Recipe: Giant Peppermint Florentine Cookies

First off, congratulations to the winners of the Little Shop Artisan Box Giveaway: Peter Hayes, Bonnie Zeng, and Divya Bhat. I’ll be reaching out to you all individually to ship the Holiday Foodie Box to you!

I don’t know why I’ve been on the crispy cookie train lately, but I’m into it, especially when those cookies are literally overflowing with holiday cheer. And ESPECIALLY-especially when those cookies are the size of my face.

Why are these cookies so big (as you wonder before you still eat the entire thing)? Apart from the baking soda and baking powder, which are both leavening and therefore expanding agents, I added a bunch of marshmallows into the batter because why not. Since Trader Joe’s doesn’t carry marshmallows (something which really should be corrected, Mr. Joe), the next logical input was chocolate-covered peppermint marshmallows.

When I say that these cookies are big, I mean they are BIG. I wouldn’t put more than 3 cookies on a tray at a time or they’ll squish into each other while baking and then you’ll end up with a peppermint glob of a cookie – not that it’s a bad thing. The cookies also spread out a bit awkwardly depending on where the marshmallows are in the dough. The solution: use a spatula to nudge them back into a circle and nobody knows the difference.

Bigger is better.

   

Giant Peppermint Florentine Cookies
(adapted from this fantastical book)

[ingredients]

Directions

1. Using a serrated knife, cut chocolate-covered marshmallows into fourths and set aside in a bowl.
2. Put the candy canes in a Ziploc bag and crush them using a rolling pin. They don’t need to be super fine make sure there aren’t any huge chunks.
3. In the bowl of a stand mixer, cream butter and sugars until light and fluffy, about 5 minutes. Add egg and vanilla and continue to beat for another 5 minutes.
4. Combine all the dry ingredients in a small bowl and dump them into the butter mixture. Stir together with the mixer on low speed until just combined.
5. Scrape down the sides of the bowl with a spatula and add the marshmallows and crushed candy canes. Stir until evenly distributed.
6. On a baking sheet lined with parchment paper, scoop out batter into 1/4 cup-sized portions, placing them close together. Cover with plastic wrap and refrigerate for at least 1 hour or else they will fall apart when you bake them.
7. Preheat the oven to 375 degrees.
8. Roll the dough into even balls and place them, 2-3 at a time, on a prepared baking sheet lined with parchment paper or a Silpat. Bake for 13-14 minutes – the cookies will puff, crackle, and spread.
9. If the cookie are unevenly spread apart because of the marshmallows, use a spatula to gently push them back together. Let them cool on the baking sheet for 1 minute and then transfer over to a wire rack to cool completely.