Hot Cocoa Cookies with White Chocolate and Peppermint #FBCookieSwap


Happy Holidays, my friends! I can’t believe we’ve gone a whole year since the last Great Food Blogger Cookie Swap! I couldn’t be more excited about this year’s recipe. These Hot Cocoa Cookies with White Chocolate and Peppermint are everything you want around the holidays. They’re a little decadent, comforting, super tasty and sneakily sweet. Imagine your favorite cup of hot cocoa, with marshmallows and peppermint, mix them into gorgeous cookies, then dunk it in  glass of milk. Perfect.

Hot Cocoa Cookies

In case you aren’t familiar with the Great Food Blogger Cookie Swap, which is in its 5th year, it is a fabulous event for food bloggers to get matched and swap a new cookie recipe. Even better, proceeds and partner donations go to Cookies for Kids Cancer, a charity I have personally worked with in the past.
This is my fourth year participating and I get excited each year to create a new treat to share with new blogger friends. Some of my previous contributions were…
 I am noticing a white chocolate trend…







Hot Cocoa Cookies with White Chocolate and Peppermint Dust
Yields 50
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Prep Time
15 min
Cook Time
9 min
Prep Time
15 min
Cook Time
9 min
  1. 1-1/2 cups butter, softened
  2. 1 cup granulated sugar
  3. 1 cup packed brown sugar
  4. 2 eggs
  5. 2 teaspoon vanilla
  6. 3 cups flour
  7. 1 Cup Good Quality Cocoa Powder (Do not use No Sugar Added mix)
  8. 1-1/4 teaspoons baking soda
  9. 1 teaspoon baking powder
  10. 1 1/2 Cup Mini Marshmallows
  11. 1 1/2 Cup White Chocolate (to melt)
  12. 1/2 Cup Crushed Peppermint
  1. Heat oven to 350°F. Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
  2. Combine next 4 ingredients. Gradually beat into butter mixture until blended. Stir in chocolate chips and Marshmallows. Cover and chill at least 30 min to 1 hour, or up to overnight.
  3. Roll 2 tablespoons dough, place 2 inches apart onto baking sheets. Bake 9 to 11 minutes or until edges are lightly browned, and marshmallows are melty. Cool on baking sheets 5 minutes; remove to wire racks or parchment paper and cool. Melt white chocolate and put into plastic baggie, when cool enough to touch (but before it has hardened) pipe it over the cookies. While still tacky, sprinkle the crushed peppermint on some, or all, of the cookies.


The cocoa powder that I used was Dutch Process High Fat from Penzy’s and it is awesome. You can use Nestle, Hershey’s or any other unsweetened cocoa powder. 


















So on to my matches. It is so fun to check the mail for a little cookie surprise this time of year. My three deliveries were…

I got these beauties (Peanut Butter Cookie Cups) from Food Ramblings, and ooooooh-weeeeee they. were. dangerous. 



Then along came these delectable Chocolate Mint Shortbread Cookies from Bakerita, packed in an adorable tin. 




And how adorable are these Peppermint Biscotti AND this handmade mug (it even had my name on the back), perfect for cookie dipping, from Kudo’s Kitchen by Renee. And will definitely be checking out her Etsy shop soon.


And I can’t forget my bonus swap… My dear friend Angela at The Full Tummy and I decided to add a little extra and share our creations with each other. Her ginger molasses cookies were perfect. Soft and spicy, with a hint of sugar on top. I need more, so thank goodness I can get her recipe to make more. 




Happy Holiday Dishing,


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