Introduction

These Peppermint Marshmallow Hot Chocolate Cookies are a festive twist on classic chocolate cookies, packed with rich cocoa, gooey marshmallows, and refreshing peppermint flavor. Perfect for holiday gatherings or cozy nights, they combine soft textures and a delightful chocolate-peppermint ganache drizzle.

The image shows several chocolate cookies on a white marbled surface, each topped with a layer of glossy melted dark chocolate and sprinkled with crushed red and white candy cane pieces. Around the cookies, there are whole candy canes with red and white stripes placed casually. The cookies are round and rich in color, with the dark chocolate and candy pieces creating a textured and colorful contrast on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all-purpose flour

¾ cups cocoa powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened (1 stick)

1 cup sugar

1 large egg

½ cup almond milk (or regular milk)

1 teaspoon peppermint extract

1 teaspoon vanilla extract

10 ounces mini-marshmallows

8 mini candy canes, gently broken into small pieces (or 4 large candy canes)

3/8 cup heavy whipping cream

5 ounces semi-sweet chocolate morsels

Instructions

Step 1: Unwrap the candy canes and place them in a freezer-weight resealable bag. Using the flat side of a kitchen mallet or meat tenderizer, gently tap to break them into small pieces. Separate the pieces from the dust and set aside.

Step 2: Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Step 3: Using an electric mixer, cream the butter and sugar together until light and fluffy, about 2–3 minutes. Add the egg, milk, vanilla, and peppermint extract, then beat until well combined. Gradually add the dry ingredients and mix on low speed until incorporated.

Step 4: Using a 2-tablespoon scoop, drop dough onto a parchment-lined baking sheet. Space the cookies evenly with enough room to spread. Bake for 10 minutes until cookies start to firm up and spread.

Step 5: Remove from oven and press four mini-marshmallows into the center of each cookie. Return to the oven and bake for another 2 minutes, or until marshmallows begin to melt. Transfer cookies to a wire rack to cool completely.

Step 6: While the cookies cool, prepare the chocolate ganache: place chocolate chips in a heat-proof bowl. Heat heavy cream in a small saucepan until just about to simmer, then pour it over the chocolate. Let sit for 3 minutes before whisking until smooth. Allow ganache to rest for about 5 minutes.

Step 7: Using a fork, drizzle the chocolate ganache over each cookie, leaving some marshmallow exposed. If the ganache is too thin to drizzle, let it cool longer before using.

Step 8: Top each cookie with the broken candy cane pieces and enjoy your festive treat!

Tips & Variations

For a dairy-free version, substitute butter with coconut oil and use dairy-free chocolate chips and milk alternatives.

Adjust peppermint extract to taste; start with less to avoid overpowering the cookie.

Chill the dough briefly before baking to reduce spreading if desired.

Use crushed peppermint candies instead of candy canes for a different texture and look.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep marshmallows soft, add a slice of bread to the container. For longer storage, freeze the cookies for up to 1 month and thaw at room temperature. Reheat briefly in the microwave if you want the marshmallows warm and gooey again.

FAQs

Can I use regular milk instead of almond milk?

Yes, regular milk works perfectly in this recipe. Almond milk is suggested for a slightly different flavor or for those avoiding dairy.

How do I keep the candy cane pieces crunchy?

Break the candy canes into small pieces shortly before serving and add them on top after drizzling the ganache. This prevents them from dissolving or melting into the cookie.