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Peppermint Hot Cocoa Cookie Bars

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These Peppermint Hot Cocoa Cookie Bars combine the nostalgic flavors of hot cocoa and peppermint in a chewy, fudgy cookie bar perfect for the holidays. Quick to make and crowd-pleasing, they’re ideal for gifting, parties, or cozy nights in.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder (Dutch process preferred)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (100g) mini marshmallows
  • 1/3 cup (50g) crushed peppermint candies or candy canes
  • Optional: 1/2 cup (80g) white chocolate chips

Instructions

  1. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting. Spray lightly with nonstick spray.
  2. Preheat oven to 350°F (175°C).
  3. In a large mixing bowl, beat softened butter with granulated sugar until light and fluffy (about 2-3 minutes).
  4. Beat in eggs, one at a time, mixing well after each. Add vanilla and peppermint extracts. Scrape down sides as needed.
  5. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until no lumps remain.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed or by hand until just combined. Do not overmix.
  7. Gently fold in chocolate chips, mini marshmallows, and white chocolate chips if using.
  8. Spread batter evenly into prepared pan. Sprinkle crushed peppermint candies on top, pressing lightly.
  9. Bake for 22-28 minutes, or until edges are set and a toothpick inserted in the center comes out mostly clean.
  10. Cool in pan for 15 minutes, then lift bars out using parchment and cool completely on a wire rack.
  11. Slice into 24 squares with a sharp knife wiped clean between cuts. Serve and enjoy!

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and dairy-free chocolate chips. Marshmallows melt into gooey pockets—this is normal and delicious! Bars slice best when fully cooled. Store in an airtight container for up to 4 days or freeze for up to 2 months. For extra chocolate, drizzle melted chocolate over cooled bars.

Nutrition

Keywords: peppermint, hot cocoa, cookie bars, holiday dessert, Christmas, easy baking, chocolate, marshmallow, festive treats

Find it online: https://jodierecipes.com/peppermint-hot-cocoa-cookie-bars-easy-holiday-treats-youll-love/