Soft, chewy, and bursting with peppermint and chocolatey goodness—these cookies are the ultimate winter treat!
Why You’ll Love This Recipe?
Who doesn’t love the combination of hot chocolate and peppermint during the holidays? These Peppermint Hot Chocolate Cookies bring the flavors of your favorite cozy drink right to your cookie jar. Think rich chocolate, sweet peppermint bits, and a soft, chewy cookie texture that pairs perfectly with a warm cup of cocoa. They’re simple to make, taste amazing, and will leave your kitchen smelling like a winter wonderland. Plus, they’re perfect for holiday parties, cookie exchanges, or gifting to your friends and neighbors!
Ingredients
Here’s a quick glimpse of what you’ll need to bake up a batch of these irresistible cookies:
- All-purpose flour
- Cocoa powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Semi-sweet chocolate chips
- Peppermint extract
- Crushed peppermint candies or candy canes
The full list of ingredients and precise measurements can be found in the recipe card below.
Directions
- Preheat your oven: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Cream the butter and sugar: In a large mixing bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine the wet and dry ingredients: Gradually add the dry ingredients into the wet mixture until combined. Avoid overmixing!
- Add chocolate chips and peppermint: Fold in the chocolate chips and crushed peppermint candies. If you prefer a more subtle peppermint flavor, add a few drops of peppermint extract instead.
- Portion the dough: Use a cookie scoop to drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are set and the cookies look firm but still soft in the center.
- Cool the cookies: Remove from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tips and Tricks
- Don’t overmix: Overmixing can lead to cookies that are dense instead of soft and tender.
- Chill the dough for a bit: If the dough feels too sticky, chill it in the refrigerator for about 15–30 minutes before scooping and baking.
- Add a drizzle: For an extra touch, melt some white chocolate and drizzle it over the cooled cookies. It adds both flavor and presentation.
- Use high-quality chocolate: The chocolate chips are the star of these cookies, so use good quality semi-sweet or bittersweet chocolate for the best taste.
Recipe Variations and Possible Substitutions
- Make them double chocolate: Add white chocolate chips or drizzle melted white chocolate on top after baking.
- Switch up the peppermint: Don’t have candy canes? Peppermint baking chips are a great alternative.
- Gluten-free option: Swap out all-purpose flour for a 1-to-1 gluten-free flour blend.
- Add a caramel swirl: Drizzle caramel over the cookies after they’re baked for a sweet, gooey twist.
Serving and Pairing Suggestions
These Peppermint Hot Chocolate Cookies are amazing on their own, but they pair perfectly with:
- A steaming cup of hot chocolate (of course!)
- A glass of cold milk for the classic combo
- Eggnog for a rich and festive pairing
- A warm cup of tea or coffee to balance out their sweetness
They’re also great for holiday parties, cookie exchanges, or as a special treat on cozy movie nights with friends or family.
Storage and Reheating Tips
- Storage: Store leftover cookies in an airtight container at room temperature for up to 4 days.
- Freezing: You can freeze the baked cookies for up to 3 months. Just place them in a freezer-safe container or zip-top bag.
- Reheating: Warm them in the oven at 325°F for 5 minutes to bring back their soft, fresh-baked texture.
FAQs
1. Can I leave out the peppermint?
Yes! If you’re not a fan of peppermint, these cookies are just as delicious without it.
2. Can I use dark chocolate instead of semi-sweet chocolate chips?
Absolutely! Dark chocolate adds a richer flavor to these cookies and pairs beautifully with the peppermint.
3. How do I know when my cookies are done?
The edges should look set, and the center should feel soft but firm. Avoid overbaking to keep them tender!
4. Can I add more chocolate chips?
Yes, more chocolate is always a good idea! Add extra chocolate chips for a gooey, chocolatey bite.
Conclusion
These Peppermint Hot Chocolate Cookies are a wintertime dream—soft, chewy, chocolatey, and topped with the perfect hint of peppermint. They’re easy to whip up, require minimal ingredients, and are sure to become a holiday favorite. Whether you bake them for your family, as gifts, or for a cookie exchange, they’re guaranteed to put everyone in the holiday spirit.
Print
Peppermint Hot Chocolate Cookies
- Prep Time: 15 minutes
- Cook Time: 20minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peppermint Hot Chocolate Cookies combine the comforting flavors of hot chocolate with a minty twist. Soft, chewy cookies with a rich chocolate base, topped with peppermint candy pieces, make them the perfect holiday dessert. They’ll fill your kitchen with the sweet aroma of Christmas!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk chocolate chips
- 1/2 cup mini marshmallows
- 1/2 cup crushed peppermint candy canes
- 1/4 cup heavy cream (optional for a drizzle)
Instructions
- Preheat Oven and Prepare Baking Sheets:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the Mix-ins:
- Stir in the chocolate chips, mini marshmallows, and crushed peppermint candy canes.
- Shape the Cookies:
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press down on the dough balls to flatten them slightly.
- Bake the Cookies:
- Bake for 8–10 minutes, or until the edges are set but the center is still soft. The cookies will continue to firm up as they cool.
- Optional Chocolate Drizzle:
- For an extra touch, melt the heavy cream and drizzle it over the cooled cookies, then sprinkle with additional crushed peppermint.
- Cool and Serve:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a thicker cookie, chill the dough in the fridge for 30 minutes before baking.
- For added peppermint flavor, use peppermint extract in place of vanilla.
- These cookies can be stored in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180kcal
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg