Get ready to transform your holiday baking game with the most irresistible cookies you'll ever taste! Imagine sinking your teeth into a rich, chocolatey cookie that combines the bold flavors of mocha, the cool kick of peppermint, and the gooey sweetness of marshmallows. These aren't just cookies - they're a festive flavor explosion that will have everyone begging for your secret recipe. Whether you're looking to impress at a holiday party or simply treat yourself to a moment of pure deliciousness, these Peppermint Mocha Marshmallow Cookies are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini marshmallows
- 1/2 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper, ensuring even spacing for cookie placement.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla and peppermint extracts, blending until fully combined.
- In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add dry ingredient mixture to the wet ingredients, mixing on low speed until a smooth chocolate cookie dough forms. Be careful not to overmix.
- Fold in mini marshmallows and crushed peppermint candies, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in preheated oven for 10-12 minutes, until edges are set and centers appear slightly soft. Marshmallows will begin to melt and become golden.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle with melted white chocolate or sprinkle additional crushed peppermint candies for extra decoration.
Tips
- Temperature Matters: Ensure your butter is softened but not melted for the perfect cookie texture. Room temperature ingredients blend more smoothly.
- Don't Overmix: Mix the dough just until ingredients are combined to keep the cookies tender and soft.
- Marshmallow Magic: For the best results, use mini marshmallows and distribute them evenly throughout the dough. They'll create delightful pockets of gooey sweetness.
- Precise Baking: Watch the cookies closely during the last few minutes of baking. You want them slightly soft in the center for that perfect chewy texture.
- Cooling is Crucial: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent breaking.
- Extra Flair: For a stunning presentation, drizzle with white chocolate or sprinkle extra crushed peppermint candies while the cookies are still warm.
- Storage Tip: Store in an airtight container to maintain softness, and they'll stay delicious for up to 5 days - if they last that long!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 55mg
