Introduction

These Peppermint Hot Chocolate Cookies are a festive treat perfect for the holiday season. Rich chocolate dough studded with chunks of semisweet chocolate and topped with melted marshmallows and crushed peppermint make for a cozy, indulgent bite that everyone will love.

The image shows thick, round chocolate cookies with a soft texture, each topped with a large, melted white marshmallow that has red bits mixed inside it. The marshmallow is drizzled with thin lines of dark chocolate sauce, adding contrast. One cookie is slightly broken, showing the gooey marshmallow inside. The cookies are placed on a white wire cooling rack set on a white marbled surface. A candy cane with red and white stripes is placed near the bottom left corner. A white cloth with black lines partially appears at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces semi-sweet baking chocolate, chopped or broken into pieces
8 tablespoons (113 grams) unsalted butter, diced
1 1/2 cups (213 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup Dutch-process unsweetened cocoa powder
3 large eggs
1 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon peppermint extract
8 ounces semisweet chocolate chunks
24 large marshmallows
Crushed peppermint candy (for topping)
Optional: chocolate sauce or melted chocolate chips for drizzling

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
Step 2: In a microwave-safe bowl, combine the chopped baking chocolate and diced butter. Melt in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
Step 3: Sift together the flour, baking powder, salt, and cocoa powder into a medium bowl. Set aside.
Step 4: Using a stand mixer with paddle attachment or a hand mixer, beat the eggs, brown sugar, vanilla extract, and peppermint extract until fully combined.
Step 5: Slowly pour the melted chocolate and butter mixture into the egg mixture and beat until incorporated. Scrape down the sides of the bowl as needed.
Step 6: With the mixer on low speed, gradually add the dry ingredients and mix just until combined.
Step 7: Fold in the semisweet chocolate chunks evenly throughout the dough.
Step 8: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to prevent spreading during baking.
Step 9: Scoop about 1 heaping tablespoon of dough and shape into balls. Place them on the prepared baking sheets about 2 inches apart.
Step 10: Bake the cookies for approximately 9 minutes until they are slightly under-baked.
Step 11: While baking, cut marshmallows in half using kitchen scissors. Place the crushed peppermint candy in a bag and crush with a rolling pin.
Step 12: Remove cookies from the oven, place a marshmallow half cut side down on each cookie, then return to the oven and bake for 2-3 minutes until marshmallows melt.
Step 13: Transfer cookies to a wire rack to cool slightly. Drizzle with chocolate sauce or melted chocolate if desired, and sprinkle with crushed peppermint candy before serving.

Tips & Variations

Use a cookie scoop or ice cream scoop for evenly sized cookies that bake uniformly.
Try milk or dark chocolate in place of semi-sweet for a different flavor profile.
Melting chocolate using a double boiler is a gentle alternative to the microwave to avoid burning.
Chilling the dough helps prevent the cookies from spreading too thin during baking, resulting in chewy centers.

Storage

Store these cookies in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week. To refresh softened marshmallow toppings, warm cookies briefly in a low oven. You can also freeze the cookie dough or baked cookies for 2-3 months; thaw before enjoying.

How to Serve

The image shows several chocolate cookies with a large square of white chocolate peppermint on top. The cookies are dark brown with a soft texture, and the white chocolate peppermint layer is creamy white with small red candy pieces mixed in. One cookie is shown bitten, revealing a gooey inside with melted peppermint chocolate. The cookies rest on a white marbled surface, and a white woman's hand is gently holding one cookie. A large candy cane with red and white stripes lies nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, regular cocoa powder can be used, though it may slightly alter the flavor and color of the cookies. Dutch-process cocoa tends to give a smoother, less acidic taste.

How do I prevent the marshmallows from sliding off the cookies?

Placing the marshmallows cut side down onto the warm cookies and then returning them to the oven helps them adhere as they melt. You can also gently press the marshmallow onto the cookie before baking.