I have been obsessed with marshmallows basically since I could chew. I’ve never been picky about them, either. 

Whether it’s straight from the bag or as part of a s’more (or even better, giant s’mores cookies), you can count me in. I’ll even devour stale Peeps.

Yes, you heard me. I like my Peeps stale!

And I used to think that making homemade marshmallows would be really tricky and way too hard to bother with. But a few years back I finally gave it a try and discovered that they are actually WAY easier than I expected and they are absolutely, 100% worth it.

Once you try a homemade marshmallow, you will never go back to the bagged ones again.

This year, I’m making some of these adorable peppermint marshmallows to share with friends and family. And I think you should, too!

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If you’ve ever taken a stroll through Williams-Sonoma during the holiday season, you have probably been offered a sample of their famous peppermint bark.

I love the combination of peppermint and chocolate and am always happy to stuff my face with this divine holiday treat. And I’m always tempted to buy a cute container of the stuff, but the price stops me every time.

As I write this, a 1-pound tin of their peppermint bark costs a whopping $29.95. Yes, that’s right, almost $30!

I understand it’s a novelty gift and the adorable tin is part of the price, but I also know that I can make homemade peppermint bark for a fraction of the cost. 

Plus, this recipe actually makes 1 ½ pounds – that’s 50% more than you’d get in that $30 tin! 

What I’m saying is that this easy recipe is a must-try this season, ok?

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You know what I really love about this time of year? All the parties! I see them as opportunities to bake and share loads of cookies. I’m happy, the hosts are happy, and the guests certainly don’t seem to mind all the cookies, either.

One of my favorite flavors around Christmas is peppermint. I’m not really into candy canes but peppermint extract? I can’t get enough of it.

Chocolate and peppermint are often found together, like in peppermint mocha cookies, peppermint brownies, and chocolate peppermint cookies. But I wanted to make a peppermint cookie without the chocolate, basically as a carrier for cream cheese frosting.

Cookies are definitely my favorite holiday treat, especially when they’re covered in cream cheese frosting! There’s just something about them that I can’t resist.

But don’t worry, chocolate lovers, there’s an option for a chocolate ganache topping, too! 

This recipe is from Erin over at Texanerin Baking. You’re going to love it, especially with the gluten-free option so you can make these chewy cookies for all your loved ones!

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We’re barely a week into December and I’m already tired.

I feel like I can’t be the only one, and I’m sure the other parents out there can really agree.

December is so much fun but it’s also so exhausting. There are only a few short years when you can really bring the Christmas magic alive for your kids, and it’s easy to put so much effort into it that you just want to sleep for the entire month of January once the new year hits.

So right now I’m all about easy holiday treats that Elle can help me make. I want to make the season magical for her but also know my limits this year.

Recipes like spritz cookies (which practically decorate themselves), peanut butter blossoms, popcorn balls, and these peppermint brownies are all simple but festive treats that she loves to help make.

We love the time together and we get some delicious sweets that we can share with family, friends, and each other.

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I had a ton of cookie recipes on my Christmas must-make list, and truth be told, some were pretty fancy-schmancy. But I decided that the list simply wasn’t going to happen. 

That’s sort of the theme of the last few years, right?

Instead of stressing out, I’m making a few Christmas cookies that are simple, but absolute crowd-pleasers. Cookies like these Peppermint Mocha Cookies, plus Peanut Butter Blossoms, Rum Balls, and Snowball Cookies – they’re simple, they’re delicious, and everyone loves them, making them total wins in my book.

I’m most definitely cutting myself a break this year, and if you’re in a similar situation, you should too.

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I know it’s only December 4th, but I am already getting the urge to start holiday baking. Only problem is, I don’t really have the freezer space at the moment to store much of anything. That thing is packed with butter, chicken and more mini ice cream sandwiches than I care to admit.

I am pretty obsessed with Peppermint Oreo Balls every holiday season. They’re super simple to make and can easily be adapted to fit your personal taste.

Don’t like peppermint? No problem. Simply use regular Oreos and omit the crushed peppermint, or use any other of your favorite flavors of Oreos. I have used regular Oreos, Mint, Peanut Butter and Peppermint Bark all with great results.

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‘Tis the season for all things peppermint! Here are 12 Peppermint Dessert recipes to satisfy all your sweet minty cravings. We’ve got everything from cookies and cakes to fudge and ice cream!

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This is a sponsored post on behalf of Campfire® Marshmallows. All opinions are my own. Thank you for supporting the brands that continue to make My Baking Addiction possible.

Can we talk about Hatchimals for a second? If you have no idea what a Hatchimal is, consider yourself lucky, but I’ll enlighten you just in case you’re curious.

They’re basically a Furby (remember those?) stuffed inside an egg that your little ones are expected to nurture and pet until the fuzzy animal hatches (get it? Hatchimal) from its shell. It’s the hottest gift of the season and people are losing their ever-loving minds over them.

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These 15 Peppermint Dessert Recipes will give you that sweet and cool taste you long for during the Christmas holidays. Minty desserts to captivate all of your senses!

There’s no other time of the year when peppermint tastes so good. Whether it be in candy, cookies, cakes, or hot chocolate – that sweet, cool taste is one of my absolute favorite flavors of the season!

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Lizzy from Your Cup of Cake is here today with some fantabulous cupcakes. Oh how I could go for one right now, without a box in sight! Thanks so much for guest posting today, Lizzy!

I am so happy to be back here guest posting for the sweet and gorgeous Jamie! I’m Lizzy from Your Cup of Cake and cupcakes are my specialty! I can hardly find a drawer in my house that isn’t full of cupcake liners and sprinkles!

I’m not sure about you, but I was a proud and faithful Girl Scout. I loved camping and hiking and earning all the badges, but I mostly did it for the cookies. Not just any cookie… the Thin Mints. I’ll admit I sampled way too many cookies while I was in the kitchen making this recipe, whoops!

Adding a layer of chocolate ganache to any cupcake really takes it to the next level, plus it seals in the moisture of the cake! So this is a really great trick to use for wedding or parties where you know the cupcakes will be sitting out for a while. You can always add a little more or less whipping cream depending on how thick or thin you want the ganache to be. And remember, if the ganache cools down and gets too thick to dip your cupcakes in, just pop it back in the microwave for a 10-15 second “zap” and it will be good to go!

If you love mint desserts, make sure and check out my adorable Shamrock Shake Cupcakes my Andes Mint Cake–it’s dripping in chocolate and rimmed with Andes Mints!

Print

Thin Mint Cupcakes

Thin Mint Cupcakes are rich chocolate cupcakes smothered with chocolate ganache and minty frosting, then topped with Thin Mints! Girl Scout or not, this is a dream come true!

Course Chocolate

Keyword baked, baking, Chocolate, Cupcakes, Girl Scout Cookies, party food, peppermint, st patrick's day

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 12 -14 cupcakes

Author Lizzy Early

Ingredients

For the Cupcakes

• 2 eggs
• ½ cup granulated sugar
• ½ cup brown sugar
• ⅓ cup vegetable oil
• 2 teaspoons vanilla extract
• ¾ cup flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup buttermilk or milk

For the Ganache

• ⅔ cup chocolate chips
• 3 tablespoons heavy whipping cream

For the Mint Frosting

• ¾ cup butter softened
• 1 teaspoon vanilla extract
• 1 - 1-1/2 teaspoons mint or peppermint extract add this gradually to taste as the intensity of mint extract varies from brand to brand
• 2-3 cups powdered sugar
• green food dye

Instructions

For the Cupcakes

• Preheat oven to 350°F and line pans with cupcake liners.
• In a large bowl, whisk eggs, sugar, brown sugar, oil and vanilla extract together.
• In a separate bowl, combine flour, cocoa powder, baking soda, baking powder and salt. Pour in half of these dry ingredients into the oil mixture and stir.
• Add milk and gently stir again and then add the rest of the dry ingredients. Be careful not to over mix.
• Fill cupcake liners half full and bake for 15-20 minutes or until and inserted knife comes out clean. Let cool.

For the Chocolate Ganache

• Place chocolate chips and whipping cream in a small microwave-proof bowl and microwave for 40 seconds. Remove and stir and continue to microwave until smooth.
• Dip cooled cupcakes into the ganache and turn right side up to let set.

For the Mint Frosting

• Beat butter until smooth.
• Add vanilla and mint extract and beat again.
• Slowly add in powdered sugar until you reach your desired consistency (add milk if it becomes too thick).
• Add as much green food dye as desired.
• Pipe on over ganache and top cupcakes with Thin Mints! I crushed a few cookies and used them as "sprinkles".

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