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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!
5 from 1 vote
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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


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


  • 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. 


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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