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:
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.
No Christmas is complete without cookies and candy canes. These crisp, buttery Peppermint Candy Cane Shortbread Cookies combine both of those in one delicious mouthful!
About the Candy Cane Shortbread Cookies
Candy canes are an essential part of every Christmas scene. With their classic red and white stripes and sweet peppermint flavor, they add to any treat box or festive Christmas tree.
Any Christmas at our houses aren’t complete without lots of cookie baking, and these peppermint candy cane shortbread cookies check all of the boxes. They are crisp and buttery, just like a good shortbread cookie should be. Festive red and white stripes make them look as tantalizing as they taste, with the perfect amount of pepperminty flavor!
Peppermint Candy Cane Shortbread Ingredients
Peppermint Extract – I used Watkins, and I prefer their flavor over some other brands. But feel free to try to use what you like best!
Vanilla – I use Mexican vanilla. It is my FAVORITE vanilla out there!
Salted Butter – We use salted butter almost always. Salt is what makes a good cookie into a WOW cookie. This is the only source of salt in these cookies, so use salted butter with this recipe.
White Chocolate Chips – I use whatever white chocolate chips I have on hand and they work great. This adds a sweet flavor and helps make a smooth, crisp shortbread.
Red Food Coloring – I use gel food coloring always. It doesn’t mess with the consistency of anything. We’ve tested this recipe with liquid food coloring, too, and both work great!
Powdered Sugar – helps create the smooth crumb essential to a shortbread cookie.
Flour – use all-purpose flour for the perfect texture.
WhiteSparkling Sugar – adds beautiful sparkle and crunch to these cookies!
How to Make Peppermint Candy Cane Shortbread Cookies
Preheat the oven to 325˚F. Line a baking sheet with parchment paper.
In a mixing bowl, beat the butter for about 3-5 minutes, until very light and fluffy.
Melt the white chocolate chips carefully in the microwave. Stir them about every 30 seconds until smooth.
Pour the melted white chocolate chips into the butter and mix quickly to combine. Scrape the bowl and add vanilla and peppermint extract, and mix.
Add the powdered sugar, and beat for about 2 minutes.
Add the flour and mix, scraping bowl as necessary.
Once combined, split the dough in half, placing them in two separate bowls. I weighed the dough and it was about 10 oz of dough in each bowl.
In one of the bowls, mix in red food coloring, until fully combined.
Transfer the dough into piping bags (or gallon ziplock bags), one for each color of dough.
Cut the tip so you have about 1/2 to 3/4 inch width of dough being pushed out.
On parchment paper, pipe the dough diagonally, switching between the red and plain dough to make stripes.
Carefully top the dough with parchment paper and roll out the dough to smooth and combine.
Chill the dough until cold, either in the fridge or freezer. It chills pretty quickly.
Using a candy cane cookie cutter, dip in flour and cut out cookie shapes. Repeat.
Carefully push the dough out of the cutter onto the baking sheet.
Sprinkle each candy cane with sparkling sugar.
Bake for 12 to 15 minutes. The cookies will be done when they start to lightly brown. Let cool and enjoy!
We hope you enjoy these peppermint candy cane shortbread cookies! They are so refreshing and a fun addition to any Christmas cookie box!
Looking for more delicious Christmas recipes? Try these:
No Christmas is complete without cookies and candy canes. These crisp, buttery Peppermint Candy Cane Shortbread Cookies combine both of those in one delicious mouthful!
Ingredients
1 C (8 oz) salted butter, room temperature
1/3 C (2 oz) white chocolate chips, melted
1 tsp vanilla
2 tsp peppermint extract
1/3 C (1.5 oz) powdered sugar
2 C + 2 T (9.6 oz) all-purpose flour
1 T red gel color
4 T white sparkling sugar
Instructions
Preheat the oven to 325˚F. Line a baking sheet with parchment paper.
In a mixing bowl, beat the butter for 3-5 minutes until light and fluffy.
Melt the white chocolate chips carefully in the microwave. Stir ever 30 seconds until smooth.
Pour melted white chocolate chips into the butter and mix quickly to combine. Scrape the bowl and add vanilla and the peppermint extract. Mix.
Add powdered sugar. Beat for 2 minutes.
Add flour and mix, scraping bowl as necessary.
Once combined, split the dough in half, placing in two separate bowls. For us, this was about 10 oz of dough.
In one of the bowls, mix in the tablespoon of red gel coloring, until fully combined.
In 2 piping bags (or gallon sized Ziploc bags if no piping bags) push in the colored and non colored dough, separately.
Cut the tip so you have about 1/2 to 3/4 inch width of dough being pushed out.
On parchment paper, pipe the dough diagonally switching between the red and the plain dough to make stripes.
Carefully top with parchment and roll out the dough after piping to combine.
Chill the dough until cold, either in the fridge or freezer. It chills pretty quickly.
Put some flour on a plate, about 1/2 cup. With a candy cake cookie cutter, dip it in the flour between each cut.
Carefully push the dough out of the cutter onto the baking sheet.
Sprinkle each candy cane with sparkling sugar.
Bake for 12-15 minutes. They will be done when they start to lightly brown.
Let cool.
Notes
You will need either piping bags or gallon sized Ziploc bags.
If you have clear vanilla, use it. Helps the un-dyed dough stay a little bit whiter.
The superb combination of a moist chocolate cookie filled with two types of minty chips makes for a perfect end to any meal!
I love to eat Andes mints, fancy mints, candy canes, peppermints, buttermints, and York Peppermint Patties. There are so many good mint candies and treats out there. I had tried to make cookies with mint in them before but they were, well… awful. Why is it so hard to get a good mint flavor?
Wonder & Amaze-mint – The Birth of This Chocolate Mint Delight Cookie
This recipe took quite a bit of trial and error. After some contemplating, I decided this would be best as a chocolate-based cookie. My Double Chocolate Chip Cookie recipe is reminiscent of a brownie and has a strong chocolate flavor profile to match the mint.
To arrive at the perfect mint flavor took a while. Using mint extracts resulted in a toothpaste-y tasting cookie. Not quite what I hoped for. Andes Mints have a smooth creme de menthe flavor that works perfectly, but taking the time to chop them up is a little tedious. I discovered they make Andes Mint Baking Bits and it was the perfect solution!
Crushed candy canes or peppermints wouldn’t work in this recipe. When baked, they melt and become too hard to eat. Andes Mints carry seasonal Peppermint Baking Chips, which provide the perfect sweet peppermint flavor to complete this Chocolate Mint Delight Cookie. If you can’t find them, white chocolate peppermint bark works too. Just chop it before adding to the dough.
These Cookies Are “Mint” to be Eaten.
Although I am a big fan of ugly cookies that taste good, taking a few moments to make a cookie pretty guarantees that everyone will want to try it. Reserving some of the peppermint baking chips to sprinkle on top of the cookie adds a festive touch. Drizzling white chocolate over the cookie after it cools gives it a simple beauty that will be sure to stand out.
Let us know what you think of this delicious Chocolate Mint Delight Cookie. Will it be joining your holiday treat platter?
Products I Love to Use When Making the Chocolate Mint Delight Cookie
The superb combination of a moist chocolate cookie filled with two types of minty chips makes for a perfect end to any meal!
Ingredients
½ C (4 oz) salted butter
½ C (3.4 oz) shortening
1 C (8 oz) light brown sugar
1 C (7 oz) white sugar
½ C (1.8 oz) cocoa
3 large eggs
2 tsp vanilla
2 tsp corn syrup
1 tsp salt
2 tsp baking soda
2 ½ C (11.3 oz) all-purpose flour
1 ⅔ C (10 oz) mint baking chips
1 C (6 oz) peppermint baking chips OR white chocolate peppermint bark, divided
1 C (6 oz) white chocolate wafers, melted - for drizzling
Instructions
Preheat oven to 350*F.
Cream together shortening, butter, sugars, and cocoa.
Add eggs, vanilla, and corn syrup. Mix well.
Add the dry ingredients plus mint baking chips and ⅞ C (5 oz) peppermint baking chips. Mix until combined. Set aside the other 1 oz peppermint baking chips to top cookie dough balls.
Using a #30 (2 ½ T) cookie dough scoop, place portioned dough a few inches apart on a parchment-lined cookie sheet. Top each dough ball with a few peppermint baking chips.
Bake for 7-8 minutes or until the edges look set and the top no longer looks wet. The cookie will set up as it cools.
After the cookie cools, melt the white chocolate and drizzle over the top.
Cool completely before storing. These cookies store well in a plastic zip-top bag/container in the refrigerator for a week or freezer for up to 3 months.
Notes
If the cookie looks a bit red toned or is dry, it is overbaked. If it looks unbaked in the center as it cools, it is underdone.
If you are unable to find peppermint baking chips, substitute 1 C chopped peppermint bark.
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Hi, I’m Missy. Welcome to Taste Before Beauty. For 28 years I’ve been developing recipes that taste delicious, before they look delicious.
