Some days, you just need a warm hug in cookie form, am I right? I’ll never forget that frosty afternoon last December when I ducked into my favorite little café—one of those spots where the baristas know your name and your go-to order. I was bundled up in my coziest scarf, dreaming of a peppermint hot chocolate, when the barista handed me my steaming mug crowned with peppermint bits. One bite of that heavenly, minty marshmallow goodness and I thought, “Why not turn this into a cookie?”
Fast‐forward through half a dozen recipe tweaks (more cocoa powder! less flour! Greek yogurt for extra moistness!) and here we are: Peppermint Hot Chocolate Cookies that taste like sipping your favorite winter drink by a crackling fire—without a single drip down your chin.
Why You’ll Love These Cookies
- Crazy cozy flavors—rich chocolate meets bright peppermint in every bite.
- Soft, chewy centers with just‐set, slightly crisp edges (cookie perfection!).
- No fancy gadgets—just bowls, a mixer (or good old elbow grease), and a baking sheet.
- Uses pantry staples you probably already have—score!
- Ready start‐to‐finish in under an hour (including chill time).
- Totally freezer‐friendly dough and baked cookies (hello, make‐ahead magic).
- Perfect for holiday bake sales, gift tins, or that urgent midnight snack attack.
Ingredient Notes (With Casual Tips & Substitutions)
- 1¾ cups all-purpose flour
The building blocks. If you need gluten-free, use a one-to-one GF blend—you’ll still get that tender chew. - ½ cup Dutch-process cocoa powder
Deep, dark chocolate vibes. No Dutch process? Swap in regular cocoa (cookies will be a tad lighter and a bit tangier, but still delish). - 1 teaspoon baking soda • ½ teaspoon fine sea salt
Balance is key! Don’t skip the salt; it makes the chocolate sing. - 12 tablespoons unsalted butter, room temp
Don’t rush—softened butter gives you a smoother dough. (Cold butter means sad, dry cookies.) - ¾ cup granulated sugar • ¾ cup packed light brown sugar
The perfect sugar tag team: white for lift, brown for that irresistible chew. - 1 large egg + 1 egg yolk, room temp
Extra yolk = extra richness. Pro tip: If you forget to set them out, slip them into a bowl of warm water for a few minutes. - 2 teaspoons pure vanilla extract
I’m partial to Nielsen-Massey, but whatever you love will work wonders. - ¼ cup plain whole-milk Greek yogurt (optional)
This little addition makes the crumb extra tender. No yogurt? A dollop of applesauce or coconut cream works too (dairy-free!). - 1 cup semisweet or dark chocolate chips
Ghirardelli or Guittard if you’re fancy—but Trader Joe’s works just fine (I won’t tell!). - ½ cup crushed peppermint candy canes (or sticks)
Toss ’em in a zip-top bag and give ’em a good whack with a rolling pin. Larger chunks give crunch; finer bits spread peppermint love.
Directions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
(This is not the time to skip lining—trust me on the cleanup.) - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt—sifting if you want a super-velvety dough.
Set aside while you cream your butter. - In a large mixing bowl (or the bowl of a stand mixer), beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy—about 2–3 minutes.
Scrape down the sides so no sneaky bits hide out. - Turn the mixer down to low, add the egg, extra yolk, and vanilla, mixing just until combined.
Then fold in that Greek yogurt (if you’re using it)—it helps keep things moist and dreamy. - With the mixer still on low, gradually add the dry ingredients. Mix until you have no streaks of flour—don’t overmix or your cookies will get tough.
(A few little flour specks are OK; they disappear in the oven!) - Gently fold in the chocolate chips and crushed peppermint with a spatula—watch out, those mint bits like to stick to the bowl.
- Cover the bowl with plastic wrap and chill the dough for 15–20 minutes.
This step keeps your cookies from spreading into pancake territory and helps flavors deepen. - Use a rounded tablespoon (I like a 1.5-T cookie scoop) to drop dough balls onto your prepared sheets, leaving about 2 inches between each.
If you want super‐even cookies, give each ball a quick roll into a smooth little sphere. - Bake one sheet at a time for 9–11 minutes, rotating halfway through. You’re looking for set edges and centers that still look a touch underbaked (they’ll firm up as they cool).
Don’t walk away—oven times vary and you don’t want crispy cookies unless that’s your thing. - Let the cookies rest on the pan for 5 minutes (yes, I know you’re eager) before moving them to a wire rack to finish cooling.
If you bite into piping-hot cookies, you’ll lose your roof—but hey, I get it if you can’t resist.
Variations & Flavor Twists
- Orange zest + dark chocolate chips for a bright, citrus-chocolate mash-up.
- Mini white chocolate chips + pink peppermint bits if you’re feeling sweet and sassy.
- Chopped espresso beans stirred in for a grown-up mocha kick (coffee lovers, rejoice!).
- Half almond flour, half all-purpose for a subtle nutty undertone (and it’s almost gluten-free!).
- A pinch of cayenne pepper in the dough—just enough to give you a warm surprise.
- Drizzle melted chocolate over cooled cookies, sprinkle extra peppermint on top for show-stopper appeal.
- Swap in peppermint extract (¼ teaspoon) for a more intense mint punch—go easy or you’ll have minty power!
Storage & Reheating Tips
Once cooled, store your cookies in an airtight container at room temperature—they stay chewy for up to 4 days (if they last that long!). For longer stashing, pop cooled cookies in a freezer-safe bag and freeze for up to 3 months. I like to flash-freeze them on a sheet first so they don’t stick together.
To refresh frozen cookies, microwave one for about 8–10 seconds (watch it closely, you just want that warm, gooey middle). Or revive a batch in a 300°F oven for 2–3 minutes. If you froze dough balls instead of baked cookies, bake straight from the freezer—just tack on an extra minute or two to the bake time. Make-ahead magic, people!
Final Thoughts
There you have it: the ultimate cozy cookie that brings all the peppermint hot chocolate feels without a single drop of cocoa gone to waste. Whether you’re gifting these to neighbors (hello, holiday cheer!), packing them in your kiddo’s school lunch, or sneaking a batch when no one’s watching, they’re bound to become a new family favorite. I’d love to hear how you jazz them up—drop a comment below, share your flavor twists, or just say hi. Wishing you warm ovens, happy hearts, and the most delicious holiday season!
Peppermint Hot Chocolate Cookies
Ingredients
- 1¾ cups all-purpose flour
- ½ cup Dutch-process cocoa powder for rich chocolate notes
- 1 tsp baking soda
- ½ tsp fine sea salt
- 12 tbsp unsalted butter softened to room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar adds chewiness
- 1 large egg + 1 egg yolk room temperature
- 2 tsp pure vanilla extract I love Nielsen-Massey
- ¼ cup plain whole-milk Greek yogurt (optional—for extra moisture)
- 1 cup semi-sweet or dark chocolate chips Ghirardelli or Guittard
- ½ cup crushed peppermint candy canes or candy pieces wrap in cloth and whack with a rolling pin
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl—set aside.
- Beat butter, granulated sugar, and brown sugar until fluffy. Add eggs and vanilla, mix until combined.
- Gradually add dry ingredients to wet mixture. Fold in chocolate chips and crushed peppermint gently.
- Chill the dough in the fridge for 15-20 minutes to help cookies keep their shape.
- Scoop dough onto prepared sheets and bake for 9-11 minutes. Let cool on pan before transferring to wire rack.
