Peppermint Cookies with Marshmallows Recipe
Craving the perfect holiday treat? These Peppermint Cookies with Marshmallows combine the cool minty freshness of peppermint with the gooey sweetness of marshmallows for a festive delight. They’re easy to make, crowd-pleasing, and a must-have on your holiday cookie platter!
Ingredients You’ll Need
For the Cookies:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
For the Topping:
- 1 cup mini marshmallows
- ¼ cup crushed peppermint candies or candy canes
- Optional: ½ cup melted chocolate for drizzling
Instructions
Step 1: Prepare the Dough
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, use a hand or stand mixer to beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add the egg, vanilla extract, and peppermint extract, mixing until well combined.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Pro Tip: For an extra burst of flavor, fold in a handful of chopped dark chocolate or white chocolate chips into the dough.
Step 2: Chill the Dough
Wrap the cookie dough in plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
Pro Tip: Pressed for time? Pop the dough into the freezer for 15 minutes instead.
Step 3: Bake the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1 ½ tablespoons of dough and roll it into balls. Place them 2 inches apart on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are lightly golden.
Important: The cookies should be slightly underbaked in the center; this will keep them soft and chewy!
Step 4: Add the Topping
- Remove the cookies from the oven and immediately press 3-4 mini marshmallows into the center of each cookie.
- Sprinkle the crushed peppermint candies over the marshmallows.
- Return the cookies to the oven for 1-2 minutes, just until the marshmallows start to melt slightly.
Step 5: Cool and Decorate
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- If desired, drizzle melted chocolate over the cookies for an extra layer of decadence.
Pro Tip: Use a fork for a quick and easy chocolate drizzle or transfer the melted chocolate into a zip-top bag, snip a corner, and pipe thin lines for a professional touch.
Serving Suggestions
These Peppermint Cookies with Marshmallows are perfect for:
- parties
- Gift baskets
- Santa’s cookie plate
Pair them with a warm mug of hot cocoa or peppermint tea for the ultimate festive treat.
Storage Tips
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cookies (without marshmallow topping) for up to 2 months. Add toppings after thawing and reheating.
Why You’ll Love This Recipe
- Quick & Easy: The dough comes together in minutes, and the toppings add a wow factor with minimal effort.
- Customizable: Swap peppermint candies with crushed chocolate or sprinkle festive holiday sprinkles instead.
- Perfectly Festive: These cookies are as delicious as they are Instagram-worthy!
Give this recipe a try and watch them disappear off the cookie platter! Don’t forget to share your creations and tag us on social media.
