• 1 jar (7oz) marshmallow cream (Fluff)
  • 10 Tbsp unsalted butter – softened (it is important to use unsalted butter)
  • 1-1/2 tsp real vanilla extract
  • 1 -1/2 tsp pure peppermint extract
  • 6 C powdered sugar
  • 4C (24 oz) dark chocolate chips 


  1. In a large mixing bowl, beat cream, butter, and extracts until fully combined
  2. Add in powdered sugar and mix on medium speed until well blended (this will take a couple minutes for it to come together)
  3. If it seems sticky, add 1/4 C to 1/2 C powdered sugar and blend until fully combined
  4. Line 2 large baking sheets with parchment paper
  5. Using about 2 Tbsp of filling, shape into a ball, then flatten it for the traditional shape
  6. Continue until all filling is used
  7. Cover with saran wrap and freeze for about 2 hours (or overnight)
  8. Melt chocolate in the microwave on high in 30 second intervals, stirring after each interval – until smooth & melted
  9. Using a toothpick, dip frozen peppermints into the chocolate
  10. Tap until all the excess has dripped off and place back on the parchment paper
  11. Work fast and repeat until all peppermints have been coated – (these should be set within minutes, because you are doing them while still frozen/cold)


  1. Store at room temperature in a covered container & enjoy!   (I like them frozen!)