Peppermint Hot Cocoa Cookies

Get into a jolly spirit with these soft and chewy Peppermint Hot Cocoa Cookies! They’re loaded with crushed candy canes, gooey marshmallows, & rich chocolate chips. Perfect for a cozy night in or a holiday cookie exchange. 🎄🍪✨

If you love peppermint hot chocolate, you have to try these vegan peppermint hot cocoa cookies! They’re my absolute favorite Christmas treat—soft, chewy, and filled with festive flavor. Enjoy them with a glass of plant-based milk or a cozy cup of hot cocoa on a chilly winter night. Share a batch at a holiday gathering, and watch them disappear!

Vegan Peppermint Hot Cocoa Cookies Ingredients:

• Vegan Butter, Room Temperature: Cold butter won’t cream as easily, which may result in a denser dough and uneven mixing with the sugar.
• Brown Sugar
• Almond Milk: Oat, Soy or any plant milk would also work.
• Peppermint Extract
• Vanilla Extract
• All-Purpose Flour
• Cocoa Powder
• Baking Soda
• Baking Powder
• Salt
• Chocolate Chips – Plus more for topping!
• Crushed Peppermint Candy – Plus more for topping! You can buy it already crushed up but if you don’t see that in the store just buy regular candy canes and crush them yourself. I would crush them in my food processor or place them in a ziplock bag and carefully crush them with a rolling pin or a heavy and flat kitchen utensil.
• Mini Marshmallows – Plus more for topping! You can get vegan Marshmallows from Trader Joe’s or get the brand Dandies.

Utensils:

• Stand Mixer (optional)
• Baking Sheet
• Parchment Paper
• Cookie Scooper

How to make Peppermint Hot Chocolate Cookies:

Cream together the room-temperature vegan butter and brown sugar by using a stand mixer with the paddle attachment for about 1-2 minutes. Then add plant milk, peppermint extract, and vanilla extract. Beat until it’s light and fluffy.

Combine the flour, salt, cocoa powder, baking soda, and baking powder in a bowl. Add the dry ingredients to the bowl with the wet ingredients and stir until just combined, scraping down the sides to ensure even mixing.

Finally add in the chocolate chips, marshmallows, and crushed peppermint candy and mix it into the dough. Place it in the fridge to chill for 15 minutes.

After chilling, preheat the oven to 375 F (190 C). Line a large baking sheet with parchment paper.

Scoop 2-inch balls of dough out with a medium cookie scooper or a large spoon. Arrange them about 2-3 inches apart on the baking sheet.

Before putting the sheet in the oven, put extra crushed peppermint candy, marshmallows, and chocolate chips on top of all the cookie dough balls so they look extra beautiful when they’re baked.

Bake for 8-10 minutes. Let them rest on the tray for 15 minutes before serving.

Store any extra cookies in an airtight container for 4-5 days.

More vegan dessert recipes:

• Vegan S’mores Cookies – No campfire is required when you have these vegan smores cookies! They’re loaded with toasted marshmallows, chocolate chunks, and crunchy graham cracker crumbs.
• Pumpkin Spice Cookies – Feel the fall vibes with these vegan pumpkin spice cookies. They’re the perfect treat during autumn time. They’re soft, chewy, and perfect for a Halloween party!
• No Bake Brownies – Ooey gooey, fudgy, chocolatey healthy brownies – they will blow your mind and hit the spot every single time. Quick, easy, and a family favorite!

Bring some holiday magic to your kitchen with these delicious Peppermint Hot Cocoa Cookies! Perfect for cozy nights or festive gatherings, they’re sure to spread joy all season long. Happy baking!

Peppermint Hot Cocoa cookies

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5 from 2 reviews

• Author: Maria
• Total Time: 35 minutes
• Yield: 12 cookies 1x
• Diet: Vegan

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Description

If you love peppermint hot chocolate, you have to try these vegan peppermint hot cocoa cookies! They’re my absolute favorite Christmas treat—soft, chewy, and filled with festive flavor. Enjoy them with a glass of plant-based milk or a cozy cup of hot cocoa on a chilly winter night. 

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup vegan butter, room temperature
• 1 cup brown sugar
• 1/4 cup almond milk (or any plant milk)
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (plus more for topping)
• 3 tablespoons crushed peppermint candy (plus more for topping)
• 1/3 cup mini marshmallows (plus more for topping)

Utensils:

• Stand Mixer (optional)
• Baking Sheet
• Parchment Paper
• Cookie Scooper

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Instructions

1. Cream together the room-temperature butter and brown sugar by using a stand mixer with the paddle attachment for about 1-2 minutes (or beat vigorously by hand with a sturdy spoon until well combined).
2. Add the milk, peppermint extract, and vanilla extract. Continue mixing (using the mixer or by hand) until the mixture is light and fluffy.
3. Combine the flour, salt, cocoa powder, baking soda, and baking powder in a bowl. Add the dry ingredients to the bowl with the wet ingredients and stir until just combined, scraping down the sides to ensure even mixing.
4. Gently fold in the chocolate chips, marshmallows, and crushed peppermint candy.
5. Chill the dough in the fridge for 15 minutes.
6. After chilling, preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
7. Scoop 2-inch balls of dough with a medium cookie scoop or a large spoon, placing them 2-3 inches apart on the baking sheet.
8. Top each cookie dough ball with extra crushed peppermint candy, marshmallows, and chocolate chips.
9. Bake for 8-10 minutes. Let the cookies cool on the tray for 15 minutes before serving. Enjoy!
10. Store any extra cookies in an airtight container for 4-5 days. 

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Cookies, Dessert
• Method: Baking

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