Recipe: Holiday Crack Cookies

Holiday crack cookies. I’ve made the deliciously salty-sweet holiday treats a few times and in this recipe, I chop it up and added it to gluten free cookies. Total score. Okay, let’s get baking.

First, you’ll have to have already made the holiday crack – and just try not to eat it all before you start baking the cookies.

Okay, let’s get to it.

Ingredients

• 2 cups of gluten free flour
• 1 teaspoon of corn starch
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 3/4 of a cup of salted butter
• 3/4 of a cup of packed brown sugar
• 3/4 of a cup of white sugar
• 1 egg, plus 1 yoke
• 1 tablespoon of vanilla
• 2 cups of mix-ins

First, mix the first four ingredients together in a blow and set aside. Ensure the salt, baking soda, and corn starch are well incorporated into the flour.

Next, melt the butter and then let it cool. Grab your mixer and mix the sugars, eggs, and the vanilla with the butter. Then, gently mix in the dry ingredients, being careful not to over mix.

Lastly, add in the mix-ins. In this recipe, that’s 2 cups of of chopped holiday crack.

Chill the dough for 2 hours, and then roll into 1 inch balls and bake for 12-13 minutes at 350 degrees. You want the cookies to be soft in the centre and golden brown on the edges.

Done! Eat up and enjoy. The dough will keep in the fridge for 4 days, or you can freeze it. I like to pre-roll the cookies and then freeze. From the freezer, you can bake them at 350 for about 14 minutes and they’re perfect.

Well, there you have it, a delicious cookie recipe right in time for the holidays!

Have a wonderful December and I’ll see you again soon.