Festive Hot Cocoa Peppermint Cookies

Snowflakes drifted past the window of Aunt Lien’s cottage as her twin grandkids, Annie and Jude, argued about who could scoop cookie dough the fastest. A stack of holiday cards sat unfinished on the table, a pot of cocoa steamed gently on the stove, and my mixer whirred through its second batch of Hot Cocoa Peppermint Cookies.

In the corner, her elderly neighbor Mr. Dawson warmed his hands by the fire, humming an off-key carol. It was the kind of December Sunday that smelled like chocolate, felt like a patchwork quilt, and moved at the pace of marshmallows slowly melting.

Earlier that day, I had brought a small tray of ingredients to our church’s bake-and-share afternoon. Little Emily, no taller than my hip, insisted on sprinkling the crushed peppermint herself twice.

Two teens in oversized sweaters debated if marshmallows in cookies were “too extra,” while Father Greg quietly stashed a second cookie into his coat pocket. I baked alongside them with my favorite mixing spoon, one edge still charred from a college kitchen mishap, grinning every time someone asked what smelled so good.

This Hot Cocoa Peppermint Cookies recipe has become a seasonal centerpiece not for how fancy it looks, but for the small, joyful mess it always brings. It’s a holiday cookie that tastes like shared stories and sticky fingers, and baking them has turned into a December tradition I now look forward to with whoever is gathered near, from toddlers to teens to silver-haired storytellers.

Short Description

Hot Cocoa Peppermint Cookies are rich chocolate cookies filled with melty marshmallows, gooey chocolate chips, and crushed peppermint for a festive twist perfect for holiday gatherings or cozy nights by the fireplace.

Key Ingredients

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup chocolate chips
• 1 cup mini marshmallows
• ½ cup crushed peppermint candies

Tools Needed

• Hand mixer or stand mixer
• Mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Parchment-lined baking sheet
• Cookie scoop
• Wire cooling rack

Cooking Instructions

Step 1: Prep the Oven and Baking Sheet

Preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper and set it aside.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until pale and fluffy.

Step 3: Add Egg and Vanilla

Mix in the egg and vanilla extract until the mixture is smooth and fully blended.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Step 5: Mix the Dough

Gradually stir the dry mixture into the wet ingredients, mixing just until combined. The dough will be soft but not sticky.

Step 6: Fold in the Goodies

Use a spatula to fold in the chocolate chips, mini marshmallows, and crushed peppermint candies. Make sure they’re evenly distributed.

Step 7: Scoop and Bake

Scoop dough into rounded balls and place on the baking sheet about 2 inches apart. Bake for 9–11 minutes until edges are set and marshmallows have melted slightly.

Step 8: Cool and Set

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up while keeping the centers chewy.

Why You’ll Love This Recipe

Brings together chocolate, peppermint, and marshmallow in one dreamy bite

Quick and easy—ready in under 30 minutes

Perfect for holiday cookie exchanges or cozy evenings

Kid-approved and fun to make with little helpers

Beautifully festive with minimal effort

Mistakes to Avoid & Solutions

Melting marshmallows too much
Bake just until the edges set. Overbaking will dissolve the marshmallows.

Peppermint candies clumping together
Crush them finely and toss them with a little flour before mixing in.

Dry dough
Measure flour carefully. If too dry, add 1 tablespoon of milk to loosen the dough slightly.

Sticky dough
If dough feels sticky, chill it for 15–20 minutes before scooping.

Uneven baking
Space cookies evenly and avoid overcrowding the pan so they bake uniformly.

Serving and Pairing Suggestions

Serve warm with mugs of hot cocoa or peppermint tea

Pair with vanilla ice cream for dessert

Add to holiday cookie platters or tins

Great for school bake sales or church gatherings

Stack and wrap in clear bags for edible gifts

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 4 days

Freeze baked cookies for up to 1 month; thaw at room temp before serving

Reheat in the microwave for 10 seconds to restore softness

Avoid refrigerating, as marshmallows may harden too much

FAQs

1. Can I use regular marshmallows instead of mini ones?
Yes, but chop them into small pieces so they distribute evenly and don’t melt too aggressively.

2. Can I make the dough ahead of time?
Yes. Chill the dough for up to 48 hours, then let it rest at room temperature for 15 minutes before baking.

3. Do I need to crush the peppermint candies finely?
Crushing them finely is best. Large chunks can make the cookies uneven and chewy in spots.

4. Can I freeze the cookie dough?
Absolutely. Scoop the dough into balls and freeze on a tray. Once solid, transfer to a zip-top bag and bake from frozen, adding 1 extra minute.

5. How do I prevent marshmallows from melting into puddles?
Tuck them into the dough slightly before baking so they stay contained.

Tips & Tricks

Use a cookie scoop for even-sized cookies

Line your baking sheet with parchment to prevent sticking

For extra chocolate, press a few chocolate chips into each dough ball before baking

Chill dough for firmer cookies, bake right away for softer centers

Add a pinch of espresso powder to intensify the cocoa flavor

Recipe Variations

Double Chocolate Peppermint Cookies
Replace ½ cup of flour with additional cocoa powder, and use dark chocolate chips. Bake 1–2 minutes longer for a richer bite.

White Chocolate Swirl Version
Swap regular chocolate chips for white chocolate chips and reduce brown sugar to ⅓ cup for balance. Add white chocolate last to avoid melting during folding.

Nutty Hot Cocoa Cookies
Add ½ cup chopped toasted walnuts or pecans along with the marshmallows for a nutty contrast.

Gluten-Free Version
Substitute a 1:1 gluten-free flour blend. Chill the dough before baking for better structure.

Vegan-Friendly Version
Use vegan butter, flax egg (1 tbsp flaxseed + 3 tbsp water), dairy-free chocolate, and vegan marshmallows. Bake as directed, checking at 9 minutes.

Final Thoughts

The scent of these Hot Cocoa Peppermint Cookies lingers like the final note of your favorite carol—warm, rich, and just a little nostalgic. From crowded kitchens filled with laughter to solo late-night baking sessions after wrapping gifts, these cookies seem to show up at the right moment. They’re as much about celebration as they are about comfort, no matter who’s around the table.

In the midst of December noise, a batch of these brings everyone to a pause. They’re a little bit crispy at the edge, pillowy at the center, and bursting with minty joy. I’ve seen them passed between mittened hands at ice rinks, devoured in front of fireplace Netflix marathons, and tucked into tins bound for neighbors’ porches. Wherever they go, they leave a little peace and sweetness behind.