Peppermint Hot Chocolate Cookie Cups
Updated Sep 16, 2026, Published Sep 01, 2026
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The holidays are right around the corner, which means it’s not too early to start thinking about holiday cookies! And if you’re looking for something a little more playful than the usual cookie tray classics, these Peppermint Hot Chocolate Cookie Cups are sure to be a hit.
Table of Contents
- Why You’ll Love These Peppermint Hot Chocolate Cookie Cups
- Bob’s Red Mill Makes Gluten-Free Holiday Baking Easy
- A Fun Twist on Hot Chocolate
- What You’ll Need
- Perfect for Holiday Cookie Season
- Tips for Making the Best Cookie Cups
- Frequently Asked Questions
- The Cutest Addition to Your Holiday Cookie Tray
- Peppermint Hot Chocolate Cookie Cups Recipe
These adorable little cookie cups are a fun play on one of the coziest drinks of the season: hot chocolate. Rich chocolate cookie dough is baked into bite-sized cups, then filled with silky peppermint chocolate and topped with fluffy mini marshmallows, crushed peppermint candies, and a drizzle of chocolate.
In other words, they’re basically hot cocoa in cookie form, and what’s more fun than that?
They’re also gluten-free, nut-free, and soy-free, making them a festive option for holiday gatherings where you’re baking for a variety of dietary needs.
Why You’ll Love These Peppermint Hot Chocolate Cookie Cups
These cookies have everything you want in a holiday treat: chocolate, peppermint, marshmallows, and plenty of festive flair.
The cookie cups are rich and chocolatey, while the peppermint chocolate filling adds a silky, creamy center. Mini marshmallows give them that unmistakable hot-cocoa look, and crushed peppermint candies add a little crunch and a burst of peppermint flavor.
Best of all, they’re adorably bite-sized, making them perfect for cookie exchanges, holiday parties, dessert tables, or a cozy afternoon of holiday baking.
Bob’s Red Mill Makes Gluten-Free Holiday Baking Easy
One of the reasonsweI love recipes like this is that you don’t need to reinvent your favorite holiday baking recipes just because you’re baking gluten-free.
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour makes it easy to turn classic holiday treats into gluten-free favorites without a lot of fuss. It’s the flour used in these cookie cups, and it works beautifully in the rich chocolate cookie dough.
And if you notice something different the next time you’re shopping for it, don’t worry! Bob’s Red Mill 1-to-1 Baking Flour has new packaging, but it’s still the same great 1-to-1 flour we’ve all come to rely on for gluten-free baking. So reach for that new bag and know you’re getting the dependable baking flour you love.
If you’re getting ready for holiday baking season, it’s a great staple to have in your pantry. There’s something particularly satisfying about being able to make a festive cookie everyone can enjoy without complicated flour substitutions.
A Fun Twist on Hot Chocolate
What makes these cookies especially fun is that they’re inspired by the experience of drinking hot chocolate, but transformed into something you can eat.
Think about all the things you love about a peppermint hot chocolate: deep chocolate flavor, creamy chocolate, refreshing peppermint, fluffy marshmallows, and a festive candy-cane finish.
Now imagine all of that packed into one little cookie cup.
The chocolate cookie base is made with cocoa powder and semisweet chocolate chips, while the filling combines melted chocolate with heavy cream, peppermint extract, and a pinch of salt.
Then come the toppings: mini marshmallows, crushed gluten-free peppermint candies or candy canes, melted chocolate, and optional sprinkles.
What You’ll Need
For the Chocolate Cookie Cups
- Unsalted butter, softened
- Light brown sugar
- Granulated sugar
- One large egg
- Pure vanilla extract
- Peppermint extract
- Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- Unsweetened cocoa powder
- Baking soda
- Fine sea salt
- Semisweet chocolate chips
The combination of cocoa powder and chocolate chips gives the cookie cups their rich chocolate base, while peppermint extract brings the holiday flavor into the dough.
For the Peppermint Hot Chocolate Filling
- Semisweet chocolate chips
- Heavy cream
- Peppermint extract
- A pinch of fine sea salt
This simple chocolate filling is silky and rich, with just enough peppermint to make you think of a steaming mug of peppermint hot cocoa.
For the Toppings
- Mini marshmallows
- Crushed gluten-free peppermint candies or candy canes
- Semisweet chocolate, melted
- Sprinkles, if desired
These toppings are what really transform the little chocolate cookies into peppermint hot chocolate cookie cups.
Perfect for Holiday Cookie Season
I know it can feel early to think about Christmas cookies and holiday baking, but the holidays really are right around the corner, and it’s never too early to start planning your cookie lineup.
These would be especially fun for a holiday cookie exchange because they’re a little different from the traditional cutout cookies and chocolate chip cookies that usually make an appearance. They’re also easy to serve: just arrange them on a platter and let everyone grab one.
And because the recipe makes 24 cookie cups, you’ll have plenty to share.
Tips for Making the Best Cookie Cups
Don’t Overbake Them
The cookie cups should have set edges while the centers still look slightly soft. The recipe calls for 10–12 minutes of baking and specifically cautions against overbaking.
Make the Indentation While They’re Warm
As soon as the cookies come out of the oven, use the rounded end of a wooden spoon or a small measuring spoon to press a deep indentation into the center of each one. This creates the little cup that will hold all that delicious peppermint chocolate filling.
Give the Filling a Little Time to Set
Once you’ve spooned the peppermint chocolate filling into the cookie cups, let it sit for 5–10 minutes so it can thicken slightly. Then add the marshmallows and finish with your chocolate drizzle and peppermint candies.
Frequently Asked Questions
Yes! These cookie cups are gluten-free, nut-free, and soy-free. The cookie dough is made with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Absolutely! These are a fun addition to a holiday cookie platter because they’re a little different from traditional holiday cookies. They’re bite-sized, festive, and easy to serve. The recipe makes 24 cookie cups, so there’s plenty to share.
That’s the idea! The chocolate cookie cups are filled with a creamy peppermint chocolate filling and topped with mini marshmallows, peppermint candies, and chocolate drizzle. It’s a playful take on peppermint hot cocoa in cookie form.
This recipe calls for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It’s an easy way to make these cookies gluten-free without complicated flour substitutions.
You may notice that Bob’s Red Mill 1-to-1 Baking Flour has new packaging, but it’s still the same great 1-to-1 flour we’ve come to rely on for gluten-free baking. So if the package looks a little different on your next shopping trip, you can still reach for it with confidence.
Be careful not to overbake them. The recipe calls for 10–12 minutes, and the edges should be set while the centers still look slightly soft when they come out of the oven.
Make the indentation immediately after removing the cookies from the oven, while they’re still warm. Use the rounded end of a wooden spoon or a small measuring spoon to gently press into the center, being careful not to press all the way through.
The recipe instructions support cooling the baked cookie cups completely before filling them, but they do not provide specific make-ahead or storage instructions.
The Cutest Addition to Your Holiday Cookie Tray
If you’re looking for a fun gluten-free holiday cookie, these Peppermint Hot Chocolate Cookie Cups should definitely be on your list.
They’re festive without being fussy, chocolatey without being ordinary, and they turn a classic winter drink into an adorable little dessert. With their peppermint chocolate centers, marshmallow topping, crushed candy canes, and chocolate drizzle, they’re practically guaranteed to disappear from the cookie tray.
So grab your Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, turn on some holiday music, and get ready for some seriously fun holiday baking.
After all, the holidays are right around the corner (YIKES!), and it’s not too early to start baking cookies!
Peppermint Hot Chocolate Cookie Cups
Ingredients
Chocolate Cookie Cups
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
- 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup semisweet chocolate chips
Peppermint Hot Chocolate Filling
- ¾ cup semisweet chocolate chips
- ⅓ cup heavy cream
- ¼ teaspoon peppermint extract
- Pinch of fine sea salt
Toppings
- ½ cup mini marshmallows
- 2 tablespoons crushed gluten-free peppermint candies or candy canes
- 2 tablespoons semisweet chocolate chips, melted
- 1 tablespoon sprinkles, optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 24-cup mini muffin pan.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes. Add the egg, vanilla extract, and peppermint extract and beat until well combined. In a separate bowl, whisk together the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix just until combined. Fold in the ½ cup chocolate chips.
- Divide the dough evenly among the 24 mini muffin cups, using about 1 tablespoon of dough per cup. Roll each portion lightly between your hands and place it in the pan. Bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft. Do not over-bake.
- Immediately after removing the pan from the oven, use the rounded end of a wooden spoon or a small measuring spoon to gently press a deep indentation into the center of each cookie. Be careful not to press all the way through. Let the cookie cups cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Place the ¾ cup chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat just until steaming; do not boil. Pour the cream over the chocolate and let stand for 2 minutes. Stir until smooth, then stir in the peppermint extract and salt.
- Spoon about 1 teaspoon of the peppermint chocolate filling into each cookie cup. Let the filling sit for 5–10 minutes so it begins to thicken slightly. Place 2–3 mini marshmallows on top of each cookie cup, gently pressing them into the soft chocolate filling.
- Drizzle the melted chocolate over the cookie cups. Sprinkle with crushed peppermint candies and, if using, sprinkles. Let the cookie cups stand at room temperature for about 20 minutes, or refrigerate for 10 minutes, until the chocolate is set.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
