Here are a few of my favorite Christmas cookie recipes. Most of these are easy to make and kid friendly. Enjoy!
Tatum Ryan's Holiday Snowball Cookies
- 1 package Oreo cookies- crushed
- 1 8-ounce package of cream cheese- softened
- 1 package of vanilla candy coating
Crush the cookies in a plastic bag with a rolling pin or in a food processor until the cookies are almost powder-like. Mix in the softened cream cheese and stir well. You can make as many different sizes as you want or have space for. Microwave the candy coating and be ready to apply right away, while it is still hot. Once it hardens, you won't be able to cover the cookies. Add your favorite sprinkles while candy coating is still soft. Set cookies on wax paper and place in freezer for 10-15 minutes, at least. Enjoy!
My Grandma's Skillet Cookies
- 1 stick of butter, melted
- 1 egg well beaten
- 1 cup of sugar
- 1 cup of finely chopped dates
- 2 3/4 cups of rice krispies
- 1 cup of chopped pecans
- 1 teaspoon of vanilla
- 1 bag of coconut
The first step it to melt one stick of butter over medium heat in a large skillet. Next crack one egg into a small dish and scramble it. Add the egg to the butter mixture and stir, you can temper the egg by dropping some of the melted butter into the egg and stirring before adding the egg to the butter in the pan. Next add the dates to the butter and egg. You want the sugar coating on the dates to dissolve into the mix and the dates to soften. Next, chop up one cup of pecans. Add the pecans to the dates, egg and butter in the skillet. Add half of one bag of coconut and stir. Add all 2 and 3/4 cups of rice krispies cereal to the skillet and mix together. Remove the skillet from heat and allow the mixture to cool slightly. Lay out some coconut on a dish. If you are making this with kids, now is the time to get them involved. Rub butter on your hands, and roll the mix in the skillet into little balls. Then roll the balls into the coconut on the plate. Let cool, enjoy!
Ooey-Gooey Peanut Butter Cookies
- 1/2 c. unsalted butter, softened
- 1/4 c. butter-flavored shortening
- 1 c. peanut butter
- 3/4 c. white sugar
- 3/4 c. firmly packed dark brown sugar
- 2 large eggs
- 1 Tbsp. pure vanilla extract
- 2 1/2 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1/2 c. miniature semisweet chocolate chips
- 1 1/2 c. chopped Reese's peanut butter cups
- 3/4 c. peanut butter
- 1/3 c. firmly packed dark brown sugar
- 1/2 c. sweetened condensed milk
- 2 Tbsp. honey
- 1/4 c. confectioners sugar
- 1/4 c. unsalted butter, softened
Preheat oven to 350 degrees.
To make the cookie dough, cream together the butter and shortening until well-blended. Add the peanut butter and sugars until well-blended. Fold in the eggs and vanilla, then fold in the flour, baking powder, baking soda and salt. Next, mix in the chocolate chips and peanut butter cups. Set aside.
In a food processor, combine all the ingredients for the filling. Mix together for 2-3 minutes to make a paste that holds together.
For each cookie, take the dough and form a golf ball-size ball and gently press onto a cookie sheet lined with parchment paper. Then, deposit a large spoonful of filling onto the center of each round of cookie dough, press lightly.
Stack a second cookie sheet under the first and place the stack into the oven. Bake 12-15 minutes, until each cookie is set. Let cool on the baking sheet for at least five minutes, then move to a wire rack to cool completely. Enjoy!
M&M and Nutella Cookies
- 1 c. butter, softened
- 1/2 c. packed brown sugar
- 2 egg yolks
- 2 c. flour
- 1/2 -3/4 c. Nutella
- 1 package mini M&M's
To start, line a cookie sheet with parchment paper and preheat the oven to 375 degrees. Next, using a stand mixer or electric hand mixer, cream together the butter and brown sugar. Add in the yolks, continuing to mix, and then the flour. Once mixed together, take scoops of the dough and form into 1-inch rounds. Place on the cookie sheet and, using your thumb, press down on the center. Bake for 10-12 minutes, then cool on a wire rack. Once cooled, place a small scoop of Nutella into the thumbprint and top with 5-6 mini M&M's. Enjoy!
Chocolate Mocha Chunk Cookies
4 squares semi-sweet chocolate
1 stick butter, slightly softened
2 tablespoons instant coffee
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped walnuts
4 squares semi-sweet chocolate
Melt 1 square chocolate, set aside. Cut three squares in large (1/2") chunks, set aside.
Beat butter, sugars, coffee, egg and vanilla until light and fluffy. Stir in 1 square melted chocolate, mix in flour, baking powder and salt. Stir in chocolate chunks and walnuts. Refrigerate 30 minutes.
Heat oven to 375 degrees. Drop dough by heaping spoonfuls, about 2 inches apart, onto greased cookie sheets. Bake for 8 minutes or until lightly browned. Cool 5 minutes on cookie sheets, remove and finish cooling on wire racks.
Melt four squares of chocolate, dip 1/2 of each cookie into melted chocolate. Let stand on waxed paper til chocolate is firm.
Makes about two dozen cookies.