According to The Christmas Song, a turkey and some mistletoe help to make the season bright—but we all know it’s the cookies that make this time of year delicious.
Premiering in 2024 with 48 flavorful entries, our Schellville Christmas Cookie Bake-Off was a sweet way to share favorite recipes while raising funds—and cookie donations—for Jusst Sooup Ministry. To inspire your seasonal baking, we’re featuring the top holiday confections chosen by last year’s celebrity panel of judges.
In discerning style, every entry was carefully sampled by Dru Tevis, a Food Network holiday baking champ, as well as Delaware Restaurant Foundation V.P. Meg Gardner, Ryan and Nicole Stevenson of Shore Smoke Seasonings, and Frankie Whittaker of Frankie’s Pop Shop. Reflecting on the spirit of the event, Tevis remarked, “Enjoying dessert reminds us of our favorite childhood memories, and Christmas cookies capture all the magic that saving room for dessert should always be about.”
Since you can never have too many cookies, the Christmas Cookie Bake-Off is returning for a second year of delicious fun. With 100% of the proceeds again benefitting Jusst Sooup, our esteemed panel of judges will be back to taste test every sumptuous, one-of-a-kind treat.
Want to get in on the Christmas culinary action? Scan the QR code to fill out the registration form and access all the details. After all, “there’s no place like home for the holidays” and the aroma of cookies baking is where it all begins.
Marcia Young earned first place honors in the competition for her Triple Chocolate Cookie. “My favorite cookie is always going to be the perfect soft chewy texture with a balanced sweet and salty flavor, and this hit all the notes with such good chocolate flavor,” Tevis explained. “It’s no surprise that this was the top choice for all the judges.” The Stevensons agreed, saying, “The texture was soft and fudgy, and just when we thought we had it figured out—bam! There was a hidden depth of flavor that made it unforgettable.” Give this recipe a try. You won’t be disappointed.
Triple Chocolate Cookies by Marcia Young
Yield: 22 Cookies
INGREDIENTS
Cookies:
½ cup butter, softened to room temperature
1 tablespoon vegetable oil
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg, at room temperature
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
⅛ teaspoon salt
¼ cup mini semi-sweet chocolate chips
Chocolate Frosting:
¾ cup butter, softened to room temperature
2 cups powdered sugar
6 tablespoons unsweetened cocoa powder
3 tablespoons heavy cream or milk, slightly warm
1 teaspoon vanilla extract
Pinch of salt
Decorations:
Red and green buttercream frosting
Sno-Caps candy
INSTRUCTIONS:
Cookies:
In a large bowl using a handheld or stand mixer, beat the butter, oil, granulated sugar, and brown sugar together on medium-high setting until fluffy and light in color, about 2–3 minutes. Add the egg and vanilla extract, and beat on high until combined. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined. With the mixer set to low, slowly pour the dry ingredients into the wet ingredients. Beat on low until combined; then stir in the mini chocolate chips. The cookie dough will be thick and sticky. Cover dough and chill in the refrigerator for at least 2 hours or up to 3 days.
Preheat the oven to 350°F. Line baking sheets with parchment paper.
Remove cookie dough from the refrigerator. If dough was chilled longer than 3 hours, let it sit at room temperature for about 20 minutes to make the dough easier to scoop and roll. Scoop about 1 tablespoon of dough and roll into balls. Arrange balls 2-3 inches apart on the baking sheets.
Bake cookies for about 10 minutes or until the edges appear set. To achieve a nice round cookie, swirl them inside a 3-inch cookie cutter immediately after removing from the oven.
Cool cookies for 10 minutes on the baking sheet; then transfer cookies to a rack to cool completely.
Frosting:
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium until creamy, about 2 minutes. Add powdered sugar, cocoa powder, heavy cream/milk, vanilla extract, and salt. Beat on low for 30 seconds, then increase to high and beat for 1 full minute.
Decorating:
Put a Wilton 8B tip in a piping bag, fill with the frosting, and pipe one large dollop in the center of each cookie. Place a Sno-Caps candy in the center of each dollop. If desired, pipe red and green accents for a festive holiday flair.
Cover and store frosted cookies at room temperature for up to 1 day, or refrigerate for up to 5 days. These cookies also freeze well.
Ready to taste-test all of our winning cookies?
Find every recipe inside the winter issue of At Home with Schell Brothers!
At Home with Schell Brothers magazine is published bi-annually to share inspiring stories, local flavors, innovative home designs, and more. From our family to yours, we hope you enjoy each page and look forward to upcoming issues.
Did you enjoy this article? Be sure to explore the rest of this issue for more captivating content. Read Winter 2026/2026 Edition