November 19th, 2013

Dark Chocolate Peppermint Marshmallow Cookies

I’m so excited about the new line of seasonal baking mixes from Pillsbury®! Just in time for the holidays, they’ve got fun and festive offerings like Holiday Sugar Cookie, Chocolate Peppermint Cookie Mix, Dark Chocolate Premium Cake Mix and my personal favorite, Creamy Supreme Peppermint Frosting! There are also new holiday inspired Funfetti frosting colors, like Garland Green and Rudolf Red.

Dark Chocolate Peppermint Marshmallow Cookies

Honestly, I had trouble deciding what to bake first. Ultimately my love of dark chocolate and peppermint won out. Throw another one of my favorites into the mix–toasted marshmallows–and you’ve got one amazing holiday cookie!

Dark Chocolate Peppermint Marshmallow Cookies

Did I mention the peppermint frosting tucked under the layer of chocolate ganache? I started with a cookie base, made with the Dark Chocolate Cake Mix (because I love dark chocolate and my husband loves cake mix cookies), but the Chocolate Peppermint Cookie Mix would make a great base too.

A marshmallow toasts atop the cookie base during the last few minutes of baking. When everything cools down, I spread a dollop of peppermint frosting over the marshmallow, creating a soft, gooey peppermint filling. Don’t worry about things looking perfect after this step, because you’re going to cover it all with more chocolate and peppermint!

Dark Chocolate Peppermint Marshmallow Cookies

For me, simple shortcuts are so important to a stress free holiday season.  Made completely from scratch, these beautiful little cookies would have been much more time consuming. But with the help of a Pillsbury cake mix and prepared frosting, they came together in no time. And I love that the peppermint frosting is white, which makes it so versatile for all of your holiday baking needs.

You can see Pillsbury’s entire line of seasonal holiday products on the Pillsbury Baking website and Facebook page and the Pillsbury Baking Pinterest boards are full of fun holiday baking ideas to help you celebrate the season more!

Dark Chocolate Peppermint Marshmallow Cookies

Yields 36

Dark Chocolate Peppermint Marshmallow Cookies

20Prep Time

10Cook Time

30Total Time

Save Recipe

Ingredients

  • 1 (15.25 oz.) Pillsbury Dark Chocolate Premium cake mix
  • 2 tablespoons flour
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup vegetable oil
  • 16 large marshmallows
  • 1 (16 oz.) can Pillsbury Creamy Supreme Peppermint Frosting
  • 1 cup heavy cream
  • 8 ounces dark chocolate, chopped
  • 12 small peppermint candy canes, crushed

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, stir together the cake mix and flour until well mixed. Stir in the eggs, oil and vanilla and mix until smooth.
  3. Form dough into 1-inch balls and place on baking sheets, 2 inches apart. Flatten slightly with the bottom of a glass or the palm of your hand.
  4. Bake cookies for 6 minutes, then remove from oven. While cookies bake, cut marshmallows in half with kitchen shears or scissors.
  5. Place 1/2 a marshmallow, cut side down, in the center of each cookie. Return cookies to oven for another 2-3 minutes, until marshmallows are puffy and just beginning to brown.
  6. Remove from oven and allow cookies to cool on baking sheets for a few minutes before removing to wire racks to cool completely. When cookies are cool, spread about 1 teaspoon of peppermint frosting over the tops of the marshmallows.
  7. To prepare ganache, heat cream in a small saucepan over medium heat until it is just beginning to simmer. Remove from heat and whisk in chopped chocolate until mixture is smooth and shiny.
  8. Allow ganache to cool for about 10 minutes. It should be the consistency of soft pudding.
  9. Carefully spread 2-3 teaspoons of ganache over the marshmallow, leaving the cookie exposed. Sprinkle with crushed peppermint candy.
http://www.letsdishrecipes.com/2013/11/dark-chocolate-peppermint-marshmallow-cookies.html
Who Dished it Up First: These cookies were inspired by Tracie at Cleverly Inspired.

*I have been compensated by the  J.M. Smucker Company to promote its Pillsbury Fall products, but the opinions expressed are my own.  ©/® The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license.  

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Comments

  1. Looks delicious! I love peppermint and chocolate.

  2. Such a great holiday cookie! I love that you get the gooey marshmallow center.

  3. Oh My word!!!!!! You kill me with all these YUMMIES Danelle!

  4. Looks too good and tempting.. awesome pictures too.. thanks for sharing 🙂

  5. Hello! I have a question about a recipe you posted way back (Classic Cornbread Stuffing), and figured the best way to get in touch with you would be to comment on your most recent post. I hope you don’t mind! My question is — do you think the stuffing would hold up if made a night ahead of Thanksgiving? Thank you for the great recipe and help!

    • Hi Lena,
      I responded to your stuffing question earlier this morning via email, but you must not have seen it yet (I think it was you who asked this question on the actual stuffing post?). Hopefully you will see the response if I leave it here in the comments. Yes, it is fine to make the stuffing ahead, even 2 days ahead. Just don’t bake it until you are going to eat it. Hope that helps.

  6. I apologize I didn’t see your e-mail before making another comment. Thank you so much for your helpful and prompt response! I look forward to making your recipe for Thanksgiving.

    • No problem Lena! I never know if people actually check the email they leave in the comment form or not, so I’m never sure the best way to respond. Hope you enjoy the stuffing! It’s one of those where I just keep adding a little of this and a little of that until I get it the way I like it, so feel free to do the same.

  7. Now THIS is my kind of cookie!

  8. I love chocolate and peppermint. they sound yummy!

  9. Made these the other day and oh my! They are SO ooey-gooey!!! A few things to note… My cookie is SUPER soft so it just falls apart. Not a problem because all the crumbs were devoured too. I always let my ganache cool for about 30 minutes (habit – sorry). I used regular-sized marshmallows and just snipped off the bottoms since I made my cookies slightly smaller to yield more. The best part about these cookies? They were given the official seal of approval from my 13-month old daughter and that’s ALL that matters to me. =)

 

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