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These Peppermint Hot Chocolate Cookies bake up soft, thick and taste just like hot chocolate. The tops are frosted with dark chocolate and then topped with crushed candy canes. These cookies are perfect to enjoy all season long!

stack of four peppermint hot chocolate cookies

“Hey, Santa Claus, hey Santa Clause…hey Santa Claus, Santa Clause, Santa Clause…”

So I’m sure that’s a vague song, but I just watched the movie “Christmas Vacation” a few days ago (for the millionth time) and have that song stuck in my head when Clark and Rusty are going Christmas shopping.

This is one of my favorite Christmas movies of all time. Yet every time I watch it, I’m become more aware of how old that movie is!

I was still fairly young when it came out, but now, it’s so obvious that it’s dated. And not to slam the movie, because I love it! But there are just so many little things, like the cash registers in Marshall Field’s (which no longer exists in Chicago, it’s now Macy’s) are super outdated, and the cars, and the clothes…man I feel old!

But anyways, I think you get my point. It’s a classic Christmas movie and one of the best, at least in my opinion. I also love the movie “Home Alone.” The house used in the movie is actually in a northern suburb of Chicago, so the hubster and I are going to take a drive and see it this year. I get excited over the little things, can you tell?

Now that I’ve rambled off onto Christmas movie wonderland (I could really talk about this all day, though), I think I need to start talking about how delicious these Peppermint Hot Chocolate cookies are!

a stack of peppermint hot chocolate cookies

These Peppermint Hot Chocolate Cookies bake up soft, thick and taste just like hot chocolate. The tops are frosted with dark chocolate and then topped with crushed candy canes. These cookies are perfect to enjoy all season long!

If you love hot chocolate as much as I do, then you’ll flip over these Peppermint Cookies. No joke. I think I did a happy dance and forced the hubster to try one (or five) of these cookies before giving it the official seal of approval.

And the recipe couldn’t be easier. But you knew that was coming, right? The hardest part is waiting for the dough to chill, which is mandatory with these cookies.

So the next time you want to bake a delicious Christmas cookie, serve the perfect treat alongside that steaming mug of hot chocolate, or just feeling like indulging your chocolate sweet tooth, these chewy Peppermint Hot Chocolate Cookies were made for you!

three peppermint hot chocolate cookies on a white plate

Ingredients in Hot Chocolate Cookies

One bite and your taste buds will be amazed. This recipes calls for double the chocolate, which equals double the yum in my book. And the candy cane topping is suitable to peppermint lovers everywhere!

  • Unsalted butter
  • Semi-sweet chocolate chips 
  • Brown sugar
  • Eggs
  • Vanilla bean paste (or extract) 
  • All-purpose flour
  • Cocoa powder
  • Salt
  • Chocolate wafers
  • Candy canes 

How to Make Hot Chocolate Cookies

  1. In a saucepan, melt the butter and chocolate chips. Set aside to cool.
  2. In a bowl, cream together the brown sugar, eggs, and vanilla bean paste.
  3. Gently pour in the cooled chocolate mixture and beat on low speed.
  4. Stir in the remaining ingredients.
  5. Cover bowl and refrigerate for about 2 hours, or until dough is firm. 
  6. When dough is chilled, drop onto a baking sheet.
  7. Bake the cookies until the edges start to crack and the middle is slightly firm.
  8. Remove from the oven and place one chocolate wafer on top of each cookie. Let set for 2-3 minutes, and then gently swirl with a knife to frost.
  9. Top each cookie with crushed candy canes. 

a pile of peppermint hot chocolate cookies

Do I Have to Chill the Cookie Dough? 

Yes! The first time I attempted these, I skipped that step, and I ended up with thin, blobs of cookies. They tasted delicious, but were not suitable for photographing. So, please, learn from my mistake and chill the dough. It’ll result in these puffy, thick, gorgeous cookies.

How to Store These Cookies

Once cooled, the cookies can be stored in an airtight container at room temperature for up to 5 days. The cookies can also be frozen for up to 3 months. To thaw, place on your counter. 

Tips for Making Hot Chocolate Cookies

  • Once you add the flour to the cookie dough, mix until just combined and no further. You don’t want to over work the dough! 
  • You’re welcome to omit the crushed peppermint candies, if desired. I know not everyone likes minty desserts. 
  • I used semi-sweet chocolate chips in this recipe since I didn’t want the cookies to be too rich, but you’re welcome to use milk or dark chocolate chips if that’s all you have on hand. 

Looking for more easy Christmas cookie recipes? I’ve got you covered!

These Peppermint Hot Chocolate Cookies bake up soft, thick and taste just like hot chocolate. The tops are frosted with mint chocolate and then topped with crushed candy canes. These cookies are perfect to enjoy all season long!

Peppermint Hot Chocolate Cookies

Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 25 minutes
These Peppermint Hot Chocolate Cookies bake up soft, thick and taste just like hot chocolate. The tops are frosted with dark chocolate and then topped with crushed candy canes. These cookies are perfect to enjoy all season long!
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Ingredients
 

  • ½ cup unsalted butter
  • 12 ounces semi-sweet chocolate chips
  • 1¼ cups packed light brown sugar
  • 3 eggs
  • 2 teaspoons vanilla bean paste, (or vanilla extract)
  • 1½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt

FOR THE TOPPING:

  • 24 dark chocolate wafers, , I used Ghirardelli dark chocolate wafers (can also use chocolate chips)
  • ¼ cup crushed candy canes

Instructions
 

  • In a medium saucepan, melt butter and chocolate chips together until smooth. Set aside to cool.
  • in a large bowl, cream together the brown sugar, eggs, and vanilla bean paste/extract. Gently pour in the cooled chocolate mixture and beat on low speed. Stir in flour, cocoa powder, and salt until just combined.
  • Cover bowl and refridgerate for about 2 hours, or until dough is firm. This step is mandatory, as you do not want to end up with thin, spread out cookies.
  • When dough is chilled, preheat oven to 350°F. Line two large baking pans with parchment paper or lightly grease with non-stick cooking spray.
  • Drop dough using a 1-1.5 tablespoon scoop onto prepared baking sheet. Bake for 10-12 minutes, or until the edges start to crack and the middle is slightly firm. Be careful not to overbake, as the cookies should be soft and chewy.
  • Remove from the oven and place one chocolate wafer on top of each cookie. Let set for 2-3 minutes, and then gently swirl with a knife to frost. Then top each cookie with crushed candy canes. Let set for about 15-20 minutes.

Notes

  • Cookies will last in an airtight container at room temperature for up to five days.
Serving: 1cookie, Calories: 214kcal, Carbohydrates: 28g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 32mg, Sodium: 38mg, Potassium: 125mg, Fiber: 2g, Sugar: 19g, Vitamin A: 157IU, Calcium: 26mg, Iron: 2mg
Cuisine: American
Course: Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.