Hot Cocoa Cookies: Cozy Chocolate Marshmallow Peppermint Treats

These Hot Cocoa Cookies feel like a mug of velvety hot chocolate you can hold in your hand. Soft, chocolatey dough hugs melty chocolate chips and pillowy mini marshmallows while a burst of crushed peppermint adds a bright, festive crunch. They bake up with slightly crisp edges and soft centers, making them perfect for cookie swaps, holiday plates, or a cozy night in by the fire. If you love playful holiday baking, these cookies pair beautifully with other seasonal treats like a light whipped shortbread candy cane cookie or a sweet breakfast twist inspired by Korean street snacks you can find in our other recipes for a fun spread best Korean cheese hotteok.

Why This Recipe Is a Great Choice

This recipe hits the comfort-food sweet spot without fuss, using pantry-ready ingredients and simple steps that anyone can follow. It’s ideal for bakers who want something more interesting than a plain chocolate cookie yet still quick enough for last-minute guests. The marshmallows melt into soft pockets of sweetness and the peppermint keeps the flavor bright so the cookie never feels too heavy. Chocolate chips ensure each bite has gooey chocolate, and the cocoa in the dough makes the base rich and deeply chocolatey. These cookies are forgiving in mixing and baking time, which means even first-time bakers can expect satisfying results. They’re also visually delightful on a platter — speckled with white marshmallow, dark chocolate, and red peppermint fragments for an irresistible holiday look.

Flavor and Texture

Expect a rounded chocolate flavor with a toasted cocoa backbone that complements gooey milk or semi-sweet chips. Mini marshmallows create soft, pillowy centers that contrast with slightly crisp cookie edges for a satisfying bite. The crushed peppermint provides small pops of cooling, minty brightness that cut through the milk-chocolate richness and keep each mouthful lively. Overall the cookie balances sweet, creamy, and refreshing notes so you don’t get palate fatigue after several cookies. Texturally, they’re soft enough to press slightly with your thumb yet hold together when dunked in milk or coffee.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1 cup mini marshmallows
• 1/2 cup crushed peppermint candies

Step by Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In another bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually add this to the butter mixture, mixing until well combined.
5. Fold in the chocolate chips, mini marshmallows, and crushed peppermint.
6. Drop spoonfuls of dough onto ungreased baking sheets.
7. Bake for 10-12 minutes, or until cookies are set.
8. Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. Enjoy your festive hot cocoa cookies!

Tips for Best Results

Chill the dough briefly if your kitchen is warm; it makes the cookies spread less and keeps marshmallows from melting away completely. Use mini marshmallows rather than large ones so they disperse evenly and create little soft pockets instead of huge gooey blobs. If you prefer a more intense chocolate kick, swap half the chocolate chips for dark chocolate chunks for pockets of deeper flavor. Gently press extra marshmallows or a few peppermint bits onto the tops right after baking for a prettier presentation. Rotate your baking sheet halfway through the bake time for even coloring if your oven has hot spots.

Storage and Make Ahead

Store cooled cookies in an airtight container at room temperature for up to three days without losing much freshness. To keep marshmallow texture pleasant, layer parchment between cookies and avoid heavy pressing in the container. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to a month; thaw at room temperature before serving. You can also freeze shaped dough balls on a tray and move them to a bag, then bake from frozen adding a minute or two to the bake time.

Final Thought

These Hot Cocoa Cookies are a little whimsical, very comforting, and offer an easy way to bring holiday magic to any cookie plate. Their combination of soft chocolate dough, melty marshmallows, and peppermint sparkle makes them memorable and fun to share. Bake a batch, pair them with a warm drink, and enjoy the cozy smiles they inspire.

Conclusion

For another take on hot chocolate–inspired baking, check this version over at Hot Chocolate Cookies • Love From The Oven.

FAQ

Print