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Peppermint-Kissed Fudge Mallow Cookies

Christmas just wouldn’t be the same without these cute-as-can-be treats. Fudgy-rich chocolate cookies with refreshing mint flavor, soft marshmallow, crunchy’s a must-try holiday recipe! —Priscilla Yee, Concord, California
  • Total Time
    Prep: 30 min. Bake: 10 min./batch + cooling
  • Makes
    2 dozen


  • 1/3 cup reduced-fat plain yogurt
  • 5 tablespoons butter, melted
  • 3/4 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 12 large marshmallows, cut in half lengthwise
  • 2 tablespoons semisweet chocolate chips
  • 3/4 cup confectioners' sugar
  • 3 tablespoons baking cocoa
  • 3 tablespoons fat-free milk
  • 1/4 teaspoon peppermint extract
  • 1/4 cup crushed peppermint candies


  • In a large bowl, beat the yogurt, butter and extract until well blended. Combine the flour, sugar, cocoa, salt and baking soda; gradually add to yogurt mixture and mix well.
  • Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 350° for 8 minutes. Place a marshmallow half on each cookie; bake until marshmallow is puffed, 1-2 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely.
  • For glaze, in a microwave, melt chocolate chips; stir until smooth. In a small bowl, combine confectioners' sugar and cocoa. Stir in milk and extract until smooth. Gradually stir in melted chocolate. Drizzle over marshmallows; sprinkle with candies.
Nutrition Facts
1 cookie: 109 calories, 3g fat (2g saturated fat), 7mg cholesterol, 60mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 1g protein.
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Average Rating:
  • rohrkaty
    Dec 4, 2014

    I have made this recipe 3 years in a row now and have never had a problem with the dough. It is very sticky but I have never had a problem with it staying together. It is VERY rich and some people just don't like the taste of peppermint. But I love it and my family now expects them every holiday.

  • deenied
    Aug 30, 2014

    Yummy. For the glaze I melted chocolate chips with tablespoon crisco shortening. Got a crunch chocolate glaze.

  • maryvandorin
    Feb 4, 2012

    These are very good. My niece told me these needed to go on the keep and make again list.

  • cozykitchen
    Jan 13, 2012

    Thank you for all of your thoughtful posts. Because so many people had a problem with the recipe we retested it in our test kitchen. We did not have a problem with the dough being too dry - it was moist, scooped easily onto the baking sheet and baked up nicely. A couple of things to note just in case - the recipe calls for 5 tablespoons butter not 5 teaspoons, we used Dannon brand reduced-fat yogurt and combined the yogurt mixture with an electric hand-held mixer. We also used a mixer when adding the dry ingredients to the yogurt mixture.We did find an error with the mixing method for the glaze - it turned out lumpy. Instead, in a small bowl, combine confectioners' sugar and cocoa. Stir in milk and extract until smooth. Gradually stir in melted chocolate. The recipe will be updated on the website to reflect the change shortly.I apologize for the error and any inconvenience it may have caused.Sincerely,Peggy Woodward, RDFood EditorHealthy Cooking

  • takingxoverxme
    Dec 19, 2011

    Dough was too thick to mix, so I added an extra spoonful of yogurt. The cookies just became very flat in the oven. When I made the glaze at first, it was horrible. It was not drizzle-able at all. I decided to just melt chocolate and drizzle it on top.The cookies taste okay, but I would not make this recipe again.

  • jamie7711
    Dec 17, 2011

    I had no problem with the dough sticking when rolling into balls. My problem was with the glaze. I followed the directions exactly and it produced 2x as much as needed to drizzle and it was much runnier than expected. I expected a crunch chocolate drizzle coating. If I make these again I would omit the other ingredients in the glaze and just drizzle melted chocolate, sprinkle with the crushed peppermint, and let the chocolate harden

  • krasmuss
    Dec 12, 2011

    Had no problems getting these to stick together. Very gooey and good!

  • MidwesternGal
    Dec 11, 2011

    The first batch I made of these cookies, I had the same concerns as the previous reviewer. The dough was crumbly and didn't hold together. I was able to form them into balls, though, and then I flattened them a bit on the baking sheet. I had to really squish the dough together to make it work though--it was super crumbly. The second batch I made, I doubled the ingredients and I added the dry ingredients by hand (I had used a hand-held mixer the first time). These were perfect consistency and formed nice little balls that I flattened slightly when putting on the sheet. I won first place in my friend's cookie exchange with them, so they must have been pretty good! Even the first batch tasted fine once baked, but they were sure hard to put together. I think mixing it with the hand-mixer must have over mixed the ingredients. Hand blending helped!

  • a642483
    Dec 6, 2011

    Do you think it's an egg? Usually for a dough such as this, there's an egg that would bind the dough together....

  • p2msr
    Dec 4, 2011

    I was not able to make this the first time. There appears to be an ingredient missing because the dough would not stick together. Please review and correct. Thanks