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Peppermint Hot Cocoa Cookies

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Thick, soft, loaded peppermint chocolate cookies packed with crushed peppermint, hot cocoa mix, and two different sizes of marshmallows.
Servings 8 cookies

Ingredients

  • 1 cup (or two sticks) unsalted butter cold and cubed
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs cold
  • 1 teaspoon pure vanilla
  • 1 teaspoon peppermint extract
  • 1/4 cup cocoa powder
  • 1/4 cup hot cocoa mix
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups all purpose flour
  • 1/2 cup chocolate chips (mini or regular sized or mixed)
  • 1/4 cup crushed peppermint
  • 1/2 cup mini marshmallows
  • 1/2 cup tiny marshmallows I found these at a local baking store, but you can always find them online somewhere.
  • 1 teaspoon sea salt

Instructions

  • Preheat ovens to 410 degrees.
  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars and cream together for 3 minutes on high speed.
  • Scrape down the sides an add in the vanilla and peppermint extract, then add in the eggs one at a time; whip up well between each addition.
  • Add in the cocoa, flour, cornstarch, baking soda, and salt (not the sea salt) and slowly mix together either by hand or on the very lowest speed. Do not overmix.
  • Reserve a little bit of the add-ins, then stir in the rest of them gently into the dough. Split dough in eight balls and place 4 cookie dough balls on each cookie sheet. Hand press on the reserved add-ins (press them below the dough line to prevent them being overexposed in the oven and burn, and sprinkle on the sea salt.
  • Bake for 9-10 minutes. They should be slightly golden, thick, tall, and gooey in the center. Let cool on the pan for 1 minute, then transfer to a cooling rack for 10 minutes to finish setting up.

Notes

If your cookies are flat, check your baking soda freshness. It should be purchased within the past couple months for max freshness. It could also be that your butter wasn’t cold enough when you started out. 
These cookies are gooey out of the oven, but will firm up over the next couple days. 
Store in an airtight container with a slice of bread for max softness & long