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    TaraTeaspoon » Baking + Desserts

    This page contains affiliate and sponsored links. See my full disclosure.

    Published: · Modified: Dec 9, 2021 by

    Peppermint Marshmallow Sandwich Cookies

    Jump to Recipe Pin Recipe
    Peppermint Marshmallow Sandwich Cookies

    Peppermint marshmallow sandwich cookies will be the most festive cookie on your table this holiday. Plus they are soft, delicious, pepperminty and chocolatey. All of my favorite things!


    I've mentioned that I load up on the chocolate and peppermint combo this time of year. I can't get enough. So when it comes to baking, I get it in anywhere I can.

    I also dream of homemade marshmallow and all the ways I can possibly use it. This version – peppermint, of course, and sandwiched between two soft chocolate cookies. Oh you guys it's heavenly.

    Peppermint Marshmallow Sandwich Cookies on red cake plate

    The cookies are like little mini brownie bites. I love making mini cookies! (Mostly because the guilt of eating a lot of them doesn't ruin my holiday! haha). And they are cute to serve and share. The cookies are simple, and really easy to pull of your baking sheets if you use parchment. I love the flat sheets here because the edges don't curl up and drive me nuts.

    Chocolate & peppermint marshmallow sandwich cookies make lovely little holiday food gifts. But don't forget to leave some for Santa on Christmas Eve!

    If you've never made homemade marshmallow, don't even worry! It's quite simple. You will need a candy thermometer for the sugar syrup. You cook the sugar to soft-ball stage, which is clearly marked on the thermometer.

    Peppermint Marshmallow Sandwich Cookies on red cake plate with mint candies

    Follow the directions for softening the powdered gelatin. It will form a soft little pillow in the bottom of the mixing bowl and then you'll pour your sugar syrup over the top. As you beat this mixture together it cools and will start to form marshmallow!

    I tint my marshmallow with a little food coloring to make it a cute pepperminty pink, then stir in crushed candy canes. You just must know that homemade marshmallow needs to be used immediately, before it sets. So have your cookies baked and cooled before you start making it.

    Peppermint Marshmallow Sandwich cookies with peppermint candies scattered on surface

    Peppermint Marshmallow Sandwich Cookies

    Tara Teaspoon
    The cookies are like little mini brownie bites.  The peppermint marshmallow  filling is divine.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 13 mins
    Total Time 1 hr 20 mins
    Course Dessert
    Cuisine American
    Servings 48 sandwiches
    Calories 110 kcal

    Ingredients
      

    *Cookies:*

    • 1 cup all-purpose flour
    • ½ cup unsweetened cocoa powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 4 oz unsweetened chocolate chopped
    • 1 cup unsalted butter
    • 1½ cups sugar
    • 1 teaspoon pure vanilla extract
    • 2 large eggs
    • 1 cup red and white nonpareils

    *Peppermint Marshmallow*

    • 1 packet unflavored gelatin
    • ⅓ cup cold water
    • 1 cup sugar
    • 2 oz peppermint candies very finely crushed ⅓ cup
    • Red liquid food coloring optional

    Instructions
     

    For Cookies:

    • Heat oven to 325°F and place rack in center. Line one baking sheet with parchment paper. In a medium bowl, whisk together flour, cocoa, baking soda and salt; set aside. In a medium saucepan, melt together chocolate and butter over medium heat, stirring occasionally. Let stand until cool, about 20 min. stir in sugar and extract until combined. Stir in eggs until combined well. Add flour mixture and stir until a soft dough forms.
    • Roll cookies into ¾-inch balls. Dip tops in nonpareils and place, coated side up, 1 inch apart on prepared sheet. Bake until set but not firm to the touch, 10 to 13 min. Using a metal spatula, transfer cookies to a wire rack and let cool completely.

    Meanwhile, prepare Peppermint Marshmallow:

    • In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, about 5 minutes
    • Meanwhile, in a small saucepan, combine sugar and ¼ cup water. Stir over medium-high heat until sugar dissolves. Using a pastry brush dipped in water, brush down sugar crystals on sides of pan. Place a candy thermometer into mixture. Boil (do not stir) until syrup registers 238°F (soft-ball stage), about 10 minutes. Pour into gelatin.
    • Using the whisk attachment, beat gelatin mixture on medium-low speed until sightly cooled, about 5 minutes. Increase speed to medium-high and beat to soft peaks, about 12 minutes. Stir in candy until combined. Tint with food coloring (if using). Use immediately.
    • Transfer half to a large decorating bag fitted with a ½-inch plain tip or coupler. Pipe mounds, about ½ inch high, on flat side of half of the cookies. Top with remaining cookies, making sandwiches.

    Notes

    Can be made ahead. Store in an airtight container at room temperature, in single layers separated by waxed paper, up to 2 days.
    Follow the directions for softening the powdered gelatin. It will form a soft little pillow in the bottom of the mixing bowl and then you'll pour your sugar syrup over the top. As you beat this mixture together it cools and will start to form marshmallow!

    Nutrition

    Serving: 1gCalories: 110kcalFat: 4g
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

    Tasty cookie recipes!

    • Irish Shamrock Cookies
    • Slice and Bake Spiral Cookies
    • Crispy Pecan Cookies
    • Santa Face Sugar Cookies
    • Peanut Butter Rudolph Reindeer Cookies
    • The Best Classic Gingerbread Cookies
    • Magnificent and Easy Coconut Macaroons (with Variations!)
    • Christmas Tree Cookies with Cream Cheese Frosting

    Let the baking continue with more holiday favorites!

    Try these Coconut Cherry Balls. A sugar dusted shortbread cookie with coconut and tart dried cherries.

    Christmas is even more special with this cardamom scented Pulla Bread

    Tara in kitchen making salad

    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    Recipe & Food Styling Tara Teaspoon, Photographer Ellie Miller, Prop Styling Renata Chaplynsky, Originally published LHJ Dec 2007.

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    Filed Under: Baking + Desserts, Chocolate, Christmas Cookies, Cookies Tagged With: baking, chocolate peppermint, christmas, holiday, marshmallow, peppermint, sandwich cookies

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    I’ve been sharing my original ideas for years. What began as a passion, turned into a career as magazine Food Editor at Martha Stewart and then Entertaining Director at Ladies’ Home Journal. All in all, I’ve shared recipes, cooking tips, and DIY ideas with more than 24 MILLION people. Make that 24 million and one. Thanks for stopping by Tara Teaspoon!

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