Can a cookie be so outrageously good, so superior to all others, that it’s actually bad? We were intrigued when recipe blogger Sam of Sugar Spun Run caused a sensation with her recipe for The Worst Chocolate Chip Cookie. She claimed this cookie was so delicious it would ruin people for all other cookies. It made us wonder: What would the “worst” Christmas cookie be like? We started out with a rich, dark, chocolate cookie dough, added in the best elements of a “loaded” monster cookie, then topped it off with irresistible holiday color and flair. If you love a soft, chewy cookie studded with pockets of gooey chocolate, toffee bits and pecans, then finished with gooey marshmallow and chocolate candy, then this decadent masterpiece will ruin you for all other Christmas contenders. It’s the absolute worst!
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 35 min |
| Yield: | 20 to 24 cookies |
Ingredients
- 2 cups all-purpose flour (see Cook’s Note)
- 1/2 cup unsweetened natural cocoa powder (not Dutch processed)
- 1 1/4 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups roughly chopped semisweet chocolate (or chunks), about 6 ounces
- 1 1/2 cups pecan halves, broken into pieces
- 2/3 cup toffee bits
- Red, green and white sprinkles
- 1/3 to 1/2 cup red and green candy-coated chocolates, such as M&Ms
- Heaping 1/2 cup marshmallow crème
Instructions
- Arrange 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment.
- Whisk the flour, cocoa powder, salt, baking powder and baking soda in a medium bowl until evenly combined. Beat the butter, granulated sugar and brown sugar in a large bowl with an electric mixer over medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs one at a time and then the vanilla. Add the flour mixture and beat on low until mostly combined with some bits of unincorporated flour. Add the chocolate, pecans and toffee bits and briefly mix on low.
- Scoop 3 tablespoon-sized mounds of dough onto the prepared sheets about 3 inches apart (6 to 8 per sheet). Flatten slightly to about an inch thickness. Cover each top with sprinkles and dot with 4 to 5 candy-coated chocolates. Bake until the edges are just set, and the cookies are slightly puffed and dry on top, 12 to 13 minutes, rotating the pans and switching rack positions halfway through.
- Meanwhile, fill a small pastry bag or resealable plastic bag with the marshmallow crème and snip a very small hole at the tip. Let the cookies cool about 3 minutes on the baking sheets, then transfer to a rack to cool completely. While the cookies are still hot, pipe a thin squiggle of marshmallow crème on top and add a few more sprinkles. Let the pans cool completely and repeat with the remaining dough.
Nutrition Facts
| Serving Size | 1 of 22 servings |
| Calories | 336 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 27 g |
| Protein | 4 g |
| Cholesterol | 45 mg |
| Sodium | 166 mg |
Reviews
I made this cookie for my cookie trays this year and they were a huge hit! Everyone loved them! Going to make them every Christmas!
The toffee bits make this cookie