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Candy Cane Hot Chocolate Cookies

Candy Cane Hot Chocolate Cookies

Closet Gourmet

"I developed these cookies over the past two Christmases, testing and retesting until they were perfect. They are super pretty, rich, and chewy from the additions of mini marshmallows and hot chocolate mix with just the right amount of peppermint flavor from the crushed candy canes. They are also the perfect accompaniment to a steaming mug of hot cocoa on a snowy day."
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55 m servings 143 cals
Serving size has been adjusted!
Original recipe yields 60 servings


  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, until incorporated. Stir vanilla extract and almond extract into butter mixture.
  3. Whisk flour, hot chocolate mix, baking soda, and salt together in a separate bowl; stir into butter mixture until dough is smooth. Fold white chocolate into dough. Drop rounded teaspoonfuls of dough, about 2-inches apart, onto baking sheets. Generously sprinkle crushed candy canes over cookie dough.
  4. Bake in the preheated oven until edges of cookies are slightly crisp, 8 to 10 minutes. Immediately arrange marshmallows onto hot cookies; cool on baking sheets until set. Transfer cookies to wire racks to cool completely.


  • Cook's Note:
  • Sometimes I like to add the marshmallows to the cookies 2 minutes before they are done baking, then return them to the oven so the marshmallows get a bit gooey.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 5
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Great recipe for using those leftover candy canes! They are like lace cookies as they really spread out--would suggest 6 per cookie sheet at a time. If you chill the dough for about 30 minutes...

I made these for my 4 year old daughter's cookie exchange at daycare. They were AWESOME!!!! I used baking powder instead of baking soda & I used Swiss Miss Hot Cocoa Mix.

Made these once and they spread out so much, 1 dozen cookies covered my entire cookie sheet. Cut them apart with a pizza cutter and dropped some marshmallows in them. Thought they would taste be...

They spread out way to thin and were inseparable from the pan. I was using homemade butter, which I suspect was the problem.

We tried making these today for a change of pace and they'll make a perfect addition to our Christmas baking! The cookies turned out very chewy, which my family loves. Since none of us really li...

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