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Peppermint Hot Chocolate cookies with marshmallows and candy canes on a table with a cup of hot chocolate and mini marshmallows.

Gluten-Free Peppermint Hot Chocolate Cookies

Gluten-free peppermint hot chocolate cookies are the perfect holiday cookie. A soft, chewy chocolate cookie studded with chocolate chips and topped with a marshmallow, chocolate drizzle and crushed candy canes. It's your favorite winter beverage in cookie form!
4.80 from 5 votes
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 32 minutes
Servings: 18 cookies
Calories: 355kcal
Author: Megan

Ingredients

  • 2 + 1/4 cups gluten-free flour blend (320g)
  • 1/2 teaspoon xanthan gum (if your blend does not include it)
  • 3/4 cup unsweetened cocoa powder (75g)
  • 1/2 tablespoon baking soda (8g)
  • 1/2 teaspoon salt
  • 1 + 1/4 cups unsalted butter (softened)
  • 2 cups granulated sugar (400g)
  • 2 large eggs
  • 2 teaspoons pure peppermint extract
  • 1 + 1/4 cups semi-sweet chocolate chips (divided (210g))
  • 9 large marshmallows (sliced in half)
  • 2 candy canes (chopped or crushed)

Instructions

  • In a large bowl, whisk together gluten-free flour blend, xanthan gum, cocoa powder, baking soda, and salt. Set aside.
  • Cream together butter and sugar with a hand mixer until light and fluffy.
  • Add in eggs and peppermint extract and mix until combined.  
  • Add in dry ingredients, a little bit at a time, and mix until just combined. Stir in 3/4 cups of the chocolate chips. 
  • Refrigerate dough for at least an hour before baking. 
  • When ready to bake, preheat oven to 350F. Line two baking sheets with parchment paper. 
  • Scoop out the dough into 18 balls and place on the baking sheet, leaving at least 2 inches between each ball. 
  • Bake at 350F for 10-12 minutes, until edges are set. Remove from the oven and allow to cool for 5 minutes on the pan before placing on a cooling rack. 
  • As soon as the cookies come out of the oven, place half of a marshmallow on top of each cookie. 
  • To melt the chocolate, add the remaining half cup of chocolate chips to a microwave safe bowl. Microwave in 30 second increments, stirring in between, until chocolate is melted. It typically takes about 1-2 minutes total. 
  • Drizzle chocolate over the cookies with a spoon or a pastry bag. Sprinkle with crushed candy canes. Allow chocolate to set completely before serving. 

Notes

  • You'll definitely want to chill the dough for at least an hour to have plump, chewy cookies. If you don't, you'll have flat cookies. Still delicious, but flat.
  • This recipe calls for using half of a large marshmallow to place on top of the chocolate cookies. I've found one whole marshmallow is too overpowering. You can use mini marshmallows if you prefer, but they tend to roll off the cookies so I find a big one easier to manage.
  • Make sure you let the cookies cool for about 5 minutes on the sheet pan before moving to a wire rack.
  • I place parchment paper (or even a paper towel) underneath my wire rack since I drizzle chocolate over the cookies after they've cooled a bit. This helps with cleanup!

Nutrition

Calories: 355kcal | Carbohydrates: 46g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 171mg | Potassium: 136mg | Fiber: 3g | Sugar: 30g | Vitamin A: 425IU | Calcium: 29mg | Iron: 1.9mg
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