Okay, the title says “Holiday” cookie but that’s only because we added some crushed candy canes to the top. So, if you’re reading this in let’s say, June,……..skip the candy canes and just ignore that “Holiday” title. Haha! These little devilish treats are good an ol’ time of year. :)
Also, if you like to take lots of time prepping, shaping, and creating your cookies…….this is NOT the cookie for you. Ha. And that’s because this is super speedy, foolproof, and holy-smokes……..AMAZING!!!! HOWEVER, you will surely trick those who you share this with, into thinking that you spent a good amount of time making them. :)
Anyway, my sister Robin needed a fun dessert to bring to a church function tonight and she had 2 stipulations; fast and delicious. So we whipped these up this morning before the kids were even up for school. I told you they were fast, right? And after they were off to school, we put the toppings on in no time at all. Done, done, and done. All 120 of them! :)
And the result??
Blow-your-socks-off DELICIOSO!!!!! No joke.
The idea came from Our Best Bites……but we adapted the recipe a bit and added a ganache drizzle and candy cane sprinkle. Oh yum! And they’re perfect for Robin’s gathering tonight.
The reason these are so fast……is that the cookie base is made with 3 ingredients. A cake mix, some eggs, and shortening. (Have you made cake mix cookies? They’re crisp around the edges and soft and chewy in the middle. Everything a cookie ought to be. Truly. :) )
But the marshmallow layer, ganache drizzle, and slight candy cane crunch makes these a master piece!
Once you bite into that layer of marshmallow though, oh gee, that’s what gets me every time! Chewy, fluffy, and mmmmmmmm, so good!
Oh wait, you know I’m gluten free, right? Were you wondering what I was doing biting into that cookie? (Thanks for watching out for me! ;) )
Don’t worry, we tried them with a gluten free cake mix…….and guess what? Just as mouth-watering delicious. (And just as easy……which isn’t usually the case for gluten free bakes items!) Oh, and I’ve already had 3. Yes, all this morning. :)
These have just graduated to my go-to cookie for company, social gatherings……or hey, any ol’ occassion I can think of! (Does doing a batch of laundry count as reason to celebrate? I’m gonna say YES!.)
Want to pull up a chair and enjoy a cookie or two (or five!) with me??
No more chatting, time to gather a few things.
But all you need are 7 ingredients. And that’s only if you count the candy canes. But truly, so simple!
And the cookie portion…….is only 3 ingredients!
Place an entire cake mix, 1/2 cup butter-flavored shortening, and 2 eggs into a large mixing bowl.
Beat until well blended.
The consistency is pretty thick, like play dough.
Place a sheet of parchment paper on a large baking sheet and use a cookie scoop (1 3/4 inch in diameter) to create even cookie dough balls. (You can also roll the balls in your hand. The scoop we used holds 1.5 tablespoons.) Bake in preheated 350 (F) oven for 9-11 minutes. (The cookies should come out slightly crispy on the edges and soft in the middle.)
While baking, cut your extra large (campfire) marshmallows into thirds with some kitchen shears. When the cookies are done, pull them out and place a slab of marshmallow in the center of each cookie.
Place back into the oven for 2 more minutes to toast and also help secure the marshmallow to the cookie. Pull the cookies out and let cool while you make your chocolate ganache.
Now, this is a trick my sister recently showed me that will help eliminate problems with your chocolate seizing and becoming a big clumpy mess. And is all done in the microwave……so it’s a bit faster.
First, heat a 1/2 cup of whipping cream in the microwave, to almost boiling. Then, heat an empty glass bowl in the microwave for 1 minute, just to warm it up. (Be sure to use a hot pad to pull it out.) Then, pour in 1 cup of chocolate chips to the warm bowl.
Slowly add your steaming cream to the chocolate chips, stirring continuously.
Continue adding cream and stirring until your chocolate chips are melted and smooth.
If your chips aren’t fully melted, place in the microwave and heat for 10 seconds at a time, stirring in between, until completely smooth.
Use a spoon to scoop your ganache into the corner of a plastic baggie.
Cut a small hole in the tip of the baggie and squeeze the ganache onto the cookies in narrow lines, back and forth, back and forth.
Crush some candy canes or peppermint candies.
And then sprinkle onto your cookies.
And no lie………….you’ve just made some incredibly delicious cookies, that truly taste better than the effort you put into them. :)
Ready to make your own??
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EASY Chocolate and Marshmallow Holiday Cookie (plus GLUTEN FREE version)
adapted from here
Preheat oven to 350 (F). Place cake mix, eggs, and shortening in large mixing bowl and beat until well blended. (The consistency is pretty thick, like play dough.) Place a sheet of parchment paper on a large baking sheet and use a cookie scoop (1 3/4 inch in diameter) to create even cookie dough balls. (You can also roll the balls in your hand. The scoop we used holds 1.5 tablespoons.) Bake in preheated oven for 9-11 minutes. While baking, cut your extra large marshmallows into thirds with some kitchen shears. When the cookies are done, pull them out and place a slab of marshmallow in the center of each cookie and then place back into the oven for 2 more minutes to toast and also help secure the marshmallow to the cookie. Pull the cookies out and let cool while you make your ganache.
Heat your whipping cream in the microwave until just before boiling. Pull out and place an empty glass medium sized bowl in the microwave for one minute, to heat it up a bit. Pull out with a hot pad and pour your chocolate chips into the warm bowl. Slowly add your steaming cream to the chocolate chips, stirring continuously. Continue adding cream and stirring until your chocolate chips are melted and smooth. (If your chips aren’t fully melted, place in the microwave and heat for 10 seconds at a time, stirring in between, until completely smooth.) Use a spoon to scoop your ganache into the corner of a plastic baggie. Squeeze down into the corner and hold firmly with your hand. Cut a small hole in the tip of the baggie and squeeze the ganache onto the cookies in narrow lines, back and forth, back and forth. Sprinkle with crushed candy canes.
yield: 24 cookies
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Now, enjoy!!
-Ashley
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Hi, I’m Ashley—the DIY-enthusiast behind this crazy blog!
