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Peppermint Chocolate Chunk Marshmallow Creme Cookies


For Peppermint Marshmallow Creme:

  • 2 large egg whites
  • 1/8 teaspoon cream of tartar
  • pinch salt
  • 3/4 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon pure peppermint extract

For Cookie Dough:

  • 2 teaspoon golden flaxmeal
  • 4 teaspoon very hot water
  • 245 grams about 1 3/4 cups kumquat's gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup softened butter
  • 1 cup dark brown sugar
  • 2 large egg yolks
  • 1 large egg
  • 8 ounces chopped bittersweet chocolate
  • 3/4 cup coarsely chopped candy canes


To make Peppermint Marshmallow Creme:

  • Combine egg whites, cream of tartar and pinch of salt in the bowl of a stand mixer fitted with a wire whisk attachment. Beat for 5 minutes or until eggs form stiff peaks.
  • Meanwhile, combine sugar and water in a small saucepan fitted with a candy thermometer. Heat mixture to 242°, without stirring.
  • With mixer running on medium speed, slowly and carefully pour sugar mixture into whipped eggs. Beat for 5 minutes or until mixture is glossy and thick. Add peppermint extract and beat another 30 seconds. Cover and chill.

To make Cookies:

  • Combine golden flaxmeal and hot water; stir until a slurry forms. Set aside.
  • Combine flour, baking powder, baking soda, and salt in a medium bowl.
  • Cream butter and sugar in a large bowl with an electric mixer. Add dark brown sugar and beat until well-combined. Add egg yolks, egg and flaxmeal slurry; beat until well-combined.
  • Add flour mixture; beat until well-combined. Stir in chopped chocolate and candy canes. Add half of Peppermint Marshmallow Creme to cookie dough and gently swirl. Cover and chill dough and remaining Marshmallow Creme overnight.
  • Preheat oven to 375°.
  • Drop dough by rounded tablespoonfuls onto a parchment-lined baking sheet, about 3 inches apart. Make a small indentation into tops of cookie dough. Add a small amount of excess Peppermint Marshmallow Creme to indentation and swirl slightly into cookie dough.
  • Bake at 375° for 12 minutes or until edges are golden. Allow to cool slightly before removing to wire racks to cool completely.