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Hot Chocolate Mint Cookies Recipe


1 hour 5 minutes
4 dozen cookies

These festive cookies are the perfect addition to any holiday cookie exchange.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
30 minutes
Cool Time
5 minutes


  • 1 1/3 cups
    HERSHEY'S CHIPITS Mint Chocolate Chips, divided (325 mL)
  • 1/3 cup
    butter (75 mL)
  • 2 cups
    all-purpose flour (500 mL)
  • 1/3 cup
    HERSHEY'S Cocoa (75 mL)
  • 2 tsps
    baking powder (10 mL)
  • 1/2 tsp
    salt (2 mL)
  • 4
  • 1 cup
    packed brown sugar (250 mL)
  • 1 cup
    granulated sugar (250 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • 20
    marshmallows, halved
  • 1/2 cup
    HERSHEY'S CHIPITS Holiday Shapes (125 mL)


Equipment Needed 
Oven & Stovetop Oven & Stovetop
Baking Sheet Baking Sheet
Parchment Paper Parchment Paper
Heatproof Bowl Heatproof Bowl
Mixing Bowl Mixing Bowl
Mixer Mixer
Refrigerator Refrigerator
Wire Rack Wire Rack

Melt 2/3 cup (150 mL) mint chips and butter in heatproof bowl set over simmering water. Cool to room temperature.


Whisk together flour, cocoa powder, baking powder and salt until blended; set aside. Beat together eggs, brown sugar, granulated sugar and vanilla in large bowl using electric mixer until well incorporated. Beat in melted chocolate mixture. Beat in flour mixture just until combined.


Refrigerate dough for 2 to 3 hours or until well chilled and firm.


Vary the size of the cookies to make bite-size minis using halved mini marshmallows.


Preheat oven to 350°F (180°C). Roll 2 tablespoonfuls of dough at a time into balls; transfer to parchment paper–lined baking sheet, about 2 inches (5 cm) apart. Press lightly to flatten.


Bake in batches for 8 to 10 minutes or until cookies are set at edges. Press marshmallow half on top of each cookie. Bake for 1 to 2 minutes or until cookie tops are set and marshmallows are soft.


After marshmallows are pressed onto cookies, broil for 1 to 2 minutes until marshmallows are golden. Top with melted chocolate.


Cool cookies in pan for 5 minutes. Transfer to rack; cool completely.


Melt remaining mint chips in heatproof bowl set over simmering water. Drizzle chocolate generously over cookies. Garnish with holiday shapes. Serve when chocolate is set.