Wow fam, these Holiday Chocolate Peppermint Marshmallow Cookies are literally perfection.
Okay… Did I just say “wow fam”? Who am I turning into?!
These cookies are everything that you want this holiday season. They are a reminder of JOY and HAPPINESS. 2020 has been a hard year for almost everyone on this planet, let’s bring joy to Christmas by snacking on these delicious cookies!
If you follow me on Instagram (which you SHOULD), you may have seen the many failed attempts while developing this recipe. I can honestly say that this recipe had the MOST test runs out of any recipe on Wholistic Foodie. You see, I’m not a patisserie chef. I’m just a chef, chef! Admittedly, baking isn’t my strong suit. It’s because when things go south, I don’t know WHY they went south. I actually love baking and even considered studying pastry arts instead of culinary arts back in the day (but I’m so so happy I chose the latter). Baking is chemistry, and there are a lot of variables that can happen that can totally F*%K up your recipe/creation. I can usually identify the issue when my cooking recipes don’t turn out, but when my cookies come out of the oven looking like pancake sheet, I don’t know what happened or how to fix it. Thankfully, I’ve surrounded myself with amazing people and I can often reach out for help when recipes go downhill, and for that I am super thankful!
So anyways, I made these cookies 4 times before they turned out. So take my word for it, these cookie are the BOMB and I did all the trail and error for you (you’re welcome haha).
Reasons why you will love these Holiday Chocolate Peppermint Marshmallow Cookies:
- They are DOUBLE chocolate
- Marshmallows in a cookie?! Say no more.
- They are the perfect balance of peppermint and chocolate.
- They are chewy in the centre and have crispy edges AKA the perfect cookie
- The perfect cookie for holiday exchanges or pot-locks!
- This recipe yields 24 cookies, so don’t worry, there are plenty to snack on!
Happy Christmas baking friends! I hope you absolutely LOVE these cookies just as much as I do. Be sure to let me know what you think in the comments section below! And don’t forget to follow me on Pinterest and Instagram @wholisticfoodie!
- I have not personally made these cookies gluten free, however if you use your trusted gluten free 1:1 all purpose flour I’m sure it would work!
- You absolutely must chill the dough. Do not skip this step, as the cookies will spread way too much.
- If you think that chocolate and mint together is absolutely criminal, substitute vanilla extract instead!
Holiday Chocolate Peppermint Marshmallow Cookies
- December 15, 2020
- 3 hr 15 min
- Print this
- 1 cup butter, room temperature
- 1 cup sugar
- 1 egg
- 1 tsp mint extract
- ⅓ cup cocoa
- 1 cup all purpose flour
- ½ tsp baking soda
- ¼ tsp sea salt
- ¼ cup semisweet chocolate chips
- ½ cup mini marshmallows
- Step 1
- In a medium sized bowl, mix the butter and sugar together with an electric mixer until fluffy (about 1 minute), then mix in egg and mint extract.
- Step 2
- Once well incorporated, add the cocoa, flour, baking soda and sea salt and mix together. Set aside the electric mixer and fold in the chocolate chips and marshmallows using a wooden spoon.
- Step 3
- Roll the cookie dough into a log by placing the dough in the center of a long piece of parchment laying horizontally. Use clean hands to shape into a log, roughly 12” long. Fold the parchment paper in half over the dough, then using the palm of your hand or a pastry scraper, press into the crease between the dough and the parchment, then tightly roll into a cylinder and firmly twist the ends together to seal in the dough. Chill the dough by refrigerating for 3 hours or freeze for 1 ½ hours (this step CAN’T be skipped or fast tracked).
- Step 4
- Preheat the oven to 350° and prepare a baking sheet with parchment paper. Slice the dough into 24 cookies that are ½ inch thick. Bake cookies in 4 batches by evenly placing 6 dough rounds on the prepared baking sheet and baking for 8-9 minutes. Allow the cookies to cool for a few minutes before transferring them to a cooling rack. Store in an airtight container on the counter for up to 5 days!