Peppermint Chocolate Marshmallow Cookies
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!
Servings 16 cookies
Calories 376kcal
Ingredients
For the Cookie Dough:
- 1 cup salted butter, softened at room temperature 226 grams
- 1 cup granulated sugar 210 grams
- 1/2 cup brown sugar, packed 107 grams
- 2 large eggs
- 1 and 1/2 tsp vanilla extract
- 1 tsp peppermint extract paste Or 1 and 1/8 tsp peppermint extract
- 3 tbsp milk
- 2 and 1/2 cups all-purpose flour, spooned & leveled 325 grams
- 1/2 cup + 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips 196 grams
- 1/2 cup crushed candy canes about 7 large candy canes
For Stuffing & Decorating the Cookies
- 20 regular size marshmallows
- 4 ounces semi-sweet chocolate, melted
- 2-3 large candy 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.
Nutrition
Serving: 1cookie | Calories: 376kcal | Carbohydrates: 47g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 212mg | Potassium: 192mg | Fiber: 3g | Sugar: 27g | Vitamin A: 402IU | Calcium: 34mg | Iron: 3mg