photo courtesy of Along Came Mary

My Beloved pastry chef, Eddie Cooper, came up with this recipe 25 years ago. This was our most famous and delicious holiday cookie for decades upon decades at ACM. They were requested at every movie premier and holiday party in the month of December.
Eddie made these two ways, either chewy (I loved those) or crispy (also loved those). People could not get enough of these cookies. It is not an overstatement when I say these cookies were THE Los Angeles dessert of the holiday season. We would have people place orders months in advance just for these cookies. This recipe is top secret, but I wanted to spread some extra holiday cheer, so here is the recipe. Yes, THE recipe. You can thank me by sending a few cookies to my house 🙂
Wishing you a happy and festive holiday season,


Yields: 150 cookies

7 1/2 # Semi Sweet Chocolate Chips *Melted Cool Off and Set Aside

2 1/2 # Unsalted Butter

1 # 2oz Dark Brown Sugar

*Cream Well

10 Each Egg Yolks

10 Each Eggs Whole

*Combine Together and Set Aside

2 # 12oz All Purpose Flour

1 1/2oz Salt

2oz Baking Soda

*Sift All Dry Ingredients and Add to the Solution

1 # Chopped Walnuts

1 # Almond Flour

1 1/2# Dark Corn Syrup

*Add to the Above

Vanilla to Taste

1 1/2 # Peppermint Candy, coarsely chopped *Add to the Above

1/2 Cup Creme The Menthe Liquor *Add to the Above

5# Peppermint candies, chopped coarsely

BAKE at 350F

  1. Place dough into large plastic buckets. Wrap and refrigerate overnight.
  2. Temper dough and place mounds on parchment lined sheet pans–3×5. Press dough slightly in the center and place in over. Bake 10 minutes just until mounds spread and rise. Pull tray from oven and sprinkle with candy. Put back in oven. Bake until firm on edges.