Here is the original recipe as first written by my daughter (not bad for a 1st grader, eh?):
Bumpie Sweets!
Mix together:
2 eggs
1 cup sugar
1/2 cup milk
1 tsp baking soda
1 tsp salt
1 tsp peppermint extract (or flavoring--we couldn't find extract)
2 cups flour
Melt 1 1/2 cups mini marshmallows and 1/4 cup butter. Then add to the above.
Mix in an additional 2 cups flour. (If dough is too dry at this point, add a splash of milk.*) Mix in 1 1/2 cups semi-sweet chocolate chips, and optionally, 1/2 cup crushed candy canes.** Due to the marshmallows, the dough is very stiff, and only becomes moreso as the dough cools.
Drop onto a greased cookie sheet and press lightly with your fingertips to flatten slightly. The cookies will not spread out much, so feel free to crowd the cookie sheet. Bake at 350 degrees for 10-12 minutes. They really are bumpy, and you'll know they're done when the edges and bumps just brown slightly.
*The first time we made the Bumpie Sweets--when they were still in their experimental stage--I added the ingredients in the above order. The second time, I tried adding all 4 cups of flour before the melted marshmallows. This didn't work well and I had to add some moisture in the form of a splash of milk. There hasn't been a 3rd rendition yet to see if the above method will remain true. It should, as that was our first and more successful attempt.
**We had no candy canes for the first attempt, which was the origin of the peppermint flavoring. In the photo below, the left-hand cookies have only chocolate chips. The right-hand cookies have crushed candy canes.
