-- Visit our 25 Days of Cookies guide for more of the most beautiful, fun, seasonal, delicious holiday cookies worthy of your new Christmas traditions.
'Tis the season for cookies, cookies, and more cookies.
Kristen Tomlan, the founder of Do (pronounced dough), a bakery in New York City that specializes in inventive and Instagram-worthy cookie dough treats, made an exclusive cookie recipe for "Good Morning America."
"GMA" met up with Tomlan on National Cookie Day and she created one of her signature items called the cookie bomb, which is a stuffed cookie cupcake, in a new peppermint hot cocoa flavor.
"It starts with our seasonal peppermint hot cocoa cookie dough. You're going to make this cookie dough like you would another out cookie dough in a mixer. ... It has peppermint extract and vanilla," Tomlan explained. "You're going to make them into little balls and then we stuff it with marshmallow fluff and we bake it for about 15 minutes. When they come out, they are gooey on the inside, crispy on the outside. But that's not it, we top it with toasted marshmallows, a chocolate fudge ganache and peppermint candies."
It's the perfect thing to bring to your friend's holiday party or office party cookie swap and get major kudos.
Recipe for Peppermint Hot Cocoa Cookie Bombs
Time: 1 hour 30 minutes making + 24 hours refrigeration
Makes: 12 bombs
Electric or hand mixer
2 oz cookie scoop
For the Peppermint Hot Cocoa Cookie Dough
3/4 cup butter, softened
1/3 cup white sugar
1 cup lightly packed brown sugar
1 tsp vanilla extract
2 tsp peppermint extract
2 cups + 1/3 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp cornstarch
1 tsp salt
1/2 cup cocoa powder
1/2 cup crushed peppermint candies
For the stuffing, topping and garnish of the bomb
1 cup Marshmallow Fluff
1 package mini-marshmallows
1/2 cup crushed peppermint candies
Measure the butter, sugars, eggs and extracts in separate bowls. In a large bowl, combine the dry ingredients including the flour, baking soda, baking powder, cornstarch, salt and cocoa powder.
Using an electric or stand mixer, cream together the butter and sugars. Once combined, add in 1 egg at a time and then the extracts, mixing in between. Slowly add the dry ingredients, 1/4 cup at a time. Mix well, scraping down the sides of the bowl as you go. Fold in the peppermint candies. Cover and refrigerate for 24 hours.
Once chilled, use a 2oz cookie scoop to portion out the cookie dough. You should get 12, evenly scooped balls. Freeze for 30 minutes.
Preheat the oven to 350 degrees.
Remove the cookie dough from freezer and use your thumbs to press into the middle of each ball, forming a nest or bowl shape for each. Fill a piping back with Marshmallow Fluff. Cut the tip 1 inch from the bottom. Fill each “nest” with 1 teaspoon of Marshmallow Fluff. Once filled, use your fingers to close the opening so that the Marshmallow Fluff is completely in the middle, with cookie dough all around it.
Place the stuffed cookie dough balls, seam side down, into cupcake liners. Bake for 15 minutes. Remove from oven and let cool completely.
To top, grab a handful of marshmallows and place them on the top of each cookie cupcake, making a hefty mound. Use the handheld torch to toast the marshmallows, charring them until brown on top and the marshmallows stick together. Drizzle with fudge and sprinkle remaining peppermint candies on top.
Editor's Note: This story was originally published on Dec. 4, 2017.