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Chocolate sandwich cookies from our cookie maestro, Culinary Producer Grant Melton, get brightened up with a festive peppermint-y marshmallow filling.

Time-saving tip: If you don’t have time to make the peppermint marshmallow filling, swap in chocolate hazelnut spread, peanut butter, store-bought jam or marshmallow fluff.

We worked with the mobile game "Cookie Jam Blast" on this recipe — and every week for the next month, they’re featuring a new cookie recipe in the game! Download the app to check them out.


For the cookie dough
  • 1 ½ cups flour, plus more for dusting
  • 1 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
For the marshmallow filling
  • 3 egg whites
  • 3/4 cup sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 drop peppermint extract, or to taste
For assembling the cookies
  • Confectioners’ sugar, for dusting


Serves: 15


For the cookie dough, in a medium bowl, whisk together flour, cocoa powder and salt.

In the bowl of a standing mixer, cream together butter and sugar until light and fluffy. Add the egg and mix until well combined. Once incorporated, slowly add in the dry ingredients ¼ cup at a time.

Wrap the dough tightly in plastic wrap and refrigerate for at least an hour.

When ready to roll-out cookies, preheat the oven to 350˚F. Dust a work surface with flour. Roll out the chilled dough to a ¼ inch thickness. Using a 2 ½-inch round cookie cutter, cut out 15 cookies, placing them on a parchment paper-lined baking sheet. Gather the dough scraps and roll out again to a ¼ inch thickness. Cut out 15 more cookies. Using a ½-inch round cookie cutter, cut out a hole in the center of 18 cookies.

Bake for 12 minutes. Let cool.

For the marshmallow filling, in a medium glass bowl, whisk together egg whites, sugar, cream of tartar, and salt. Place the bowl over a pot of simmering water and let the mixture cook, whisking occasionally, for 10 minutes or until the sugar dissolves. Pour the warm mixture into the bowl of a stand mixer fitted with a whisk attachment and whip on high for 10 minutes or until fluffy, white and cool. Add peppermint extract and stir to combine; taste and add more extract, if needed. Transfer to a piping bag.

Dust the tops of the 18 cookies that have a hole in them with confectioners’ sugar. Flip the other 18 cookies over so the bottom is facing up. Pipe a layer of filling onto the cookies and place the sugared cookie on top to make a sandwich. Repeat remaining cookies and filling.

Store in an airtight container at room temperature.

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