Description
These Santa’s Cookies shine a brilliant holiday red and come loaded with melty chocolate chips and fluffy mini marshmallows. Once they’re baked, you’ll crown them with a sweet drizzle of icing and a handful of fun, festive toppings that make every cookie look like it came straight from Santa’s workshop.
Ingredients
Scale
Cookie Dough
- 2 sticks unsalted sweet cream butter, cut into cubes
- 1 ½ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons super red food coloring
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- 1 cup cake flour
- 1 ¾ cups all-purpose flour
- 1 ½ cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup crushed candy canes
Icing
- 1 ¼ cups powdered sugar
- 2 tablespoons milk
Toppings
- ½ cup edible chocolate chip cookie dough
- ½ cup mini marshmallows
- ⅛ cup white chocolate chips
- ¼ cup holiday sprinkles
Instructions
- Heat the Oven
- Set your oven to 410°F and prepare two baking sheets by lining them with silicone mats. Put them aside for later.
- Cream the Butter and Sugar
- Add the cubed butter and sugar to the bowl of your stand mixer. Using the paddle attachment, whip them together on medium speed for about 3 minutes, or until the mixture looks pale and fluffy.
- Add Eggs and Flavoring
- Crack in the eggs one at a time, mixing well after each addition. Pour in the vanilla and blend until fully incorporated.
- Add the Color
- Pour in the red food coloring and mix on low speed until the dough turns a deep, even red.
- Combine the Dry Ingredients
- In a separate bowl, whisk together the cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and salt.
- Bring the Dough Together
- Slowly add the dry mixture to the butter mixture while the mixer runs on low. Continue mixing until a soft, uniform dough forms.
- Mix in the Chocolate
- Keep the mixer on low and pour in the chocolate chips, blending just until they’re evenly distributed.
- Chill the Dough
- Place the bowl of dough in the refrigerator—no need to cover it—and let it chill for roughly 20 minutes.
- Shape the Cookies
- Scoop dough using a cookie or ice cream scoop (about 3.5 oz per scoop). Roll each portion into a tall, rounded mound with your hands.
- Prepare the Baking Sheets
- Arrange 4 dough balls per baking sheet, spacing them in a staggered pattern. Gently press down on the top of each ball to flatten them slightly.
- Bake
- Bake the cookies for 8–11 minutes. They should be set around the edges but still soft and a little gooey inside. Let them cool on the baking sheets.
- Make the Icing
- Whisk the powdered sugar and milk together in a small bowl until you get a thick, smooth glaze.
- Decorate
- Spread a circle of icing on each cookie, then add small pieces of cookie dough, mini marshmallows, and white chocolate chips. Drizzle a little extra icing over the top and finish with a sprinkle of holiday decorations.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts