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This post is all about Christmas Cookies.
If winter could be wrapped into a cookie this would be it. These Hot Cocoa Peppermint Sandwich Cookies are soft and chewy chocolate cookies kissed with peppermint and sandwiched around a fluffy marshmallow hot-cocoa filling.
They taste like a cozy mug of hot chocolate; marshmallows melting on top with a festive peppermint twist that makes every bite feel like Christmas.
They’re rich, nostalgic, holiday-ready and unbelievably photogenic; think glossy chocolate, crushed candy canes and snowy marshmallow swirls.
Whether you’re building a Christmas dessert tray, adding to a hot chocolate bar, prepping edible gifts or creating nostalgia these chocolate peppermint cookie sandwiches will be the star of your season.
🎄 Why You’ll Love These Hot Cocoa Peppermint Sandwich Cookies
- Hot cocoa in cookie form: Deep chocolate flavor + marshmallow crème filling = perfect winter comfort.
- Peppermint holiday sparkle: A subtle peppermint flavor makes them taste like cozy Christmas magic.
- Picture-perfect: Soft chocolate cookies + candy cane edges.
- No chill time: This dough comes together fast — mix, scoop, bake, fill.
- Soft & chewy: Brown sugar + cocoa gives the cookies that fudgy, brownie-like texture.
- Great for gifting: Holds up well in cookie boxes and holiday tins.
They’re cozy, cute, and full of holiday warmth — perfect for Christmas Eve trays, hot chocolate bars, or festive cookie exchanges.
🍫 Ingredients (Makes 16 Sandwich Cookies)
For the Chocolate Peppermint Cookies
| Ingredient | U.S. | Metric |
|---|---|---|
| Unsalted butter, softened | ½ cup (1 stick) | 115 g |
| Brown sugar | ½ cup | 100 g |
| Granulated sugar | ½ cup | 100 g |
| Large egg | 1 | — |
| Vanilla extract | 1 tsp | 5 ml |
| Peppermint extract | ½ tsp | 2.5 ml |
| All-purpose flour | 1 ⅓ cups | 165 g |
| Cocoa powder (unsweetened) | ½ cup | 50 g |
| Baking soda | ½ tsp | 2 g |
| Salt | ¼ tsp | 1 g |
| Semi-sweet chocolate chips (optional) | ½ cup | 90 g |
| Crushed candy canes (for rolling) | ½ cup | 60 g |
For the Marshmallow Hot Cocoa Filling
| Ingredient | U.S. | Metric |
|---|---|---|
| Unsalted butter, softened | ½ cup (1 stick) | 115 g |
| Marshmallow crème (Fluff) | 1 cup | 100 g |
| Powdered sugar | 1 ¼ cups | 150 g |
| Vanilla extract | 1 tsp | 5 ml |
| Cocoa powder | 2 Tbsp | 12 g |
| Heavy cream (optional) | 1–2 tsp | 5–10 ml |
🧁 Equipment You’ll Need
- Two mixing bowls
- Hand or stand mixer
- Cookie scoop (1–1.5 inch)
- Baking trays
- Parchment or silicone mats
- Cooling rack
- Rubber spatula
- Small piping bag or plastic zip-top bag (optional)
🎅 Step-by-Step Instructions
Step 1 — Preheat & Prep
Preheat oven to 350°F (175°C).
Line two cookie trays with parchment or silicone mats.
Step 2 — Cream the Butter & Sugars
Beat butter, brown sugar, and granulated sugar together until fluffy — about 2 minutes.
Add egg, vanilla extract, and peppermint extract.
Mix until smooth and creamy.
❄️ Tip: Use pure peppermint extract, not mint extract — mint tastes herbal, peppermint tastes like candy cane.
Step 3 — Add Dry Ingredients
In a separate bowl, whisk together:
- flour
- cocoa powder
- baking soda
- salt
Add dry ingredients to the wet ingredients in batches.
Mix until just combined — stop when the flour disappears.
Fold in chocolate chips (optional).
Step 4 — Shape & Bake
Scoop dough into 1–1.5 inch balls.
Roll the edges lightly in crushed candy canes (this creates a peppermint sparkle border).
Place 2 inches apart on prepared trays.
Bake 9–11 minutes, until the tops crackle but the centers are still soft.
Let cool on the tray for 5 minutes, then move to a cooling rack.
🌨️ Do not overbake. The cookies should look slightly underdone when you pull them — they continue setting as they cool.
🍬 Step-by-Step: Make the Hot Cocoa Marshmallow Filling
Step 1 — Cream Butter & Marshmallow
Beat butter and marshmallow crème until smooth and glossy — about 1 minute.
Step 2 — Add Sugar & Cocoa
Mix in the powdered sugar and cocoa powder until light and fluffy.
Add heavy cream 1 teaspoon at a time if needed to loosen.
Step 3 — Add Vanilla
Beat in vanilla extract until fully combined.
Filling should be creamy, thick, and marshmallow-like.
🍥 Step-by-Step: Assemble the Sandwich Cookies
- Match cookies into pairs of similar size.
- Pipe or spread 1–2 tablespoons of hot cocoa filling onto the bottom cookie.
- Gently press the second cookie on top to create a perfect sandwich.
- Optional: Roll the edges in crushed candy cane, mini marshmallow bits, or chocolate shavings.
Let the cookies rest 10 minutes to stabilize.
They are PERFECT after 1 hour and even better the next day.
✨ Optional Variations
- Double Chocolate Hot Cocoa: Add mini chocolate chips to the filling.
- Extra Peppermint: Add crushed candy canes to the dough.
- Salted Hot Chocolate: Top sandwiches with a sprinkle of sea salt flakes.
- Dark Cocoa Version: Replace regular cocoa with Dutch-process cocoa for richer flavor.
- Toasted Marshmallow Filling: Torch the filling lightly before sandwiching (next level).
🍭 Make-Ahead, Storage & Freezer Guide
| Method | Duration | Notes |
|---|---|---|
| Room temp | 3 days | Airtight container |
| Refrigerator | 1 week | Cookies stay chewy |
| Freeze baked cookies (no filling) | 2 months | Assemble later |
| Freeze cookie sandwiches | 1 month | Defrost in fridge |
🎁 Gifting Tip: Wrap individually in cellophane or parchment to keep filling fresh and stable.
☕ Perfect Pairings
- Peppermint mocha
- Hot cocoa with whipped cream
- Gingerbread latte
- Eggnog
- Cold milk
- Winter spice tea
These cookies are AMAZING dipped in hot chocolate — like dessert on dessert!
📝 RECIPE CARD
Hot Cocoa Peppermint Sandwich Cookies (Chocolate Marshmallow Filling Edition)
Prep Time: 25 min
Bake Time: 10 min
Total: 35 min
Yield: 16 sandwich cookies
Ingredients
Chocolate Peppermint Cookies
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 tsp (5 ml) vanilla extract
- ½ tsp (2.5 ml) peppermint extract
- 1 ⅓ cups (165 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- ½ tsp (2 g) baking soda
- ¼ tsp (1 g) salt
- ½ cup (90 g) chocolate chips (optional)
- ½ cup (60 g) crushed candy canes
Marshmallow Hot Cocoa Filling
- ½ cup (115 g) unsalted butter, softened
- 1 cup (100 g) marshmallow crème
- 1 ¼ cups (150 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- 2 Tbsp (12 g) cocoa powder
- 1–2 tsp (5–10 ml) heavy cream (optional)
Instructions
- Preheat oven to 350°F (175°C). Line trays with parchment.
- Cream butter + sugars 2 minutes. Add egg, vanilla, peppermint; mix.
- Whisk flour, cocoa, baking soda, salt. Add to wet mix. Fold in chips.
- Scoop dough, roll edges in crushed candy cane.
- Bake 9–11 minutes until tops crackle. Cool fully.
- For filling: beat butter + marshmallow until smooth. Add sugar, cocoa, vanilla.
- Pipe filling onto half the cookies; sandwich with second cookie.
- Roll edges in crushed candy cane if desired.
💖 Final Thoughts
These Hot Cocoa Peppermint Sandwich Cookies are everything Christmas baking should be; cozy, chocolatey, peppermint-kissed, and filled with nostalgic marshmallow goodness.
They look stunning, taste incredible, and capture the warmth of winter in every bite. Perfect for Christmas parties, holiday dessert tables or edible gifts.
If you’re searching for THE holiday cookie of the season; this one’s it. 🎄☕
