Peppermint Mocha Marshmallow Cookies

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Quick Summary

Peppermint Mocha Marshmallow Cookies- decadent chocolate cookies made with espresso powder, chocolate, a gooey marshmallow center, and peppermint candy! The perfect cookie for the holiday season.

peppermint mocha marshmallow cookies with chocolate chunks and peppermint candy.

I make a lot of cookies during the holiday season and have several favorites…brown butter salted caramel snickerdoodles, peanut butter blossoms, chocolate crinkle cookies, and chocolate kiss cookies…just to name a few. They are all FANTASTIC.

But when I think of holiday cookies, my mind usually goes to chocolate and peppermint. You can’t beat that combo. My Andes mint cookies are a staple and I also love these Peppermint Mocha Marshmallow Cookies. They are festive, fun, and SO delicious.

These cookies do have a lot going on…but in a good way! The chocolate cookies are made with espresso powder to intensify the chocolate flavor and to give them mocha vibes. I add a little peppermint extract to the dough for the perfect chocolate mint combo.

Now for the FUN part, I stuff the cookies with a marshmallow! The marshmallow melts while baking, creating a gooey marshmallow center. When the cookies come out of the oven, sprinkle the tops with peppermint candy pieces an a little flaky sea salt.

All of the flavors come together to create one AMAZING cookie. Plus, they are SO pretty! The ultimate Christmas cookie!

If you are looking for a holiday cookie that will WOW your family and friends, you HAVE to make these! They will be the hit of every holiday party and cookie exchange.

ingredients in bowls to make peppermint mocha marshmallow cookies.

Ingredients

  • All-purpose flour– spooned and leveled!
  • Dutch processed cocoa powder– I like to use Dutch processed cocoa for a deep chocolate flavor. Unsweetened cocoa powder will work too.
  • Espresso powder to intensify the chocolate flavor and for the slight mocha flavor.
  • Baking soda and baking powder– check the dates, make sure they are fresh.
  • Salt– use kosher salt to enhance all of the flavors.
  • Unsalted butter– at room temperature.
  • Sugar– brown sugar and granulated sugar.
  • Eggs– use large eggs.
  • Vanilla extract– always use pure vanilla extract, not imitation.
  • Peppermint extract– you can find peppermint extract in the baking aisle by the vanilla.
  • Chocolate– I use semi-sweet chocolate chips and chunks. I like the mix! You can use all chips or all chunks if you wish.
  • Marshmallows– use large marshmallows. Cut them in half crosswise.
  • Crushed candy canes– for sprinkling on cookies.
  • Flaky sea salt– for sprinkling on cookies.
dry ingredients and cocoa powder whisked together in mixing bowl with whisk.

How to Make Peppermint Mocha Marshmallow Cookies

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, whisk together flour, cocoa, espresso powder, baking soda, salt, and baking powder. Set aside.
butter, sugars, eggs, vanilla, and peppermint extract mixed together in mixing bowl with spatula.
  • With a stand mixer fitted with the paddle attachment, cream butter and sugars together until smooth. Add in eggs, vanilla extract, peppermint extract, and mix until combined.
  • With the mixer off, add the dry ingredients and mix on low until just combined. Don’t over mix.
  • Stir in the chocolate chips.
peppermint mocha cookie dough in mixing bowl with chocolate chips.
  • With the mixer off, add the dry ingredients and mix on low until just combined. Don’t over mix.
  • Stir in the chocolate chips.
peppermint mocha marshmallow cookie dough balls on baking sheet with parchment paper.
  • Scoop about 2 tablespoons of the cookie dough and gently flatten it in the palm of your hand. Place a marshmallow half into the center of the dough.
  • Use your hands to work the dough around the marshmallow so that the marshmallow is covered around the bottom and sides but there is a little marshmallow peeking out the top. You want some of the marshmallow showing on top so the peppermint candies can stick to the marshmallow, but make sure the bottom is covered so the cookies don’t stick to the pan.
peppermint mocha marshmallow cookies on baking sheet with parchment paper.
  • Bake cookies for 10 to 12 minutes or until the cookies are set around the edges but still soft in the center. Don’t over bake. The cookies will set up as they cool.
close up of peppermint mocha marshmallow cookie being pulled apart with gooey marshmallow.
  • Remove from oven and immediately sprinkle with crushed peppermint candy. You can gently press it into the warm cookies so it will stick. Sprinkle with flaky sea salt.
  • Let the cookies sit on the baking sheet for about 5 minutes. Move to a cooling rack and cool completely.
peppermint mocha marshmallow cookies in box with candy canes and marshmallows.

How to Store the Cookies

  • Storing: Store cooled cookies in an airtight container on the counter for up to 2 days.
  • Freezing: You can freeze the baked cookies for up to 2 months. If stacking, place a piece of parchment paper in between the layers so the marshmallow doesn’t stick. You can also freeze the cookie dough balls for up to 2 months. When ready to bake, preheat the oven and remove the frozen cookie balls from the freezer. Add an additional minute or two to the baking time.
stack of peppermint mocha marshmallow cookies  with one cookie leaning on the stack.

Find MORE cookie recipes HERE and in my cookie cookbook, Let’s Eat Cookies!

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Peppermint Mocha Marshmallow Cookies

Decadent chocolate cookies made with espresso powder, a gooey marshmallow center, and peppermint candy! The perfect cookie for the holiday season.
4.77 from 13 votes

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, whisk together flour, cocoa, espresso powder, baking soda, salt, and baking powder. Set aside.
  • With a stand mixer fitted with the paddle attachment, cream butter and sugars together until smooth. Add in eggs, vanilla extract, peppermint extract, and mix until combined.
  • With the mixer off, add the dry ingredients and mix on low until just combined. Don’t over mix.
  • Stir in the chocolate chips.
  • Scoop about 2 tablespoons of the cookie dough and gently flatten it in the palm of your hand. Place a marshmallow half into the center of the dough. Use your hands to work the dough around the marshmallow so that the marshmallow is covered around the bottom and sides but there is a little marshmallow peeking out the top. You want some of the marshmallow showing on top so the peppermint candies can stick to the marshmallow, but make sure the bottom is covered so the cookies don’t stick to the pan.
  • Bake cookies for 10 to 12 minutes or until the cookies are set around the edges but still soft in the center. Don’t over bake. The cookies will set up as they cool.
  • Remove from oven and immediately sprinkle with crushed peppermint candy. You can gently press it into the warm cookies so it will stick. Sprinkle with flaky sea salt.
  • Let the cookies sit on the baking sheet for about 5 minutes. Move to a cooling rack and cool completely.

Notes

Store the cookies in an airtight container on the counter for up to 3 days. Freeze cookies for up to 2 months. 

Nutrition

Calories: 239kcal, Carbohydrates: 35g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 26mg, Sodium: 118mg, Potassium: 126mg, Fiber: 2g, Sugar: 23g, Vitamin A: 198IU, Calcium: 23mg, Iron: 1mg
Keywords chocolate, marshmallow, peppermint

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    These cookies had the perfect balance of sweetness, chocolate peppermint flavor, and the gooey marshmallow middle took them over the top — they were a hit with everyone! The dough was pretty sticky so I put it in the refrigerator for about 30 minutes so that it was easier to work with. I will definitely make these again.