Classic & New Christmas Cookies (Part 2)

What You’ll Need

12 Cookies

  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 3/4 tsp salt
  • 3/4 tsp baking soda
  • 1 1/2 cups guittard milk chocolate baking chips
  • 1 10 oz bag holiday cadbury chocolates

Instructions

30 Minutes

  1. Preheat the oven to 350°.
  2. Cream together the butter, both sugars, eggs and vanilla.
  3. In a separate bowl, sift together the flour, salt and baking soda.
  4. Mix the dry ingredients with the creamed mixture. Mix well.
  5. Roughly crush the Cadbury chocolates in a zip top bag and a rolling pin. Reserve a few tbsp of the chocolate for topping the cookies.
  6. Fold the crushed chocolate and Guittard baking chips into the cookie dough.
  7. Scoop 1/2 cup portions of cookie dough onto a cookie sheet. Top with additional chocolate chips and the remaining Cadbury chocolates.
  8. Bake at 350° for 15-17 minutes or until the tops are no longer glossy.
  9. Cool on the pan. Store in an airtight container for up to 3 days

NOTES: Because these cookies are GIANT, serve with a knife and split the cookie up into 3 or 4 servings each.

Cookie comes from the cookie Queen - Cooking with Karli

What You’ll Need

Serving: 32 Small Cookies

  • 1 cup (222g) salted butter, softened
  • 1 cup (246g) brown sugar
  • 1/2 cup (115g) granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/4 cups (342g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups (300g) white chocolate chips
  • 1 cup (130g) craisins (dried cranberries)

Instructions

Total Time: 26 minutes

  1. Preheat your oven to 350° F (180° C).
  2. Line your cookie sheet with either parchment paper or a silicone baking mat. Set aside.
  3. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar for 2 minutes.
  4. Add the egg and vanilla, mixing until thoroughly combined.
  5. Add in the flour, baking soda and salt. Mix until your dough comes together.
  6. Lastly, add in the white chocolate chips and craisins. Mix until evenly distributed.
  7. Use a cookie scoop to portion out your dough into your desired size. For small cookies, use 1 1/2 tbsp of dough (#50 scoop). For medium cookies use 3 tbsp of dough and for extra large, bakery sized cookies use 1/3 cup of dough.
  8. Arrange on your prepared pan and bake at 350° F (180° C) until the cookies have flattened, spread and are just starting to turn golden brown on the edges. For small cookies, bake for 7-9 minutes. For medium cookies, bake for 9-11 minutes. For large cookies, bake for 11-13 minutes.
  9. Allow the cookies to cool on the pan. Doing this will help finish cooking the insides of the cookie, so it is okay if the cookie looks slightly under-baked when you pull them out of the oven.
  10. Store in an airtight container on the counter for up to 3 days, or in the freezer for up to 3 months.

Cookie comes from the cookie Queen - Cooking with Karli

What You’ll Need

Servings: 18 Cookies

  • 1/2 cup salted butter, softened
  • 1/2 cup margarine, softened
  • 1 1/4 cup granulated sugar
  • 1 egg
  • 2 tbsp light corn syrup
  • 1 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Cinnamon- Sugar Mixture

  • 1/4 cup granulated sugar
  • 1 1/2 heaping tsp cinnamon

Instructions

Total Time: 30 Minutes

  1. Preheat the oven to 350°. Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined.
  3. Scrape the sides of the bowl and add in the egg, corn syrup, and vanilla extract. Mix until combined.
  4. Add the flour, baking soda and salt, mix until the dough forms.
  5. Portion the dough out into approx 2 1/2 tbsp portions. I use two scoops from my #50 scoop for each cookie. Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
  6. In a small bowl, combine the cinnamon sugar mixture.
  7. Roll each ball of dough into the cinnamon sugar, pressing the mixture onto the cookie dough. Repeat with remaining dough.
  8. Bake at 350° for 11-13 minutes. The cookie will flatten, spread and the edges should start to turn golden brown when they are ready to come out of the oven.
  9. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
  10. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Cookie comes from the cookie Queen - Cooking with Karli

What You’ll Need

Serving Size: 12 cookies

  • 1/2 cup salted butter
  • 1/4 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cup all purpose flour
  • 1 cup old fashioned oats
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 cup mini chocolate chips
  • 1/2 cup mini M&M's

Instructions

Total Time: 25 Minutes

  1. Preheat oven to 350°.
  2. Cream together butter, peanut butter and sugars until light and fluffy with either a stand mixer or electric hand mixer.
  3. Add in the eggs and vanilla, mix until just combined.
  4. Add in the flour, old fashioned oats, salt and baking soda. Mix until the cookie dough forms. Dough will be slightly sticky.
  5. Fold in the mini chocolate chips and mini m&m's.
  6. Scoop into large balls (approx 3 tbsp worth of dough), arrange on an ungreased cookie sheet and bake at 350° for 9-11 minutes, taking them out when they are barely starting to turn golden brown.
  7. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack

Cookie comes from the cookie Queen - Cooking with Karli

What You’ll Need

24 cookies

  • 1/4 cup butter, room temperature
  • 4 oz cream cheese, brick style, room temperature
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 1 egg
  • 1 tbsp milk
  • 1 cup rolled oats, NOT quick oats
  • 2 cups flour
  • 1/2 tsp salt
  • 1 tsp soda
  • 1 cup chocolate chips, I like milk!

Instructions

Total Time: 25 Minutes

  1. Preheat the oven to 350°.
  2. In the bowl of a stand mixer, or using a hand mixer cream the butter cream cheese and brown sugar together until smooth and velvety.
  3. Scrape down the sides and add in the vanilla, egg and milk. Mix well.
  4. Add the oats, flour, salt and soda. Mix until well combined.
  5. Fold in the chocolate chips.
  6. Scoop onto a parchment paper lined cookie sheet, flatten with your fingers and shape into a circle. Add extra chocolate chips to the top if you’d like.
  7. Bake at 350° for 9-11 minutes, depending on the size. Pull them out when the tops are no longer glossy. Pull them before they start turning brown. 
  8. Immediately transfer to a wire rack and let cool completely before eating for optimal softness.
  9. Stores well at room temperature in an air tight container for 3 days.

Cookie comes from the cookie Queen - Cooking with Karli

What You’ll Need

12-24 Cookies

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chocolate chips (for dipping)
  • Sprinkles (for decorating)

Instructions

Total Time: 25 Minutes

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream the butter and sugar together until light and fluffy.
  3. Beat in the egg and vanilla extract.
  4. Gradually add the flour, baking powder, and salt, mixing until well combined.
  5. Roll the dough into small balls and place them on the baking sheet. Press down each ball lightly.
  6. Bake for 10-12 minutes or until the edges are lightly golden.
  7. Allow cookies to cool, then melt the chocolate chips in the microwave in 15-second intervals, stirring in between.
  8. Dip each cookie halfway into the melted chocolate, then sprinkle with colorful sprinkles.
  9. Place on parchment to set.
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