If you love Peeps, you have to try these Peeps Peppermint Hot Chocolate Cookies! Featuring a fudgy chocolate cookie topped with chocolate ganache and a peeps marshmallow treat. So decadent!

You’re going to love these Peppermint Hot Chocolate Cookies! Topped with a drizzle of rich chocolate ganache, a sprinkle of crushed candy canes, and a hot cocoa and cream flavored PEEPS® marshmallow.

What the what?! It’s nearly Christmas you guys. Christmas!!! How did Fall fly by so fast? I would say I’m sad to see it go, but honestly, Christmas is my favorite time of year. I can hardly wait to bake and shop and decorate! Can you tell I’m excited?

Recently my friends over at PEEPS® reached out and informed they had two amazing marshmallows coming out this season: PEEPS® Hot Cocoa & Cream Flavored Marshmallow Chicks Dipped in White Fudge and the PEEPS® Milk Chocolate Dipped Sugar Cookie Flavored Chicks. Obviously I couldn’t wait to get my hands on BOTH flavors!

After generously taste-testing both flavors (so delicious!) I decided to take the hot-cocoa Chicks and turn them into an ultra decadent holiday dessert. Friends, meet the Peeps Peppermint Hot Chocolate Cookies. ♥♥♥

My favorite soft batch chocolate fudge cookies are drenched in melted chocolate then decorated with a gorgeous sprinkle of red and white crushed peppermint and a hot-cocoa Chick! They’re rich, decadent, and drop-dead-gorgeous.

A few tips to help you make the most wonderful batch of cookies:

• These cookies bake up soft batch style, so when you’re drizzling the chocolate on top I recommend transferring the chocolate into a ziplock bag, snipping a tiny piece of the edge, and lightly squeezing it over the cookies.
• To secure the marshmallow onto the top of cookie, simply dip the bottom of the PEEPS® chick in the melted chocolate before pressing it on top of the cookie.
• Allow the chocolate to set before serving. This will take about 30 minutes at room temperature, or 10 minutes in the fridge.
• If you cannot find candy canes in a store near you, use hard peppermint candies instead.

More Peppermint Chocolate Recipes:

• Easy Chocolate Peppermint Fudge
• Peppermint Mocha Chocolate Cupcakes
• 5-Ingredient Peppermint Chocolate Truffles
• Peppermint Mocha Chocolate Cake
• No-Bake Peppermint Mocha Cheesecake
• Peppermint Mocha Cookies

Peeps Peppermint Hot Chocolate Cookies

Ashley Manila

Soft batch chocolate cookies are topped with a chocolate drizzle, crushed candy canes, and a hot cocoa chick.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine Cookies

Servings 10 cookies

Ingredients

 

For the cookies:

• 1 cup semi-sweet chocolate chips
• 2 tablespoons unsalted butter
• 1 cup + 3 tablespoons all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup + 2 tablespoons packed light brown sugar
• 2 large eggs, at room temperature
• 2 tablespoons whole milk
• 1 and 1/2 teaspoons vanilla extract
• 1/4 teaspoon peppermint extract

For the chocolate coating:

• 1 cup semi-sweet chocolate chips
• 1 teaspoon coconut OR canola oil

For the toppings:

• 6 candy canes, crushed
• 12 PEEPS® hot cocoa marshmallow chicks

Instructions

 

For the cookies:

• Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
• Place the semi-sweet chocolate chips and butter in a small, microwave safe bowl. Heat them in the microwave for for 15 second increments of time, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Set aside. *You may also do this process on the stove top if you don't own a microwave.
• In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
• In a separate medium-sized bowl whisk together the sugars, eggs, milk, and vanilla.
• Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
• Fold in the chocolate/ butter mixture and the milk chocolate chips into the batter, stirring until everything is just combined.
• Scoop 1/4 cupfuls of the batter on the prepared baking sheets, place pans in the oven, reduce heat to 300 degrees (F), and bake for 18-20 minutes. Allow cookies to completely cool on the baking sheet.

For the chocolate coating:

• Place chocolate chips and oil in a small microwave-safe bowl. Heat them in the microwave for for 15 second increments of time, mixing in between each, until oil and chocolate are completely melted and can easily be whisked smooth. Cool for a few minutes, then drizzle the chocolate over the cookies. Sprinkle the wet chocolate with crushed candy canes and top with a PEEPS® marshmallow chick. Allow chocolate to set before serving.

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