• Preheat oven to 350°.
• In a large mixing bowl cream together the sugar, butter.
• Add the eggs and mix well.
• In a separate bowl sift together the flour, cream of tartar, baking soda, and salt.
• Add the dry ingredients to the wet ingredients and mix well.
• In a small bowl, mix together the cinnamon and sugar.
• Using a cookie scoop, shape dough into approximately 1" balls.
• Roll the dough balls in the cinnamon sugar.
• place the dough balls on a parchment lined cookie sheet 2 inches apart.
• Bake for 8-10 minutes.

Cookie

• Preheat oven to 350°
• Lightly grease 2 cookie sheets.
• In a large bowl, cream together the sugar and butter.
• Add in the vanilla, flour, and salt until well mixed.
• Roll out the dough to 1/2" thick on a lightly floured surface.
• Cut out round cookies using a biscuit cutter, 2" round cookie cutter, or a glass or mason jar.
• Place cut out cookies on prepared cookie sheets.
• Bake for 15 minutes.
• Remove from oven, cool on pan for 5 minutes before moving them to cooling rack.
• Cool cookies completely.

Caramel

• Once the cookies are cooled, prep your double boiler for melting the caramels.
• Unwrap the caramels and place them in the top of your double boiler,
• Add milk.
• Stir constantly until melted.
• Spread caramel over the cooled cookies.
• Allow caramel to cool completely.

Chocolate

• In a medium microwave-safe bowl, place the shortening and the chocolate chips. Place the bowl in the microwave.
• Cook in 20 second intervals, stirring in between. Watch carefully so that it doesn't burn.
• Spread the chocolate over the caramel.
• Let cool completely.
• Store in an air-tight container. Do not refrigerate.

Dough

• In a small pan, melt the butter.
• Whisk in the chocolate chips until melted and smooth.
• Remove pan from heat and set aside to cool.
• In the bowl of the stand mixer, combine the sugar, eggs, and vanilla, with the paddle.
• In a separate bowl mix together the flour, cocoa powder, baking powder, and salt.
• Once the chocolate mixture in the pan has cooled, add it to the sugar mixture in the stand mixer and mix well.
• Change to the whisk and slowly whisk the flour mixture into the chocolate mixture until well combined.
• Cover the bowl with plastic wrap and place in the refrigerator for 1 hour.
• After the hour is up, preheat the oven to 325°.
• Grease 2 cookie sheets and line with parchment paper.
• Using a cookie scoop, scoop dough and place 2" apart on the cookie sheets.
• Press each cookie down slightly.
• Bake for 10-12 minutes.
• Remove from oven and top each cookie with 3 mini-marshmallows.
• Place the cookies back in the oven for another 2-3 minutes, until the marshmallows puff up.
• Remove from oven and place on cooling racks. Repeat until all the dough is baked.
• Once all the cookies are cooled begin to make the glaze.

Glaze

• In a medium bowl combine the butter, coco powder, hot water, and chocolate extract.
• Slowly whisk in the powdered sugar until combined.
• Place the cookie sheet covered with parchment paper underneath the cooling racks.
• Drizzle the glaze onto the cooled cookies, covering the marshmallows.
• Quickly go back, while the glaze is still wet, and cover the cookies with mini-marshmallows.
• Let sit for at least 30 minutes for glaze to set up before serving or storing in an airtight container.

• Preheat the oven to 350°
• Lightly spray baking sheets wit non-stick spray
• Mix together the cake mix, eggs, and butter.
• Fold in the chocolate chips and 1/4 cup of mint baking chips.
• Roll dough into 1" balls and place them on the baking sheet, leaving room for them to spread.
• Top each cookie with some of the remaining 1/4 cup of mint baking chips.
• Bake for 15 minutes, until cookies are puffed up and no longer shiny.
• Allow to cool for a few minutes on the baking rack before moving to a cooling rack.
• Once cooled, store in an airtight container.

• Preheat oven to 350°.
• Line a 13x9" pan with foil.
• In a large bowl place the cake mix, sugar, butter, eggs and milk.
• Using a wooden spoon mix together until well blended.
• Add in the chocolate chips and the candy and mix well.
• Spread the batter into the prepared pan. The bayyer is sticky, you may need to flour your hands and press the batter into the pan.
• Bake for 25-30 minutes, until set.
• Cool completely on a wire rack.
• Cut into squares.

• Preheat oven to 375°.
• Grease a 15x10" jelly roll pan
• Combine flour, baking soda and salt in small bowl.
• Beat butter, sugar, brown sugar and vanilla extract in large mixer bowl.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in morsels.
• Spread onto prepared pan.
• Bake for 20-25 minutes, until golden brown.
• Cool on wire rack.
• Cut into bars.