Peppermint Crunch Stuffed Cookies


Peppermint Crunch Stuffed Cookies

Primary Media

User Rating

4.7 out of 5 stars
Rate it:
10 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Discover a gooey marshmallow fluff snuggled within this extra pepperminty holiday cookie.

    Recipe Tags

    Servings and Ingredients

    Serves 12
    2 c. Hy-Vee all-purpose flour
    ½ c. Hy-Vee baking cocoa
    ½ tsp. Hy-Vee baking soda
    ½ tsp. Hy-Vee baking powder
    ½ tsp. Hy-Vee salt
    6 Pepperidge Farm Milano mint chocolate cookies, finely crushed
    ¾ c. cold Hy-Vee unsalted butter, cut up
    ¾ c. Hy-Vee granulated sugar
    ½ c. packed Hy-Vee brown sugar
    1 tsp. Hy-Vee vanilla extract
    1 Hy-Vee large egg
    1 Hy-Vee large egg yolk
    1 (3.5-oz.) pkg. Zöet 57% cacao dark chocolate bar, coarsely chopped
    120 Hy-Vee fun miniature pink or green marshmallows (about 4 cups), frozen; divided
    1 (10-oz.) pkg. white vanilla flavored melting wafers
    ¼ c. crushed peppermint candy canes, plus additional for garnish

    Things To Grab

    • 3 large cookie sheets
    • Parchment paper
    • Flour sifter or wire-mesh strainer
    • Wooden spoon
    • Large bowl
    • Electric mixer
    • Silicone spatula
    • 2-in. cookie scoop
    • Plastic wrap
    • Wire racks
    • Metal spatula
    • Shallow medium microwave-safe bowl.
    • Airtight container


    1. Line 3 large cookie sheets with parchment paper; set aside. Sift together flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Stir in crushed mint cookies; set aside.

    2. Beat butter in a large bowl with an electric mixer on medium for 30 seconds. Add granulated sugar, brown sugar and vanilla. Beat on medium for 2 to 3 minutes or until combined, scraping side of bowl occasionally. Beat in egg and egg yolk. Stir in flour mixture until combined; stir in chopped chocolate bar.

    3. Shape dough into 24 balls using a 2-in. scoop; place on 1 prepared cookie sheet.

    4. To assemble cookies, flatten each ball into a 2½-in.-round disk. Top 12 cookie dough disks each with 1 tsp. crushed candy canes and 10 frozen marshmallows; lightly pressing into the dough. Top with remaining cookie dough disks. Press edges together to seal in marshmallows; smooth any cracks in dough. Gently shape each into a slightly rounded ball.

    5. Place filled cookies 2½ in. apart on remaining 2 prepared cookie sheets. Cover and refrigerate for 1 to 2 hours or until firm to the touch.

    6. Preheat oven to 350 degrees. Bake cookies, one cookie sheet at a time, for 14 to 17 minutes or until edges are slightly firm, rotating cookie sheet halfway through. Cool on the cookie sheet for 5 to 7 minutes. Transfer cookies to wire racks and cool completely.

    7. Meanwhile, place white melting wafers in a shallow medium microwave-safe bowl. Microwave on HIGH at 30-second intervals until melted, stirring each time.

    8. Dip half of each cookie into melted wafers; place on parchment paper. Garnish with additional crushed candy canes, if desired. Let stand until completely set. Store in airtight container in refrigerator up to 5 days. To softened centers of chilled cookies, microwave each cookie on HIGH for 10 to 15 seconds just before serving.

    Nutrition facts


    540 Calories per serving
    1 cookie

    Amounts Per Serving

    • Total Fat: 25g
    • Cholesterol: 65mg
    • Sodium: 220mg
    • Total Carbohydrates: 76g
    • Protein: 6g

    Daily Values

    Iron 15%
    Calcium 6%
    Vitamin D 0%
    Potassium 4%