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These Mint Chocolate Chip Marshmallows are fluffy, slightly chocolate-y and have the perfect hint of mint. They are like my favorite ice cream flavor in marshmallow form. Top them with the perfect Homemade Hot Chocolate for the ultimate holiday experience.
Last week I woke up early, made my Oat Milk Hot Chocolate and headed to the flower market.
I decorated the kitchen with a beautiful garland, I bought gorgeous little ceramic houses and mini decorative trees. I’m ready for the season! And I made a batch of these marshmallows for good measure.
Ingredients for Mint Chocolate Chip Marshmallows
- Cacao nibs – This is going to give us those little bits of chocolate throughout. They’re the perfect natural texture for these marshmallows.
- Corn syrup – This will give these marshmallows the perfect fluffiness.
- Gelatin – This holds everything together. I’ve made marshmallows from egg whites before and this method is far superior (and easier!)
- Peppermint extract – The extract is going to impart a delicious mint flavor on these marshmallows.
For the rest of the ingredients, please refer down to the recipe card!
How to Create the Perfect Hint of Mint
I did not go to art school for nothing. Actually if I’m being honest, I had no idea how to create the perfect hue of mint. However, my friend Billy is a color genius and he figured out how we could get the perfect color. Blue and yellow food coloring will give you this perfect mint color.
How to Make Mint Chocolate Chip Marshmallows
- Prepare your baking dish. You really can use any baking dish you like. Use a few if you need to! But you must sift together the powdered sugar and corn starch. And sift it into the bottom of the dish.
- Combine the gelatin. Sprinkle the gelatin on top of cold water. This will solidify over 10 minutes or so.
- Heat up the corn syrup mixture. In a saucepan, set over medium-high heat, add in the sugar, corn syrup and water. You want to cook this until the candy thermometer reaches 240 degrees F.
- Make the marshmallow mixture. Pour this hot corn syrup mixture into the bloomed gelatin. Whether you’re doing this in the bowl of a stand-up mixer OR a large bowl with an electric hand mixer, you want to pour in the very hot syrup SLOWLY.
- Beat the marshmallow mixture. Mix on low for a minute and then increase the speed. It should start increasing in volume and the sides of the bowl will gradually cool down.
- Add in the flavors. In our case, that means peppermint extract and vanilla extract. Beat again.
- Color it (optional). I wanted the mint color so I went with drops of blue and yellow to make the perfect hint of mint green. Mix it again.
- Fold in the cacao nibs. These keep their shape and don’t melt upon meeting the warm marshmallow mixture. Fold them in.
- Set the marshmallows. Pour the marshmallow mixture into the baking dish – it’ll be sticky! Using a silicon spatula, spread it into one even layer. Top it with the remaining dusting of the powdered sugar and corn starch mixture. Let it set for 3-4 hours.
- Cut up the marshmallows! Cut them into any size you like. I like big marshmallows. So that means 3×3-inch squares.
Recipe Tip
Switch it up! Leave out the food coloring and peppermint extract. You’ll end up with a more chocolate-chip and vanilla marshmallow.
Add in vanilla bean – If you want more flavor, add in the caviar from half of a vanilla bean. Yum!
Gift them – Toss up the cut up marshmallows with some of the leftover powdered sugar and corn starch mixture. Place them in a gift bag and tie a ribbon. The cutest homemade gift. You could even gift them alongside my Homemade Sugar Cubes or Homemade Vanilla Extract.
Recipe FAQs
Sure! That will be fine. They won’t be green, obviously. But they’ll be white with little speckles of chocolate.
Please do! Who doesn’t want burnt marshmallow vibes in their hot chocolate or in between two graham crackers.
Hmmm…I don’t think you’ll get the exact color of mint but it should in some varying degree color them.
More Holiday Recipes
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Coquito
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Fluffy Gingerbread Rolls
Desserts
Iced Oatmeal Cookies
If you tried this Mint Chocolate Chip Marshmallows or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Mint Chocolate Chip Marshmallows
Equipment
- 1 Candy thermometer or digital thermometer
- Stand-Up Mixer (with the whisk attachment) or electric hand mixer
Ingredients
Prep the Pan:
- 3 tablespoons powdered sugar
- 1 tablespoon corn starch
Marshmallows:
- 3/4 cup cold water, divided
- 3 envelopes of gelatin, 7 1/2 teaspoonsย
- 1 1/2 cups white granulated sugar
- 1 cup light corn syrupย
- 1/2 teaspoon kosher saltย
- 1/2 teaspoon peppermint extract
- Blue and Yellow Food Coloringย
- 1/2 cup cocoa nibs, chopped, reserving a tablespoon to sprinkle over the top
Instructions
To Prep the Baking Dish:
- Before you begin, let's do some prep. Start by sifting together powdered sugar, corn starch onto a large plate. Grease you 8×8-inch casserole dish or baking dish. If you don't have one, you could use a variety of dishes. We're using this to set the marshmallows.
- Rub the dish with a bit of neutral oil in one even layer. Add a teaspoon of the powdered sugar mixture to the casserole dish and shake it around until the bottom of the edges are dusted. Set aside.
To Make the Marshmallows:
- To the bowl of your stand-up mixer (or a large bowl if you're using an electric hand mixer), add 1/2 cup of water and sprinkle the gelatin on top; allow to sit for 10 minutes. Attach the bowl to the stand-up mixer and add the whisk attachment.
- Meanwhile, in a medium saucepan, combine the granulated sugar, corn syrup, salt and remaining 1/4 cup of water. Heat the mixture over medium heat until the sugar has dissolved. Turn the heat up to moderately high heat and bring the mixture to a hard boil and cook for 1 minute, until the candy thermometer or digital thermometer reads 240 degrees F.
- Lower the whisk attachment and turn the machine on low. Carefully add the boiling liquid to the gelatin mixture. Turn the mixer to high and beat for 5 minutes, until the mixture has grown in volume. Stop the mixer and add 12 to 15 drops of each food coloringโthis will make the perfect shad of โmint green."*If you're using a large bowl, simply add the hot mixture and turn the electric hand mixer on low being sure it doesn't splatter. After a minute or so, increase the speed to high and beat for 4-5 minutes. Proceed with recipe above and below.
- Beat again for an additional 3 minutes, until doubled in volume and until it holds stiff peaks. Add the peppermint extract and vanilla extract. Beat for an additional minute or so until the both of them are incorporated. Fold in the cocoa nibs.
- Pour the mixture into the prepared baking pan, smoothing out the top until it's evenly disbursed (it'll be sticky!). Sprinkle the remaining cocoa nibs on top. Lightly cover with plastic wrap.
- Allow it to firm up on the kitchen counter for about 3 to 4 hours. Take a knife and run it around the edges of the casserole dish or pan and invert the marshmallow sheet onto a large cutting board, smacking the bottom of it, if needed. You also may need to use your fingers to loosen the marshmallow sheet from the casserole dish and gently glide it onto the cutting board.
- Using a sharp knife, cut the marshmallows into 2 or 3-inch squares. Store the marshmallows in an airtight container for up to 1 week.
Notes
- Switch it up! Leave out the food coloring and peppermint extract. You’ll end up with a more chocolate-chip and vanilla marshmallow.
- Add in vanilla bean – If you want more flavor, add in the caviar from half of a vanilla bean. Yum!
- Gift them – Toss up the cut up marshmallows with some of the leftover powdered sugar and corn starch mixture. Place them in a gift bag and tie a ribbon. The cutest homemade gift. You could even gift them alongside my Homemade Sugar Cubes or Homemade Vanilla Extract.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good and it was something different to make around the holidays that is very fun. They are such a smooth consistency, makes me think I never had a fresh marshmallow in my life! Nice balance of peppermint flavor. My son said they were โclassโ!
Ahh I love hearing this. They are definitely “classy” lol. I think it’s the cacao nibs. Happy holidays!
Is there anything I could substitute cocoa nibs for?
you could do mini chocolate chips!
I LOVE mint chocolate anything and have always wanted to make marshmallows. Even tho I donโt have a KitchenAid, I am planning to give it a go. As far as longevity with mixers go, my Sunbeam wins this contest. My granddad gave me my stainless steel one (with bread dough hooks!-fancy!) for my wedding in 1981. He died the next year, and even tho I have purchased THREE mixers in various colors for each of my daughters at their weddings, I just canโt bear to give up the nostalgia of my one and only. Every time I use it, I think of all the batches of Christmas cookies and birthday cakes I have made with it in the last 36 years. How I wish I had thought to write down what I madeโit would have been a really fun list to read now.
This is such a sweet story, Joni. Thank you so much for sharing this with me. It’s so sweet. xoxo