Peppermint Mocha Marshmallow Cookies
User Reviews
4.8
42 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
32 cookies
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Calories
239 kcal
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Course
Baked Goods
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Cuisine
American
Peppermint Mocha Marshmallow Cookies
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Decadent chocolate cookies made with espresso powder, a gooey marshmallow center, and peppermint candy! The perfect cookie for the holiday season.
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Ingredients
- 2 1/4 cups all-purpose flour, spooned and leveled
- 3/4 cup dutch processed cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chunks
- 16 large marshmallows, cut in half crosswise
- 3/4 cup crushed peppermint candy or crushed candy canes, for sprinkling on cookies
- Flaky sea salt, for sprinkling on cookies
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Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, cocoa, espresso powder, baking soda, salt, and baking powder. Set aside.
- With a stand mixer fitted with the paddle attachment, cream butter and sugars together until smooth. Add in eggs, vanilla extract, peppermint extract, and mix until combined.
- With the mixer off, add the dry ingredients and mix on low until just combined. Don’t over mix.
- Stir in the chocolate chips.
- Scoop about 2 tablespoons of the cookie dough and gently flatten it in the palm of your hand. Place a marshmallow half into the center of the dough. Use your hands to work the dough around the marshmallow so that the marshmallow is covered around the bottom and sides but there is a little marshmallow peeking out the top. You want some of the marshmallow showing on top so the peppermint candies can stick to the marshmallow, but make sure the bottom is covered so the cookies don't stick to the pan.
- Bake cookies for 10 to 12 minutes or until the cookies are set around the edges but still soft in the center. Don’t over bake. The cookies will set up as they cool.
- Remove from oven and immediately sprinkle with crushed peppermint candy. You can gently press it into the warm cookies so it will stick. Sprinkle with flaky sea salt.
- Let the cookies sit on the baking sheet for about 5 minutes. Move to a cooling rack and cool completely.
Notes
- Store the cookies in an airtight container on the counter for up to 3 days. Freeze cookies for up to 2 months.
Nutrition Information
Show Details
Calories
239kcal
(12%)
Carbohydrates
35g
(12%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
26mg
(9%)
Sodium
118mg
(5%)
Potassium
126mg
(4%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
198IU
(4%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 118mg | 5% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 198IU | 4% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
42 reviews
Excellent
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