Cookie Palooza: Peppermint Hot Chocolate Cookies

I hope you have enjoyed this year’s Cookie Palooza. I’m closing it out with a cookie that is inspired by my favorite holiday beverage. While I’m not a coffee drinker, around this time of the year I make frequent visits to Starbucks to get a Peppermint Hot Chocolate. And while you can order one any time of the year, there’s just something extra special about it during the holidays. I love having one while I am running holiday errands or doing some Christmas shopping.

To get the flavors of a peppermint hot chocolate, I added peppermint extract to chocolate cookie dough. I baked the cookies for 10 minutes and then removed them from the oven and pressed a large marshmallow cut in half in the center. I then returned the cookies to the oven to bake for an additional 2 minutes. I opted to use one large marshmallow as opposed to the traditional mini ones used in hot chocolate so that I could press them in and get the cookies back in the oven quickly. When you remove them from the oven after the 2 minutes the marshmallows will be soft, but they will still be puffy, they will flatten a bit as the cookies cool though so don’t be tempted to press them down. I let them cool on the pan for about a minute before transferring them to a wire rack to cool completely.

Once the cookies were cool it was time to decorate them and amp up the peppermint hot chocolate flavor. I crushed peppermint candy (I used starlight mints, only because I couldn’t find candy canes) and melted semi-sweet chocolate chips in the microwave. I transferred the melted chocolate to a piping bag and snipped a small piece off the end. I drizzled each cookie with the melted chocolate and then sprinkled them with the crushed peppermint candy. I let the chocolate set for a few minutes and then popped the cookies in the refrigerator for about 10 minutes so it could set completely.

And I must say, these tasted spot on to my favorite holiday beverage!

Peppermint Hot Chocolate Cookies

  • Servings: 30 Cookies
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2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

3/4 cup light brown sugar

2 sticks unsalted butter, at room temperature

2 large eggs

1 teaspoon vanilla extract

1 teaspoon peppermint extract

15 large marshmallows, cut in half

1 cup semi-sweet chocolate chips

1/2 cup crushed peppermint candy (either candy canes or starlight mints)


Preheat the oven to 350 F. Line two baking sheets with parchment paper and set aside.

In a medium bowl whisk together the flour, unsweetened cocoa powder, baking soda and salt.

In the bowl of a stand mixer or in a large bowl if using a hand mixer, beat both sugars and butter on medium speed until creamy. Add the eggs one at time, beating well after each addition. Then beat in both extracts.

With the mixer on low, add in the flour mixture and beat until combined.

Using a cookie scoop, drop the dough onto the prepared baking sheets 2 inches apart. Bake in the preheated oven for 10 minutes. Remove from the oven and press half of a marshmallow in the center of each cookie. Return to the oven for an additional 2 minutes.

Let the cookies cool on the pan for 1-2 minutes before transferring to a wire rack to cool completely.

Once the cookies are cooled, melt the chocolate chips in the microwave. Microwave for :30 second intervals, stirring between each, until the chocolate is smooth.

Transfer the melted chocolate to a piping bag or a resealable bag and snip off the end and drizzle the chocolate over the cookies and then sprinkle with the crushed peppermint candy. Let the chocolate set before enjoying or storing. You can place them in the refrigerator for 5-10 minutes to speed up the process.

Store in an airtight container.

Recipe first appeared on Bead Yarn & Spatula

Hot Cocoa Bombs

Hot Cocoa Bombs became all the rage this winter. They were the perfect homemade gift to give anyone on your Christmas list. And while the holidays may be long over that doesn’t mean that drinking a nice mug of hot chocolate is. And truthfully since the rage has died down a bit it might be easier to get the molds needed to make these. I tried ordering them in early December and it was as if the internet was laughing at me because they weren’t in stock anywhere I checked. I was finally able to order them in early January. These are the ones I ended up getting.


Using one 12oz bag of Sweet Tooth Fairy Meltables  I was able to make 6 cocoa bombs.  I melted the chocolate in the microwave in 30-second intervals, stirring between each until the chocolate was melted and smooth.

Once the chocolate was melted, I scooped some of it into each crevice of the molds and using the back of a small spoon I spread the chocolate around as evenly as possible. This probably would have been easier with a brush, but I made it work. Once the crevices were coated well I placed the molds in the freezer for about 5 minutes so the chocolate could set. I then added more melted chocolate and spread it around again to ensure that the shells would be strong. After freezing them for an additional 5 minutes it was time to unmold and start filling them.

To make filling them easy I placed half of the shells into cupcake liners. This helped to keep the shells from rocking and also was an easier way to handle the cocoa bombs once assembled. Now, you could make your own hot chocolate mix, but I decided to go the easy route and used Swiss Miss Milk Chocolate mix. I filled each half shell with a tablespoon of the mix and a tablespoon of mini marshmallows. For two of them I also added in crushed peppermint candy and for two other ones I added in a soft caramel I cut in half along with salt. I used Werther’s Original Soft Carmel. I placed it in the refrigerator for a few minutes before cutting in half. As for the salt, I used a salt grinder and added in a few grinds of it. I would say it was about 1/4 teaspoon of salt.

When it came time to top the bottom shell with the top shell, I tried two different ways to adhere them. The first way, I heated a frying pan over low heat and placed the empty shell on the pan for a second or two to melt the chocolate and then placed it on the filled bottom shell. This method did not work for me at all. The two shells did not stick together. Instead, using some of the leftover melted chocolate I had I dipped the empty shell in it and then placed it on the filled bottom shell and it stuck together perfectly.

Once the cocoa bombs were assembled it was time to decorate the outside. I transferred the leftover melted chocolate to a piping bag and snipped off a small piece of the end. I drizzled the chocolate over the assembled cocoa bombs and for the hot chocolate ones I placed marshmallows on top, for the peppermint hot chocolate ones I arranged marshmallows and crushed peppermint candies and finally for the salted caramel hot chocolate ones I placed a few pieces of caramel and marshmallows along with salt. I topped each of them with a little more chocolate drizzle after placing the toppings to hold it all in place.

And then it was time to try one. I placed one in a mug…

Heated milk until it was steaming and then poured it over the cocoa bomb.

In no time the chocolate shell melted, and the mini marshmallows rose to the top. I gave it a few good stirs to make sure the chocolate and caramel candy had melted. And it was delish! While you may be tempted to add more hot chocolate mix to each of the cocoa bombs a tablespoon is more than enough. Remember, that chocolate shell will melt and will add to the chocolatey flavor of your drink.


Hot Cocoa Bombs


12oz. Chocolate Melts

6 Tablespoons Hot Chocolate Mix

3/4 cup mini marshmallows


For Peppermint Hot Chocolate:

Crushed peppermint starlight mints


For Salted Caramel Hot Chocolate

Soft Caramels

Sea Salt



Melt the chocolate in the microwave in 30 second intervals, stirring between each, until the chocolate is melted and smooth.

Using a brush or small spoon spread a few tablespoons of the melted chocolate in the crevices of the silicone mold. Freeze the molds for 5 minutes so the chocolate can set. Once set, add more melted chocolate and spread evenly again and freeze again for an additional 5 minutes.

Once the chocolate shells are set unmold them and place half of them in cupcake liners.

Fill the shells in the liners with a tablespoon each of the hot chocolate mix and mini marshmallows.

If making flavored ones: For the peppermint hot chocolate, add in a crushed peppermint starlight mint along with the hot chocolate mix and marshmallows. For the salted caramel, add in a soft caramel cut in half and a 1/4 teaspoon of sea salt along with the hot chocolate mix and marshmallows.

Dip the other half of the shells in the leftover melted chocolate and place on top of the filled shells.

Transfer the leftover melted chocolate to a piping bag and cut a small piece of the end off and drizzle the top of the cocoa bombs with the chocolate and place a few marshmallows on top. For the peppermint hot chocolate also add some crushed peppermint candy and for the salted caramel, a caramel candy cut in half and salt. And top it all with more drizzled chocolate.

Store in an airtight container at room temperature until ready to use.

To make, place the cocoa bomb in a mug and top with hot milk. Stir a few times and enjoy!

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