Cut marshmallows in half using scissors or a sharp knife. Spread marshmallows out on a plate and allow them to dry out just slightly while you are preparing the cookie dough.
54 mini marshmallows
Preheat oven to 350°F
In a small bowl, combine flour, cocoa powder, baking soda and salt
2 ½ cups flour, 1 cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
In a large mixing bowl, cream butter until soft. Mix in sugar and brown sugar and mix for 3-4 minutes.
1 cup butter, 1 cup granulated sugar, 1 cup brown sugar
Use a cookie scoop (#40 size) to create a ball and place on a baking sheet lined with parchment paper
Use your thumb to make a small divvet in the center of each cookie and place three marshmallow halves in center of each cookie
Place on a baking sheet lined with parchment paper
Bake in preheated 350°F oven for 8-10 minutes
Remove from baking sheet and allow cookies to fully cool on a baking rack
Notes
This recipe works best with slightly stale marshmallows. Allow them to dry out just slightly before using. This helps prevent the marshmallows from melting all over the place.
Be certain to cut the mini marshmallows in half. The halves are a better size for the cookies and don't overwhelm the cookie
Using parchment paper helps prevent the cookies from sticking and makes for easier cleanup
All the cookies to fully cool before storing. Store in an airtight container at room temperature for 4-5 days.
Store peppermint cookies away from other cookies. The peppermint flavor will permeate the other cookies if stored together!