Christmas Cookie Bonanza

Hot Cocoa Brownie Cookies and Peppermint Sprinkle Chocolate Chip Cookies.

SEASONS GREETINGS!

No matter the holiday you celebrate, we can all agree that Christmas cookies are a societal plus. As a gluten free person, I often am left pining over the delicious cookies at every party. But I get it, most gluten free cookies are dry, and you might not have the ingredients on hand. But what if the cookie is as good as it's glutenous counterpart? A cookie that satisfies the needs of all guests (unless they're vegan or dairy-free*).

I am so sorry I missed getting a newsletter out last weekend. I am well into my first trimester of pregnancy and last week was a real doozy. Knocked me on my butt. So, thank you for your patience and this week I deliver TWO recipes to make it up to you.

Cookie one is a super fudgy brownie cookie that is enhanced by marshmallows. It has a combination of a gooey marshmallows on the inside, and burnt smore's-style ones on the outside.

Cookie two is a sparkly chocolate chip cookie. Encased in peppermint bits. Perfect for dunking into a cold glass of milk.

*sorry mom

Hot Cocoa Brownie Cookies

Adapted from NYT Cooking

Ingredients

• 2 large eggs, room temp

• 150 grams white sugar

• 107 grams brown sugar

• 113 grams (1 stick) salted butter

• 3/4 cup semisweet chocolate, finely chopped

• 42 grams cocoa powder

• 90 grams gluten free flour blend (I used King Arthur)

• 1 teaspoon kosher salt

• 2 cups mini marshmallows, divided

• turbinado sugar, to finish

Directions

Step 1 — Pre-heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

Step 2 — Using a stand mixer, whisk the eggs, white sugar, brown sugar until fluffy. About 6 minutes. Set aside.

Step 3 — Melt the butter in a small pot. Once the butter melts add the chocolate and cocoa powder. Rest for 5 minutes to melt the chocolate. Then stir to incorporate.

Step 4 — Add the melted chocolate into the eggs and whisk until there are no more visible dry ingredients. Repeat with the flour and salt. Repeat once more with half of the marshmallows (1 cup). Rest the dough in the fridge for 30 minutes.

Step 5 — For each cookie grab 1/4 cup of dough and form it into a circle. Flatten the circle so it's 4 inches in diameter. Stick 5 mini marshmallows in the center of the cookie and fold the dough over the marshmallows. Roll the dough into a circle again to conceal the marshmallows. Poke a few extra marshmallows into the outside of the cookie ball. Sprinkle with turbinado sugar.

Step 6 — Bake the cookies for 12 minutes and let them cool for 10 minutes before removing from the baking sheet.

Notes

My expert baker friend, Rose, suggested adding cacao nibs into the dough. I didn't get a chance to try it out yet, but I love the idea of adding additional texture. LMK if you try it!

Peppermint Sprinkle Chocolate Chip X-Mas Cookies

Ingredients

• 226 grams (2 sticks) of salted butter, room temp

• 200 grams brown sugar

• 60 grams white sugar

• 2 teaspoons vanilla

• 2 large eggs, room temp

• 350 grams of gluten free flour blend (I used King Arthur)

• 50 grams of almond flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 250 grams semi-sweet chocolate chunks or chips

• 1 cup crushed candy canes

• 1/2 cup X-Mas sprinkles

• flaky sea salt, to finish