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Peppermint Chocolate Marshmallow Cookies


Peppermint Chocolate Marshmallow Cookies

Print Recipe


  • 1 box chocolate cake mix
  • 1/2 cup oil
  • 2 eggs
  • 10-12 large marshmallows cut in half
  • 1/4 cup Andes Peppermint Crunch Baking Chips
  • Frosting:
  • 1 cup sugar
  • 1/4 cup milk
  • 1/4 cup butter
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup Andes Peppermint Crunch Baking Chips


  • Preheat oven to 350°F
  • Combine chocolate cake mix, oil, and eggs until combined. Form into one-inch balls and place baking sheets lined with parchment paper. Bake for 6 minutes then remove from oven and place one-half of a marshmallow on top of each cookie (sticky side of marshmallow facing down). Bake for another two minutes and remove from oven. Gently smash the marshmallows down with a spatula and remove cookies to a cooling rack.
  • Meanwhile, combine sugar, milk and butter in a saucepan-melt and bring to a boil. Remove from heat and stir in chocolate chips and peppermint chips. Continue stirring until smooth. Frosting should thicken up.
  • Pour frosting over the top of each cookie, then sprinkle a few peppermint chips over the top.
  • Cookie adapted from Me Oh My
Author: Rachel
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