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Hot Chocolate Peppermint Cookies

 Hot Chocolate Peppermint Cookies
This is a variation of the cookies my mother made when I was growing up. Now my 13-year-old daughter and I bake them together. They’re always a huge hit! The taste is like rich hot chocolate baked into a scrumptious cookie. —Larry Piklor, Johnsburg, Illinois
42 ServingsPrep: 30 min. Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon peppermint extract
  • 2-1/3 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 cup marshmallow creme
  • 1 cup finely crushed peppermint candies


  • Cream butter and sugar in a large bowl until light and fluffy. Beat
  • in egg and extract. Combine the flour, cocoa powder, salt and baking
  • soda; gradually add to creamed mixture and mix well.
  • Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake
  • at 375° for 10-12 minutes or until tops are cracked. Remove to
  • wire racks to cool completely.
  • Melt chocolate chips in a microwave; stir until smooth. Drop a
  • teaspoonful of marshmallow creme into the center of each cookie. Dip
  • half of each cookie into melted chocolate; allow excess to drip off.

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Hot Chocolate Peppermint Cookies (continued)

Directions (continued)

  • Immediately sprinkle with candies. Place on waxed paper and let
  • stand until set. Store in an airtight container. Yield: 3-1/2 dozen.
To Make Ahead: Bake and cool cookies as directed. Freeze for up to 1 month. Several hours before serving, proceed with finishing cookies as directed.