Peppermint Marshmallow Stuffed Chocolate Cookies

There is nothing quite like the combination of rich dark chocolate and refreshing peppermint to get you into the holiday spirit. These Peppermint Marshmallow Stuffed Chocolate Cookies take that classic pairing to a whole new level. Imagine a soft, brownie-like cookie with a hidden center of gooey, melted marshmallow that stretches with every bite. Topped with a crunch of crushed candy canes, these treats are as beautiful as they are delicious.

Whether you are hosting a cookie swap or just want a cozy snack by the fireplace, these cookies are a guaranteed hit. They look impressive, but the process is simple enough for even beginner bakers to master. Get ready to fill your kitchen with the heavenly scent of cocoa and mint!

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 18 cookies
• Difficulty Level: Medium

Nutrition Information

• Calories per serving: 195 kcal
• Protein: 2g
• Carbohydrates: 29g
• Fat: 9g
• Fiber: 1g
• Sugar: 19g
• Sodium: 145mg

Why Make This Peppermint Marshmallow Stuffed Chocolate Cookies

These cookies are the ultimate winter indulgence. The contrast between the deep, earthy chocolate and the bright peppermint creates a balanced flavor profile that isn’t overly sweet. The real magic, however, happens in the oven where the marshmallow softens into a sweet, pillowy cloud inside the dough.

They are also incredibly photogenic! The white marshmallow peek-a-boo and the vibrant red and white candy cane bits make them a standout addition to any holiday platter. If you love hot cocoa with marshmallows, this cookie is essentially that classic drink in a solid, chewy form.

How to Make Peppermint Marshmallow Stuffed Chocolate Cookies

Making these stuffed cookies is a fun kitchen project that involves a bit of assembly-line magic. Follow these simple steps to ensure your marshmallows stay tucked inside and your cookies come out perfectly chewy.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips
• 9 large marshmallows (cut in half)
• 1/4 cup crushed candy canes or peppermint candies

Directions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the marshmallows from sticking to the pans.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer.

Step 3: Incorporate Wet Ingredients

Add the egg, vanilla extract, and peppermint extract to the butter mixture. Beat on medium speed until fully combined and smooth.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the chocolate chips by hand.

Step 5: Stuff the Cookies

Scoop about 1.5 tablespoons of dough and flatten it in your palm. Place half of a large marshmallow in the center. Fold the edges of the dough up and around the marshmallow, pinching it shut so no white is showing. Roll it into a ball.

Step 6: Bake the Cookies

Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes. The cookies should look set on the edges but still slightly soft in the middle.

Step 7: Add Peppermint Topping

Immediately after removing the cookies from the oven, gently press the crushed candy canes into the tops of the soft cookies. If any marshmallow has leaked out, use a spoon to push it back toward the cookie while it is still warm.

Step 8: Cool and Set

Let the cookies cool on the baking sheet for at least 10 minutes before moving them to a wire rack. This allows the marshmallow center to firm up slightly so it doesn’t run everywhere.

How to Serve Peppermint Marshmallow Stuffed Chocolate Cookies

These cookies are best served slightly warm, which keeps the marshmallow center gooey and stretchy. They pair perfectly with a cold glass of milk or a hot cup of coffee. For a truly decadent experience, serve them alongside a mug of peppermint hot chocolate.

How to Store Peppermint Marshmallow Stuffed Chocolate Cookies

Store these cookies in an airtight container at room temperature for up to 3 days. If you want to regain that “fresh from the oven” gooeyness, microwave a cookie for 5 to 10 seconds before eating. You can also freeze the baked cookies for up to 2 months; just thaw them at room temperature before serving.

Expert Tips for Perfect Peppermint Marshmallow Stuffed Chocolate Cookies

Make sure your butter is truly at room temperature, not melted, to prevent the cookies from spreading too thin. If the dough feels too sticky to handle, chill it in the refrigerator for 30 minutes before stuffing. Also, be sure to completely seal the dough around the marshmallow; any gaps will cause the marshmallow to leak out and caramelize on the pan.

Delicious Variations

For a different twist, try using white chocolate chips instead of semi-sweet chips for a creamier flavor. You can also swap the peppermint extract for almond extract if you prefer a nutty profile. If you can’t find large marshmallows, you can use 3-4 mini marshmallows in the center of each cookie instead.

Frequently Asked Questions

Q: Can I use peppermint patties instead of marshmallows?

Yes! Placing a small peppermint patty in the center of the dough is a delicious alternative that provides an extra punch of mint.

Q: Why did my marshmallows disappear into the cookie?

This usually happens if the marshmallow is overbaked. Stick to the 8-10 minute bake time. As long as the dough is set, the cookie is done.

Q: Can I make the dough ahead of time?

Absolutely. You can prepare the dough and keep it in the fridge for up to 48 hours. Just let it sit at room temperature for a few minutes so it is pliable enough to stuff.

Q: Do I have to use peppermint extract?

If you aren’t a fan of mint, you can leave the peppermint extract out and just use vanilla. The marshmallow-stuffed chocolate cookie is delicious on its own!

Q: How do I crush the candy canes easily?

Place the candy canes in a heavy-duty zip-top bag and hit them gently with a rolling pin or the bottom of a heavy skillet until they reach the desired consistency.

Conclusion

Peppermint Marshmallow Stuffed Chocolate Cookies are the ultimate holiday treat. They combine the comfort of a classic chocolate cookie with a surprise center that delights everyone who tries them. With their festive appearance and irresistible texture, they are sure to become a new favorite in your seasonal baking rotation. Happy baking!

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