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Peppermint Hot Chocolate Cookies - Cozy, Chocolatey, and Perfectly Minty

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • All-purpose flour – the backbone of the cookie dough
  • Unsweetened cocoa powder – natural or Dutch-process both work
  • Baking soda
  • Kosher salt
  • Unsalted butter – melted and slightly cooled
  • Granulated sugar
  • Light brown sugar
  • Large eggs
  • Pure vanilla extract
  • Peppermint extract – a little goes a long way
  • Semi-sweet chocolate chips or chunks
  • Mini marshmallows – or dehydrated mini marshmallows (like the kind in cocoa mix)
  • Crushed peppermint candies or candy canes
  • Optional: flaky sea salt, white chocolate chips for drizzle

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Set aside.
  2. Mix dry ingredients: In a medium bowl, whisk 1 3/4 cups flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until combined.
  3. Combine wet ingredients: In a large bowl, whisk 1/2 cup melted unsalted butter (slightly cooled), 3/4 cup brown sugar, and 1/2 cup granulated sugar until glossy. Whisk in 2 large eggs, 1 teaspoon vanilla, and 1/2 teaspoon peppermint extract.
  4. Bring the dough together: Stir the dry ingredients into the wet just until no dry spots remain. The dough should be thick and a bit sticky. If it looks too soft, rest it 5 minutes to hydrate.
  5. Fold-ins: Gently mix in 1 cup chocolate chips, 1/2 cup mini marshmallows, and 1/3 cup crushed peppermint. Reserve a little of each for topping.
  6. Scoop: Use a medium cookie scoop (about 1 1/2 tablespoons) to portion dough onto prepared sheets, leaving 2 inches between. Press a few extra chocolate chips and marshmallows on top for a bakery look.
  7. Bake: Bake 8–10 minutes, until the edges are set and the centers look slightly underbaked. They will finish setting on the tray.
  8. Finish and cool: Immediately sprinkle with a pinch of crushed peppermint and, if you like, a tiny bit of flaky sea salt. Cool on the sheet for 5 minutes, then move to a rack to cool completely.
  9. Optional drizzle: Melt 1/3 cup white chocolate chips and drizzle over cooled cookies. Add a final dusting of peppermint for sparkle.