My Peppermint Hot Chocolate Cookies are like a cozy cup of hot cocoa that you eat! They are soft and slightly fudgy chocolate cookies with a gooey marshmallow lightly baked in and then smothered in dark chocolate with crushed peppermint candy on top. These cookies are delicious any day of the year, but they're especially delightful during the winter when hot chocolate is in full swing! If you love baking chocolate cookies, check out my Bakery-Style Double Chocolate Cookies, and if you love peppermint, check out these Peppermint Bark Brownies!
WHY YOU WILL LOVE THIS RECIPE
- Easy to make - these cookies come together quickly and you don't need special equipment to make them.
- Fudgy chocolate cookies - the cookies are soft and tender and a bit fudgy like a cross between a cookie and a brownie thanks to melted chocolate in the cookie dough.
- Gooey marshmallow center - you press a soft fluffy marshmallow right into the middle of the cookie as soon as they come out of the oven and then place them back in the oven for just 2 minutes to melt them a bit.
- Dark chocolate coating - covering the marshmallow in melted chocolate is really a treat and prevents the marshmallow from drying out. You can use dark or milk chocolate.
- Peppermint candy - you can use candy cane or round peppermint candies. Anything will do! Just place it in a zip-top bag and crush it with the back of a heavy knife or use the bottom of a heavy pot.
INGREDIENTS
Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.
- Dark chocolate - you'll need melted dark chocolate for the cookie dough and for spreading on top. Anything between 55 and 70% cocoa solids will work. I prefer Bittersweet Chocolate and these bittersweet chocolate callets are very convenient.
- Unsalted butter - you can also use salted butter, but then you should omit the added salt.
- All purpose flour - regular all purpose flour is perfect to make cookies.
- Cocoa powder - try to get your hands on some good quality cocoa powder! It's the main flavor and you want it to shine so use the best you can find. I love to use this Dutch Process cocoa powder for this recipe. Make sure you use unsweetened cocoa powder and not cocoa mix.
- Dark brown sugar - I use a mix of white and brown sugar. Brown sugar adds chewiness and moisture as well as a hint of molasses flavor.
- Egg - 1 egg will provide enough structure to make these tender soft cookies.
- Marshmallows - you will need 8 whole large-sized marshmallows that you'll cut in half for 16 cookies.
- Pure vanilla extract - vanilla is essential to enhance the flavor of the chocolate. I like this Madagascar Bourbon Vanilla extract.
- Pure peppermint extract - there pure peppermint flavor in the fudgy chocolate cookie dough. Peppermint extract varies a lot by brand, and I like this one.
- Peppermint candy - you can use any type of peppermint candy or candy cane that you have handy.
STEP BY STEP INSTRUCTIONS
- STEP 1). Melt chocolate. In a large bowl over a pot with ½-inch of simmering water, melt the chocolate until smooth and glossy. You can also use the microwave with frequent stirring.
- STEP 2). Combine dry ingredients. Sift flour, cocoa powder, baking soda and salt into a medium bowl and whisk to blend evenly.
- STEP 3). Cream butter and sugar. In a large bowl, cream together butter and sugar using a wooden spoon or rubber spatula until light and fluffy. Mix in egg and vanilla extract as well as peppermint extract if you're using it.
- STEP 4). Add melted chocolate. Stir through melted chocolate. Add flour mixture and fold it in until just incorporated.
- STEP 5). Roll the dough. Take heaped tablespoons of dough and roll into smooth balls.
- STEP 6). Bake for 10-12 minutes, then remove from the oven and transfer trays to a wire rack and press the marshmallow gently into the middle. Place the tray back in the oven for 2 minutes to melt the marshmallow.
- STEP 7). Decorate. Spread melted chocolate over the marshmallows and then sprinkle with crushed peppermint candy.
EXPERT BAKING TIPS
- Use Dutch cocoa for that classic "hot cocoa" taste. Dutch process cocoa dissolves more readily in water so it is commonly used to make hot chocolate mixes.
- Use pure dark chocolate. Yes, there's a difference! Compound chocolate is mainly composed of vegetable oils other than cocoa butter (such as other hydrogenated oils) and it has an inferior taste. Inexpensive chocolate has a higher sugar content and less cocoa butter so it is very stiff when melted. If you get high quality chocolate, it will melt so smoothly and be nice and fluid.
- Watch the baking time. Check after 10 minutes - the cookies will look dry when ready but they will still feel a bit soft.
RECIPE FAQ
What type of chocolate should I use for hot chocolate cookies?
I use dark chocolate with 60-70% cocoa solids which makes perfectly chocolaty cookies. If yo use semisweet chocolate, they will be slightly sweeter but it will still work here.
Why are my cookies dry?
The main reasons why these would turn out dry is if they are over-baked, over-mixed, or you used too much flour.
How do I know when cookies are baked?
These cookies are baked when they look dry and cracked at the surface. They will still be soft but they will set as they cool.
How do I store peppermint hot chocolate cookies?
These cookies will keep at room temperature in an airtight container for up to a week.
If you love chocolate & cookies, check out these recipes!
Chewy Pumpkin Chocolate Chip Cookies Chocolate Peppermint Thumbprint Cookies Double Chocolate Espresso Cookies Double Chocolate Blossom Cookies Chocolate Hazelnut Blossom Cookies Coffee Pecan Chocolate Chip Cookies Double Peanut Butter Chocolate Chunk Cookies Hazelnut Double Chocolate Chunk Cookies THE BEST Chewy Chocolate Chip Cookies – Bakery Style! Triple Chocolate Brownies Salted Pistachio Chocolate Chunk Cookies Outrageous Fudgy Chocolate Chip Cheesecake Brownies
Video
Peppermint Hot Chocolate Cookies
Soft fudgy chocolate cookies with gooey marshmallow centers covered in chocolate with peppermint candy. These cookies are great in the cold winter months, and make a show-stopping appearance on your holiday cookie tray!
Ingredients
- 2 oz (56g) dark chocolate melted and cooled
- 1 cup plus 2 tbsp (160g) all purpose flour
- ¼ cup (21g) cocoa powder (I prefer this one)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (110g) packed dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- ¼ teaspoon pure peppermint extract optional
- 8 large marshmallows cut in half
- 5 oz (142g) dark chocolate for topping (you can also use milk chocolate)
- crushed peppermint candy for topping
Instructions
- Make the cookie dough. Melt chocolate gently in a heatproof bowl set over a saucepan of simmering water or in the microwave with short bursts and frequent stirring. Set aside to cool slightly.
- Sift flour, cocoa powder, baking soda and salt into a medium bowl and whisk to blend evenly.
- In a large bowl, cream together butter and both sugars using a wooden spoon or rubber spatula (or an electric hand mixer) until light and fluffy. Mix in egg and vanilla extract and peppermint extract (if you choose to use it) until evenly incorporated. Mix in cooled melted chocolate. Add flour mixture and fold it in until just incorporated.
- Preheat your oven to 350°F and line two large baking sheets with parchment paper.
- Roll dough into 16 smooth balls and place them onto the baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, then remove from the oven and press one half of a marshmallow cut-side-down into the center of each cookie. Place the tray back into the oven for 2 minutes to melt the marshmallow a bit. Transfer the baking sheet to a wire rack. The marshmallows will have puffed a bit in the oven. You can lightly press down on each marshmallow to help it spread and stick if you wish. Let cool completely.
- Decorate the cookies. Once cooled, cover the marshmallow on each cookie with melted chocolate then sprinkle peppermint candy on top. Allow the chocolate to set before storing and then enjoy!
Erin
They turned out fantastic. The peppermint on top is the perfect amount of crunch to add to a soft cookie. I use Ghirardelli melting chocolate, which made that piece of the recipe super easy. I premade the dough and refrigerated it - the shape held nicely.
christina.marsigliese
Thank you Erin! Great to hear! Glad you enjoyed the cookies 🙂
Delaney
Love them! Can I freeze them once cooled?
christina.marsigliese
Thanks Delaney! Yes you can, but just note that if you decorated with melted chocolate it may bloom after thawing.
philip
if im making some without marshmallows, do i need to bake them 2 more minutes longer to match the 2 min extra baking with marshmallows?
christina.marsigliese
Hi Philip! No you do not need to bake the additional 2min as it is just to melt the marshmallows.
Kristen Schroeder
No eggs?
christina.marsigliese
Hi Kristen! Yes, the recipe calls for 1 egg. Please follow the recipe card.
stephanie hill
I made these for a department meeting at school last week. Had 3 people request the recipe. My sons begged me to save some for them, but I didn’t. Made them for a family party and they disappeared. I believe my boys ate 4 each!
Easy recipe and a perfect addition for any holiday platter! Thanks again!
christina.marsigliese
You are welcome Stephanie! I'm so glad everyone enjoyed the cookies 🙂
AA
Omg I made these for my friends and they said it was the best cookie they've ever had!! Instead of the chocolate topping, i made ganache using milk and dark chocolate 🍫
christina.marsigliese
Thank you AA! I'm so glad everyone enjoyed the cookies 🙂
user-959230
awesome