If you’re looking for a festive and irresistible treat that combines rich chocolate, refreshing peppermint, and gooey marshmallows, this Chocolate Peppermint Marshmallow Cookies Recipe will quickly become your new holiday favorite. These cookies are chewy with bursts of melty chocolate and soft marshmallow centers, all accented by a cool peppermint crunch that feels like a winter celebration in every bite. Whether you’re baking for a crowd or indulging in a cozy night in, this recipe brings together simple ingredients to create a magical, show-stopping cookie experience that friends and family will rave about.
Ingredients You’ll Need
Gathering these ingredients is a breeze since each one plays a crucial role in making the Chocolate Peppermint Marshmallow Cookies Recipe truly shine. From the rich baking chocolate to the burst of peppermint extract, they all perfectly blend to create a deliciously balanced cookie with texture, flavor, and festive flair.
- 24 oz semi-sweet baking chocolate, chopped: Provides a deep, rich chocolate base for that indulgent flavor.
- 16 tbsp (226 g) unsalted butter, diced: Adds moisture and richness, helping create the perfect chewy texture.
- 3 cups (426 g) all-purpose flour: The structure-building foundation for your cookies.
- 3 tsp baking powder: Gives your cookies just the right lift and softness.
- 1/2 tsp salt: Balances sweetness and enhances the chocolate’s depth.
- 1/2 cup Dutch-process cocoa powder: Adds intense chocolate flavor and a beautiful dark color.
- 6 large eggs: Helps bind the dough and adds richness.
- 2 cups packed light brown sugar: Contributes sweetness and moisture for that chewy bite.
- 2 tsp vanilla extract: Rounds out the flavors with a warm, comforting note.
- 2 tsp peppermint extract: Gives the cookies their signature festive and refreshing minty kick.
- 16 oz semisweet chocolate chunks: For melty pockets of chocolate in every bite.
- 48 large marshmallows: The star of the show—a soft and gooey surprise inside each cookie.
- 1/2 cup crushed peppermint candy: Provides crunchy texture and a burst of minty sweetness on top.
- Optional: chocolate drizzle or melted chocolate chips: Adds an extra touch of decadence and visual appeal.
- Twist: 1/2 tsp espresso powder: (Optional, but recommended) Enhances the chocolate flavor for an even richer taste.
- Optional: Sprinkle sea salt on top: A little salty contrast that brightens all the flavors beautifully.
How to Make Chocolate Peppermint Marshmallow Cookies Recipe
Step 1: Preheat and Prep
Start by heating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line your baking sheets with parchment paper. This simple step ensures your cookies bake evenly and come off effortlessly after baking.
Step 2: Melt Chocolate and Butter
Place the chopped semi-sweet chocolate and diced butter in a heatproof bowl over gently simmering water. Stir continuously until you achieve a smooth, glossy mixture. Let this cool slightly so it won’t scramble the eggs in the next steps.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, Dutch-process cocoa powder, and the optional espresso powder. These dry ingredients provide structure and that deep chocolate flavor that makes these cookies so delectable.
Step 4: Mix Wet Ingredients
In your largest bowl, beat the eggs, light brown sugar, vanilla extract, and peppermint extract until the mixture turns light, fluffy, and a bit pale. This step is key for a light yet chewy cookie texture.
Step 5: Bring It All Together
Slowly pour the melted chocolate mixture into your wet ingredients while mixing gently. Then fold the dry ingredients in just until combined. Avoid overmixing to keep the cookies tender. Stir in the chocolate chunks to promise melty chocolate surprises in every bite.
Step 6: Scoop and Bake
Scoop the dough onto your prepared baking sheets using about 2 tablespoons per cookie. This size yields 48 delicious cookies. Bake in your preheated oven for 8 to 10 minutes until edges look set but centers still feel a bit soft.
Step 7: Add Marshmallows and Finish Baking
Take your cookies out and quickly press one large marshmallow into the center of each cookie. Pop them back into the oven for an additional 2 minutes until the marshmallows are soft and slightly golden.
Step 8: Cool and Decorate
Allow the cookies to cool slightly on the baking sheet before drizzling with melted chocolate and sprinkling crushed peppermint candy on top. For an extra gourmet touch, add a pinch of sea salt to enhance the flavors and balance the sweetness.
How to Serve Chocolate Peppermint Marshmallow Cookies Recipe
Garnishes
A sprinkle of crushed peppermint candy or a simple drizzle of melted chocolate instantly adds festive cheer and texture contrast. For a sophisticated twist, a tiny pinch of flaky sea salt on top of each cookie elevates the sweet-salty experience.
Side Dishes
These cookies pair beautifully with warm drinks like hot cocoa, peppermint tea, or a simple cup of black coffee to balance the sweetness. If you’re serving this as a dessert, vanilla or peppermint ice cream on the side complements the warm, gooey marshmallow perfectly.
Creative Ways to Present
Arrange your Chocolate Peppermint Marshmallow Cookies Recipe on a festive platter lined with evergreen sprigs or crushed candy canes. For gifting, layer them in cellophane bags tied with red ribbon or nestle them in holiday tins with parchment paper for an inviting, homemade feel.
Make Ahead and Storage
Storing Leftovers
Keep your baked cookies fresh by storing them in an airtight container at room temperature. They remain soft and chewy for up to 4 days. Be sure to separate layers with parchment paper to prevent sticking and preserve their gooey marshmallow centers.
Freezing
If you want to prepare ahead, the cookie dough freezes beautifully. Scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag for up to 3 months. When ready to bake, simply add a couple of extra minutes to baking time.
Reheating
To enjoy leftover cookies warm, reheat them in a microwave for about 10 seconds or in a 300°F oven for 3-5 minutes. This quick heat refreshes that melty chocolate and marshmallow joy without drying out the cookie.
FAQs
Can I use milk chocolate instead of semi-sweet chocolate?
Absolutely! Milk chocolate will give your cookies a sweeter, creamier flavor, but the semi-sweet provides a nice balance that complements the peppermint. Feel free to mix both for a custom blend.
What can I do if I don’t have Dutch-process cocoa powder?
You can substitute natural cocoa powder, but the flavor and color might be slightly lighter and more acidic. Consider adding a pinch of baking soda to balance acidity if using natural cocoa.
Can I skip the espresso powder?
Yes, the espresso powder is an optional ingredient that simply amplifies the chocolate flavor. If you’re not a coffee fan, the cookies will still be delicious without it.
What if I don’t have peppermint extract?
Without peppermint extract, these will be classic chocolate marshmallow cookies. To keep some peppermint flavor, try adding crushed peppermint candy into the dough or just use it as a decorative topping.
How do I prevent marshmallows from burning?
Press the marshmallows into the cookies after the initial baking and then bake them just a couple more minutes. Keep a close eye so they puff and soften without browning too much.
Final Thoughts
There is something truly magical about the combination of chocolate, peppermint, and marshmallow all wrapped up in a chewy cookie, and this Chocolate Peppermint Marshmallow Cookies Recipe captures that spirit beautifully. Whether you are baking for a special occasion or just to indulge yourself and loved ones, these cookies are sure to bring joy and warmth to your kitchen. Give this recipe a try—you’ll likely find these festive cookies becoming a beloved tradition year after year.
Print
Chocolate Peppermint Marshmallow Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Peppermint Marshmallow Cookies combine rich semi-sweet chocolate, a hint of peppermint, and gooey marshmallows for a festive, indulgent treat. Crisp on the edges and soft inside, finished with a crushed peppermint candy topping and optional chocolate drizzle, these cookies are perfect for holiday parties or cozy winter snacking.
Ingredients
Chocolate Mixture
- 24 oz semi-sweet baking chocolate, chopped (Ghirardelli, Bakers, or Callebaut)
- 16 tbsp (226 g) unsalted butter, diced
Dry Ingredients
- 3 cups (426 g) all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup Dutch-process cocoa powder
- 1/2 tsp espresso powder (optional, for enhanced chocolate flavor)
Wet Ingredients
- 6 large eggs
- 2 cups packed light brown sugar
- 2 tsp vanilla extract
- 2 tsp peppermint extract
Add-ins and Toppings
- 16 oz semisweet chocolate chunks
- 48 large marshmallows
- 1/2 cup crushed peppermint candy
- Optional: chocolate drizzle or melted chocolate chips for topping
- Optional: sea salt for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Melt Chocolate and Butter: In a heatproof bowl, melt the chopped semi-sweet chocolate and diced unsalted butter together over simmering water, stirring constantly until smooth. Let the mixture cool slightly before using to prevent cooking the eggs.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, Dutch-process cocoa powder, and optional espresso powder to evenly distribute all the dry components.
- Beat Wet Ingredients: In a large mixing bowl, beat the six large eggs, packed light brown sugar, vanilla extract, and peppermint extract until the mixture is light, fluffy, and well combined.
- Combine Chocolate with Wet Ingredients: Slowly pour the melted chocolate and butter mixture into the egg mixture, mixing gently to incorporate without deflating.
- Fold in Dry Ingredients and Chunks: Gradually fold in the dry flour mixture until just combined to avoid overmixing. Then stir in the semisweet chocolate chunks for added texture and bursts of chocolate.
- Scoop and Bake First Session: Using about 2 tablespoons of dough per cookie, scoop onto the prepared baking sheets. Bake in the preheated oven for 8–10 minutes until edges are set but centers still soft.
- Add Marshmallows and Finish Baking: Remove the baking sheet from the oven, quickly press one large marshmallow into the center of each cookie, then return to the oven for an additional 2 minutes to melt the marshmallows slightly.
- Cool and Add Toppings: Let the cookies cool slightly on the baking sheets. Drizzle with melted chocolate or chocolate chips if desired, then sprinkle with crushed peppermint candy and a pinch of sea salt for a sweet and salty finish.
Notes
- For a deeper chocolate flavor, add 1/2 tsp espresso powder as noted in the recipe.
- Ensure the chocolate and butter mixture is not too hot before adding to eggs to prevent scrambling.
- Use parchment paper or silicone mats for easy cookie removal and cleanup.
- Chocolate drizzle and sea salt are optional but add extra flavor contrast.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For softer cookies, slightly underbake during the first baking session.
