Peppermint Secrets

Peppermint Secrets
Yield: 48 cookies Prep 30 mins Bake 350°F 9 mins per batch


  • 1 14 ounce package chocolate-peppermint cookie dough
  • 24 large marshmallows, halved
  • Chocolate Frosting (see recipe)
  • Crushed peppermint candies

Make It

1. Preheat oven to 350 degree F. Line cookie sheets with parchment paper; set aside. Slice each dough piece in half and shape each piece into a ball (should have 48 balls). Place 2 inches apart on prepared cookie sheets. Bake for 8 minutes. Push a marshmallow half, cut side down, into each cookie; bake 1 minute more. Remove and cool on wire racks.

2. Frost with Chocolate Frosting and sprinkle with crushed candies. Makes 48 cookies.

Chocolate Frosting


  • 3/4 cup butter, softened
  • 1/2 cup unsweetened cocoa powder
  • 8 cups powdered sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract

Make It

1. In a very large mixing bowl, beat butter, softened, and unsweetened cocoa powder with an electric mixer on medium speed until smooth. Gradually beat in 2 cups powdered sugar until well combined. Gradually beat in milk and vanilla until well combined. Gradually beat in 6 cups powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach spreading consistency.

Nutrition Facts

Amount Per Serving: cal. (kcal): 60, Fat, total (g): 2, chol. (mg): 4, sat. fat (g): 1, carb. (g): 12, sugar (g): 11, vit. A (IU): 49, Riboflavin (mg): , sodium (mg): 1, Potassium (mg): 23, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.