Ingredients for Christmas Peepers
- Miniature Marshmallows
- All Purpose Flour
- Baking Soda
- Salt
- Unsweetened Cocoa
- 2 large eggs
- Vegetable Shortening
- Butter
- 1/2 cup granulated sugar, for rolling
- Brown Sugar
- 1 teaspoon vanilla extract
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How to Make Christmas Peepers
- Place mini marshmallows in the freezer for at least 30 minutes while you prepare the dough.
- In a large bowl, cream together the Crisco shortening, softened butter, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be slightly sticky.
- Roll the dough into walnut-sized balls.
- Remove the frozen marshmallows from the freezer.
- Gently flatten each dough ball in your palm. Place one mini marshmallow in the center of each flattened ball.
- Reshape the dough around the marshmallow, sealing it completely to form a smooth ball.
- Roll each cookie in the extra granulated sugar.
- Place the cookies on ungreased baking sheets.
- Bake at 400°F (200°C) for 6-8 minutes, or until the tops begin to crackle and the edges are set. Watch closely to prevent burning.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
20g
Fat
7g
Carbs
3g
