• Preheat the oven to 410 degrees.
• Line 2 baking sheets with silicone liners. Set aside. In the bowl of a stand mixer add the butter and sugar.
• Using a paddle attachment, cream the butter and sugar on medium for 3 minutes. The butter/sugar mixture will appear light in color and fluffy.
• Add one egg at a time, beating directly after adding. After adding each egg, blend the vanilla in the mixture. Add in the red food coloring, beating at low speed until mixed.
• In a large bowl add both types of flour, cocoa, baking soda, cornstarch, and salt, and whisk to combine.
• Slowly add the flour mixture to the butter mixture while the mixer is on low speed. Continue beating the mixture until a soft dough is made. With the mixer on low beat in the chocolate chips until mixed.
• Put in the refrigerator, uncovered, until chilled for about 20 minutes.
• Using an ice cream/cookie scoop, scoop out dough balls weighing approximately 3.5 oz. Using your hands form the dough into a tall ball. Place 4 dough balls on the baking sheet, staggering each one. Using your hand, lightly press down on each dough ball to flatten it slightly.
• Bake at 410 degrees for 8-11 minutes. The cookies will be slightly gooey in the center.
• Set it to the side to allow it to cool.

Cooking Icing

• Prepare the icing by adding ingredients to a small bowl. Using a whisk, whisk until fully combined. You will want it to be a thick glaze.
• Top each cookie with icing and spread it on top of the cookie in a circle.
• Sprinkle each cookie with cookie dough, white chocolate chips, and mini marshmallows.
• Now using a spoon drizzle more icing on top. Add the holiday sprinkles on top.
• ENJOY!!