How To Make The Best Holiday Cookies

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This is the most Epic Holiday Cookie! This cookie is packed with so much chocolate, candy, and nuts, It’s crazy! The most important thing to remember when making these cookies is the mixing and baking times. This will ensure you a chewy, delicious cookie.

Note: If you are not a fan of macadamia nuts, just substitute them with your favorite nuts.

HOLIDAY COOKIE INGREDIENTS

Check the recipe card below this post for the full ingredients, measurements, and instructions.

Flour: I use unbleached all-purpose flour, but feel free to substitute for a 1:1 ratio of gluten-free flour.

Sugar: A combination of granulated and dark brown sugar

Eggs: I use 2 eggs and 1 egg yolk. Make sure your eggs are room temperature.

Butter: What’s a cookie without it?! I like to use unsalted butter here.

Nuts: I use macadamia nuts, but pecans, walnuts or just about any nuts will work here!

Chocolate: I use tons of dark chocolate, semi-sweet chocolate and white chocolate. Be sure to have extra chocolate on hand for topping!

Marshmallows: I use 1 cup of mini marshmallows, plus more for topping the cookies.

Peppermint: I gotta tell you, the peppermint pieces are what make these cookies so delicious! Just be sure to chop them up finely. Bonus: save yourself some time by buying peppermints already crushed, if possible.

HOW TO MAKE HOLIDAY COOKIES

1. Sift the dry ingredients: In a medium bowl, sift the flour, baking soda, baking powder, and salt. If you don’t own a sifter, simply use your whisk!
2. In another bowl, using a hand mixer, beat together the butter for 30 seconds. Then, add brown sugar, and granulated sugar for 1 minute on medium speed. Once the butter and sugar are light and fluffy. Then, add in the vanilla, eggs, and 1 egg yolk, 1 at a time, until combined. Beat the mixture on high speed until very fluffy and pale. Add the flour mixture, in thirds and mix until combined.
3. Fold in all of the chocolate, peppermint, nuts, and marshmallows. There will be a lot of jolly ingredients to fold in here, so use those muscles! Refrigerate the cookie dough for 30 minutes to an hour.
4. Using a scoop, Place cookies on a parchment-lined baking sheet. Be sure to space them out evenly on the baking sheet to allow the cookies to bake evenly.

5. Once the cookies are on the baking sheet, top them with additional chocolate, marshmallows, and nuts.

6. Bake for 8-10 minutes, allow to cool 10 minutes on a sheet pan, then 10 minutes on a cooling rack.

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While you are here…Check out these delicious recipes:

• The Best Holiday French Toast Casserole
• Leftover Turkey Breakfast Strata
• The ULTIMATE Hot Chocolate At Home
• Hands Down The Best Chocolate Chip Cookie

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