Peppermint hot cocoa cookies bake up soft and chewy with a rich hot chocolate flavor! Stuffed with a fluffy marshmallow and topped with crushed candy canes and mini marshmallows. These hot cocoa cookies are perfect for winter and holiday baking!
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Anyone else guilty of baking cookies weekly in the fall and winter months? I think it's the chill in the air and the desire for comfort food that drives me to do it. And don't even get me going on Christmas cookie baking {I've already started mine!}
This peppermint hot cocoa cookies recipe it going to jump to the top of your holiday {or winter} favorites! Big E has declared them, "the BEST cookie". Made with unsweetened cocoa powder, peppermint candy canes and marshmallows and taste just like a cup of hot chocolate.
If you love chocolate cookies, be sure to try these other recipes for brownie crinkle cookies, chocolate sprinkle cookies and chocolate cut-out sugar cookies.
why you will love these hot chocolate cookies
- They have a rich chocolate flavor and taste like a chocolate brownie hot cocoa!
- The cookies are soft and chewy.
- The peppermint chocolate flavor combination is irresistible.
- They look so pretty and are perfect for gifting or putting on cookie trays!
ingredient notes
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Unsalted butter ~ bring the butter to room temperature, which is colder than you think! 65°F is the temperature you should be aiming for. I use my Thermapen to quickly check the butter temperature.
- Granulated and brown sugars ~ bring the sweetness to the cookies. You can use dark or light brown sugar.
- Egg ~ just one large egg is needed. It should be room temperature, so set one out when you pull your butter out.
- Vanilla ~ for flavor.
- All-purpose flour ~ adds structure to the cookies. If not using a kitchen scale, be sure to spoon and level your flour.
- Unsweetened cocoa powder ~ using cocoa powder brings in that real hot cocoa flavor. I used Scharffen Berger, but Hershey's brand also works well.
- Baking soda ~ to give the cookies a little thickness.
- Kosher salt ~ adds balance to the cookies. If you only have table salt, use half the amount.
- Marshmallows ~ large marshmallows are cut in half for stuffing inside the hot cocoa cookies. Dehydrated mini marshmallows are used for topping the cookies. My local market has the mini marshmallows, but you can also buy them online.
- Candy cane ~ one large candy cane is all you need. If you want more peppermint flavor, feel free to use more. I find the easiest way to crush the candy cane is to leave it in the wrapper and whack it with a rolling pin. Then carefully open the wrapper and the candy can pieces should fall right out.
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how to make peppermint hot cocoa cookies
Start by sifting together the all-purpose flour, unsweetened cocoa powder, baking soda and kosher salt. Set aside.
Then in a stand mixer with the paddle attachment or using a hand held mixer, beat together the butter, granulated sugar and brown sugar on medium-high.
Scrape up and down the bowl, then add the egg and vanilla and beat on medium-high until the mixture is light and fluffy.
Next with the mixer on low, slowly add the dry ingredients and beat until just combined. The dough will be thick and sticky. Cover the dough and chill for at least 90 minutes {The dough can be chilled for up to two days}. Chilling is mandatory for this cookie recipe.
step by step instructions for assembling the cookies
When you are ready to assemble the cookies. Use a sharp knife to slice each large marshmallow in half. Crush the candy cane into small pieces.
Prepare two large baking pans with parchment paper or silicone baking mats.
Use a one tablespoon scoop or measuring spoon to portion the dough and slightly flatten it in your hand. Then add half a large marshmallow and top the marshmallow with one more tablespoon of dough.
Use your fingers to seal the dough together around the marshmallow. Use your hands to roll the dough into a ball and then roll the ball in the bowl of granulated sugar, being careful to coat all sides of the cookie.
Place the cookies on the prepared baking pans, with eight cookies on each pan. Use the palm of your hand to lightly press down on each cookie dough ball. They will feel kind of bouncy with the marsmallow stuffed inside and won't flatten a lot.
Then top each cookie with a sprinkle of crushed candy cane and a small handful of dehydrated mini marshmallows {I did about 5-7 marshmallows per cookie}. Place the prepared cookies back into the refrigerator while you preheat the oven.
time to bake the cookies!
Once the oven is preheated, bake the cookies one pan at a time in the middle of the oven. {Leave the prepared peppermint hot cocoa cookies not being baked in the refrigerator until ready to bake them}. Bake for 10 minutes, or until the edges are set. The cookies will spread a little.
If desired, use a biscuit cutter or large round cup to "scoot" each cookie back into a round shape right when the cookies come out of the oven and are still hot. This also helps to wrangle in any unruly marshmallows that may have slightly melted out.
Allow the cookies to cool on the pan for 10 minutes and then remove to a wire cooling rack to cool completely.
do I have to chill the cookie dough?
Yes, this peppermint hot cocoa cookies dough definitely benefits from chilling. The cookie dough is too sticky without chilling and the cookies will spread into flat puddles when baked.
tips for success for the best hot chocolate cookies
- Chill the cookie dough. The cookie dough is made using cocoa powder, which is much finer than flour. This causes the dough to be very sticky and soft before chilling and although it's still a bit sticky after chilling, it's much easier to work with.
- Portion the dough with a one tablespoon cookie scoop or a tablespoon measuring spoon. The dough will start sticking to your hands and I like to wipe my hands off after about every fourth cookie.
- Be sure to completely seal the marshmallow inside each cookie.
- Let the cookie dough chill again once they are stuffed {while the oven preheats}.
- Sometimes the marshmallow will still leak out of the baked cookie. Using the "cookie scoot" once the hot cookies come out of the oven helps to bring them back to a nice round shape. {see the video in this post if you need a visual} It also wrangles in any unruly marshmallows that may have leaked out. {This is the set of biscuit cutters I use for cookie scooting}.
- Allow the cookies to cool for 10 minutes on the baking sheet before removing them. I love using my fish spatula to easily remove the cookies from the pan.
- I tested baking these cookies on my lighter colored sheet pans {I truly love my USA pans!} and my darker pans. The cookies spread much less on light colored pans.
how to store these chocolate cookies
The cookies will stay fresh for 3-4 days if stored in an airtight container at room temperature. If you are worried about them sticking together, place a sheet of parchment or waxed paper between the layers.
can I freeze them?
Yes!! This homemade cookie recipe freezes just fine.
Allow the baked cookies to cool completely and then place in an airtight container or zip-top bag. They can be frozen for up to three months.
The cookies can defrost on the counter before serving or you can eat them from frozen {how Big E loves them}.
Remember to snap a picture and tag me on Instagram if you make these Peppermint Hot Cocoa Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more delicious Christmas cookie recipes
- Buttercream Sugar Cookies
- Coconut Jam Thumbprint Cookies
- Shortbread Peppermint Bark
- Gingerbread Sugar Cookies
- Sprinkle Cookies
- Peanut Butter Snickers Cookies {Santa Surprises}
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Peppermint Hot Cocoa Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
- 1 ¼ cup all-purpose flour 156g
- ½ cup unsweetened cocoa powder 40g
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter room temperature 113g
- ½ cup granulated sugar 100g
- ½ cup brown sugar packed*100g
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 8 large marshmallows** sliced in half
- 1 large candy cane*** crushed
- ¼ cup dehydrated mini marshmallows 12g
- ¼ cup granulated sugar for rolling the cookies 50g
Instructions
- Start by sifting together the all-purpose flour (1 ¼ cups/156g), unsweetened cocoa powder (½ cup/40g), baking soda (1 teaspoon) and kosher salt (½ teaspoon). Set aside.
- In a stand mixer with the paddle attachment or using a hand held mixer, beat together the butter (½ cup/113g), granulated sugar (½ cup/100g) and brown sugar (½ cup/100g) on medium-high (speed 6 on a KitchenAid stand mixer) for 2-3 minutes.
- Scrape up and down the bowl, then add the egg (one large) and vanilla (2 teaspoons) and beat on medium-high about 1 minute more, until the mixture is light and fluffy.
- With the mixer on low, slowly add the dry ingredients and beat until just combined. The dough will be thick and sticky. Cover the dough and chill for at least 90 minutes {The dough can be chilled for up to two days}. Chilling is mandatory for this cookie recipe.
- When you are ready to assemble the cookies. Use a sharp knife to slice each large marshmallow in half. Crush the candy cane into small pieces.
- Remove the cookie dough from the refrigerator; if it chilled longer than 90 minutes, let it sit on the counter for 10-20 minutes. This will make it easier to scoop and fill the cookies.
- Prepare two large baking pans with parchment paper or silicone baking mats.
- Use a one tablespoon scoop or measuring spoon to portion the dough and slightly flatten it in your hand. Then add half a large marshmallow and top the marshmallow with one more tablespoon of dough. Use your fingers to seal the dough together around the marshmallow. Use your hands to roll the dough into a ball and then roll the ball in the bowl of granulated sugar, being careful to coat all sides of the cookie.
- Place the cookies on the prepared baking pans, with eight cookies on each pan. Use the palm of your hand to lightly press down on each cookie dough ball. They will feel kind of bouncy with the marsmallow stuffed inside and won't flatten a lot.
- Then top each cookie with a sprinkle of crushed candy cane and a small handful of dehydrated mini marshmallows (I did about 5-7 marshmallows per cookie). Then place the baking pans back in the refrigerator to chill while the oven preheats to 350°F. (If your baking pans won't fit in the refrigerator, you can place the prepared cookies on a plate that will fit and transfer them to the baking pan when ready to bake).
- Once the oven is preheated, bake the cookies one pan at a time in the middle of the oven. (Leave the prepared peppermint hot cocoa cookies not being baked in the refrigerator until ready to bake them). Bake for 10 minutes, or until the edges are set. The cookies will spread a little.
- If desired, use a biscuit cutter or large round cup to "scoot" each cookie back into a round shape right when the cookies come out of the oven and are still hot. This also helps to wrangle in any unruly marshmallows that may have slightly melted out.
- Allow the cookies to cool on the pan for 10 minutes and then remove to a wire cooling rack to cool completely.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Michelle says
These cookies are totally getting me into the festive spirit! Love how melty and gooey that marshmallow is!
Tasia says
Thanks Michelle! The marshmallow just adds to the hot cooca taste.
Heidi | The Frugal Girls says
You've really taken Christmas baking to the next level with your totally divine peppermint hot cocoa cookie creations. YUM!
Tasia says
Thank you Heidi! These will definitely make it on my Christmas cookie trays this year.
Leslie says
will adding crushed peppermint to the dough change anything
Tasia says
Hi Leslie, I would not recommend adding crushed peppermint to the dough. Although I haven't tried it with this recipe, I did try it with my double peppermint cookies and it made the bottoms super sticky and the cookies more fragile.
Ben | Havocinthekitchen says
I'm happy that I'm not the only one who kicked the holiday season off (I was a bit embarrassed to do so that early lol). These cookies look and sound terrific - Santa will definitely approve. And those dehydrated marshmallows? So cool!
Tasia says
Haha Ben! I'm happy to hear I am not alone in my early Christmas cookie baking! I hope you get to try this cookie recipe!