Name: Hot Chocolate Peppermint Fudge Cookies
Prep time: 15 min
Cook time: 10 min
Total time: PT-489749H26M54S
Cuisine: American / Holiday
Ingredients: All‑purpose flour; Unsweetened cocoa powder; Baking soda; Salt; Unsalted butter, softened; Brown sugar; Granulated sugar; Eggs; Vanilla extract; Peppermint extract; Semi‑sweet or dark chocolate chips (or chopped dark chocolate); Mini marshmallows or marshmallow bits (optional, for “hot chocolate” texture); Crushed candy canes (for topping); For the drizzle: melted white or dark chocolate

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These Hot Chocolate Peppermint Fudge Cookies are rich, chewy, and full of cozy holiday flavor. I love how the deep chocolate base pairs perfectly with hints of cool peppermint and gooey fudge centers — they taste just like a mug of hot cocoa in cookie form. Topped with melted chocolate and crushed candy canes, they’re a festive treat that always disappears fast.

Why You’ll Love This Recipe

I love this recipe because it combines everything I love about winter treats — the warmth of chocolate, the freshness of peppermint, and the texture of a soft, fudgy cookie. They’re easy to make, bake beautifully, and look stunning on any holiday cookie tray. Plus, the chocolate drizzle and candy cane crunch give them that perfect mix of chewy and crisp in every bite. Hot Chocolate Peppermint Fudge Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Peppermint extract
Semi-sweet or dark chocolate chips (melted)
Mini marshmallows or marshmallow bits (optional, for “hot chocolate” texture)
Crushed candy canes (for topping)

For the drizzle:

White or dark chocolate, melted

Directions

I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, I whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, I cream the butter, brown sugar, and granulated sugar together until light and fluffy.
I add the eggs one at a time, then mix in the vanilla and peppermint extracts.
I pour in the melted chocolate and stir until smooth.
I gradually add the dry ingredients to the wet mixture, stirring just until combined.
I fold in chocolate chips and mini marshmallows (if using).
I scoop the dough onto the baking sheets using about 1 ½ tablespoons per cookie, spacing them 2 inches apart.
I bake for 9–11 minutes, just until the edges are set but the centers are still soft.
I let them cool on the pan for a few minutes before transferring them to a wire rack.
Once cooled, I drizzle melted chocolate over the cookies and sprinkle crushed candy canes on top.

Servings and timing

This recipe makes about 20–24 cookies. It takes around 15 minutes to prepare, 10 minutes to bake, and about 15 minutes to decorate — in under 45 minutes, I can have a festive batch ready to enjoy.

Variations

I sometimes add a tablespoon of espresso powder for a mocha version.
For extra richness, I sandwich marshmallow fluff or chocolate ganache between two cookies.
I love using white chocolate drizzle for contrast.
For a gooier center, I underbake slightly and let the cookies set on the pan.
I occasionally top them with mini marshmallows before baking for a hot cocoa look.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy if I place a slice of bread in the container. For longer storage, I freeze them for up to 2 months — I just let them thaw at room temperature before serving. To enjoy them warm and fudgy again, I microwave one for 10–15 seconds. Hot Chocolate Peppermint Fudge Cookies

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough up to 2 days ahead and refrigerate it. I let it sit at room temperature for 15 minutes before baking.

Do I have to use peppermint extract?

No, they’re delicious as plain fudge cookies too — I just replace it with extra vanilla for a classic chocolate version.

Can I use hot chocolate mix in the dough?

Yes, I sometimes replace a few tablespoons of cocoa powder with hot chocolate mix for a sweeter, creamier flavor.

How do I keep my cookies soft?

I avoid overbaking and store them in an airtight container with a piece of bread or marshmallow to retain moisture.

Can I skip the drizzle and toppings?

Absolutely. They’re just as tasty without it, but the drizzle and candy canes add that festive holiday charm.

Conclusion

These Hot Chocolate Peppermint Fudge Cookies are one of my favorite winter bakes — rich, soft, and bursting with cozy chocolate and peppermint flavor. I love how they combine everything I crave in a holiday treat: fudgy centers, melted chocolate, and that cool, sweet crunch from candy canes. They’re festive, easy to make, and always bring a little extra magic to the season.