Discover a gooey marshmallow fluff snuggled within this extra pepperminty holiday cookie.

Peppermint Crunch Stuffed Cookies

Line 3 large cookie sheets with parchment paper; set aside. Sift together flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Stir in crushed mint cookies; set aside.

Beat butter in a large bowl with an electric mixer on medium for 30 seconds. Add granulated sugar, brown sugar and vanilla. Beat on medium for 2 to 3 minutes or until combined, scraping side of bowl occasionally. Beat in egg and egg yolk. Stir in flour mixture until combined; stir in chopped chocolate bar.

Shape dough into 24 balls using a 2-in. scoop; place on 1 prepared cookie sheet. 

To assemble cookies, flatten each ball into a 2½-in.-round disk. Top 12 cookie dough disks each with 1 tsp. crushed candy canes and 10 frozen marshmallows; lightly pressing into the dough. Top with remaining cookie dough disks. Press edges together to seal in marshmallows; smooth any cracks in dough. Gently shape each into a slightly rounded ball.

Place filled cookies 2½ in. apart on remaining 2 prepared cookie sheets. Cover and refrigerate for 1 to 2 hours or until firm to the touch.

Preheat oven to 350 degrees. Bake cookies, one cookie sheet at a time, for 14 to 17 minutes or until edges are slightly firm, rotating cookie sheet halfway through. Cool on the cookie sheet for 5 to 7 minutes. Transfer cookies to wire racks and cool completely.

Meanwhile, place white melting wafers in a shallow medium microwave-safe bowl. Microwave on HIGH at 30-second intervals until melted, stirring each time.

Dip half of each cookie into melted wafers; place on parchment paper. Garnish with additional crushed candy canes, if desired. Let stand until completely set. Store in airtight container in refrigerator up to 5 days. To softened centers of chilled cookies, microwave each cookie on HIGH for 10 to 15 seconds just before serving.