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 like to load up on the chocolate and peppermint combo this time of year. I can't get enough of treats like my Holiday Peppermint Brownies during the holiday season.
I also dream of homemade marshmallow and all the ways I can possibly use it. This peppermint version is sandwiched between two soft chocolate cookies, and it's heavenly.
The cookies are like little mini brownie bites. They're the perfect Christmas dessert because the guilt of eating a few of them doesn't ruin my holiday! And they are cute to serve and share. The cookies are simple, and really easy to pull off your baking sheets if you use parchment. I love these parchment flat sheets because the edges don't curl up.
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.
Follow the directions for softening the powdered gelatin in the recipe card. 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. Homemade marshmallow needs to be used immediately before it sets, so have your cookies baked and cooled before you start making it.
More peppermint dessert recipes
📖 Full Recipe
Peppermint Marshmallow Sandwich Cookies
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
Nutrition Per Serving
Tara Teaspoon
I'm Tara, a recipe developer and food stylist with nearly 30 years in food publishing, including the test kitchens of Martha Stewart and Ladies' Home Journal. My recipes and styling have appeared in magazines, cookbooks, television and advertising, and I'm the author of two cookbooks, Delicious Gatherings and Live Life Deliciously. Every recipe here is tested and reliable. Have a question? Leave a comment and I'll answer it, or get new recipes by email.
Recipe & Food Styling Tara Teaspoon, Photographer Ellie Miller, Prop Styling Renata Chaplynsky, Originally published LHJ Dec 2007.
Laura says
I tried this, but the dough never got thick enough to roll. I added some flour, but it wasn’t enough, and the cookies spread out in the oven and were too liquidy. I followed the recipe exactly, so I think proportions are off.
Tara Teaspoon Admin says
Hi Laura. So sorry to hear that the recipe didn't turn out for you. I know how frustrating that can be. We will definitely take a look at the recipe card and doublecheck the proportions. Thank you for leaving a comment. Wishing you the happiest new year!
Brittany Smart says
Love the added sprinkles!! These look so amazing!
H Harvey says
Am I correct in assuming 238 is the temperature at sea level for the marshmallow?
Mary Bench says
What a great idea! Great take on Whoopies!