These Peppermint Hot Chocolate Cookies are a delightful combination of cozy hot chocolate flavors and a cool peppermint twist. Soft, chewy, and full of festive flair, these cookies make the perfect treat for holiday gatherings or whenever I’m in the mood for something sweet with a little holiday magic.
Why You’ll Love This Recipe
I love these Peppermint Hot Chocolate Cookies because they bring together the best of both worlds: rich cocoa flavor and a refreshing minty crunch. The soft, chewy texture combined with the chocolate chips and the peppermint topping makes each bite feel like a warm cup of hot cocoa with a hint of holiday spirit. It’s a treat that’s not only delicious but also super festive and easy to make. Plus, the white chocolate drizzle adds an extra layer of sweetness that I can’t resist!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookie dough:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 cup milk
1/2 cup mini chocolate chips
For the peppermint topping:
1/2 cup crushed peppermint candies or candy canes
1/2 cup white chocolate chips (optional, for drizzling)
Directions
Preheat the oven: I start by preheating the oven to 350°F (175°C). Then, I line a baking sheet with parchment paper or a silicone mat to make the cookies easier to remove once baked.
Make the cookie dough: In a medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt, and set this aside. In a separate large bowl, I cream the softened butter and granulated sugar together until it’s light and fluffy. After that, I add the egg, vanilla extract, and peppermint extract, and beat the mixture until it’s well combined.
Combine wet and dry ingredients: I gradually add the dry ingredients into the wet ingredients, mixing until everything is just combined. I stir in the milk, which helps bring the dough together, and then fold in the mini chocolate chips.
Form the cookies: I scoop tablespoon-sized portions of dough and roll them into balls. I space the dough balls about 2 inches apart on the prepared baking sheet.
Bake the cookies: I bake the cookies for 10-12 minutes, until the edges are set but the centers are still soft. After baking, I let the cookies cool on the sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Add the peppermint topping: Once the cookies are cool, I sprinkle crushed peppermint candies or candy canes over the top. If I’m feeling extra festive, I melt the white chocolate chips and drizzle them over the cookies for a sweet finishing touch.
Serve: Now, I can enjoy these cookies with a glass of hot cocoa or serve them as a holiday treat for family and friends!
Servings and Timing
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes
Servings: 20 cookies
Variations
Dairy-Free Option: For a dairy-free version, I can substitute the butter with a plant-based alternative and use non-dairy milk (like almond or oat milk). I can also choose dairy-free chocolate chips.
Vegan Version: To make this recipe vegan, I could replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free butter and chocolate chips.
Minty Chocolate: Instead of using mini chocolate chips, I could add chopped dark chocolate or peppermint bark for an even more festive and minty flavor.
Storage/Reheating
These cookies store wonderfully! I can keep them in an airtight container at room temperature for up to 5 days. If I want to enjoy them a bit warmer, I just pop them in the microwave for about 10-15 seconds. They also freeze well! I can freeze the dough balls before baking and bake them directly from the freezer whenever I want fresh cookies. They will keep in the freezer for up to 3 months.
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FAQs
Can I use regular-sized chocolate chips instead of mini chocolate chips?
Yes, I can definitely use regular-sized chocolate chips. Just note that the cookies may be a bit chunkier, but they’ll still taste delicious.
Can I make the dough ahead of time?
Absolutely! I can make the dough ahead of time and refrigerate it for up to 24 hours. This can help develop the flavor, and it also makes the dough easier to scoop.
How can I make the cookies even more pepperminty?
To make the cookies more peppermint-forward, I could increase the amount of peppermint extract in the dough, or add more crushed peppermint candy to the topping.
What if I don’t have white chocolate chips?
If I don’t have white chocolate chips, I can skip the drizzle, or use a different type of chocolate, such as dark or milk chocolate chips. It won’t have the same festive look, but it will still taste great!
Can I substitute the all-purpose flour with something else?
I haven’t tried it personally, but a gluten-free all-purpose flour blend should work as a substitute if I want to make these cookies gluten-free. Just make sure it’s a 1:1 ratio substitution.
Conclusion
Peppermint Hot Chocolate Cookies are the perfect combination of chocolatey richness and minty freshness, with the added bonus of being simple to make. They’re ideal for holiday celebrations, cozy gatherings, or whenever I need a festive treat. With a few easy variations, I can customize the recipe to suit any dietary preference. Whether I’m enjoying them with a cup of hot cocoa or sharing them with friends, these cookies never fail to put a smile on my face!
📖 Recipe:
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Peppermint Hot Chocolate Cookies
- Total Time: 30 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
These Peppermint Hot Chocolate Cookies combine the cozy flavors of hot cocoa with a refreshing minty twist, making them the ultimate festive treat. Soft, chewy, and loaded with chocolate chips and crushed peppermint candies, they are the perfect addition to your holiday cookie tray. Top with a sweet white chocolate drizzle for extra indulgence. These easy-to-make cookies are ideal for Christmas, winter gatherings, or whenever you’re craving a sweet, minty, chocolatey bite!
Ingredients
For the cookie dough:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 cup milk
1/2 cup mini chocolate chips
For the peppermint topping:
1/2 cup crushed peppermint candies or candy canes
1/2 cup white chocolate chips (optional, for drizzling)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Make the dough: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla, and peppermint extract, and beat until well combined.
- Combine ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Stir in the milk, followed by the mini chocolate chips.
- Form the cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them about 2 inches apart on the prepared baking sheet.
- Bake the cookies: Bake for 10-12 minutes, until the edges are set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Add toppings: Once cooled, sprinkle the crushed peppermint candies over the cookies. For a festive touch, melt white chocolate chips and drizzle over the cookies.
- Serve and enjoy: Serve these delightful cookies with hot cocoa or as a sweet holiday treat for family and friends!
Notes
Dairy-Free Option: Swap butter with plant-based alternatives and use non-dairy milk. Choose dairy-free chocolate chips for a completely dairy-free treat.
Vegan Version: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Use vegan butter and dairy-free chocolate chips.
Make-Ahead Tip: Prepare the dough in advance and refrigerate it for up to 24 hours. This helps the dough firm up for easier scooping and enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Holiday Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 20 cookies
- Calories: 180 kcal
