Soft. Chewy. Chocolatey.
And a #fourmileridge original recipe. Support your local blogger! Add the link for this recipe to the Christmas cookie folder on your computer. Or print it and add it your binder. Who says all holiday cookies have to be traditional? The perfect complement to a cuppa Joe, or your favorite hot chocolate. And there’s hot chocolate in the cookie!!!
If you are longing for a campfire. A S’more. A camping trip. Then this delectable taste of Christmas blended with the flavor of summer is just. for. you.
I entered this cookie into the Frostburg Storybook Holiday’s Mt. City Cookie Contest and walked away with the People’s Choice award. Another apron and cookbook to add to my collection! Too fun!
JT and I always have an amazing time at this event. And, this year, even the weather cooperated!
Who has ever heard of hoodie weather in December in Frostburg?!!!
All of the cookies at the competition were awesome! And some of them were baked by middle-school age girls. What an amazing hobby for kids! Practical and creative.
Kitchen time gets kids unplugged (except for online recipe research), teaches them the value of precision and forces them to pay attention and focus, encouraging commitment to task completion and builds self-confidence. Who doesn’t want to have a baker in the house? The yummy smells coming from the kitchen? The satisfaction of creating something great? Learning to cope with failure (or lack of success! LOL! The most important skill of all. To NEVER GIVE UP.) Isn’t that an important part of holiday traditions?
And once they learn to clean up after themselves, it’s just fun!
I’m so excited to see everyone’s Christmas Cookie posts. I’m hoping to have more cookie recipes posted soon! I have many of my own favorites and am excited about creating some more of my own recipes!!!
A #fourmileridge original. This recipe blends my favorite taste of summer with the flavors of Christmas. You will love it! Your family will beg for more. So, get those Littles into the kitchen. Make a mess and some memories. Create a baker.
- 1 cup, (2 sticks) butter - room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs - room temperature *
- 2 tsp vanilla
- 1 tsp baking soda
- 1 tsp cornstarch
- 2 packages of instant hot chocolate mix
- 2 1/4 cup high-gluten bread flour
- 1 tsp salt
- 1 cup graham cracker crumbs**
- 2 cups dark chocolate chips - or semi-sweet
- 2 cups of tiny dehydrated marshmallows
- extra graham cracker pieces and chocolate chips for the cookie tops - if desired
- Filling/Chocolate Marshmallow Buttercream
- 1 cup (2 sticks) butter - room temperature
- 3 cups of confectioners' powdered sugar
- 3 Tbsp of cocoa powder (unsweetened)
- pinch of salt
- 1 tsp vanilla
- 2 - 3 Tbsp of heavy whipping cream
- 1 cup of dehydrated mini-marshmallows
- Preheat oven to 375 degrees F.
- Combine butter, sugars in mixer bowl, mix until well-combined.
- Add room temperature eggs, one at a time.
- Mix until blended. Add vanilla.
- In separate, medium-sized bowl, whisk together: flour, cornstarch, 2 packs of hot chocolate mix, salt, cornstarch and baking soda.
- Add the dry ingredients into the wet and mix, pausing to scrape down the sides and bottom of mixer bowl.
- Add the mix-ins and stir until mix-ins are evenly distributed.
- Scoop onto half sheet trays, decorate the cookie tops with graham cracker pieces and 3 chocolate chips .
- Bake for 11 minutes.
- Allow to cool for 2 minutes on cookie tray before moving to cooling racks.
For the Chocolate Marshmallow Buttercream:
- Whip the butter, add the powdered sugar, pinch of salt, vanilla and then add the heavy whipping cream, one teaspoon at a time until the buttercream reaches the desired stiffness. Stir in the dehydrated mini-marshmallows until evenly distributed.
If you're feeling inspired, stuff the cookies with homemade marshmallows instead of the chocolate buttercream, brown large marshmallows under the broiler or with a kitchen torch and stuff the cookies with them, or substitute Peanut Butter Buttercream Fluff (linked) or Vanilla Buttercream.