Imagine if you took your favorite cookie dough and stuffed it with big, fluffy marshmallows. Now add a sprinkling of crushed candy cane and chocolate chips for these ultra festive, supremely spectacular cookies. With gooey, chewy centres, melty chocolate, and refreshing peppermint, these cookies are perfect for any holiday cookie platter or even Santa himself.
The key here is to enclose the marshmallows in cookie dough but leave a bit exposed on top. This way, the marshmallows puff up a bit and gently toast instead of melting into the cookies. Served warm, the marshmallow centers stretch and remain gooey. After they set, the cookies are soft and chewy in the center with crisp edges. Recipe can be doubled.
Related: Candy Cane Blondies
Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, stir together the flour, baking soda and salt. Set aside.
Using an electric mixer (a hand or stand mixer fitted with the paddle attachment are both fine), mix together the softened butter, granulated sugar and brown sugar until fully combined and creamy, about 2 minutes.
Add the egg, vanilla extract and peppermint extract then mix until combined.
Tip in the flour mixture and mix on low speed (or stir by hand with a stiff rubber spatula) until incorporated.
Pour in the chocolate chips and crushed candy canes then fold together until evenly distributed.
Scoop and stuff the cookie dough balls by first portioning the dough into 12, 1½ tablespoon balls. Press down in the center of each ball with your thumb. Place a half marshmallow in the middle of each cookie dough ball.
Next, take another 1½ tablespoons of dough per cookie and place on top and around the sides of the marshmallow. Form the cookies so that the marshmallow pokes through the center of the dough.
Bake the cookies, set about 2 inches apart, on the prepared baking sheets for 8-10 minutes. When done, the cookies will be set and slightly browned around the edges. The marshmallows on top may start to toast. Remove from the oven.
Immediately after baking, take a large round cookie cutter and place it around the perimeter of each cookie. Encircle the cookies to scoot in the edges and make the cookies round. They will have spread a little bit in the oven.
Allow the cookies to cool on the baking sheets for 5 to 10 minutes before moving them to a wire rack.