Candy Cane Hot Chocolate Cookies Recipe -
Candy Cane Hot Chocolate Cookies Recipe
  • READY IN 55 mins

Candy Cane Hot Chocolate Cookies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 60 cookies Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    55 mins


  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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Oct 02, 2014

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

Jan 18, 2014

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 you can roll them into 1 inch (or smaller) balls, then you can just press them into the crushed candy canes. Had to use frozen almond bark in place of white chocolate. Melted it in microwave and mixed it in before chilling the dough. Cookies turned out great. This is a "keeper" recipe.


4 Ratings

Dec 23, 2013

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.

Dec 21, 2013

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 like mint we used raspberry flavoured candy canes instead, and they turned out really well.


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  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 23.7 g
  • 8%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 85 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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