Peppermint Chocolate Marshmallow Cookies

Peppermint Chocolate Marshmallow Cookies

Print Recipe

Ingredients

• 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

Instructions

• 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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