We made it to December and we wanted to share one of our Christmas Cookie finds! Julie found inspiration while leafing through a Family Circle Magazine, and this simplified version quickly became a favorite under the dome we keep in the common kitchen of the Inn. Guests and staff alike found themselves stopping more than once a day to grab these crispy, crunchy, lacy, florentine-like treats to get their taste buds in the holiday spirit!
Print This Recipe
Prep Time:
20 Minutes
Cook Time:
15 Minutes
Total Time:
40 Minutes
Servings: 36
Ingredients:
- 1 Cup Room Temperature Butter
- 1 1/4 Cup Granulated Sugar
- 2/3 Cup packed Brown Sugar
- 1 Egg
- 1 Teaspoon Peppermint OR Vanilla Extract
- 1 1/2 Cups All Purpose Flour
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 1/2 Teaspoon Salt
- 5 Cups Cornflakes (quickly pulsed in a food Processor)
- 2/3 Cup Mini Chocolate Chips
- 18 Candy Canes Finely Crushed
- 1 1/4 Cups Mini Marshmallows
Instructions:
-
With a mixer, cream together the butter and sugars on medium high speed for 2-3 minutes.
-
Add the egg and extract and beat again until fully combined.
-
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix on low. Once the mixture is evenly incorporated, add the cornflakes, chocolate chips, and crushed peppermint candy.
-
Lastly, stir in the mini marshmallows until just incorporated. You don't want to smoosh them.
-
Refrigerate dough for 1-2 hours before dropping 2 Tbsp balls onto a parchment lined baking sheet. They spread A LOT, so you can only put 6-8 on a standard cookie sheet.
-
Preheat Oven to 375 degrees.
-
Bake 12 minutes (depending on the size of your cookies).
-
Cool completely before removing from parchment paper.
