Name: The Worst Christmas Cookie
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H15M0.000S
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

Directions

Special equipment:

a small pastry bag, optional

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.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)