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brownie cookies with peppermint + marshmallow

I'm Jacquie!

Welcome to my kitchen! I love to play with all the abundance from the farmer's market. I hope these recipes inspire you to have just as much fun in the kitchen with whatever is growing locally to you. 

hey there

TOp categories

This recipe is the best holiday hot chocolate in cookie form. Do you see a theme here?

You start with brownie cookies (inspiration from @bojongourmet). When the batter can’t get any better, you fold in smaller versions of your homemade marshmallows and add crushed candy cane + sea salt on top. What comes out is an insanely rich, melty, crunchy cool cookie that even Mrs. Claus won’t share to St. Nick because they’re that good.

A quick note, use your favorite, high quality chocolate for these cookies! It’s the primary ingredient and you’ll really taste the difference. I used Alter Eco deep dark sea salt + super dark mint blackout and highly recommend it. I also love Raaka Chocolate. They do not sell a mint- flavored chocolate so I’d recommend their 75% maple dark chips, which are a pantry staple for me, with an additional 1 teaspoon mint extract to the batter. 


2 bars (155 g) 70-80% bittersweet chocolate, chopped*
¼ cup (50 g) coconut oil
2 eggs, room temperature
½ cup (80 g) maple or coconut sugar
¼ cup (28 g) cashew or almond flour
¼ cup (28 g) tapioca flour
½ teaspoon baking powder
¼ teaspoon sea salt, plus a little more for on top
1 teaspoon vanilla extract
½ cup mini marshmallows (recipe on the previous slide)
1 candy cane, crushed**

Preheat your oven to 350 degrees, and line two baking sheets with parchment paper.

Using a double boiler, or a heat safe bowl over a pot of lightly simmering water, melt the chocolate + coconut oil together. Set aside to cool slightly.

In the bowl of a stand mixer, or a large bowl that can handle your hand mixer, add the eggs and sugar. Whisk these on medium high until they double in volume + pale in color. Slowly add the chocolate-coconut oil mixture.

In a separate bowl, mix your flours, baking powder + sea salt together to remove any lumps before adding them into the mixing bowl. Add your vanilla + whisk until combined. Turn off the mixer, scrap the beater and fold in the marshmallows.

Scoop the cookies onto your prepared baking sheet – I used a #24 scoop for about 10 cookies- and sprinkle the top with crushed candy candy + sea salt. Bake for 10 minutes until the edges are set and the marshmallows are melted. Cool for a minute before moving them to a cooling rack to set. Store in an airtight container for up to 3 days, if they last that long!

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