I remember the first time I made these Mint Chocolate Chip Marshmallows on a gray afternoon in Oregon, with rain tapping the kitchen window and my smallest curled up on the floor with a stack of picture books. The house smelled like warm sugar and peppermint as the kids ran in and out, sticking their fingers near the bowl to see if the marshmallow was set, and I felt that small, ordinary triumph of making something simple that made everyone stop and smile. That moment is the kind of quiet reward that keeps me in the kitchen on muddy days and busy nights, the kind of recipe I come back to when I want a treat that feels homemade and like it belongs in our messy, loved life.
Mint Chocolate Chip Marshmallows
Ingredients
Method
- In a saucepan, combine granulated sugar, corn syrup, and water. Cook over medium heat until the mixture reaches 240°F (soft-ball stage). Stir gently at first, then let it bubble vigorously.
- Meanwhile, in a separate bowl, whip the egg whites until stiff peaks form.
- Once the sugar mixture is ready, slowly pour it into the whipped egg whites while continuing to beat until the mixture is glossy and cool.
- Add the peppermint extract and gently fold in the mini chocolate chips.
- Pour the mixture into a greased and dusted pan and smooth out the top.
- Let it sit for at least 4 hours or overnight to set.
- Dust the top with powdered sugar and cornstarch mixture before cutting into squares.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why This Mint Chocolate Chip Marshmallows Became a Staple in Our House
This recipe found its place here because it is forgiving, quick to make when the timing is right, and perfectly cheering for children and adults alike. I first tried it on a week when piano lessons, a broken washing machine, and a school bake sale all collided, and it turned out that the marshmallows were easy enough to mix between pickups and homework help. They are not fancy in a staged way, but they are special in the honest way our kitchen is special: full of small interruptions, flour on the counter, and the sound of someone calling for a snack.
Over time, I learned to pair these sweet squares with other simple desserts or to offer them as a little extra when a store-bought treat would have felt hollow. If you like a soft, homey chocolate treat you already make, these go well beside something bolder like chocolate chip ricotta cake, and the contrast is a crowd pleaser. They became a staple because they make the house feel like home in that buttery, minty way, and because making them is a small, manageable win on a crowded day.
Bringing Mint Chocolate Chip Marshmallows Together
“This is the part where the kitchen starts to smell like dinner is really happening.”
When I say bringing them together, I mean the real-life steps: the hiss of sugar in a pan, the way a whisk leaves trails in a glossy bowl, and the tiny chips that float like freckles through the pale mix. This is not a recipe that lives in a perfect photo. It lives on a counter with a sticky corner, a towel with butter smears, and a kid counting the minutes until they can taste a corner. Making them is as much about timing as it is about patience: you watch, you listen, you scrape the bowl, and you let the marshmallow rest while you put a dinner dish in the oven or unpack a backpack.
The process teaches a simple, useful kitchen rhythm. You heat, you whip, you fold, and then you wait. That waiting is often the hardest and most forgiving part. The marshmallows firm up on their own with no fuss, which is something I take comfort in when the rest of the night is anything but calm.
Ingredients You’ll Need
1 cup granulated sugar
1/4 cup corn syrup
1/2 cup water
2 large egg whites
1 teaspoon peppermint extract
1/4 cup mini chocolate chips
1 cup powdered sugar (for dusting)
1/2 cup cornstarch (for dusting)
These are pantry-friendly items that I often have or can get in a quick run to the store. The sugar and corn syrup give structure and gloss, while the egg whites lighten the texture and make the marshmallows fluffy. The peppermint extract is the personality of the whole thing, and the mini chocolate chips are the fun surprise; if you have picky eaters, the chips help by giving a familiar texture. The powdered sugar and cornstarch mix keeps the marshmallows from sticking to your fingers and stretches a small batch into more pieces for friends and neighbors.
If you are watching your budget, this recipe stretches well. It makes a good amount for a family treat and the ingredients are inexpensive in small quantities. I often double the batch on a quiet Saturday and freeze some squares to bring out when the days get short and everyone needs a little pick-me-up.
Step-by-Step Directions
In a saucepan, combine granulated sugar, corn syrup, and water. Cook over medium heat until the mixture reaches 240°F (soft-ball stage).
Watch the pot and stir gently at first, then let it do its job as the bubbles change from big and slow to a steady roar. You can tell it is close when the steam smells clean and the color stays pale. Be careful with the hot syrup; it will hiss if any water hits it and it will stick to fingers if you are tempted to taste.Meanwhile, in a separate bowl, whip the egg whites until stiff peaks form.
Start on medium speed and listen for the change in sound as they thicken, then crank it up until the peaks stand tall when you lift the whisk. The whites should be glossy and firm but not grainy, and you can clean the bowl while you wait for the sugar to do its work. This step feels like magic the first few times you do it because the air makes the mixture grow silkier and lighter.Once the sugar mixture is ready, slowly pour it into the whipped egg whites while continuing to beat until the mixture is glossy and cool.
Pour in a thin stream so you do not cook the whites and so the mixture combines smoothly into something like thick cream. Keep beating until the bowl cools enough to touch and the mix is shiny and pulls like a ribbon from the whisk. The aroma of peppermint will sneak through once you add the flavor, but right now it is all about sugar, steam, and that silky turn.Add the peppermint extract and fold in the mini chocolate chips.
Stir in the peppermint gently, tasting a cotton swab of the mix if you are unsure, since extracts can be strong and you want a gentle green hint not a mouthwash hit. Fold in the chips with a rubber spatula so they do not sink or melt into one place. You want the chips scattered like little islands through the airy marshmallow.Pour the mixture into a greased and dusted pan and smooth out the top.
Grease the pan lightly and dust with a mix of powdered sugar and cornstarch to keep the marshmallow from sticking. Use a wet spatula if the top starts to drag and smooth quickly because the marshmallow will begin to set at the edges. This is the moment to press any chips that floated up back into the body so each square will be studded.Let it sit for at least 4 hours or overnight to set.
Cover loosely if you like to keep dust or pet hair away, and let evening chores roll by while the marshmallow firms. I often make this after dinner and sleep on it, and by the next day it is easy to cut into neat squares. Resist the urge to slice too soon; the squares will tear and be sticky if you hurry.Dust the top with powdered sugar and cornstarch mixture before cutting into squares.
Turn the set slab onto a board dusted with the same mix, rub the top with more if it looks tacky, and slice with a sharp knife that you dust between cuts. The dusting keeps the squares from knitting back together and makes them pretty on the plate. Serve at room temperature for the best tender chew and that fresh peppermint lift.
Serving Mint Chocolate Chip Marshmallows in Real Life
We eat these as a snack, in a lunchbox, and sometimes after a movie night when the kids are hanging on the couch in fleece socks and everyone wants just a little something. I like to put a small bowl of squares on the counter when homework starts, and the way two or three pieces quiet a hungry kid is always a small, practical miracle. If company comes, they look nice on a simple plate with other small sweets, and they pair well with a bitter coffee or a warm mug of cocoa for grownups.
For a little dessert plate, I sometimes serve one or two marshmallows with a couple of cookies or a slice of a simple cake. If you want a chewier contrast, place them beside a crisp cookie; if you like a softer pairing, a warm brownie or cake works well. They are playful on a dessert tray, and I have had friends arrange them beside other homemade treats like chocolate raspberry sandwich cookies for a cheerful spread that looks like you worked all morning when you really made it in between loads of laundry.
Storing Mint Chocolate Chip Marshmallows for Busy Days
Store them in an airtight container at room temperature and use a layer of parchment between layers to keep them from sticking. In our house, that container often sits by the coffee maker for a day or two and then disappears piece by piece. They hold well for several days, but the texture will slowly change and the peppermint scent softens overnight. If you are planning ahead, you can freeze individual squares in a single layer in a freezer bag and thaw on the counter when you need them.
If your kitchen gets humid, keep them in a cool, dry cupboard instead of near the stove. I have learned the hard way that heat and moisture are the enemies; they will make the marshmallows sticky and soften them too much. The powdered sugar and cornstarch dusting helps absorb a little moisture, but it does not defeat a humid afternoon.
Clara’s Kitchen Notes
Use a candy thermometer or lean on visual cues if you do not have one. It helps to watch the size and behavior of the bubbles. The 240°F soft-ball stage can be judged by dropping a teaspoon into cold water and forming a soft ball that squishes when you press it.
Room temperature egg whites work better than cold ones. Let them sit while you measure other ingredients. I often crack them into the bowl while the pan heats so they warm up and whip more easily.
If a few chips melt, it is not the end of the world. They will add ribbons of chocolate and create a slightly different but still lovely texture. I will admit to letting a bit melt on purpose when I want a marble effect.
Clean up while the marshmallow rests. A wet sponge with hot water softens the sticky grime and saves you time later. The bowl with residue will dissolve if you rinse and soak immediately after use.
If you need to thin the mint, start with half a teaspoon and add more. Extracts vary and you do not want to fight a mouthful of peppermint; you want a gentle green note that makes kids grin.
These notes come from dozens of small experiments, from nights when the thermostat was high to afternoons when a baby nap was uncertain. Each tip is a small workaround for the real kitchen: a way to feel a little more confident when life is loud.
Family Variations on Mint Chocolate Chip Marshmallows
If someone in the family dislikes peppermint, swap the extract for vanilla or almond for a different but familiar sweetness. You can also use chopped dark chocolate or white chips if mini chips are not on hand. When the holidays are near, sprinkle a pinch of crushed candy cane on the top after you dust for a festive crunch that the kids love.
For a simpler version, skip the chips and fold in a spoonful of cocoa powder for a chocolate-marshmallow hybrid that melts into hot drinks. I have even added a tiny splash of coffee liqueur for an adult plate when we have friends over; it adds depth and a grownup note without much effort. These small changes keep the recipe feeling new while staying easy enough to make in a busy week.
FAQs About Mint Chocolate Chip Marshmallows
Can I make this ahead of time?
Yes, you can make these a day or two in advance and store them in an airtight container at room temperature. On busy weeks it helps dinner feel less stressful to have a ready treat to pull out after a long day.
Can I skip the corn syrup?
Corn syrup helps stop the sugar from crystallizing, but you can substitute light golden syrup in a pinch. If you use honey or maple, the flavor will change and the texture may be slightly different.
Why did my marshmallows come out sticky?
If the kitchen is humid or if you cut them too soon, they will feel sticky. Let them set longer, and dust them generously with the powdered sugar and cornstarch mix before cutting.
Are raw egg whites safe?
Many recipes rely on whipped egg whites. If you are concerned about raw eggs, use pasteurized egg whites or look for a marshmallow recipe that uses gelatin instead. I have used pasteurized whites when serving vulnerable family members.
How do I get the peppermint right?
Start small with extract. Always taste carefully because a little goes a long way. You can always add more, but you cannot take it away.
A Final Thought
I keep making these because they fit into our life: they are a bit messy, very forgiving, and somehow always make a weeknight kinder. The smell of sugar and peppermint, the soft chew that makes small faces light up, and the sound of someone asking for one more while they wash their hands are my kind of evening. I hope this recipe gives you a comfortable kitchen memory of your own, a small treat that feels like something you made for people you love, even in the middle of a busy week. From my kitchen in Oregon to your counter, may these marshmallows make your day a little sweeter and your family moments a little softer.
For something a little more indulgent, try the rich Simple Dark Chocolate Pumpkin Tart or the silky Pumpkin Mascarpone Pie. And if you’re craving fun, comforting flavors, Fluffernutter Pie, Maple Buttermilk Pie, and festive Candy Cane Whipped Shortbread are always family favorites.You can also find me sharing everyday baking moments, family favorites, and quiet kitchen rituals over on Pinterest and Facebook, where I love connecting with fellow home bakers. Whether you’re baking for a celebration or a slow morning at home, I’m so glad you’re here, and I hope these recipes keep your kitchen warm, familiar, and full of love.
