Mint Chocolate Chip Marshmallows

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Last Updated on August 3, 2023 by Share My Kitchen

There’s no law against enjoying mint chocolate chip ice cream during the winter. But why would you? You can have decadent hot chocolate with mint chocolate chip marshmallows. You have stumbled upon your new addiction! These guys were delicious! You can try making some over the weekend, and you will surely be making more before the holidays are over. These mint chocolate chip marshmallows can be enjoyed in mugs filled with International Delight hot cocoa—dark chocolate and milk chocolate. It is so rich and creamy! This is the perfect treat to enjoy when you watch holiday movies next to the Christmas tree.

Recipe for Mint Chocolate Chip Marshmallows

They are delicious on their own, but they are even better with hot chocolate. Keep some for yourself and make more to give away as holiday gifts.


For the gelatin bloom

  • 3 packs gelatin powder
  • 1/2 Cup cold water
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract

For the syrup

  • 3/4 Cup water
  • 1 1/4 Cup corn syrup
  • 1 1/2 Cup sugar

Add ins

  • 3/4 Cup mini chocolate chips (reserve 1/4 Cup for pan)
  • Food coloring (optional)

For coating the pan and marshmallows



  • Spray a jelly roll pan or a 9×13 pan with cooking spray, then sprinkle it with cornstarch and tap the pan to coat the entirety of it.

Bloom the gelatin

  • In a bowl of your stand mixer, combine the gelatin ingredients until you have an apple sauce consistency.

Make the syrup

  • Combine the syrup ingredients in a saucepan over medium heat. Bring to a boil. Once the mixture boils, do not stir. When the mixture reaches 250°F, remove the pan from the heat.

Mix the ingredients together

  • Slowly add the hot syrup to the gelatin with the stand mixer at a low speed. To prevent hot splattering, cover the gelatin with a towel, and increase the speed to high. Whip for 10 minutes, until mixture becomes fluffy. In about 5 minutes of whipping, start adding food coloring to achieve the color you prefer.
  • Sprinkle approximately 1/8 cup of mini chocolate chips on the bottom of your baking pan. Then, fold 1/2 cup of the chips into the marshmallow mixture. Do not stir too much or the chocolate may melt. Pour the mixture into the baking pan quickly and spread it evenly. Use the remaining 1/4 cup of mini chips to top the mixture.


  • Let the marshmallows cure for 12 hours before you sprinkle with powdered sugar. Then, turn out the block of marshmallows on a powdered sugar-coated work surface, and sprinkle with more powdered Sugar. You can then cut the marshmallows into any shape you like and toss to coat them in powdered sugar. Lastly, store in an airtight container for up to 3 months.

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