Quick Summary
Peppermint Mocha Marshmallow Cookies- decadent chocolate cookies made with espresso powder, chocolate, a gooey marshmallow center, and peppermint candy! The perfect cookie for the holiday season.
I make a lot of cookies during the holiday season and have several favorites…brown butter salted caramel snickerdoodles, peanut butter blossoms, chocolate crinkle cookies, and chocolate kiss cookies…just to name a few. They are all FANTASTIC.
But when I think of holiday cookies, my mind usually goes to chocolate and peppermint. You can’t beat that combo. My Andes mint cookies are a staple and I also love these Peppermint Mocha Marshmallow Cookies. They are festive, fun, and SO delicious.
These cookies do have a lot going on…but in a good way! The chocolate cookies are made with espresso powder to intensify the chocolate flavor and to give them mocha vibes. I add a little peppermint extract to the dough for the perfect chocolate mint combo.
Now for the FUN part, I stuff the cookies with a marshmallow! The marshmallow melts while baking, creating a gooey marshmallow center. When the cookies come out of the oven, sprinkle the tops with peppermint candy pieces an a little flaky sea salt.
All of the flavors come together to create one AMAZING cookie. Plus, they are SO pretty! The ultimate Christmas cookie!
If you are looking for a holiday cookie that will WOW your family and friends, you HAVE to make these! They will be the hit of every holiday party and cookie exchange.
Table of Contents
Ingredients
- All-purpose flour– spooned and leveled!
- Dutch processed cocoa powder– I like to use Dutch processed cocoa for a deep chocolate flavor. Unsweetened cocoa powder will work too.
- Espresso powder– to intensify the chocolate flavor and for the slight mocha flavor.
- Baking soda and baking powder– check the dates, make sure they are fresh.
- Salt– use kosher salt to enhance all of the flavors.
- Unsalted butter– at room temperature.
- Sugar– brown sugar and granulated sugar.
- Eggs– use large eggs.
- Vanilla extract– always use pure vanilla extract, not imitation.
- Peppermint extract– you can find peppermint extract in the baking aisle by the vanilla.
- Chocolate– I use semi-sweet chocolate chips and chunks. I like the mix! You can use all chips or all chunks if you wish.
- Marshmallows– use large marshmallows. Cut them in half crosswise.
- Crushed candy canes– for sprinkling on cookies.
- Flaky sea salt– for sprinkling on cookies.
How to Make Peppermint Mocha Marshmallow Cookies
- 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.
- 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.
How to Store the Cookies
- Storing: Store cooled cookies in an airtight container on the counter for up to 2 days.
- Freezing: You can freeze the baked cookies for up to 2 months. If stacking, place a piece of parchment paper in between the layers so the marshmallow doesn’t stick. You can also freeze the cookie dough balls for up to 2 months. When ready to bake, preheat the oven and remove the frozen cookie balls from the freezer. Add an additional minute or two to the baking time.
More Christmas Cookie Recipes
- Andes Mint Cookies
- Homemade Peppermint Oreos
- Peppermint Bark Chocolate Chip Cookies
- Chocolate Peppermint Crunch Cookies
- Hot Cocoa Cookies
- Oreo White Chocolate Pudding Peppermint Cookies
Find MORE cookie recipes HERE and in my cookie cookbook, Let’s Eat Cookies!
Peppermint Mocha Marshmallow Cookies
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
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
Nutrition
Have you tried this recipe?
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