Ingredients

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Peppermint Filling

4 oz cream cheese, softened

¼ cup marshmallow fluff

2 tbsp powdered sugar

½ tsp peppermint extract (use ¼ tsp for lighter mint)

Optional: 1–2 tbsp crushed peppermint candies

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Sugar Cookie Dough

½ cup unsalted butter, softened

¾ cup granulated sugar

1 large egg

1 ½ tsp vanilla extract

1 ½ cups all-purpose flour

1 tsp cornstarch

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

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Coating

⅓–½ cup crystal/sanding sugar (for rolling)

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Instructions

Make the Filling

1. In a bowl, beat cream cheese until smooth.

2. Add marshmallow fluff, powdered sugar, peppermint extract, and optional crushed peppermint; mix until creamy.

3. Scoop ½–1 teaspoon portions onto a parchment-lined plate.

4. Freeze 20–30 minutes, or until firm enough to handle.

   Make the Cookie Dough

5. In a mixing bowl, cream butter and granulated sugar until light and fluffy.

6. Add egg and vanilla; mix to combine.

7. In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.

8. Add dry ingredients to wet ingredients and mix until a soft dough forms.

9. Chill dough 20–30 minutes for easier handling (optional but recommended).

   Assemble Cookies

10. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.

11. Scoop about 2 tablespoons of cookie dough. Flatten slightly in your hand.

12. Place one frozen filling piece in the center.

13. Wrap dough fully around the filling and seal the seams.

14. Lightly dampen your hands to help sugar stick.

15. Roll the cookie ball in crystal sugar until fully coated.

16. Place on baking sheet, leaving space between cookies.

    Bake

17. Bake for 10–12 minutes, or until edges look set but not browned.

18. Cool on the sheet for 10 minutes to allow the center to become creamy and gooey.

19. Transfer to a rack to finish cooling.

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Notes

Underbaking by 1 minute creates the gooiest center.

For extra sparkle, roll the dough balls in sugar twice (chill between rolls).

Peppermint amount can be adjusted to preference.

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