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Hot Cocoa Cookies Recipe: Easy Peppermint Christmas Treats

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These hot cocoa cookies are a festive holiday treat featuring a rich chocolate base, gooey marshmallow centers, and a crunchy peppermint topping. Perfect for Christmas gatherings, cookie swaps, or gifting, they come together quickly and deliver nostalgic comfort with every bite.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (185g)
  • 1/2 cup unsweetened cocoa powder (40g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened (113g)
  • 1/2 cup brown sugar, packed (100g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup semi-sweet chocolate chips (120g)
  • 1 cup mini marshmallows (60g)
  • 1/3 cup crushed peppermint candies or candy canes (40g)
  • Optional: 1/3 cup milk chocolate chips (60g)
  • Optional: Pinch of espresso powder

Instructions

  1. Line a large baking sheet with parchment paper or a silicone baking mat. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
  4. Beat in the egg and vanilla extract until fully combined.
  5. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Do not overmix.
  6. Gently stir in semi-sweet chocolate chips (and milk chocolate chips if using). Add espresso powder if desired.
  7. Use a medium cookie scoop (about 1.5 tbsp) to portion dough onto the prepared baking sheet, spacing about 2 inches apart.
  8. Press 2-3 mini marshmallows into the center of each dough ball, tucking them in slightly.
  9. Sprinkle a pinch of crushed peppermint candies on each cookie, pressing gently so they stick.
  10. Bake for 9-10 minutes until edges are set but centers look slightly underbaked. Marshmallows should be puffed and gooey.
  11. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
  12. If marshmallows spread too much, chill the dough for 30 minutes before baking. If cookies are too dry, check your flour measurement.

Notes

Chill dough for thicker cookies and to prevent marshmallow spreading. Use parchment paper for easy cleanup. For extra peppermint flavor, add a drop of peppermint extract to the dough. Cookies can be made gluten-free or dairy-free with simple swaps. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: hot cocoa cookies, peppermint cookies, Christmas cookies, holiday dessert, chocolate marshmallow cookies, easy cookie recipe, festive baking

Find it online: https://avabake.com/hot-cocoa-cookies-recipe-easy-peppermint-christmas-treats/