Hot Cocoa Cookies Recipe: Easy Peppermint Christmas Treats

Let me paint you a picture: the scent of rich chocolate mingling with cool peppermint swirling through your kitchen, the oven door fogged up from the baking, and the sound of laughter echoing as everyone waits for that first batch of hot cocoa cookies to cool. These cookies aren’t just a treat—they’re a holiday experience. I still remember the first time I made this hot cocoa cookies recipe for Christmas. I was knee-high to a grasshopper, standing on a stool beside my grandma, watching her crush candy canes with a rolling pin. The way the chocolate chips melted into gooey puddles and the peppermint bits sparkled on top—let’s just say I was instantly hooked.

It’s one of those recipes that feels like pure, nostalgic comfort. The kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Honestly, when I serve these at our annual cookie swap, my family can’t stop sneaking them off the cooling rack (can you blame them?). My cousin always tries to swipe a handful for “later,” and my kids ask if we can make them again before the last bite is gone. You know what, I wish I’d discovered this combo years ago. The gooey marshmallow center, the crackly top, the peppermint crunch—it’s dangerously easy and just perfect for potlucks, gifting, or brightening up your Pinterest cookie board.

I’ve tested this recipe more times than I’d care to admit (in the name of research, of course!). Now, it’s a staple for family gatherings, Christmas morning, and gifting tins. It feels like a warm hug and honestly, you’re going to want to bookmark this one. If you’re looking for a festive treat that’s equal parts fun and indulgent, these hot cocoa cookies with peppermint will steal your heart (and your taste buds) every single time.

Why You’ll Love This Hot Cocoa Cookies Recipe

• Quick & Easy: Comes together in under 30 minutes, perfect for busy holiday schedules or last-minute cookie cravings.
• Simple Ingredients: No fancy grocery run needed; most of these ingredients are probably already in your pantry.
• Perfect for Christmas: These festive cookies are a hit at cookie exchanges, holiday parties, or as sweet gifts for neighbors.
• Crowd-Pleaser: Kids, adults—everyone asks for seconds. They’re always the first to disappear at gatherings.
• Unbelievably Delicious: The combo of gooey chocolate, chewy marshmallow, and crunchy peppermint is pure Christmas magic.

What makes this hot cocoa cookies recipe stand out? Let’s face it, there are lots of chocolate cookie recipes out there, but this one is different. Blending cocoa powder and chocolate chips gives an ultra-rich, fudgy base. The marshmallow centers puff up just right, and crushed peppermint candies on top add a cool, crackly finish. I’ve tried at least five different versions—trust me, this is the one that nails the texture and flavor every time.

This isn’t just a good cookie—it’s the kind that makes you close your eyes when you take the first bite. These cookies are comfort food, but with a festive twist. Whether you’re trying to impress guests or just craving something cozy, this recipe delivers without stress. It’s my go-to for turning an ordinary December afternoon into something memorable and just a little bit magical.

What Ingredients You Will Need for Hot Cocoa Cookies

This hot cocoa cookies recipe uses simple, wholesome ingredients that deliver bold chocolate flavor and satisfying texture—without any fuss. Most are pantry staples, and you can swap or tweak as needed for your own twist (or dietary needs!). Here’s what you’ll need:

• For the cookie dough:
  • All-purpose flour (185g / 1 1/2 cups) – gives structure and chew
  • Unsweetened cocoa powder (40g / 1/2 cup) – the rich chocolatey base, I love using Ghirardelli
  • Baking soda (1/2 teaspoon) – helps the cookies puff up nicely
  • Salt (1/4 teaspoon) – balances out the sweetness
  • Unsalted butter (113g / 1/2 cup, softened) – for that melt-in-your-mouth texture
  • Brown sugar (100g / 1/2 cup, packed) – adds moistness and depth
  • Granulated sugar (50g / 1/4 cup) – for a touch of crispness
  • Large egg (1, room temperature) – binds it all together
  • Pure vanilla extract (1 teaspoon) – gives that classic cookie flavor
  • Semi-sweet chocolate chips (120g / 3/4 cup) – pockets of gooey chocolate
• For the hot cocoa magic:
  • Mini marshmallows (60g / 1 cup) – for that gooey, hot cocoa vibe
  • Crushed peppermint candies or candy canes (40g / 1/3 cup) – festive crunch and color
• Optional for extra decadence:
  • Milk chocolate chips (60g / 1/3 cup) – for extra creamy pockets
  • A pinch of espresso powder – deepens the chocolate flavor (trust me, it doesn’t taste like coffee)

If you’re gluten-free, swap the flour for a 1:1 gluten-free blend. For dairy-free, use vegan butter and dairy-free chocolate chips. Honestly, these cookies are pretty forgiving—just stick with the basics, and you’ll have a winner. I usually buy holiday-themed peppermint candies for that extra festive look (the ones with red and green swirls). You can also use mini marshmallow bits if you want less goo, but I say go big or go home.

Equipment Needed for Hot Cocoa Cookies

• Large mixing bowl: For combining your dough. I prefer stainless steel—easy to clean, doesn’t hang onto smells.
• Hand mixer or stand mixer: Speeds up creaming butter and sugar. A sturdy whisk works for small batches, though your arm will get a workout!
• Rubber spatula: To fold in chocolate chips and marshmallows without crushing them.
• Baking sheet: Standard half-sheet pan works. Line it with parchment paper for easy cleanup.
• Cooling rack: Helps cookies set up without getting soggy bottoms.
• Cookie scoop (medium, about 1.5 tbsp): Ensures uniform cookies—honestly, worth the investment if you bake often.
• Rolling pin (optional): For crushing peppermint candies (or use a zip-top bag and a heavy mug).

If you’re missing a cookie scoop, two spoons work fine—one to scoop, one to drop. I’ve used silicone baking mats instead of parchment; they work great, just be sure to wash them well to avoid lingering peppermint bits. Fancy stand mixers are nice, but my $20 hand mixer has lasted years. For crushing candy, wrap them in a kitchen towel first (saves your countertops!).

Preparation Method: How to Make Hot Cocoa Cookies with Peppermint

1. Prep your baking sheet: Line a large baking sheet with parchment paper or a silicone baking mat. Preheat oven to 350°F (175°C).
2. Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups (185g) flour, 1/2 cup (40g) cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt. Set aside.
3. Cream the butter and sugars: In a large bowl, beat 1/2 cup (113g) softened butter, 1/2 cup (100g) brown sugar, and 1/4 cup (50g) granulated sugar until light and fluffy (about 2 minutes). If using a hand mixer, start on low then crank it up. Scrape the bowl as needed.
4. Add egg and vanilla: Beat in 1 large egg and 1 tsp vanilla extract until fully combined—about 30 seconds.
5. Combine wet and dry: Gradually add the dry mixture to the wet, mixing just until combined. Don’t overmix, or your cookies might turn out tough.
6. Fold in chocolate chips: Gently stir in 3/4 cup (120g) semi-sweet chocolate chips (and 1/3 cup milk chocolate chips if using). If adding espresso powder, toss in a pinch now.
7. Scoop and shape: Use a medium cookie scoop (about 1.5 tbsp) to portion dough onto the prepared baking sheet, spacing about 2 inches apart.
8. Add marshmallows: Press 2-3 mini marshmallows into the center of each dough ball. I always tuck them in slightly, so they don’t melt and run too much.
9. Top with peppermint: Sprinkle a pinch of crushed peppermint candies on each cookie, pressing gently so they stick.
10. Bake: Bake for 9-10 minutes until edges are set but centers look slightly underbaked (they’ll finish setting as they cool). The marshmallows should be puffed and gooey.
11. Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. This helps the bottoms firm up and keeps the marshmallow from sticking.
12. Troubleshooting: If marshmallows spread too much, chill the dough for 30 minutes before baking. If cookies are too dry, check your flour measurement—spoon and level, don’t pack!

For best results, bake one sheet at a time in the center of the oven. I’ve learned the hard way that crowded pans mean uneven baking. If your kitchen’s chilly, bring eggs and butter to room temp for fluffier dough. And don’t worry if some marshmallow escapes—those crispy bits are my favorite. If you want extra peppermint, drizzle melted white chocolate and sprinkle more candy when cooled. Oh, and if your cookies look a little wonky, that’s part of the homemade charm!

Hot Cocoa Cookie Tips & Techniques

Getting these hot cocoa cookies just right takes a little know-how—trust me, I’ve had my share of sticky marshmallow messes and flat cookies. Here’s what I’ve learned over way too many batches:

• Chill the dough: If your kitchen is warm or you want extra thick cookies, stick the dough in the fridge for 30 minutes. They’ll hold their shape better.
• Don’t overbake: Cookies should look a bit underdone in the center. They’ll firm up as they cool and keep that gooey texture.
• Use parchment paper: Marshmallows get sticky! Parchment makes cleanup easy and prevents sticking.
• Space cookies out: Marshmallows like to spread. Give each cookie plenty of room on the pan.
• Crush peppermint finely: Large chunks melt into sticky pools. Smaller bits give crunch and look pretty.
• Mix by hand for less mess: Folding in marshmallows and chocolate chips is easier with a spatula. Mixers can break them up.

One time, I forgot to chill the dough—ended up with flat, thin cookies. Still tasty, but not the Pinterest-worthy ones I wanted. I also learned that adding marshmallows on top (not inside) gives a toasted effect, but they melt faster. For multitasking, prep all your dough balls first, then add marshmallows and peppermint right before baking. That way, you’re not scrambling as the oven heats up.

Want consistent results? Always measure flour by spooning and leveling. Oh, and set a timer—these cookies go from perfect to overdone fast. Use a light-colored pan for even baking. And if you want extra soft cookies, store them with a slice of bread in the container—it works wonders!

Variations & Adaptations: Make These Hot Cocoa Cookies Your Own

• Gluten-Free: Swap in a 1:1 gluten-free flour blend. Bob’s Red Mill works well—cookies stay chewy and rich.
• Dairy-Free: Use vegan butter and dairy-free chocolate chips. Dandies marshmallows are a solid dairy-free option for gooey centers.
• Seasonal Flavors: For a fall twist, add a pinch of cinnamon and use crushed cinnamon candies instead of peppermint. In summer, swap peppermint for mini chocolate chips and serve with ice cream.
• Different Cooking Methods: Air fryer fans, you can bake these cookies at 320°F (160°C) for 7-8 minutes—just use parchment rounds and keep an eye on them.
• Nutty Variation: Stir in 1/3 cup chopped walnuts or pecans for crunch and extra richness.
• Personal Favorite: I once made these with dark chocolate chunks and a sprinkle of sea salt—honestly, the sweet-salty combo was a huge hit!

If you have peanut allergies, skip the nut add-ins and use allergy-friendly chocolate chips. For more peppermint punch, add a drop of peppermint extract to the dough (but go easy—too much gets soapy). Kids love colorful sprinkles on top for a birthday twist. There’s really no wrong way to make these cookies your own!

Serving & Storage Suggestions for Hot Cocoa Cookies

These hot cocoa cookies with peppermint are best served slightly warm—let them cool just enough that the marshmallows aren’t lava-hot, but still gooey. I like to stack them on a festive plate, sprinkle with extra crushed peppermint, and add a mug of hot chocolate (double the cocoa joy!). Pair with peppermint tea, coffee, or a big glass of cold milk.

If you’re building a cookie tray, these look beautiful next to classic sugar cookies or gingerbread men. For parties, wrap them in cellophane bags with a ribbon—they make sweet homemade gifts. Store leftovers in an airtight container at room temperature for up to 4 days. If you want to freeze them, layer cookies between sheets of parchment and freeze for up to 2 months. Thaw at room temperature, then microwave for 10 seconds to revive that gooey marshmallow center.

Pro tip: If the cookies get a little firm after a few days, pop them in the oven at 300°F (150°C) for 3 minutes. The flavors deepen as they sit, and the peppermint stays crisp. I always keep a secret stash in the freezer for “emergencies” (midnight snack, anyone?).

Nutritional Information & Benefits

Each hot cocoa cookie with peppermint contains approximately:

• Calories: 130
• Fat: 6g
• Carbohydrates: 18g
• Sugar: 11g
• Protein: 2g

Cocoa powder is rich in antioxidants, and peppermint has natural cooling properties that can aid digestion (plus it tastes like Christmas!). Using mini marshmallows keeps portion sizes in check, and you can swap for lower-sugar chocolate chips if you’d like. These cookies are vegetarian and can be made gluten-free or dairy-free with simple swaps. Watch out for allergens: wheat, dairy, and eggs are in the standard recipe. I love that you can indulge in a festive treat without going overboard—plus, sharing them means everyone gets a taste of holiday joy.

Conclusion

There’s a reason this hot cocoa cookies recipe has become my Christmas go-to. It’s easy, festive, and absolutely delicious. Whether you’re baking for the family, gifting to friends, or just sneaking a few for yourself, these cookies hit all the right notes—gooey, chocolatey, and brimming with peppermint cheer. Don’t be afraid to tweak or personalize; that’s what makes baking fun. I love these cookies because they bring everyone together and make the kitchen smell like pure holiday magic.

I’d love to hear how you make these your own! Leave a comment with your favorite variation, share your festive photos, or tag me if you post them on Pinterest. Trust me, once you bake a batch, you’ll be looking for every excuse to whip up another. Wishing you a sweet, cozy, and cookie-filled holiday season—happy baking!

Frequently Asked Questions (FAQs)

Can I make these hot cocoa cookies ahead of time?

Yes! You can make the dough ahead and chill for up to 48 hours. Bake as needed for fresh, gooey cookies.

How do I keep marshmallows from melting out too much?

Press the marshmallows into the center and chill the dough before baking. This helps keep them contained and gooey.

Can I use regular marshmallows instead of mini?

Mini marshmallows work best, but you can cut regular ones into small pieces. Just watch for extra spreading.

What’s the best way to crush peppermint candies?

Place candies in a zip-top bag and smash with a rolling pin or heavy mug. Smaller bits look prettier and melt better on cookies.

Can I freeze hot cocoa cookies?

Absolutely! Freeze baked cookies in layers with parchment paper for up to 2 months. Thaw and microwave to refresh the gooey center.

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