To celebrate National Cookie Day 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!
1 Cup Room Temperature Butter
1 1/4 Cup Granulated Sugar
2/3 Cup packed Brown Sugar
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
- 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.
Yields: 45 Cookies made with a 2 Tablespoon scoop