These Peppermint Chocolate Marshmallow Cookies are like a mug of cocoa in cookie form! Rich, chewy hot chocolate cookies are flavored with peppermint & stuffed with a marshmallow. Dunk them in melted chocolate and add a sprinkle of crushed peppermint to take these perfect cookies right over the top!
Course Cookies
Cuisine Dessert
Keyword Christmas Cookies, Hot Cocoa Cookies, Hot Chocolate Cookies, Marshmallow Cookies
Prep Time 45 minutesminutes
Cook Time 12 minutesminutes
Servings 16cookies
Calories 376kcal
Author Stephanie Simmons
Ingredients
For the Cookie Dough:
1cupsalted butter, softened at room temperature226 grams
1cupgranulated sugar 210 grams
1/2cupbrown sugar, packed107 grams
2largeeggs
1 and 1/2tspvanilla extract
1tsppeppermint extract pasteOr 1 and 1/8 tsp peppermint extract
3tbspmilk
2 and 1/2cupsall-purpose flour, spooned & leveled325 grams
1/2cup+ 2 tbsp unsweetened cocoa powder
1tspbaking soda
1/4tspsalt
1cupsemi-sweet chocolate chips196 grams
1/2cupcrushed candy canesabout 7 large candy canes
For Stuffing & Decorating the Cookies
20regular sizemarshmallows
4ouncessemi-sweet chocolate, melted
2-3largecandy canes, crushed, for topping
Instructions
Make the Cookie Dough: In a large bowl, cream butter with an electric mixer on high speed. Add the sugars and mix until well creamed with the butter, about 1 minute. Add the vanilla, peppermint extract, and eggs and mix until just combined. Add the milk, and mix until just incorporated. Add the dry ingredients last, and mix until a slightly wet dough forms. Mix in the candy cane pieces and chocolate chips last, on medium speed.
Chill the Dough: Chill for 30 minutes to make rolling easier. Scoop the dough into balls 60-65 grams in size, and place in an airtight container to chill for at least 2 hours or up to 48 hours.
Fill & Bake the Cookies: Preheat your oven to 350° F. Line a few cookie sheets with parchment paper or silicone baking mats. Add granulated sugar to a small bowl. Flatten each dough ball, and place a marshmallow in the center. Fold the edges over the marshmallow to seal the cookie back up, leaving the marshmallow peeking out (pictured above). Roll the dough balls in granulated sugar. Place 6 cookies on each prepared baking sheet and bake for 10-11 minutes, one sheet at a time (for the most even bake). The edges should appear just set, and the centers will seem a tad underdone. They'll set up as they cool.
Cool & Decorate: If skipping the chocolate dip and peppermint sprinkle, enjoy the cookies warm! Or, let them cool and dip in chocolate and top with crushed candy canes.
Serve + Store: Serve & Store: Store cooled cookies in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week.