We’ve taken this classic Chocolate Peppermint Cookie recipe and given it a fresh, new twist… with Peppermint Marshmallow Cream!
How to make easy chocolate cookies
You will need:
Melt the chocolate chips at half power in your microwave. Add butter. Stir till the butter and chocolate chips are melted, zapping for a few more seconds in the micro as needed.
Add 1 cup flour and mix with a wooden spoon. Drop by tablespoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 9 to 10 minutes. Do not over bake.
Always do one or two test cookies; let them cool and sample them. Then you can gauge if you need to bake less or longer, add more flour etc.
These cookies are delicious, rich and creamy as is. But if you want to add the peppermint cream, here’s the recipe…
Peppermint Marshmallow Cream
You will need:
- 1/3 cup finely crushed Peppermint Candies or Candy Canes
- 1 jar (7 to 7 1/2 oz) Marshmallow Creme
- 1 cup butter or margarine, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
Beat the marshmallow creme and butter in a large bowl with the electric mixer on medium speed until smooth.
Beat in the powdered sugar and vanilla until smooth. You can add the crushed peppermints at this time, or reserve them to just roll the edges of the cookies in the crushed peppermint.
Spoon about two tablespoons of frosting onto each of half of the cookies. For sandwiches, top with the remaining cookies. Either way is yummy. It’s just down to your preference.
To make mini cookies, drop the dough by rounded teaspoons instead of tablespoons, and bake for six to nine minutes.
Fill with Peppermint Marshmallow Cream and roll in crushed Peppermint Candies.
Alternatively, you could dip them in Sephra White Chocolate and coat in the crushed candies.