Description
Deliciously chewy peppermint chocolate chip cookies loaded with mini marshmallows and crushed candy canes.
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ⅔ cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons peppermint extract
- 2 ⅓ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ cups mini marshmallows
- ½ cup crushed candy canes
Instructions
- Cream the Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy. This creates the soft base that holds the chocolatey goodness together.
- Add Eggs and Flavoring: Crack in the eggs one at a time, beating well after each addition. Stir in vanilla and peppermint extracts. The peppermint gives that unmistakable wintery touch.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, blending until just combined.
- Stir in the Chocolate and Marshmallows: Fold in the semi-sweet chocolate chips and mini marshmallows. The marshmallows will slightly melt during baking, creating gooey, pillowy pockets in the cookies.
- Chill the Dough: Refrigerate the dough for at least 1 hour. This helps the flavors meld and prevents the cookies from spreading too much while baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop out dough balls and place them on the sheets, leaving space to spread. Bake for 8–10 minutes, just until the edges are set.
- Add Crushed Candy Canes: Right after taking the cookies out of the oven, gently press some crushed candy canes on top while they’re still warm. Let them cool slightly before moving to a wire rack.
Notes
- For a stronger peppermint flavor, you can increase the amount of peppermint extract to 1 tablespoon.
- Store cookies in an airtight container for up to one week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg