Ingredients

2 sticks unsalted butter, cubed

1 ½ cups sugar

2 large eggs, room temperature

1 tsp pure vanilla extract

2 tsp super red food coloring

¼ cup unsweetened cocoa powder

1 tsp baking soda

1 tsp cornstarch

½ tsp kosher salt

1 cup cake flour

1 ¾ cups all-purpose flour

1 ½ cups semi-sweet chocolate chips

1 cup mini marshmallows

1 cup crushed candy canes

1 ¼ cups powdered sugar

2 Tbsp milk

½ cup edible chocolate chip cookie dough

½ cup mini marshmallows (additional for topping)

⅛ cup white chocolate chips

¼ cup holiday sprinkles

Instructions

Step 1: Preheat the oven to 410 degrees Fahrenheit. Line two baking sheets with silicone liners and set aside.

Step 2: In the bowl of a stand mixer, add the cubed butter and sugar. Using the paddle attachment, cream on medium speed for about 3 minutes until light and fluffy.

Step 3: Add eggs one at a time, beating well after each addition. Blend in the vanilla extract, then add red food coloring and mix on low speed until evenly incorporated.

Step 4: In a large bowl, whisk together cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and kosher salt.

Step 5: Gradually add the dry flour mixture to the butter mixture on low speed until a soft dough forms. Beat in the semi-sweet chocolate chips gently on low speed.

Step 6: Refrigerate the dough uncovered for about 20 minutes to chill.

Step 7: Using an ice cream or cookie scoop, portion dough balls weighing approximately 3.5 ounces. Shape each into a tall ball with your hands and place four dough balls per baking sheet, staggering each one. Lightly press down to slightly flatten.

Step 8: Bake in the preheated oven for 8 to 11 minutes. The cookies should remain slightly gooey in the center. Remove and let cool on the baking sheets.

Step 9: For the icing, whisk together powdered sugar and milk in a small bowl until you achieve a thick glaze consistency.

Step 10: Spread the icing over each cooled cookie in a circular motion. Sprinkle with edible cookie dough pieces, white chocolate chips, and mini marshmallows.

Step 11: Drizzle additional icing on top and finish by adding holiday sprinkles.

Step 12: Enjoy your festive Santa Cookies!

Tips & Variations

For extra flavor, chill the dough overnight to allow the ingredients to meld.

Use different colors of food coloring to create a variety of festive cookies.

Substitute crushed peppermint candies for a stronger minty crunch.

Swap out semi-sweet chocolate chips for dark or milk chocolate based on your preference.

FAQs

Can I make these cookies without a stand mixer?

Yes, you can use a hand mixer or mix by hand using a sturdy spoon. Just be sure to cream the butter and sugar thoroughly to achieve the right texture.

How do I keep the cookies soft and gooey?

Bake them until the edges are set but the centers remain slightly soft. Removing them from the oven when they still look a bit underbaked helps keep that gooey texture as they cool.