a Cookie we wish we made sooner
One bite of these peppermint chocolate marshmallow cookies will leave you in bliss. We mean this! Have you ever made a recipe and in between bites you’re just reveling in how delicious it is? “Oh my God, this is SO good.” This was us. We don’t mean to brag but all the flavors merging that make us want to smile.
It reminded me (Serena) of a time when I had people tell me I couldn’t cook or bake (this included my parents and even a roommate of mine). Maybe they weren’t entirely wrong but I have to say, these cookies boosted my confidence in my cooking journey. Still a long way to go but hey, we’re enjoying the path there.
What we love about these cookies is that you don’t have to go above and beyond to make them and it’s one everyone can enjoy! Even Santa (*wink*). These are gluten and mostly grain-free (depending on your fluff). Yes!
Baking Cookies Can be a breeze
Much of the time for this peppermint chocolate marshmallow cookie recipe is due to chill times. It only needs 45 minutes of active time. The shortbread is shockingly simple to put together and the rest is pure fun. In this version, we use our tiger nut all-purpose flour blend but if you don’t have allergies you can easily use all-purpose flour 1:1. The best part?
- Beat the butter, sugars, and vanilla on medium-high until fluffy with a mixer for about 3 minutes. Whisk flour and salt in a separate bowl and then add the salted flour to the creamed butter and sugar, mixing on low until just blended.
- Form the dough into a log shape that’s 2 inches in diameter. Wrap with cling wrap and chill for 2 hours or until firm. Once the dough is chilled, preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside. Slice log into ½-inch-thick rounds and lay them flat on the baking sheets. Bake until the edges are just beginning to brown, about 13 to 15 minutes. Allow them to cool on the baking sheet and do not be tempted to touch them or poke them. At first, it may seem tender and not cooked. They need to cool and harden as they do (about 10 minutes).
- Carefully spread a tablespoon of marshmallow fluff/creme on each cookie. Place cookies in the freezer and freeze until fluff/creme is firm about 15-20 minutes.
- Place a baking sheet lined with parchment paper on the counter. Put a wire rack on top of the baking sheet. Add chocolate and oil to a heat-proof bowl and melt according to package instructions. The chocolate should be at a consistency that you can pour and whisk together easily. Transfer the chocolate to a measuring cup with a spout.
- Remove the cookies from the freezer and place them on the wire rack. Take the measuring cup and pour chocolate on top of each cookie until completely coated. Sprinkle crushed peppermint and extra salt flakes on top of the chocolate. Allow the cookies to set and tap the exterior to see if it’s hardened. If not put in the freezer uncovered for another 10-15 minutes. Serve or transfer cookies to the refrigerator. Store any leftovers in an airtight container in the refrigerator. Enjoy these gluten-free peppermint chocolate marshmallow cookies!
answers Just for you
Do you need to chill the cookie dough?
We highly recommend this because chilling will help your cookie to hold texture and enhance the flavors by solidifying the fats inside the dough. Check out this article for a more in-depth explanation by Taste of Home.
Can I make fluff?
You would be surprised at just how easy it is to make fluff (we were)! You will need egg whites, cream of tartar, sugar, corn syrup, water, and vanilla extract. Try this recipe from Bigger Bolder Baking, which will add an extra 15 minutes to our recipe.
Why did my cookies come out soft?
Fresh out of the oven, you may see the exterior browned and wonder why these feel soft. Whatever you do, don’t press them in! Let them cool on the baking sheet. The residual heat will continue to bake the cookies and the cookie will harden as it cools. Don’t be discouraged either if they’re a bit crispier than you expect. That’s OK, we promise! When you add the fluff and chocolate, the cookie will hold the weight and combine with the flavors to give a mouth-feel we think you might appreciate.
Why do I have to chill the butter before making the dough?
For this particular cookie, we suggest using cold butter to keep the density and give that crispy outer texture and soft center (The Kitchn).
Peppermint Chocolate Marshmallow Cookies
Equipment
- 1 Standing mixer with paddle attachment
- Cling wrap
- 2 Baking sheets lined with parchment paper
- Wire rack
- Large bowl and whisk
- Heat-proof glass bowl
- 1 Medium sauce pan Optional
Ingredients
- Shortbread Cookie Ingredients:
- 1 ⅛ Stick of unsalted butter cold and cut into tabs 9 TBSP
- ¼ tsp Kosher salt
- ¼ cup Granulated sugar
- ⅛ cup Packed light brown sugar
- ½ tsp Vanilla extract
- 1 ⅛ cup Tiger nut all-purpose flour or regular all-purpose flour if no allergies
- Toppings:
- ½ cup Store-bought fluff
- 6 oz Semi-sweet chocolate baking bars
- 2 tsp Vegetable or extra virgin olive oil
- ¼ cup Crushed peppermint we used Atkinson’s Mint Twists
Instructions
- Beat the butter, sugars, and vanilla on medium-high until fluffy with an electric mixer or a stand mixer fitted with the paddle attachment for about 3 minutes. Scrape down the sides of the bowl with a spatula
- In a separate bowl, add flour and salt and whisk together. Slowly add the flour to the creamed butter and sugar, mixing on low until just blended
- Form the dough into a log shape on cling wrap, that's about 2 inches in diameter. Cover in cling wrap and chill for 2 hours or until firm
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside
- Slice log into ½-inch-thick rounds and lay them flat on the baking sheet about 1 inch apart (you might need to use the full two baking sheets). Bake until the edges are just beginning to brown (see pictures above), 13 to 15 minutes
- Allow them to cool on the baking sheet and do not be tempted to touch them or poke them. At first, it may seem tender and not cooked. They need to cool and harden as they do (about 10 minutes)
- Once completely cooled, top each with a tablespoon of marshmallow fluff/creme
- Place baking sheet in freezer and freeze until fluff/creme is firm, about 15-20 minutes
- Place a baking sheet lined with parchment paper on the counter. Place a wire rack on top of the baking sheet
- Add chocolate and oil to a heat-proof bowl and melt according to package instructions. We heated water on medium-high in a saucepan and placed the heat-proof glass bowl on top, whisking the chocolate and oil in the bowl (this is called the double-boiler method). Transfer the chocolate to a measuring cup with a spout
- Remove the cookies from the freezer and place them on the wire rack. Take the measuring cup and pour chocolate on top of each cookie until completely coated. Sprinkle crushed peppermint and extra salt flakes on top of the chocolate. Allow the cookies to set and tap the exterior to see if it's hardened. If not put in the freezer uncovered for another 10-15 minutes
- Serve or transfer cookies to the refrigerator. Store any leftovers in an airtight container in the refrigerator
Let Us Know What you Think of these Peppermint Chocolate Marshmallow cookies!
Drop us a comment down below if you made these! Interested in other dessert recipes? Check out our cranberry gingerbread cupcakes and cake balls!