Irresistible Peppermint Hot Chocolate Cookies: Your Ultimate Guide to Festive Baking
The holiday season calls for warmth, joy, and, of course, an abundance of delicious treats. Among the many festive delights, these Peppermint Hot Chocolate Cookies stand out as the perfect sweet indulgence. Imagine a soft, chewy chocolate cookie that gives way to a gloriously gooey marshmallow center, all infused with the refreshing zest of peppermint. Each bite is a delightful echo of a warm mug of hot cocoa, transformed into a portable, shareable (or not!) cookie form. They are absolutely ideal for cozy evenings by the fireplace, as a special offering for Santa, or as a charming addition to any holiday gathering.
Disclosure: This post has been sponsored by USA PAN. As always, all opinions are my own.
As the festive season approaches, my kitchen transforms into a bustling hub of holiday baking. This year, if you’re looking for a recipe that truly embodies the spirit of Christmas, these Peppermint Hot Chocolate Cookies are an absolute must-try. They’ve quickly climbed to the top of my holiday baking list, and I’m confident they’ll become a new tradition in your home too.
The Enchanting Allure of Peppermint and Chocolate
There’s an undeniable magic in the combination of rich, deep chocolate and crisp, invigorating peppermint, especially during the colder months. This pairing isn’t just a trend; it’s a timeless classic that evokes memories of holiday candies, festive drinks, and cozy celebrations. The slight bitterness of dark chocolate provides a perfect counterbalance to the sweet, cooling sensation of peppermint, creating a harmonious flavor profile that is both decadent and refreshing. It’s a sensory experience that instantly transports you to a winter wonderland, making it the quintessential flavor duo for holiday treats. Whether you enjoy it in a warm beverage or a delightful cookie, this combination simply screams “holiday spirit!”
Why These Cookies are a Holiday Essential
For many, the holidays ignite an irrepressible urge to bake. There’s a special joy that comes from filling your home with the inviting aromas of freshly baked goods. These peppermint hot chocolate cookies are versatile enough for any holiday occasion. Are you planning a lively cookie exchange party with friends? These unique, marshmallow-filled treats will surely be the talk of the event. Perhaps you’re assembling thoughtful care packages for loved ones near and far? Their delightful flavor and comforting texture make them perfect for gifting. Or maybe, you simply want to carve out some quiet time for yourself, curled up with a good book and a truly exceptional cookie. Whatever your holiday plans, baking a batch of these extraordinary cookies is an absolute pleasure and a delicious tradition to embrace as the year draws to a close.
The Secret to Perfect Cookies: Quality Bakeware with USA PAN
While high-quality ingredients are crucial for any successful baking endeavor, the tools you use play an equally vital role in achieving perfect results. For years, I’ve relied on USA PAN bakeware, and for good reason. When you bake as many cookies as I do, you need baking sheets that are not only durable but also perform consistently, batch after delicious batch.
Nothing is more frustrating than a baking sheet that warps under heat or develops stubborn stains after just a few uses. My past experiences with unreliable sheet pans often led to unevenly baked cookies and a tedious cleanup. That changed entirely when I discovered USA PAN. These baking sheets are truly exceptional and are the only ones you’ll ever need in your kitchen. I personally swear by their Heavy Duty Half Sheet Pan and their Large Cookie Scoop Pan, using them for almost every baking project. They are incredibly strong, resisting warping even at high temperatures, and their superior non-stick coating ensures an effortless release and makes cleaning up an absolute breeze.
What truly sets USA PAN apart is their commitment to quality, backed by a lifetime warranty. This speaks volumes about their confidence in the durability of their products. I know friends who still use quarter sheet baking pans inherited from their mothers, and they’re still going strong, without a single warp or stain. This kind of longevity is rare and invaluable in bakeware.
Have you noticed the unique ridged texture on USA PAN surfaces? This isn’t just for aesthetics; it’s a signature design feature specifically engineered to facilitate even air circulation and superior heat distribution. This innovative design ensures that your cookies bake more uniformly, resulting in perfectly golden edges and tender centers every time. An added bonus? You often don’t even need to bother with parchment paper, thanks to their fantastic non-stick capabilities and thoughtful design. Investing in USA PAN bakeware means investing in consistently excellent baking results and a lifetime of culinary enjoyment.
Have a Baker in Your Life You Want to Shop For? Here’s My Baking Favorites Gift Guide!
Just take a moment to admire these gorgeous cookies. Their picture-perfect appearance and incredible texture are a testament not only to the recipe itself but also, in large part, to the exceptional baking pans I use.
Prepare to be absolutely amazed when you taste these incredible cookies. They deliver a rich, deep chocolate flavor, perfectly complemented by just the right amount of invigorating peppermint. And the grand finale? The wonderfully gooey, melted marshmallow center that truly elevates these cookies from great to unforgettable. It’s like enjoying a comforting mug of hot chocolate, but in a delightful, bite-sized cookie form!
The only challenge will be deciding if you’re going to share them or keep every single one for yourself!
Pro Tip: For an extra festive touch and a burst of peppermint crunch, sprinkle the tops of the warm cookies with finely crushed candy canes or peppermint candies immediately after they come out of the oven.
To keep the delightful peppermint chocolate theme going, consider pairing these cookies with a peppermint chocolate martini – a sophisticated and spirited holiday treat!
Can I Add Chocolate Chips to the Cookie Dough?
Absolutely! If you’re a true chocolate lover and want to intensify the chocolate flavor, feel free to fold in about half a cup of mini chocolate chips into the cookie dough after you’ve mixed in the dry ingredients and milk. This will add another layer of delicious texture and richness to your peppermint hot chocolate cookies.
This Recipe’s Must-Haves
Achieving baking perfection often comes down to having the right tools. Here are my top recommendations for essential equipment that will make your Peppermint Hot Chocolate Cookies, and many other recipes, a resounding success:
- For the incredibly reliable baking sheets I use daily, check out the USA PAN Bakeware Large Cookie Sheet and the USA PAN Bakeware Half Sheet Pan. Their non-stick surface, durability, and even heat distribution are unmatched. Seriously, you’ll never need to buy another brand of baking sheet again!
- You all know my deep affection for my KitchenAid 7-Quart Pro Line Stand Mixer, a Christmas gift from last year. It’s a true workhorse in my kitchen, handling everything from cookie dough to bread dough with ease. Its power and reliability make it an indispensable appliance that always holds a prominent spot on my counter.
Are you searching for more delightful holiday treats to bake or gift? Don’t miss these easy and elegant chocolate dipped candied orange slices – they make for a sophisticated and homemade present during the festive season.
Peppermint Hot Chocolate Cookies Recipe
15 minutes
15 minutes
3 hours
3 hours
30 minutes
18
cookies
★
★
★
★
Equipment
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Half Sheet Pan (USA PAN recommended)
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KitchenAid 7-Quart Pro Line Stand Mixer
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USA Pan Bakeware Large Cookie Sheet
Ingredients
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 1/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 1 egg room temperature
- 3/4 tsp pure vanilla extract
- 1/4 tsp peppermint extract
- 2 Tbsp milk
- 1 cup miniature marshmallows
Instructions
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In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until thoroughly combined. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter for 1 minute on medium speed until it’s smooth and creamy. Add both granulated sugar and packed dark brown sugar, then beat on medium-high speed until the mixture is light and fluffy. Next, beat in the room temperature egg, pure vanilla extract, and peppermint extract until everything is well combined. Remember to scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
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Gradually add the prepared flour mixture (dry ingredients) to the wet ingredients in the stand mixer, beating slowly on low speed until just combined. Pour in the milk and continue beating until the dough is well combined and cohesive.
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Cover the cookie dough tightly with plastic wrap and chill in the refrigerator for at least 3 hours. For best results and easier handling, you can also chill the dough overnight. This chilling step is crucial for flavor development and cookie structure.
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Once the dough is chilled, preheat your oven to 350 degrees F (175 degrees C). Lightly grease two USA PAN baking sheets with butter or use a non-stick cooking spray. If you’re using USA PAN, parchment paper is usually not necessary.
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Scoop approximately 2 tablespoons of chilled dough and form it into a ball. Gently flatten this dough ball into a disc in the palm of your hand. Place one mini marshmallow in the center of the disc. Carefully wrap the dough up and around the marshmallow, ensuring that the marshmallow is completely enclosed and the dough is sealed well. Roll the dough between your palms again to form a smooth ball. Place the formed cookie dough ball onto the prepared baking sheet, leaving ample space between each cookie. Repeat this process with the remaining dough and marshmallows.
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Bake the cookies for 10-12 minutes, or until the edges are set and lightly baked but the centers still appear soft and slightly underdone. This ensures a chewy texture. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack. Serving them warm is highly recommended to enjoy the gooey marshmallow!
Nutrition
Carbohydrates: 22g |
Protein: 2g |
Fat: 6g |
Saturated Fat: 4g |
Polyunsaturated Fat: 0.3g |
Monounsaturated Fat: 2g |
Trans Fat: 0.2g |
Cholesterol: 23mg |
Sodium: 87mg |
Potassium: 82mg |
Fiber: 2g |
Sugar: 13g |
Vitamin A: 174IU |
Calcium: 18mg |
Iron: 1mg
138
kcal
Holiday
Cookies
Expert Baking Tips for Perfect Peppermint Hot Chocolate Cookies
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This helps them cream together properly, creating a smooth batter that traps air for a lighter, chewier cookie.
- Accurate Flour Measurement: Spoon and level your flour rather than scooping directly from the bag. Scooping can pack too much flour, leading to dry, crumbly cookies.
- Don’t Skip the Chill Time: Chilling the dough is critical. It allows the flavors to meld, the butter to firm up (which prevents spreading), and makes the dough much easier to handle when stuffing marshmallows.
- Seal the Marshmallow Well: Take your time to thoroughly enclose the marshmallow within the cookie dough. Any gaps can cause the marshmallow to seep out and burn during baking.
- Do Not Overbake: These cookies are best when they are slightly soft in the center, giving that perfect chewy texture. Remove them from the oven when the edges are just set, even if the centers seem a little underdone. They will continue to cook slightly as they cool on the baking sheet.
- Fresh Peppermint Extract: For the best flavor, make sure your peppermint extract is fresh and high quality. It makes a significant difference in the final taste.
Storage and Serving Suggestions
Once completely cooled, store your Peppermint Hot Chocolate Cookies in an airtight container at room temperature for up to 3-4 days. If you prefer to enjoy that signature gooey marshmallow center, a quick 10-15 second reheat in the microwave will bring them back to their warm, melty best. These cookies are fantastic with a glass of cold milk, a hot cup of coffee, or, of course, a steaming mug of hot chocolate for a double dose of holiday bliss!