I’m a coffee lover. Can’t get my day started without it. And this time of year that means Coffee-mate’s Holiday flavored creamer. {swoon}
My favorite creamer flavor right now is the Peppermint Mocha. It’s just the right splash of peppermint to make you think you stirred it with one of those soft peppermint sticks your grandma always kept in the candy jar. {mmmmm!}
Did you know Coffee-mate has more than 25 flavor options? So if peppermint isn’t your thing, no worries. They have something yummy for everyone!
And who can have such a decadent coffee without a sweet treat?! Okay, I admit it. I can. Every single morning. It’s like I told my kiddos “no sweets until after lunch” and I then I sneak up each morning and start my day with Peppermint Mocha. If they only knew! {smirk}
I digress, let’s get to my Peppermint Mocha coffee’s sweet complement: double chocolate chip marshmallow soft batch cookies. They are amazing if I do say so myself. Oh, and if you want to make the dairy-free recipe version (like I do for my youngest with food allergies), I’ve included how to modify the recipe too!
Let’s bake a batch! For Double Chocolate Chip Marshmallow Cookies:
Pkg Dark Chocolate Fudge Cake Mix
2 large eggs
1/2 cup (1 stick) butter melted (alternative for dairy-free: substitute Smart-Balance in blue container)
3/4 cup firmly packed brown sugar
1 tsp vanilla extract
1 cup semi-sweet chocolate chips (alternative for dairy-free: Trader Joe’s chocolate chips)
2 cups mini marshmallows
Preheat oven to 350 degrees
Place cake mix, eggs, butter, brown sugar, and vanilla extract in your mixer. Blend.
Fold in chocolate chips.
Spoon onto parchment paper and add marshmallows, pressing down a bit
Bake for 7 minutes (chewy) or 11 minutes (crispy)
Allow to cool completely and store in airtight container
I’ll meet you at the coffee pot! And as always, I hope you’re inspired to craft, bake, create and celebrate!
I was selected for this opportunity by Clever Girls Collective, however all content and opinions expressed here are my own.
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