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

Scale

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

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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.