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chocolate marshmallow cookie with candy canes
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5 from 1 vote

Peppermint Chocolate Marshmallow Cookies

Chocolate Marshmallow cookies with peppermint swirl mallows and peppermint extract are the perfect festive holiday treat to bake at home. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Cookies
Cuisine: American
Calories: 168kcal
Author: Barbara Bakes LLC

Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup 1 stick unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • ½ cup milk
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon peppermint extract
  • 30 peppermint swirl marshmallows sliced in half

CHOCOLATE FROSTING:

  • 3 cups confectioners’ sugar
  • 6 tablespoons unsalted butter melted and cooled
  • ¼ cup plus 1 ½ teaspoon cocoa powder
  • ¼ cup plus 2 tablespoon milk
  • ¾ teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 375°F. 
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and extracts, and beat until well combined. Add the flour mixture and mix on low speed until combined.
  • Using a tablespoon or 1 ¾-inch ice cream scoop (#40), drop portions of dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 7 to 10 minutes.
  • Remove the baking sheets from the oven and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to the oven and continue baking until the marshmallows begin to melt, 2 to 2 ½ minutes.
  • Transfer the cookies to a wire rack to cool completely before frosting. To frost, spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until the marshmallow is covered.

CHOCOLATE FROSTING:

  • Place confectioners’ sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

Notes

slightly adapted from Martha Stewart

Nutrition

Serving: 1g | Calories: 168kcal | Carbohydrates: 32g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 81mg | Fiber: 1g | Sugar: 22g