The stockings are hung, the tree is trimmed, gifts are wrapped {well some of them} and it’s almost time for Santa’s arrival! I truly love the hustle and bustle of the holiday season. On top of all that, I really love to bake! As a little girl, I used to help my mom with baking all different types of goodies for the neighbors. From peanut butter balls, haystacks, white chocolate covered pretzels to cookies. Being the sweet-tooth lover, this is all right up my alley. Creating all of those fabulous treats is certainly a very fond memory from my childhood.

So, this year, I am so fortunate to be part of a virtual cookie exchange. One of my absolute favorite blogger gals, Laura, created this virtual cookie exchange last year and it’s amazing. You will be able to follow another fabulous blogger, Monica, at the bottom of this post. Simply click her link below and follow to her blog + cookie recipe! There you will find another blogger + cookie recipe. You want to make sure to follow the loop and you will score some delightful and amazing cookie recipes from other phenomenal bloggers! Let us know your favorite recipes in the comments below. We may just need to whip up your recipe next!

I chose to test out a new cookie this year for this exchange. And, I am so glad I did! They are absolutely heavenly. If you are a lover of S’mores, you are going to go insane over this cookie! Now mind you, I have never been a huge S’mores lover. Yet, chocolate is my middle name {hah, but seriously though} and I never turn down roasting a marshmallow or using them to accompany my hot chocolate. So, I strongly encourage you to try out this S’mores Cookie recipe! The batch became a huge hit at my office!

Sweater: Old Navy // Monogram Mug: World Market

Ingredients:

1 cup (2 sticks) unsalted butter, softened
½ cup granulated (white) sugar
1¼ cup brown sugar, packed
2 large eggs
2 tsp pure vanilla extract
2½ cups all-purpose flour
9 graham crackers finely crushed in a food processor (1 sleeve/package of graham crackers; about 1 rounded cup full)
1½ tsp baking soda
1 tsp salt
1 (12 oz) bag semi-sweet miniature chocolate chips
1 cup miniature Jet Puffed Mallow Bits
1 Hershey’s Milk Chocolate Bar, cut into small pieces

Instructions:

Preheat oven to 350 degrees Fahrenheit.
Cream the butter and sugars until light and fluffy in the bowl of a stand mixer with the paddle attachment.
Scrape the bowl with a spatula.
Add eggs one at a time, mixing thoroughly after each one.
Add the vanilla.
Mix, and then scrape the bowl.
Combine the flour, graham cracker crumbs, baking soda, and salt in another bowl.
Whisk to combine.
Slowly add the flour mixture while the machine is running.
Mix until just combined.
With a spatula, fold in the mini chocolate chips, and marshmallow bits.
Use a cookie scoop to drop cookies onto a parchment (or silicone mat) lined baking sheet.
Press extra graham cracker pieces, marshmallow bits, and cut up Hershey bar pieces into the top of each dough ball, if desired.
Bake for 10 minutes.
They should be lightly golden on the outside, but slightly gooey towards the center.
Allow to rest on baking sheet for a few minutes before transferring to a cooling rack to cool completely.
Store in an airtight container up to 5 days.
Enjoy!!

Monica from Cakes and Lilies made Peppermint Milano Cookies

Head over to Monica’s blog to check out her delicious recipe and adorable style! Additionally, she is quite the world traveler with some outstanding travel advice on what to pack! Ya’ll will love her!