Buddy The Elf Cookies
These cookies are perfect for adding a magical twist to your holiday dessert table!
Spread holiday cheer with these Buddy the Elf Cookies named after the holiday-spirited elf we know and love!
Inspired by Buddy’s iconic candy-coated spaghetti, this recipe is a festive mash-up of fun toppings like M&Ms, chocolate chips, mini marshmallows and crushed chocolate Pop-Tarts—all baked into a chocolate chip cookie.
These cookies are perfect for sharing at a cookie exchange, adding a magical twist to your holiday dessert table or simply enjoying while cozying up for a holiday movie marathon.
Don’t forget the glass of ice-cold milk—after all, cookies and milk are a match made in the North Pole! With every bite, you’ll be spreading festive magic and delicious nostalgia.
Looking for more holiday recipes? Try my Grinch Cookies, Mini Gingerbread Cheesecakes, Red Velvet Cupcakes, or Brown Sugar Pecan Cupcakes.
Buddy The Elf Cookies
Ingredients
- 1 cup (226g) unsalted butter at room temperature
- 1 cup (220g) packed light brown sugar
- ½ cup (95g) granulated sugar
- 2 large eggs
- 1 tablespoon (15ml) pure maple syrup optional
- 2 teaspoons (10ml) pure vanilla extract
- 3 ½ cups (420g) all-purpose flour
- 2 teaspoons (4g) cornstarch
- 1 teaspoon (5g) salt
- 1 teaspoon (4g) baking soda
- 1 cup of each: semi-sweet chocolate chips, M&Ms, mini marshmallow
- 4 chocolate Pop-Tarts 2 packages, chopped
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet. Set aside a handful of the mix in to place on top of the cookie.
- Beat the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes until well creamed. Next, add the eggs, maple syrup, and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until half the flour is incorporated. Add the chocolate chips, M&Ms and marshmallows and continue to beat until incorporated, increasing the mixing speed as needed to complete the dough.
- Using a large cookie scoop, portion out 2 scoops of dough (equivalent to 4oz), placing one on top of the other. No need to roll together. Place 3 inches apart on the prepared cookie sheet. Bake for 13-16 minutes. The center of the cookie should be slightly underbaked but not too gooey or shiny on top. Remove from the oven, fix misshaped cookies immediately then allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Slightly underbake the cookies: The secret to keep these cookies super soft is to slightly underbake them in the middle. Look for browned edges and make sure the top of the cookie is not glossy (indicating that it is not done baking yet).
- Fix misshaped cookies: Melty marshmallows will caramelize on the edges of the cookie. Immediately when you take these out of the oven you can use a large, round cookie cutter, spatula or knife to push the edges of the cookie back towards the center resulting in a nice and round cookie.
- For smaller cookies: Use a single scoop of dough (3 tablespoons size) and bake for 13-16 minutes.
- Baked cookies: Cookies will stay fresh and stored in an airtight container or Ziploc bag for up to 4 days on the counter.
- To freeze baked cookies, allow them to cool completely. You can wrap it individually tightly in plastic wrap first then place in a Ziploc bag or container to prevent freezer burn. If you prefer not to wrap them, then you’ll need to place a piece of parchment paper between layers. Thaw on the counter before eating.
- To freeze cookie dough, flash freeze in a single layer on a baking sheet, then transfer to a Ziploc bag. Cookie dough should be fully thawed to room temperature before baking.
I have to say the green Grinch cookies are absolutely amazing! My grandkids ages are 11 to 18 years old. they loved how tasty they are. rolled red fondant and have a tiny heart cookie cutter and put the hearts on the cookies. As the cookies came out of the oven I added the fondant red heart.
Thank you so much for you awesome recipe. I will be making this for years to come.
Cindy
No where in the directions does it mention adding the chopped PopTarts. I’m assuming I add it with the M&M mixture??