Decadent Chocolate Peppermint Hot Cocoa Cookies with Marshmallow Cream Filling: Your Ultimate Christmas Treat

Prepare to be enchanted by these truly irresistible Chocolate Peppermint Hot Cocoa Cookies! Crafted with real hot cocoa and generously filled with a dreamy, marshmallowy peppermint buttercream, they epitomize the perfect Christmas cookie. Imagine a blissful combination of crispy edges, a delightfully gooey center, and an overall soft, fresh texture. Every bite delivers the comforting taste of a Peppermint Hot Cocoa in cookie form, making them an absolute holiday essential.

If you’re a devoted fan of Peppermint Mochas, or simply adore the classic pairing of peppermint and chocolate, then this cookie recipe is destined to become your new obsession. These festive treats are bursting with flavor, delivering a rich, minty chocolate experience in every single mouthful. They’re not just cookies; they’re a celebration of holiday cheer!

Why You’ll Adore These Irresistible Cookies

• Unforgettable Flavor Combination: These cookies capture the essence of a warm peppermint hot cocoa, perfectly blending rich chocolate with cool, refreshing peppermint.
• Perfectly Balanced Texture: Enjoy a symphony of textures – crisp on the outside, wonderfully soft and chewy in the middle, and a smooth, creamy filling.
• Festive & Eye-Catching: Adorned with a luscious marshmallow cream filling and a sprinkle of crushed candy canes, they are as beautiful to behold as they are delicious to eat, making them ideal for holiday gatherings.
• Homemade Goodness: Impress your friends and family with these homemade delights that taste infinitely better than any store-bought alternative.
• Versatile for Any Occasion: While perfect for Christmas, these cookies are delightful year-round for any chocolate and peppermint lover.

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Essential Ingredients for Peppermint Perfection

Crafting these extraordinary Chocolate Peppermint Cookies involves two main components: the rich chocolate cookies themselves and the luscious peppermint marshmallow cream filling. Each part is a fantastic recipe on its own, but together, they create what we affectionately call Peppermint Hot Cocoa Cookies with Peppermint Marshmallow Cream Filling – a truly harmonious treat.

For the cookie dough, our recipe calls for powdered peppermint hot cocoa mix. This secret ingredient is key to achieving that authentic “hot cocoa” flavor in your cookies. However, if peppermint hot cocoa mix isn’t readily available, you can easily substitute it with plain cocoa powder. Just be sure to add a little extra peppermint extract to the dough to ensure that signature minty kick isn’t lost. This small adjustment guarantees your chocolate peppermint cookies will still be bursting with flavor.

The star of the show, the Peppermint Marshmallow Cream filling, requires a separate set of ingredients and a specific technique to achieve its light, fluffy consistency. We’ll delve into the method for this Swiss meringue buttercream-style filling shortly. This is also a wonderful opportunity to use up any leftover or broken candy canes, crushing them to add an extra layer of peppermint flavor and a delightful crunch to the finished cookies.

For precise ingredient measurements and detailed step-by-step instructions, simply use the JUMP TO RECIPE button at the top of the post, or scroll down to the bottom of the page to find the full recipe card.

Crafting Your Chocolate Peppermint Cookies: A Step-by-Step Guide

Let’s walk through the process of making these delightful Chocolate Peppermint Hot Cocoa Cookies. Each step is designed to ensure perfect texture and flavor.

Preparing the Perfect Cookie Dough

To begin your cookie journey, first, in a stand mixer, beat together the softened butter and melted semi-sweet chocolate. This initial creaming step is vital; it ensures the chocolate remains smooth and fully incorporated into the butter, preventing it from seizing or becoming chunky. The result will be a beautifully uniform and flavorful base.

Next, introduce the granulated sugar and light brown sugar to the mixture. Continue beating until the mixture becomes wonderfully light and fluffy, usually about 3-4 minutes. This aeration contributes to the cookies’ soft, chewy texture. Finally, incorporate the remaining dry ingredients – flour, peppermint hot cocoa mix (or cocoa powder with extra extract), baking soda, and salt. Mix on low speed until just combined to avoid overmixing, which can lead to tough cookies. Once your dough is ready, portion it out onto parchment-lined baking sheets. A crucial step for perfectly shaped cookies is to chill the dough before baking. This prevents excessive spreading and helps the cookies maintain their thickness and chewiness.

Whipping Up the Dreamy Marshmallow Cream Filling

While your cookie dough is chilling and baking to perfection, you can begin preparing the exquisite peppermint marshmallow cream filling. This recipe utilizes a Swiss meringue buttercream technique, renowned for its silky smooth texture and stability. Start by combining egg whites, granulated sugar, and a pinch of salt in a heatproof metal mixing bowl. Place this bowl over a saucepan of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water. Stir the mixture constantly until it reaches 160°F (71°C) and the sugar has fully dissolved. This gentle cooking pasteurizes the egg whites and creates a stable base for your meringue.

Once the egg white mixture reaches the correct temperature, carefully transfer the bowl to your stand mixer. Whip the mixture on high speed until it becomes glossy, forms stiff yet soft peaks, and cools completely – the bowl should no longer feel warm to the touch. This can take up to 10 minutes. Then, gradually add the softened unsalted butter, one tablespoon at a time, allowing each addition to fully incorporate before adding the next. The mixture might look a bit curdled at first, but don’t panic! Continue beating, and it will miraculously transform into a thick, glossy, and incredibly fluffy buttercream. If it appears too runny, a brief chill in the fridge (about 15 minutes) can help it firm up, after which you can beat it again until it reaches the desired stiff, light, and airy consistency.

Assembling and Finishing Your Festive Cookies

Once both your cookies are cooled and your filling is perfectly prepared, it’s time for assembly! Pair up your cooled chocolate peppermint cookies, piping a generous dollop of the peppermint marshmallow cream filling onto the flat side of one cookie. Gently place the second cookie on top, pressing just enough to spread the filling to the edges. Repeat this process until all your sandwich cookies are complete.

For a beautiful and extra festive touch, you have a couple of options for finishing. You can elegantly drizzle some melted white chocolate over the tops of the sandwiched cookies, then immediately sprinkle them with finely crushed candy cane pieces. Alternatively, for a different look, you can press the filling to the very edges of the cookies and then roll the sides of the assembled sandwich cookies directly into the crushed candy cane pieces. Both methods yield stunning results and enhance the delightful peppermint flavor!

Whether you choose to drizzle or roll, the addition of candy cane pieces not only adds visual appeal but also an extra burst of refreshing peppermint flavor and a lovely textural contrast. Enjoy your beautifully crafted Chocolate Peppermint Hot Cocoa Cookies!

Storage and Make-Ahead Instructions

To keep your Chocolate Peppermint Hot Cocoa Cookies fresh and delicious, proper storage is key:

• Storing Assembled Cookies: Once filled and decorated, these sandwich cookies are best stored in an airtight container at room temperature for 2-3 days. For longer freshness, they can be stored in the refrigerator for up to a week. If refrigerating, allow them to come to room temperature for about 15-20 minutes before serving for the best texture and flavor.
• Freezing Baked Cookies (Unfilled): You can bake the chocolate cookies ahead of time and freeze them without the filling. Once completely cooled, place them in a single layer on a baking sheet to flash freeze for about 30 minutes until solid. Then transfer them to an airtight freezer-safe bag or container for up to 2-3 months. Thaw at room temperature before filling.
• Freezing the Filling: The Swiss meringue buttercream filling can also be made ahead and frozen. Store it in an airtight container for up to 1 month. When ready to use, thaw it in the refrigerator overnight, then bring it to room temperature and re-whip it in your stand mixer until it’s light and fluffy again.
• Freezing Cookie Dough: For ultimate convenience, you can prepare the cookie dough and freeze it. Form the dough into balls, then flash freeze them. Once solid, transfer to a freezer-safe bag. When ready to bake, you can bake them from frozen (add a couple of extra minutes to the baking time) or thaw them in the refrigerator first.

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📖 Recipe

Yield: 12 sandwiched cookies

Chocolate Peppermint Cookies

Prep Time:
35 minutes

Cook Time:
20 minutes

Total Time:
55 minutes

These Chocolate Peppermint Cookies, made with hot cocoa & filled with marshmallowy peppermint cream, they’re a perfect Christmas Cookie!

Ingredients

for the cookies:

• 20 tablespoons Unsalted Butter, room temperature (2 ½ sticks)
• 2 ounces Semi-Sweet Baking Chocolate, melted
• 1 cup packed Light Brown Sugar
• ½ cup Granulated Sugar
• 1 large Egg, at room temperature
• 1 teaspoon Vanilla Extract
• 1 teaspoon Peppermint Extract
• 1 teaspoon Dark Molasses
• 1 cup All-Purpose Flour
• ½ cup Peppermint Hot Cocoa, from two packets
• 1 teaspoon Baking Soda
• ½ teaspoon Kosher Salt

for the filling:

• 2 Egg Whites
• ½ cup Granulated Sugar
• ¼ teaspoon Kosher Salt
• ½ teaspoon Peppermint Extract
• 8 tablespoons Unsalted Butter, softened (1 stick)
• 2 ounces White Chocolate, melted for drizzling on top
• Candy Cane Pieces, for rolling or topping

Instructions

for the cookies:

1. Preheat the oven to 375°F. Line three large baking sheets with parchment paper.
2. In a stand mixer fitted with the paddle attachment, cream the butter, and chocolate together until fluffy and well combined.
3. Add the brown sugar, and granulated sugar to the bowl and beat until light and fluffy, about 4 minutes. Add the egg, vanilla, peppermint extract, and molasses and mix until smooth, scraping down the sides as needed.
4. Add the flour, cocoa, baking soda, and salt, and mix on low speed until combined.
5. Portion the dough onto the prepared baking sheets about 2 inches apart.
6. Rest the dough in the refrigerator on the baking sheets for 20 minutes or freezer for 10 minutes.
7. Bake the cookies in the preheated oven for 12-14 minutes until puffy. Remove from the oven and tap the pan on the counter 1-2 times and let them cool on the pan for 2-3 minutes. Then remove to cooling rack.
8. While the cookies cool, make the filling.

for the filling:

1. Heat a small saucepan filled with 1-2 inches of water over medium-low heat on the stove until it begins to boil.
2. In the steel bowl of an electric stand mixer, combine the egg whites, sugar, and salt. Whisk to combine, then place the bowl over the saucepan, covering the entire opening of the saucepan, but not letting the bowl touch the water.
3. Whisk the egg whites and sugar mixture constantly until the mixture is thin, the sugar has dissolved, and the temperature has reached 160F.
4. Transfer the bowl to the stand mixer and whip on high speed until a thick meringue has formed and it has cooled completely. The bowl should no longer be warm to the touch. This can take up to 10 minutes.
5. Whisk in the peppermint extract.
6. When the mixture has cooled, switch to the paddle attachment and begin adding the butter 1 tablespoon at a time ensuring the butter is fully incorporated before adding more. The mixture should be thick at this point, if it is thin, place the bowl in the fridge for 10-15 minutes until the mixture begins to firm up. Place back on the mixer and beat together to make the mixture smooth again. Place the mixture in a piping bag fitted with a large open tip.
7. Lay out the cookies up in pairs, flipping one of each face-up. Pipe the filling on the bottom of the upside-down cookie either in a circle to fill or shells to make them look fancy. 
8. Place the second cookie on top, right side up, and sandwich them together, pressing just enough to spread the filling to the edges. Repeat to make the rest of the sandwiches.
9. Roll the edges of the sandwich cookies in the candy cane pieces or drizzle some of the cookies with white chocolate and dust with candy cane pieces. Whichever you desire, or do half and half.
10. Cookies will hold a room temp 2-3 days in an airtight container.

Notes

Notes & Tips

The step of creaming the butter and melted chocolate together is very important. It helps carry the flavor of the chocolate through the cookie and also ensures that the chocolate doesn’t seize up.

The chilling of the cookie dough before baking is absolutely crucial. Do not skip this step. They can even be chilled overnight if need be.

Be sure to spread the cookies at least 3 inches apart, they spread A LOT! If they do touch, use a LARGE round cookie cutter to bring them back together inside it and make them perfectly round again. Do this QUICKLY when they come out of the oven or they will harden and it won’t work.

When the cookies come out of the oven, they will be fairly puffy, give the pan a couple of taps on the oven or counter to flatten them out. This creates a crisp outer edge to the cookies and leaves the centers soft.

When making the filling, cook the egg whites and sugar over a double boiler, I do this with a small pot of water and the metal bowl of my stand mixer. Then when the eggs have been cooked you can pop the bowl on the mixer and whip them up.

The filling should end up thick and fluffy. If it is soft and runny it is too warm. But don’t worry, it can be saved. Place the mixture in the fridge or cold place for about 15 minutes, then place the bowl back on the mixer and fluff it up. It should come right to life. If still soft and runny, chill longer till stiff and become cloud-like when mixed.

Substitutions

If you do not have molasses, use dark brown sugar and it will offer the flavor that the addition it brings.

I like to use actual peppermint hot cocoa in the cookie mix. You can also just use cocoa powder if needed. Add an extra half teaspoon of peppermint extract to the mix to boost the flavor.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Norpro Meat Pounder
• SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12×16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
• Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (3 Pack)

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 485Total Fat: 32gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 88mgSodium: 230mgCarbohydrates: 48gFiber: 1gSugar: 38gProtein: 4g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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