One more day until our countdown officially begins for the Christmas season. This means ABC Family will start airing all of our favorite holiday films, Christmas music will take over the radio, and Santa will be anxiously awaiting his Christmas cookies by the fireplace. In preparation for Ol’ Saint Nick, we thought it might be helpful to have a few holiday cookie recipes for all of you to try out.
Starry-Eyed Christmas Cookies
• 1 bag waffle or star-shaped pretzels
• 1 bag holiday M&M’s plain or peanut butter chocolate candies (red & green)
• 2 – 3 bags Hershey’s Milk Chocolate Kisses
1. Preheat oven to 170 degrees.
2. Open the bags of pretzels and remove all the unbroken pretzels.
3. Place them on waxed paper-lined cookie sheets in a single layer.
4. Unwrap Hershey’s Kisses, place one on each pretzel, repeat for an entire cookie sheet.
5. Place cookie sheet in the preheated oven and “bake” for six minutes.
6. Immediately upon removing from the oven, place one M-n-M on top of semi-melted Hershey’s Kiss.
7. Place entire cookie sheet in refrigerator until cookies are set.
8. Place in cute holiday bags or on a cookie tray for your guests to enjoy!
Peppermint Crunch-Milk Chocolate Chip Cookies
2 ½ cups all-purpose flour
¾ tsp. baking soda
1/8 tsp. salt
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
¾ cup granulated sugar
1 tsp. vanilla extract
2 large eggs, at room temperature
7 ounces milk chocolate chips
7 ounces Andes Peppermint Crunch Chips
1. In a small bowl, whisk together the flour, baking soda, and salt; set aside.
2. Using a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth, about 2 minutes.
3. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the chocolate and peppermint chips.
4. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours (do this part for real please).
5. Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
6. Slice the logs into disks ¾ inch thick and place the disks 3 inches apart on the prepared baking sheets. If the chips crumble out (and they will), simply push them back in, they reshape nicely.
7. Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.
8. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
Tell us some of your favorite holiday cookie recipes, and have the chance to win Phil Wickham’s “Songs for Christmas” album. Check out Shane & Shane/Phil Wickham’s Christmas tour dates to see if one is near you, it will be an experience that you don’t want to miss!
Chelsea and Brittany