Chocolate peppermint marshmallow cookies are soft, gooey, and have a delicious peppermint crunch. We can’t get enough of these!
About the Peppermint Marshmallow Cookies
Who doesn’t love a good s’more in the summer? I’ve been craving a chocolate and marshmallow combination for a while now. But it’s not longer summer. So instead, we have these winter festive chocolate peppermint marshmallow cookies! They are quite the soft and chewy chocolate cookie, with a gooey marshmallow in between, rolled in crushed candy canes.
Chocolate Peppermint Marshmallow Cookies Ingredients
- Salted Butter
- Shortening
- Brown Sugar
- White Sugar
- Dutch Processed Cocoa
- Cocoa
- Egg
- Corn Syrup
- Peppermint Extract (optional)
- Salt
- Baking Powder
- All Purpose Flour
- Peppermint Candy Canes
- Large Marshmallows
How to Make These Peppermint Marshmallow Cookies
- Preheat the oven to 375˚F. Line a baking sheet with parchment paper.
- Hammer unwrapped candy canes that have been placed in 2 thick freezer style plastic zipper bags until crushed. Set aside in a bowl with a narrow bottom.
- Sift flour, cocoas, salt, and baking powder together. Set aside.
- In a mixing bowl, beat butter, shortening, and sugars until light and fluffy.
- Add egg, vanilla, corn syrup and (optional) peppermint extract. Mix until combined.
- Mix in sifted dry ingredients and mix well until combined.
- At this point, using a tablespoon, scoop out the cookie dough and roll into small balls and press down to ⅛ inch with hand or bottom of cup on a parchment lined baking sheet 1 ½ inches apart.
- Bake for 6-8 minutes. Do not overbake. Cool completely.
- Extremely lightly butter a microwave safe plate. Cut the top of each large marshmallow off to expose the sticky part of the marshmallow. (eat the scraps). Put uncut side of the marshmallow on buttered plate. Microwave until marshmallows just barely swell.
- Using a metal knife or cake spatula move the soft marshmallow to bottom side of the cookie, top with another cookie, squish down till marshmallow blooms out the side a little and roll marshmallow sides of the cookie quickly into crushed peppermint candy. Let cool on counter until marshmallow is set.
Looking for more delicious Christmas cookie recipes? Try these:
- M&M Christmas Pudding Cookies
- Gingersnap Cookies
- Chocolate Crackle Cookies
- Snickerdoodle Cookies
- Peppermint Candy Cane Shortbread Cookies
Chocolate Peppermint Marshmallow Cookies
Chocolate peppermint marshmallow cookies are soft, gooey, and have a delicious peppermint crunch. We can't get enough of these!
Ingredients
- ⅔ C (5.4 oz) salted butter, softened
- 2 T (.8 oz) shortening
- ½ C (4 oz) brown sugar
- ¼ C (1.75 oz) white sugar
- ⅓ C (1.2 oz) cocoa, dutch processed
- 2 T (.4 oz) cocoa
- 1 large egg
- 1 T corn syrup
- 2 tsp vanilla
- 1 tsp peppermint extract (optional)
- ½ tsp salt
- 1 tsp baking powder
- 1 ⅔ C (7.5 oz) all-purpose flour
- ½ C smashed peppermint candy canes (or about 11 candy canes)
- 6 oz large marshmallows
Instructions
- Preheat the oven to 375˚F. Line a baking sheet with parchment paper.
- Hammer unwrapped candy canes that have been placed in 2 thick freezer style plastic zipper bags until crushed. Set aside in a bowl with a narrow bottom.
- Sift flour, cocoas, salt, and baking powder together. Set aside.
- In a mixing bowl, beat butter, shortening, and sugars until light and fluffy.
- Add egg, vanilla, corn syrup and (optional) peppermint extract. Mix until combined.
- Mix in sifted dry ingredients and mix well until combined.
- At this point, using a tablespoon, scoop out the cookie dough and roll into small balls and press down to ⅛ inch with hand or bottom of cup on a parchment lined baking sheet 1 ½ inches apart.
- Bake for 6-8 minutes. Do not overbake. Cool completely.
- Extremely lightly butter a microwave safe plate. Cut the top of each large marshmallow off to expose the sticky part of the marshmallow. (eat the scraps). Put uncut side of the marshmallow on buttered plate.
- Microwave until marshmallows just barely swell.
- Using a metal knife or cake spatula move the soft marshmallow to bottom side of the cookie, top with another cookie, squish down till marshmallow blooms out the side a little and roll marshmallow sides of the cookie quickly into crushed peppermint candy. Let cool on counter until marshmallow is set.
Notes
The reason for cutting the marshmallow top off is to expose the sticky side. The butter on the plate helps soften the dry side of the marshmallow and the exposed marshmallow create sticky surfaces on both sides of the marshmallow to adhere to a cookie sandwich and prevents the microwaved marshmallow from sticking to the plate when assembling.
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