Amazing 2 dozen Peppermint Hot Chocolate Cookies

Oh my gosh, you absolutely HAVE to try these! When the weather turns chilly and you just want to curl up under a heavy blanket, nothing beats that first sip of rich, warm hot chocolate, right? Well, I figured out how to bottle that feeling into a perfect cookie! These Peppermint Hot Chocolate Cookies are seriously a game-changer. They taste exactly like a mug of chocolate goodness but with that perfect little chilly kick of peppermint.

I’ve tried so many holiday cookies over the years, but this recipe is the one I keep coming back to. It is just so easy—you don’t have to chill the dough for hours or worry about complicated steps. In about half an hour, you’ve got two dozen perfectly soft, intensely chocolatey, minty treats ready to go. Trust me, once these are baking, your whole house is going to smell like the best winter morning ever!

Why You Will Love These Peppermint Hot Chocolate Cookies

I know everyone has their favorite holiday cookie, but I truly think these Peppermint Hot Chocolate Cookies deserve a spot on your baking sheet this year. They came together so fast, and the results are just phenomenal. You don’t need fussy techniques, just good ingredients, and you get a cookie that basically tastes like a melted-down version of your favorite cozy drink.

Here’s the quick run-down on why I push this recipe on everyone I know:

• They are melt-in-your-mouth soft. Seriously, they don’t stay crunchy!
• The chocolate flavor is deep and rich, not just weak and sugary.
• They come together in under an hour total—quick satisfaction!
• They look gorgeous dusted with that little bit of powdered sugar.

If you’re looking for a recipe to bring to a cookie swap or just keep around for a movie night, this is it. Plus, they pair great with a slice of apple crisp cheesecake later in the week, just saying!

Perfect Texture: Soft and Fudgy Centers

The secret to avoiding that dry, crumbly holiday cookie texture is how we handle the sugars here. We use both granulated sugar for a little structure and brown sugar for that classic chewy moisture. When you cream them properly with the butter, you build in all those tiny air pockets that make the center just sink into fudgy perfection when it cools down. They stay wonderfully soft for days, if they last that long!

Intense Chocolate Flavor in Every Peppermint Hot Chocolate Cookie

You can’t skimp on the chocolate here, or the peppermint will just totally take over. That’s why I don’t mess around with using watered-down cocoa powder. We use a good amount of unsweetened cocoa powder, which gives us that deep, dark, slightly bitter chocolate foundation. The peppermint extract then plays off that richness beautifully, giving you that unmistakable hot chocolate zing without tasting like toothpaste. It’s all about balance!

Essential Ingredients for Perfect Peppermint Hot Chocolate Cookies

Okay, listen up, because the quality of what you put in really defines how these Peppermint Hot Chocolate Cookies turn out. This isn’t a recipe where you can just toss things in and hope for the best; we want that rich, comforting taste! When you grab your stuff, make sure everything is measured out correctly. We’re aiming for a specific structure here, so precision matters, especially when we get to the baking powder and the cocoa.

It’s funny, I always set out my measuring cups and spoons before I even turn the oven on. Getting this foundation right means you won’t have to fuss around later. I even grab my parchment paper and line my sheets now, even though we won’t use them until later. It just keeps the flow going smoothly! Don’t forget that honey wheat bread recipe for toast the next morning, though, because these cookies definitely need a glass of milk!

Dry Ingredients for the Peppermint Hot Chocolate Cookies Base

This is where we build the dry foundation of the cookie. You need a good amount of all-purpose flour, obviously, but the star here is the cocoa powder. We need about three-quarters of a cup, so make sure you’re using a good quality unsweetened cocoa powder. It gives us that deep chocolate color and flavor.

I always combine these dry elements in a separate bowl—flour, cocoa, baking soda, and salt. Why? Because if you dump the soda right into the wet ingredients, you sometimes get little pockets of it that don’t get incorporated well, and that’s a bitterness you don’t want in a sweet cookie! Whisking them together ensures everything is evenly distributed. That makes sure every single cookie has the same lift and seasoning.

Wet Ingredients and Flavorings for Peppermint Hot Chocolate Cookies

Here is where we get creamy and flavorful! We start with a full cup of softened, unsalted butter—make sure it’s softened, not melted, or your cookies will spread too thin! Then we add our sugars: granulated sugar for structure and brown sugar for that cozy, molasses chewiness we crave. Cream these until they look light and fluffy, seriously.

Next, the binders: two large eggs, one at a time, followed by vanilla extract. Now for the flavor that makes this whole thing work: the peppermint extract! You only need half a teaspoon, but use *peppermint* extract, not plain mint. Peppermint gives you that classic, sharper taste that shouts “hot chocolate,” whereas regular mint can sometimes taste a bit like toothpaste in baked goods. Don’t be tempted to add more; that extract is potent!

Mix-ins and Finishing Touches for Peppermint Hot Chocolate Cookies

Alright, after the dough comes together, we fold in the fun stuff. We fold in about half a cup of semi-sweet chocolate chips—I like semi-sweet because it balances the sugar—and another half cup of those gorgeous crushed peppermint candies. Seriously, crushing those candy canes up is my favorite messy kitchen job.

When you crush them, don’t use a food processor unless you want pink dust everywhere! I just put them in a sturdy Ziploc bag, wrap that in a kitchen towel, and give them a good whack with a rolling pin or the bottom of a heavy mug. You want some chunky bits, not just fine powder. Finally, save that quarter cup of powdered sugar for dusting when they are totally cool. That’s the pretty “snowy” finish that makes them look like a perfect winter treat!

Step-by-Step Instructions for Baking Peppermint Hot Chocolate Cookies

Okay, putting it all together is the fun part! Follow these steps precisely, and you’ll have the best Peppermint Hot Chocolate Cookies ever. We’re moving fast because this recipe doesn’t hang around—prep time is super quick, which is just what I love about it. Before you even think about mixing, make sure your oven is preheated to 350 degrees Fahrenheit, and get those baking sheets lined up with parchment paper. Those clean-up steps are just as important as the creaming step, honestly!

If you’re looking to pair these with something amazing later, I highly recommend checking out this old-fashioned beef stroganoff recipe once you’re done baking! But for now, focus on the dough!

Preparing the Dough for Your Peppermint Hot Chocolate Cookies

Remember that creaming step we talked about? Start there. Beat that softened butter with both sugars until it’s genuinely light and puffy—that’s key for the texture later. Then, whisk in your eggs one by one, followed by your vanilla and that critical peppermint extract. Keep your mixer speed slow when you introduce the dry stuff. You want to add the flour/cocoa mixture gradually. As soon as you see no more flour streaks when you scrape the bowl, you stop mixing! Seriously, overmixing this dough is how you get tough cookies, and we want soft ones!

Once it’s *just* combined, use a spatula to gently fold in those semi-sweet chocolate chips and the crushed candy canes. Be gentle here; we want those minty explosions intact!

Baking and Cooling Your Delicious Peppermint Hot Chocolate Cookies

Grab a rounded tablespoon of dough for each cookie, giving yourself about two inches of space between them on the sheet. You’ll bake these at 350°F for only 9 to 11 minutes. They look a little soft in the center when you first pull them out, and that is exactly what you’re aiming for! Don’t panic; the edges will look set, but the middle needs that slight softness.

This next part is non-negotiable for soft cookies: leave them right there on the hot baking sheet for a full five minutes after they come out of the oven. This lets them finish baking gently without collapsing. Then, carefully transfer them over to a wire rack to cool down completely. Once they are totally cool—and I mean completely cool—then you can dust them lightly with powdered sugar for that perfect snowy finish!

Tips for Achieving the Best Peppermint Hot Chocolate Cookies

You know, just following the steps gets you a good cookie, but if you want those show-stopping, totally irresistible Peppermint Hot Chocolate Cookies that taste like they came from a fancy bakery, you need to pay attention to a couple of little details. I learned these habits watching my mom bake years ago, and honestly, they make all the difference between “good” and “amazing.” They aren’t complicated, but they do require an extra second of thought before you start mixing.

If you want to see how I make my fluffy bread for dinner that pairs perfectly with these, check out my recipe for dinner rolls! But back to these cookies—here are my secrets for nailing the chocolate and the mint balance every single time.

Cocoa Powder Choice for Deep Peppermint Hot Chocolate Cookies Flavor

This is huge for getting that real “hot chocolate” depth! The recipe calls for a good amount of regular unsweetened cocoa powder, which is totally fine, but if you want that extra-dark, rich, almost luxurious chocolate taste, you absolutely should try Dutch-processed cocoa powder. I know it sounds fancy, but it’s worth grabbing a container!

Dutch-processed cocoa has been treated to neutralize its acidity, which results in a much deeper color and a smoother, less harsh chocolate flavor. Think about the difference between regular hot cocoa mix and the dark chocolate kind—that’s the difference Dutch-processed makes here. It really lets the peppermint shine through without competing with a sour chocolate edge.

Handling Peppermint Extract in Peppermint Hot Chocolate Cookies

Oh, the peppermint extract! This is where things can go sideways fast if you aren’t careful. Peppermint extract is incredibly concentrated, and if you accidentally use too much measuring spoon, your cookies will taste like toothpaste—and nobody wants that! Always measure it carefully over the sink, just in case you drip a little extra.

Remember in the notes, sometimes people prefer a milder flavor, so if you’re worried about anything too strong, you can always cut back to just a quarter teaspoon. Or, if you can only find plain mint extract, you can use that instead, but I’d suggest sticking to the recipe’s call for peppermint if you can find it. It just tastes more authentic to that classic holiday flavor blend!

Storage and Make-Ahead Options for Peppermint Hot Chocolate Cookies

Because these Peppermint Hot Chocolate Cookies are so perfect for holiday prep, you definitely don’t have to bake them all the day you make the dough. I always bake in batches when I’m getting ready for parties! It’s nice to have some ready to go, but you need to know how to keep that soft, fudgy texture intact, right? Luckily, these hold up really well if you treat them right.

If you want to check out how I handled my holiday vanilla bean cake a few years back, it’s totally different storage, but so good! You can see the recipe here, but for these chocolate mint cookies, we need storage that keeps the moisture in the chocolate.

Storing Freshly Baked Peppermint Hot Chocolate Cookies

Once your cookies are completely cool—and I mean cool, or the powdered sugar will melt right off—it’s time to put them away. These are best enjoyed within the first couple of days, but they are still great after that!

The main instruction here is simple: airtight container! Don’t use a cookie tin unless it has a really good seal, because air is the enemy of softness. I usually layer them gently between pieces of wax paper inside a sturdy plastic container. They stay good on the counter at room temperature for up to four days. If you stack them too tightly without paper, the powdered sugar might get messy, and the peppermint flavor can get a little too intense if they are packed too close together for too long.

Freezing Dough for Future Peppermint Hot Chocolate Cookies Batches

This is my absolute favorite trick for surviving the holiday rush! You can freeze the raw dough balls really easily. Once you mix everything up and you have those perfect little tablespoons of dough ready to go, just place them on a parchment-lined baking sheet. Make sure they aren’t touching each other when you first freeze them.

Pop that whole sheet into the freezer until the dough balls are solid—this usually takes about an hour or two. Once they are rock hard, you can transfer those frozen dough balls into a heavy-duty freezer bag. Label the bag with the date! When you wake up one morning craving hot chocolate cookies, you can just pull out exactly the number you want, pop them onto a prepared sheet, and bake them straight from frozen. You might need to add an extra minute or two to the baking time, but honestly, the results are nearly identical to fresh dough!

Serving Suggestions for Your Peppermint Hot Chocolate Cookies

We finally have the perfect cookies! Now, how should we enjoy them? Since these Peppermint Hot Chocolate Cookies taste just like the drink, the best accompaniment is obviously something cool and creamy. Forget serving them with coffee; we need something that embraces that winter holiday vibe.

The most obvious pairing is a big, cold glass of plain milk. That classic combination of chocolate cookie and milk is just unbeatable, especially when that little hint of peppermint hits your tongue. But if you’re looking to make it into a real winter dessert spread, try crushing up a few extra candy canes and sprinkling them over a scoop of vanilla bean ice cream, then serve that right alongside one of these cookies. It turns a simple cookie break into a full-blown ice cream sundae!

If you happen to be entertaining adults and want something a bit festive, try making one of those incredible spiked beverages! I recently found this recipe for a creamy root beer rum cocktail, and the root beer notes actually pair surprisingly well with the dark chocolate base of these cookies. It’s unexpected, but trust me—it works. Just try not to eat all the cookies before you mix the drinks!

Honestly though, my favorite way to eat them is straight out of the cooling rack when they are still slightly warm, dusted heavily with that powdered sugar. Don’t knock it ’til you try it!

Frequently Asked Questions About Peppermint Hot Chocolate Cookies

I get so many questions after people try making these gorgeous chocolate mint cookies, especially around the holidays. It’s smart to ask questions before you start baking, though, so you don’t waste any ingredients! Don’t worry if you have a random query; I’ve answered the top three things people always ask me about getting these holiday cookies just right.

If you’re looking for another amazing dessert after you finish these, check out my recipe for that irresistible peanut butter cake! But for now, let’s tackle these cookies!

Can I use mint extract instead of peppermint extract in Peppermint Hot Chocolate Cookies?

That’s a great question about the extract! Technically, yes, you totally can, but you’re going to get a slightly different vibe. Peppermint extract offers that sharp, cool, classic flavor that mimics actual candy canes and what you expect in peppermint hot cocoa. Mint extract—the kind often used in things like mint chocolate chip ice cream—is usually a little sweeter and rounder, less intense.

For these Peppermint Hot Chocolate Cookies to taste exactly like the drink they are named after, I really, really suggest sticking with the peppermint. If you must substitute, start with half the amount of mint extract called for, and then taste your dough before adding more. You want that snap, not just soft mint flavor!

How do I keep my Peppermint Hot Chocolate Cookies soft?

This is the most critical part of cookie storage! You’ve done such a great job baking them soft, so you don’t want them to harden up overnight. The two biggest rules here are: first, don’t overmix the dough when you add the flour; that develops gluten and makes them tough. Second, storage is everything!

Once they are totally cooled, store them at room temperature in an airtight container. If you stack them, make sure you place a small piece of wax paper between the layers. And please, try not to poke them or leave the container open—every bit of moisture needs to stay trapped inside to keep those centers fudgy!

What is the best way to crush candy canes for these cookies?

I tried using a food processor once, and let me tell you, I spent the next week finding fine red and white dust everywhere in my kitchen cabinets! Don’t do that unless you want the sugar to basically dissolve into dust.

The easiest, most controlled way is the rolling pin method. Take your candy canes and toss them into a really sturdy, high-quality freezer bag. Seal it up, making sure you press most of the air out first. Then, set the bag on a solid surface, like a sturdy cutting board placed on the floor, and just hammer them with a heavy rolling pin or the flat bottom of a cast-iron skillet. You want varied sizes—some fine dust for color and some chunkier bits for texture. Shake the bag up, and they are ready to fold into your dough!

Estimated Nutritional Snapshot for Peppermint Hot Chocolate Cookies

Now, I always feel a little sheepish talking about the nutrition side of things when we’re dealing with delicious things like chocolate and candy canes, but you deserve to know what you’re working with! These Peppermint Hot Chocolate Cookies are definitely a treat, so we aren’t exactly aiming for health food here, but it’s good to have a ballpark idea.

I ran the numbers based on my ingredient list, but please take this as a friendly guideline. Kitchens are funny places, and slight variations in how much butter clings to your spoon or how big your eggs are can change things! If you’re planning out your meals, you might want to check out some high-protein breakfast ideas for the next morning to balance out the fun!

Here is the estimated breakdown per cookie, based on making about 24 cookies:

• Serving Size: 1 cookie
• Calories: About 180
• Sugar: Roughly 18 grams (it’s a holiday cookie!)
• Fat: Around 9 grams
• Protein: 2 grams
• Carbohydrates: About 24 grams

The sodium and cholesterol are pretty low, which is nice, but yes, these are rich! They have about 5 grams of saturated fat, mostly from the butter and chocolate chips, which is what gives them that wonderful, melt-in-your-mouth quality we love so much. Enjoy them knowing they are made with love!

Share Your Perfect Peppermint Hot Chocolate Cookies Experience

That’s it! You’ve officially made the best Peppermint Hot Chocolate Cookies known to humankind, if I do say so myself! I’ve poured all my best tricks and family secrets into this recipe, from minding the peppermint extract amount to the way we check for doneness.

Now comes the part where you get to join the fun! I absolutely adore hearing from you all when you try my recipes. Did they come out perfectly soft? Did your family argue over who got the last one? Did you manage to keep any leftovers for more than a day?

Don’t be shy! Leave a comment below letting me know how your baking adventure went. If you have a photo of your snowy, powdered-sugar-dusted beauties, tag me on social media so I can see your amazing work! Seriously, seeing your creations makes my day.

If you had any trouble at all, or if you want to suggest a variation that I clearly need to try next year—maybe adding a white chocolate drizzle?—please reach out! You can send me a message via my contact page. Happy baking, and let’s keep these cozy winter flavors alive all year long!

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