Easy Freezable Christmas Cookies!

Do you guys have lots of Halloween candy still hanging around or is it just me?  At our house we just pool all of the candy together (both kids and any left over candy)  and to be honest I am ready to get rid of it because man, the amount of little chocolate bars that I have eaten lately is NOT GOOD.

With the holidays on the horizon I thought that I would start to plan ahead and do some pre-baking and thought – why not use some of the Halloween candy.

So I had Shane and Aria separate the candy and give me all of the Smarties and chocolate M&Ms.  I dug out an old chocolate chip recipe and swapped the chips for candy.  Best thing about this recipe is, you can freeze it.  So now you have cookies to bake whenever you need them over the holidays! 

 

  • 2 and 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170g) unsalted melted butter
  • 3/4 cup (150g) packed brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg+ 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/4 cups (225g) semi-sweet chocolate chipsor chocolate chunks
  • 1 cup of Smarties or M&Ms

Instructions

  1. Mix the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
  2. Wisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk, then whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate candy. Cover the dough and chill in the refrigerator for 2-3 hours.
  3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  4. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together.
  6. Bake the cookies for 12-13 minutes. The cookies will look very soft and under baked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
  7. Cookies stay fresh covered at room temperature for up to 1 week.

** If you want to freeze and not back immediately take rolled balls, put in freezer Ziploc bag and put date and oven temperature and time to bake on bag.  Santa will thank you!

 

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