The kitchen smells like chocolate and peppermint, and the windows are foggy from the warm oven. Laughter bounces off the tiles as a child taps a spoon against a bowl, and somewhere a radio plays old boleros softly. I am stirring melted chocolate and thinking about how a simple cookie can bring mi familia together like a cozy blanket.

These Peppermint Hot Chocolate Cookies are like a hug in pastry form. They have tender, chocolatey dough and a marshmallow that puffs and melts just so, topped with crushed peppermint that snaps bright and cool against the warm chocolate. Every bite is a little celebration, and when I bake them, the house fills with memories and the promise of good conversation.

Why This Peppermint Hot Chocolate Cookies Brings Joy to the Table

When my hermana first suggested adding peppermint to my hot chocolate cookie recipe, I laughed and said, “Peppermint in cookies? Ay, qué loco!” But then she crushed a candy cane and sprinkled it on a warm marshmallow and my heart melted right along with the marshmallow.

This recipe began as a holiday experiment and became a yearly tradition. We bake a batch for Navidad morning, another for a neighborhood cookie swap, and sometimes a small one just because. The smell of cocoa, butter, and peppermint pulling together in the oven makes everyone pause whatever they are doing. It is a shared moment where kids press their faces to the oven glass and adults sip warm coffee and smile.

These cookies are both familiar and special. They are soft, slightly gooey, and have texture from chocolate chunks and crushed peppermint. They remind me of sipping hot chocolate by a window during a gentle snow, or laughing with cousins while we try to untangle a strand of tinsel. They are sabroso and they carry cariño.

Sometimes I send a plate to a new neighbor or bring a tin to a friend who needs cheering up. Food is language here, and these cookies speak “I am here for you” without saying a word.

You might also like a bakery-style take on chocolate chip cookies for another crowd-pleaser: bakery-style chocolate chip cookies.

How to Make Peppermint Hot Chocolate Cookies

“In my kitchen, every good recipe starts with laughter and a little music.”

Before we begin, let me tell you what makes these cookies special. The dough is rich with real melted chocolate. That gives a deep cocoa flavor that you can smell as soon as you open the mixing bowl. The marshmallow melts into a cloud of sweetness, and the crushed peppermint adds a bright, refreshing snap that keeps the cookie from being heavy. The semisweet chunks give pockets of melted chocolate that make you close your eyes for a moment.

This is a recipe where timing matters a little and heart matters a lot. Take your time with the melting and be gentle when folding in the flour. The dough chills so the cookies keep their shape and the inside stays soft. Now let us gather everything and make some magic.

Ingredients You’ll Need for Peppermint Hot Chocolate Cookies

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.

Tía’s tips:

• Use a good quality chocolate bar for melting. It makes a big difference in flavor, and you will taste it.
• Measure your flour by spooning it into the cup and leveling it off. It keeps the cookies tender.
• If you do not have Dutch-process cocoa, regular unsweetened cocoa will work, but the flavor shifts a little.

Step-by-Step: How to Cook Peppermint Hot Chocolate Cookies

1. Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper. Warm ovens make my kitchen feel like a hug, so get it ready early enough.
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. Sifting keeps lumps away and gives the cookies a delicate texture.
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. Beat until glossy and airy, like a small cloud forming.
5. Slowly, pour in the melted chocolate and beat until incorporated. Scrape down the sides of the bowl as needed. The batter will turn deep and shiny and smell like a chocolate shop.
6. With the mixer set on low speed, gradually add the dry ingredients and mix until just combined. Do not overmix. A few streaks of flour are fine they will disappear when you fold.
7. Fold in the chocolate chunks and mix until they are well distributed. Each chunk is a little surprise, so be generous if you like extra pockets of chocolate.
8. Remove the dough from the mixer and cover it in plastic wrap. Chill in the refrigerator for at least 30 minutes. Chilling makes shaping easier and helps the cookies keep a soft center.
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. I like to give them space so they can breathe and spread.
10. Bake until slightly under-baked, about 9 minutes. The edges will look set but the center should still be soft. When it starts to smell like home, you are almost there.
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. The crushed peppermint will glitter like little confetti.
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. The marshmallow will puff and soften.
13. Bake for about 2-3 minutes or until the marshmallows are melted. Keep a close eye; they can go from perfect to too browned quickly.
14. Transfer the cookies to a wire rack to cool slightly then, drizzle the cookies with chocolate and top with the crushed peppermint. Enjoy! If you like, drizzle more melted chocolate for extra shine.

These steps look long, but they move quickly. Put some music on, bring a little stool for a child to help, and let the kitchen be playful. You will feel proud when you pull that tray out and see marshmallows gleaming and peppermint sparkling.

How to Serve Peppermint Hot Chocolate Cookies for Family and Friends

Serve these cookies warm on a bright platter with linen napkins in holiday colors or soft pastels in winter. Place a small bowl of extra crushed peppermint and a dish of chocolate sauce nearby so guests can add more if they wish.

Arrange them with a small pot of hot cocoa and mugs for a true hot chocolate experience. Add a few cinnamon sticks and orange slices for people who love extra scent. A plate of these cookies with coffee or a mug of milk makes a cozy afternoon snack that invites conversation.

For weekend gatherings, set a little cookie station: warm cookies, marshmallow roast sticks for kids who want to top their own, and a small glass jar of crushed peppermint. It turns baking into a game and makes everyone feel part of the moment.

These cookies are perfect for Sunday lunch after a siesta, for a backyard party when the air is crisp, or for a quiet weeknight treat when you need a little sweetness. I like to place a small handwritten note with the plate when I bring cookies to friends. A tiny message says a lot.

Keeping Peppermint Hot Chocolate Cookies Fresh for Later

Let the cookies cool completely before storing. Warm cookies make steam and that can soften the peppermint topping.

Room temperature: Place cookies in an airtight container with parchment layers to prevent sticking. They will keep well for up to three days. The marshmallow softens over time but stays enjoyable.

Fridge: If you live in a warm place, store them in the refrigerator for up to five days. Bring them back to room temperature before serving so the marshmallow can breathe and the chocolate loosens.

Freezer: Freeze on a tray until firm, then transfer to a freezer-safe bag for up to two months. Thaw in the refrigerator overnight and bring to room temperature before serving. Reheat gently in a low oven or microwave for a few seconds to revive that gooey center.

Reheating tip: Place a cookie on a microwave-safe plate and heat for 8 to 12 seconds. Or warm in a 300 degree Fahrenheit oven for 4 to 6 minutes. When the marshmallow melts again, it smells like holiday magic.

A caring note: these cookies often taste even better the next day as the flavors settle, much like good family stories that get sweeter with retelling.

Tía Maribel’s Flavor Secrets

1. Chocolate quality matters. Use a bar with good flavor for melting. The melted chocolate becomes the backbone of the dough and will show through in every bite.
2. Add a small pinch of flaky salt after drizzling with chocolate. The contrast makes the chocolate sing and the peppermint pop.
3. Chill the dough. It keeps the cookies soft in the middle and tidy around the edges. It also helps the marshmallow sit nicely on top without sinking too much.
4. Cut the marshmallows with kitchen scissors instead of a knife. It is less sticky and gives a cleaner edge for melting.
5. When using peppermint extract, add less than you think at first. It is strong; start with a little, taste the batter, and add more if you want a brighter note.

Make It Your Own Fun Twists on Peppermint Hot Chocolate Cookies

• Double chocolate: Add a tablespoon of espresso powder to the dry ingredients to deepen the chocolate flavor for grown-up palates. It is a small trick that makes a big difference.
• White chocolate peppermint: Swap half of the semisweet chunks for white chocolate chunks for a sweeter, creamier bite. It shines when you need a lighter look on the dessert table.
• Chili warmth: For a daring contrast, add a pinch of cayenne to the dry mix for a gentle heat. It makes the peppermint feel even more surprising and festive.
• Mini version: Make smaller cookies with mini marshmallows for bite-sized treats at parties. They are perfect for kids and for plates where people like to sample many things.
• Seasonal flair: Add a teaspoon of orange zest to the batter for a citrus twist in winter. The orange plays beautifully with chocolate and peppermint.

You can also try other cookie ideas when you want to switch the mood, like a fruity white chocolate cookie for summer: blueberry white chocolate chip cookies.

Peppermint Hot Chocolate Cookies

These soft and gooey cookies combine rich chocolate dough with melted marshmallow and a refreshing touch of crushed peppermint, perfect for festive gatherings and cozy moments.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 200

Ingredients Method Nutrition Notes

Ingredients

  

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For the cookie dough

• 12 ounces semi-sweet baking chocolate, chopped (such as Ghirardelli, Bakers or Callebaut)
• 8 tablespoons unsalted butter, diced
• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.25 teaspoon salt
• 0.25 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

For topping

• 24 large marshmallows
• Crushed peppermint candy

Method

 

Preparation

1. Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
2. In a microwave-safe bowl, melt the chocolate and butter in 30-second intervals, stirring until smooth, then set aside to cool slightly.
3. Sift the flour, baking powder, salt, and cocoa powder into a bowl and set aside.
4. In a mixer bowl, beat the eggs, brown sugar, vanilla and peppermint extracts until well combined.
5. Pour the melted chocolate into the mixture and combine until shiny.
6. Gradually add the dry ingredients and mix until just combined. Fold in the chocolate chunks.
7. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.

Baking

1. Scoop dough into heaping tablespoons and shape into balls on the prepared baking sheets, leaving 2 inches apart.
2. Bake for about 9 minutes, until the edges are set but the centers are still soft.
3. While cookies bake, cut marshmallows in half and crush peppermint candy.
4. Place a marshmallow half on top of each cookie and return to the oven for 2-3 minutes until melted.
5. Remove and allow to cool slightly, then drizzle with chocolate and top with crushed peppermint.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 50mgFiber: 1gSugar: 15g

Notes

Let cookies cool before storing. They can be kept in an airtight container at room temperature for up to 3 days. Freeze for longer storage.

Tried this recipe?

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FAQs About Peppermint Hot Chocolate Cookies

Final Note From Tía Maribel

I hope this Peppermint Hot Chocolate Cookies fills your home with the same joy it brings mine. Make a little music, invite someone in, and watch how the simple act of sharing a cookie makes time richer.

Bake with patience and lots of laughter. If a cookie falls apart, call it a rustic charm and keep going. The best recipes are full of small happy accidents.

¡Buen provecho and mucho amor from my kitchen to yours!

Conclusion

If you want to compare techniques or see another take on this festive cookie, check this version at Peppermint Hot Chocolate Cookies – Cooking Classy for inspiration and tips.

For a slightly different presentation and creative ideas, visit Peppermint Hot Chocolate Cookies – Pumpkin ‘N Spice and see their photos and notes.

If you are curious about a related cookie that uses similar ideas, take a look at this recipe for Peppermint Hot Cocoa Cookies for another delicious angle on peppermint and chocolate.