Peppermint Hot Chocolate Cookies Recipe

Peppermint Hot Chocolate Cookies Recipe

How To Make Peppermint Hot Chocolate Cookies

Turn your favorite drink into a tasty dessert with our hot chocolate cookies! They’re frosted with tasty peppermint to add extra flavor and texture.

Preparation: 35 minutes
Cooking: 35 minutes
Total: 1 hour 10 minutes



For Cookies:

  • 12ozbaking chocolatesemi-sweet, broken into pieces or chopped
  • ½cupunsalted butterdiced into 1 tbsp pieces
  • cupsall-purpose flour
  • ¼cupunsweetened cocoa powder
  • tspbaking powder
  • ½tspsalt
  • cupslight brown sugarpacked
  • 3large eggs
  • 1tsppeppermint extract
  • 1tspvanilla extract
  • 24large marshmallows

For Peppermint Icing:

  • 2cupspowdered sugar
  • ¼cupcocoa powder
  • 4tbspunsalted butterdiced into small pieces
  • ¼cuphalf and half
  • ¼tsppeppermint extract



  1. Add chocolate and butter to a medium microwave safe mixing bowl.

  2. Heat in microwave in 30 second intervals, stirring well between intervals until melted and smooth. Set aside to cool slightly.

  3. Add flour to a medium mixing bowl, then sift in the cocoa powder, baking powder and salt.

  4. Whisk mixture to combine. Set aside.

  5. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together brown sugar, eggs, peppermint extract and vanilla.

  6. Add in the chocolate mixture.

  7. With mixer set on low speed, slowly add in flour mixture and mix just until combined.

  8. Cover the bowl then chill 1 hour or until firm enough to handle.

  9. Preheat oven to 325 degrees F during last 15 minutes of chilling.

  10. Scoop dough out about 1 lightly heaping tablespoon at a time.

  11. Shape into a ball then transfer to a baking sheet lined with parchment paper or a silicone baking mat, spacing cookies 2-inches apart.

  12. Bake in the oven until slightly under-baked, about 9 minutes.

  13. Cut marshmallows into halves using kitchen scissors.

  14. Remove cookies from the oven and add 1 marshmallow half to each cookie, placing the cut side downward.

  15. Return them to the oven and bake about 2 to 3 minutes longer until marshmallows have begun to melt.

  16. Remove from the oven then gently press down on marshmallows to flatten slightly.

  17. Cool on pan several minutes, then transfer to cookies to wire racks.

Peppermint Icing:

  1. Sift powdered sugar and cocoa into a medium mixing bowl, then set aside.

  2. Heat butter and cream over medium heat and cook, stirring frequently until butter has melted and mixture reaches a simmer.

  3. Remove from heat, pour in powdered sugar and cocoa powder and whisk until smooth.

  4. Mix in peppermint extract.

  5. Immediately spoon icing over cookies and sprinkle each cookie with crushed peppermint after icing.

  6. Serve, and enjoy!

If the icing is too thick, thin it with a little hot water. If it’s too thin, thicken with a little more sifted powdered sugar.


  • Calories: 2448.20kcal
  • Fat: 240.52g
  • Saturated Fat: 150.81g
  • Trans Fat: 7.48g
  • Monounsaturated Fat: 65.12g
  • Polyunsaturated Fat: 8.92g
  • Carbohydrates: 125.88g
  • Fiber: 64.94g
  • Sugar: 24.06g
  • Protein: 44.60g
  • Cholesterol: 591.90mg
  • Sodium: 1554.00mg
  • Calcium: 550.26mg
  • Potassium: 3064.43mg
  • Iron: 25.55mg
  • Vitamin A: 1801.67µg
  • Vitamin C: 2.35mg
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