Chocolate and peppermint have become a tradition in our house once December rolls around. Whether it’s cocoa in our mugs or cookies on the counter, that flavor pairing always brings out the magic of the season. These peppermint hot cocoa cookies are the perfect mash-up of chewy chocolate peppermint cookies and the cozy flavors of hot chocolate.
What I love most is how simple they are to make. The dough comes together quickly with pantry staples and a scoop of my homemade hot cocoa mix. They’re festive enough to add to Christmas cookie trays or swap boxes but easy enough to make on a weeknight when everyone is craving something sweet.
Why You’ll Love These Peppermint Hot Cocoa Cookies
- Cozy holiday flavor – chocolate and peppermint together are classic for Christmas.
- Soft and chewy – tender centers with just-set edges.
- Lower sugar – less sugar than most cocoa cookies without sacrificing taste.
- Simple ingredients – made with pantry staples and hot cocoa mix.
- Holiday ready – great for cookie trays, swaps, or gifting.
Ingredients You’ll Need
Here’s what goes into the cookies:
- Butter – melted for a soft, tender crumb.
- Sugar – sweetens while keeping the flavor balanced.
- Egg – binds the dough.
- Peppermint extract – brings in the festive flavor.
- Homemade hot cocoa mix – adds cocoa flavor and natural sweetness.
- Unsweetened cocoa powder – deepens the chocolate taste.
- All-purpose flour – provides structure.
- Baking soda – helps the cookies spread evenly.
- Salt – balances the sweetness.
- Milk or cream – relaxes the dough so the cookies spread properly.
How to Make Hot Cocoa Cookies with Peppermint
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Whisk melted butter and sugar in a large bowl until smooth.
- Beat in egg and peppermint extract.
- Stir in hot cocoa mix and cocoa powder until combined.
- Add flour, baking soda, salt, and milk and stir until just mixed. Dough will be thick but workable.
- Scoop tablespoon-sized portions onto your baking sheet, spacing 2 inches apart. Lightly flatten with the back of a spoon.
- Bake for 8–9 minutes until edges are set and centers still look slightly soft.
- Cool on the pan for 5 minutes before transferring to a rack.
Notes on Dough Texture
The dough is thicker than a typical cookie dough, thanks to the cocoa mix and cocoa powder which absorb extra liquid. This is expected.
Adding 4 teaspoons of milk ensures the cookies relax and spread in the oven. For a puffier cookie, reduce the milk to 2 teaspoons or leave it out.
Variations and Holiday Twists
While these cookies are delicious just as they are, here are some festive options to make them your own:
- Marshmallow Center – Press a marshmallow into the cookies right after baking. If you use homemade marshmallows without corn syrup, note they don’t contain stabilizers and will melt more into the cookie than store-bought ones.
- Candy Cane Crunch – Sprinkle crushed candy canes on top of warm cookies for sparkle and flavor.
- Chocolate Drizzle – Drizzle cooled cookies with melted white or dark chocolate.
- Festive Sprinkles – Add red and green sprinkles for a kid-friendly option.
Storage and Freezer Tips
- Room temperature: Store in a sealed container for up to 5 days.
- Fridge: Store for up to a week for extra chewiness.
- Freeze the dough: Scoop portions onto a tray, freeze until solid, then move to a bag. Bake straight from frozen, adding 1–2 minutes.
- Freeze baked cookies: Let cool fully, then freeze for up to 2 months. These make great make-ahead Christmas cookies.
Serving Ideas for Christmas Cookies
- Pair these Christmas hot chocolate cookies with mugs of homemade cocoa mix for the best cozy treat.
- Add to a holiday cookie tray alongside classics like sugar cookies, gingerbread, or chocolate crinkle cookies.
- Share them at a cookie swap or package in parchment and twine for gifting.
- Enjoy fresh from the oven with your family on a winter evening.
- Serve as part of a festive dessert spread with apple pie cinnamon rolls for a sweet holiday brunch pairing.
FAQs About Peppermint Hot Cocoa Cookies
Why did my marshmallows melt?
Mini marshmallows — and even homemade ones — melt quickly in the oven. For the best look, press them into the cookies right after baking instead of before.
Why didn’t my cookies spread?
Cocoa powder makes dough denser. To help, use baking soda instead of baking powder, add a splash of milk, and gently flatten dough balls before baking.
Do I have to use marshmallows?
No. These cookies are just as good without them, or you can top with crushed candy canes or a drizzle of chocolate.
Can I make them gluten free?
Yes. A 1:1 gluten-free flour blend works well.
Can I make these without cocoa powder?
You can, but the cookies won’t be as chocolatey. Cocoa powder gives them a deeper, richer flavor.
Baking these peppermint hot cocoa cookies is one of my favorite holiday traditions. Whether you call them chocolate peppermint cookies, hot chocolate cookies, or just your new go-to Christmas cookie recipe, they bring that nostalgic feeling every time. Make them for a cookie swap, wrap them up for neighbors, or enjoy them warm with your family by the tree.
Peppermint Hot Cocoa Cookies
Ingredients
- ½ cup 1 stick unsalted butter, melted
- ¾ cup cane sugar or ½ cup sugar + ¼ cup honey
- 1 large egg
- 1 tsp peppermint extract
- ½ cup homemade hot cocoa mix
- ¼ cup unsweetened cocoa powder
- ¾ cup all-purpose flour spooned & leveled
- ½ tsp baking soda
- ¼ tsp salt
- 4 tsp milk or cream
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together melted butter and sugar until smooth.
- Beat in the egg and peppermint extract.
- Stir in hot cocoa mix and cocoa powder until combined.
- Add flour, baking soda, salt, and milk; mix until just combined. The dough will be thick.
- Scoop tablespoon-sized portions onto the baking sheet, spacing 2 inches apart. Lightly flatten each dough ball with the back of a spoon.
- Bake for 8–9 minutes, until edges are set and centers still look slightly soft.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.
