Peppermint Hot Cocoa Cookies From Tia Mowry

November 27, 2020
4 Ratings
Author Notes

“I absolutely love the holidays and creating family traditions around them. I’m usually a big fan of making brownies for the season, but I wanted to switch it up this year and create a new tradition with my family. These peppermint hot cocoa cookies were inspired by my son Cree, who, like many kids, loves chocolate, cookies, and candy—so I put all three in one treat! And these are so easy, your little ones can help you make them, like Cree and I did together.

"I can’t wait to get in the kitchen this season to make these with my babies in our matching Christmas pajamas! And bonus: These cookies store and ship well, so we can send batches to our loved ones wherever they may be.

"Shipping cookies in a sturdy tin not only protects your cookies from crushing, but is an easy and festive way to present them as a gift. Wrap the cookies in plastic wrap or a resealable bag then wrap in a colored tissue paper. This stops the cookies from shifting around during their journey.” —Tia Mowry


Test Kitchen Notes

These cookies are part of Recipes to Give & Share, a collection of perfectly packable holiday treats that we're sending to our loved ones this year. —The Editors

  • Prep time 20 minutes
  • Cook time 12 minutes
  • makes 30 cookies
  • For cookie dough
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1 cup semisweet chocolate chips
  • 1/2 cup bittersweet chocolate chips
  • 1/4 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • For topping
  • 1 cup semisweet chocolate chips
  • 1/2 cup bittersweet chocolate chips
  • 60 mini marshmallows
  • 1 cup crushed peppermint candies
In This Recipe
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.
  2. Place a saucepan filled with 2 inches of water over medium heat. Place heatproof bowl over saucepan, to create a double boiler. Add butter, sugar, 1 cup of semisweet chocolate chips, and ½ cup of bittersweet chocolate chips. Stir until melted and smooth.
  3. Remove from heat. Whisk in eggs and vanilla extract until fully incorporated. Using a rubber spatula, gently stir in the flour, salt, and cocoa, until just incorporated. Stir in remaining chocolate chips. Chill the dough for at least an hour before getting ready to portion it.
  4. Portion out one-tablespoon portions of dough and place onto a parchment-lined baking sheet, about 2 inches apart from one another. Flatten cookie dough, place 2 marshmallows in the center. Cover marshmallows with cookie dough and roll back into a ball. Slightly press down with fingertips. Let the dough chill again for another 30 minutes before baking off. (You can also fully freeze the portioned dough at this stage and bake the cookies when you're ready.)
  5. Bake for 9 to 12 minutes, until centers of cookies are still slightly soft. As soon as the cookies come out of the oven, lightly press crushed peppermint candies on top of the cookies and let them cool.

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