cup finely chopped nuts or mini chocolate chips, if desired
teaspoons baking powder
squares unsweetened chocolate
cup butter-flavored shortening
Preheat oven to 350° F. Spray cookie sheets with non-stick baking spray.
Beat shortening with brown sugar until well blended. Add eggs one at a time, beating after each. Melt unsweetened chocolate squares and add slowly while continuing to beat batter. Add vanilla, baking powder, salt, and flour.
Optional: Stir in 1 cup of finely chopped walnuts, or 1 cup of mini semi-sweet chocolate chips, if desired.
Using a 1-1/2 inch cookie scoop (or tablespoon), drop cookies onto prepared baking sheets. Bake at 350° F for 10 minutes.
While cookies bake, prepare icing: Add 1 tbsp water to 1/2 cup powdered sugar and stir until smooth. Add more water, 1 tsp at a time, if needed, but keep icing rather stiff. Remove cookies to a cooling rack and cool 1 minutes. While still warm, frost with about 1 tsp of icing mixture.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 2 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Welcome to Mary's Mountain Cookies
Mary's Mountain Cookies has been serving freshly baked cookies nationwide and shipping them all around the world since 1986. Our flagship store is located in Fort Collins, Colorado at Front Range Village Shopping Center.
You won't want to resist the delicious aroma pulling you down the street to one of our cookie stores. Staffed with cookie lovers, all eleven of our locations are ready to brighten your day. Enjoy any of a variety of tasty treats, including edible cookie dough and scrumptious quarter-pound cookies and brownies, or create your very own ice cream-filled cookie!
Let us be a part of your next event. Our giant cookies, cookie gift baskets, and cookie trays will make your wedding, fundraiser or small get-together a success!
How to Make Avalanche Cookies
These are so simple to make, you just need a large bowl, spatula, and a baking sheet. Start by melting together the white chocolate and peanut butter together. I like to do this in the microwave, checking every 30 seconds. But you can use a double boiler over the stove if you prefer. After it is all melted, add in rice krispies and the marshmallows and mix until everything is well coated.
I like to use 2 spoons to scoop the mixture onto a baking sheet so that it can set up. Once all the cookies are formed on a baking sheet you can sprinkle over a few chocolate chips if you want to. Then just let them sit for a couple hours or until the chocolate has hardened. Then you can enjoy! Super simple, with just about 5 minutes worth of work!
Chocolate Marshmallow Mountain Cookies
This post may contain affiliate links. Please see disclosure policy here.
Chocolate Marshmallow Mountains are my kind of mountain, full of chocolate and marshmallow!
For the month of November, I have joined up with Cindy from SkiptomyLou who will be doing sewing ideas, while Mique from Thirty Handmade Days , will be posting craft ideas, will share how to decorate in holiday style. Of course you are going to find lots of great baking ideas here! All the ideas you are going to need for creating fun and delicious food treats for all your friends and neighbors.
This cookie recipe has been a family favorite for a long time. I first posted it here on the blog back in December of 2008! It was time for a little recipe redo and is too good to stay buried in the archives of the blog.
Today’s cookie recipe is one I have had for years. I can’t remember where it came from but it may have come from my sister in law Tricia – the amazing cookie baker. Years ago when Tricia and David (Jim’s brother) lived in Vancouver she and I both fell in love with these yummy chocolate/marshmallow cookies they sold at the mall. I would drive 30 minutes to the Vancouver mall just to have one of those cookies.
We were both so sad when the store closed down and no more cookies! I think Tricia may have found this recipe so we could make them ourselves at home. Do you remember Tricia?
When Tessa got home from school and sampled the cookies her response was “I could eat 50 of these!”
Beware: they are rich and you may need to climb a few mountains after eating them to burn off the calories but they are worth it and it’s the holidays so calories don’t count!!
After you pull the cookie out of the oven, top it with half of a large marshmallow, cut side down.
Then once they cool you get to cover that little marshmallow mountain with chocolate frosting.
I hope you enjoy these yummy little chocolate mountains and I bet you can’t eat just one either!
CHUNKY OR SMOOTH PEANUT BUTTER?
If this isn’t the million dollar question I don’t know what is! My answer: chunky peanut butter for sandwiches and smearing on to apples, creamy for baking and especially when baking cookies. The reality is you can use whatever you like best. I will say that I rarely use a natural peanut butter when baking. While it’s my favorite for everyday use, the blended store bought variety is best for baking!
The peanut butter I like for baking is JIF Natural.
How long can I freeze white macadamia nut cookies?
These cookies don&rsquot last long around our house. But, if you want to make a few dozen and store them in the freezer, they will last up to three months! Just be sure to store them properly in an air-tight container.
You&rsquoll be set for many a late-night craving. In fact, I often prefer my cookies frozen. It&rsquos my second favorite way to eat cookies. Straight from the oven is #1 of course.
You can also form your leftover dough into teaspoon-sized balls and freeze them. Once they&rsquore completely frozen, place them in a Ziploc bag and put them in the freezer. When it&rsquos time for baking, you can either thaw them out first or bake frozen. If you choose the second option, just leave it in the oven for two additional minutes.
But if you&rsquore like me, I like to freeze the cookies once they&rsquore already made. That way I can steal one at a moment&rsquos notice.
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 1/4 cups unbleached all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup whole milk
- 1 cup granulated sugar
- 1 cup confectioners' sugar
Preheat oven to 350 degrees. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl set aside.
Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic refrigerate until firm, about 2 hours.
Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.
- 1 cup butter or margarine
- 1 cup white sugar
- 1 cup packed brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 ½ cups all-purpose flour
- 1 cup semisweet chocolate chips
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheets spacing 2 inches apart.
Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
How to Make a Snowy Mountain Cake
To start with making this cake, you’ll want to make your snowboards so they have time to sit and firm up a bit. Grab a little bit of white fondant and color it to the color you’d like your snowboard. You won’t need more than a few tablespoons of fondant for these small snowboards.
Color your fondant and then roll it out. Use an exacto knife or something similar to cut out the shape of a snowboard. Then use a small amount of black fondant to make the boots. You’ll need to make a thinner and longer piece for the bottom part of the boots. Then for the top part of the boot, make an even smaller ball that you press the bottom end of a paintbrush into to create the boot opening. Use a little water to make everything stick together and then let it all dry.
To make the mountains, you’ll want to first prep your “snow”. I thought coconut would work pretty well for that, but I didn’t want to leave it in big shredded pieces. So to get more fine looking snow, pop the shredded coconut into a food processor and pulse until it is in smaller pieces and resembles snow. To that, I added some sanding sugar to give it a little sparkly, but you could do without that if you prefer.
Once you have your snow ready, it’s time to make the mountains. I used sugar cones for the mountains. I wanted to have plenty of mountains on the cake and those seemed like a great, simple way to make them. Plus, they are lightweight, so you can have a good number of them and it won’t weigh the top of the cake down.
Start by placing the cones on top of the cake pan you’ll be using so that you can see how many you want, what heights you want the cones at and how they’ll lay out. Then, spread some melted white chocolate onto each cone and and press some of the coconut “snow” onto the white chocolate. Let them set aside to dry.
The next step will be to make your cake and frost it. From there, you’ll press the rest of the coconut “snow” into the frosting on the cake and add the mountains and snowboards to the top. I also added the little fondant piece on top with the saying on it. You could write anything on there, of course, to congratulation the new mom. I just used a food writer pen and wrote it right on there.
Of course if you are making this cake ahead, I’d suggest adding your decorations to the top shortly before serving so everything stays in tact well. Moisture can soften fondant fairly quickly, so for it to keep best, you don’t want it sitting on the cake for too long. If you get a chance to try the cake, I hope you enjoy it!
And of course I wish so much love and happiness to Julianna and her husband as they welcome their sweet baby boy! This is certainly a crazy time to have a baby, so I hope all goes well and they enjoy every moment! I certainly can’t wait to meet him one day! Congratulations, Julianne!
Also, be sure to check out the other blog posts from those joining in on the celebration today:
Banana Fritters from Grandbaby Cakes
Mama’s Best Banana Pudding from The Novice Chef
Snowy Mountain Baby Shower Cake from Life, Love and Sugar
Fruity Pebbles Muffins from Crazy for Crust
Mountain Baby Shower Cookies from Glorious Treats
Instant Pot Cheesecake from Dinners, Dishes and Desserts
No Bake Turtle Dream Bars from 365 Days of Baking and More
Churro Cupcakes from Spoonful of Flavor
Classic Lemon Bars with Shortbread Crust from A Classic Twist
Peanut Butter Chocolate Poke Cake from The First Year Blog
Chocolate Raspberry Layer Cake from A Dash of Sanity
Potato Chip and Pecan Sandies from Simple Joy
Even without bread flour, these cookies rose nicely and had a chewy texture.
Brown specifically calls for baking the cookies for 15 minutes, rotating halfway through. I actually pulled the first batch out 30 seconds early because they began smelling overdone.
They looked great but were a bit more golden than I would have liked. For the second batch, I pulled them out about 90 seconds early, and they looked perfect.
Despite not being able to use bread flour, these cookies rose nicely and had more height than the ones from the other recipes I tried.
Even though the first batch looked a tad overdone, all of the cookies looked pretty delicious.
How to Make a Mountain Pie
To make a good mountain pie, you need a good maker. When looking to buy one, look for a heavy duty cast iron pie iron. They work well and give you those nice sealed sandwich edges and even browning.
- Get a nice campfire going.
- Open up your mountain pie maker and lay it on a flat surface.
- Take one piece of bread and butter the side that will be against the mountain pie maker.
- Butter another piece of bread and lay it against the other side of the maker.
- Add your ingredients on one side.
- Close the maker and cook it.
- Once it&aposs done (and you may need to check it a couple of times) carefully open up the maker and turn the pie out onto a plate. Don&apost touch though. It&aposs hot!
- Be extremely careful as these get incredibly hot! Let them cool to a point where you won&apost be burned before you eat them.