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Milk and cookies surrounded by peppermints and mini marshmallows.

Peppermint Hot Chocolate Cookies

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  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: About 4 dozen cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Hot cocoa and cookie lovers unite! Peppermint hot chocolate cookies are a festive treat perfect for winter holidays and cookie exchanges.


Units Scale


  1. Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt and set aside.
  3. In a large microwave-safe bowl, melt the butter (I like to do this in 15-second increments at 50% power, but you can also do it in a small saucepan on the stovetop and transfer it to a bowl afterward). While the butter is still warm, add the cocoa powder to the butter and whisk until very smooth. Whisk in sugar, vanilla, peppermint extract, and buttermilk.
  4. Gradually add the flour mixture and stir until no streaks of flour remain (I like to stir in about 1/3 of the mixture at a time to fully, evenly incorporate it). Gently stir in the chocolate chips.
  5. Drop dough by heaping tablespoons (I like using a #50 scoop) onto prepared baking sheet, leaving a few inches in between each cookie to allow for spread. Press a few mini marshmallows into the surface of each cookie.
  6. Bake for 10-14 minutes, until cookies are set around the edges. Remove from oven and sprinkle with crushed peppermints while they're still hot.
  7. Let cookies cool for 3-5 minutes on the baking sheet, then use a spatula to gently transfer them to a wire rack to cool completely.


Use any mix of milk, dark, semi-sweet, and white chocolate chips that you like. I find that using a variety of chocolate chips works best and results in a more chocolatey flavor.

To freeze cookie dough, form scoops and freeze on a flat surface until solid. Transfer to an airtight container, removing as much air as possible.

To bake from frozen add 2-3 minutes to the bake time.


  • Serving Size: 1 cookie
  • Calories: 173
  • Sugar: 20.4 g
  • Sodium: 42.4 mg
  • Fat: 7.7 g
  • Saturated Fat: 4.8 g
  • Carbohydrates: 26.9 g
  • Fiber: 1.9 g
  • Protein: 2.3 g
  • Cholesterol: 5.5 mg
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