.
  11. In the meantime, cut the marshmallows in half using kitchen scissors. Place peppermint candy in a resealable bag and crush them up with a rolling pin.
  12. Remove the cookies from the oven and place the marshmallow half placing the cut side down on top of each cookie and return to the oven.
  13. Bake for about 2-3 minutes or until the marshmallows are melted.
  14. Transfer the cookies to a wire rack to cool slightly then, drizzle the cookies with chocolate and top with the crushed peppermint. Enjoy!

Notes

  • When mixing, don’t over work the dough. 
  • To make evenly sized cookie dough balls, you can use a cookie scoop or an ice cream scoop.
  • You can melt the chocolate and butter in a double boiler or in the microwave. If using the microwave, melt in 30-second intervals, stirring after each interval before returning to the microwave
  • This recipe uses two types of chocolate, chocolate chunks and baking chocolate bars which can be found in the baking aisle. Although the recipe asks for semi-sweet chocolate, you can use milk chocolate or dark chocolate.
  • Chill the cookie dough for at least 30 minutes before baking to prevent the cookies from over-spreading.
  • Store these holiday cookies in an airtight container at room temperature for about 3-4 days or in the refrigerator for up to a week
  • You can freeze the cookie dough or the baked cookies for 2-3 months.

Nutrition Information

Calories 133kcal (7%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 16mg (5%) Sodium 22mg (1%) Potassium 101mg (3%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 79IU (2%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 48cookies

Amount Per Serving

Calories 133

% Daily Value*

Calories 133kcal 7%
Carbohydrates 17g 6%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.1g 5%
Cholesterol 16mg 5%
Sodium 22mg 1%
Potassium 101mg 2%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 79IU 2%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.