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Eleventh Annual Twelve Days of Christmas Cookies: Mint Chocolate M&M's Cookies

Mint Chocolate M&M's Cookies 2

DAY 11: Mint Chocolate M&M’s Cookies

Chocolate and mint are the perfect Christmas flavor combination. You can top these chocolate cookies with your choice of holiday M&M’s. These are my favorites:

Dark Chocolate Mint m&m's Chocolate Mint m&m's

My very favorite are the all-green “Dark Chocolate Mint” flavor, but they can be hard to find. The “Holiday Mint” flavor is a good substitute, and come with a brighter Christmas color variety.

Mint Chocolate M&M's Cookies 1

RECIPE:

Mint Chocolate M&M’s Cookies

Mint Chocolate M&M's Cookies 2

2 cups semi-sweet chocolate chips
¼ cup butter
2 ½ cups flour
¼ cup cocoa powder
2 tsp baking powder
1 tsp salt
¼ cup butter
1 cup sugar
¾ cup brown sugar
2 eggs
2 Tbs milk or cream
1 Tbs vanilla extract
1 bag (10 oz) M&M’s (Holiday Mint or Dark Chocolate Mint flavor)

Preheat oven to 375°F. Line baking sheets with parchment paper or silicone mats.

Combine chocolate chips and ¼ cup butter in a small saucepan. Heat over low heat until just barely melted. Or melt in microwave in a Pyrex bowl.

Combine flour, cocoa, baking powder, and salt in a medium bowl. Whisk until well mixed. Set aside.

In a mixing bowl, beat ¼ cup butter with the white and brown sugars. Mix in eggs, milk, and vanilla. Beat in melted chocolate. Add dry ingredients to the mixing bowl and beat until just barely combined.

Drop by tablespoonsful onto baking sheets. Bake at 375°F for 8-10 minutes. While cookies are still warm, press 3-4 M&M’s onto the top of each cookie. Remove cookies to wire rack to cool.

Makes about 3 dozen cookies

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Eleventh Annual Twelve Days of Christmas Cookies: Maple Oatmeal Toffee Cookies

Maple Oatmeal Toffee Cookies 3

DAY 10: Maple Oatmeal Toffee Cookies

These are my new favorite cookie. They are chewy, just like an oatmeal cookie should be, with a maple caramel flavor from the maple extract, brown sugar, and toffee bits, which melt into the cookie as they bake.

Maple Oatmeal Toffee Cookies 1

RECIPE:

Maple Oatmeal Toffee Cookies

Maple Oatmeal Toffee Cookies 3

½ cup butter, softened
1 ½ cups packed brown sugar
2 eggs
2 tsp maple extract
1 tsp vanilla extract
1 ½ cups flour
1 Tbs cornstarch
1 tsp baking soda
½ tsp salt
2 cups rolled oats
1 cup chopped walnuts
¾ cup toffee bits (½ of an 8 oz pkg of Heath Toffee Bits)

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter and brown sugar until very light and fluffy. Beat at least 3 full minutes. Beat in eggs, maple and vanilla extracts. Beat in flour, baking soda, and salt. Beat in oats, walnuts, and toffee bits.

Drop by level tablespoonfuls (2-inches apart) onto baking sheets. Bake for 9-10 minutes. Cool on pans for 2-3 minutes before removing to wire racks to cool.

Makes 3 dozen

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Eleventh Annual Twelve Days of Christmas Cookies: Christmas Sprinkle Cookies

Sprinkle Cookies 2DAY 9: Christmas Sprinkle Cookies

Nothing says Christmas cheer like Sprinkles! These are sure to please both kids and adults.

Sprinkle Cookies 4

Sprinkle Cookies 3

RECIPE:

Christmas Sprinkle Cookies

  • Servings: 2-3 dozen small cookies
  • Print

Sprinkle Cookies 2

1 cup unsalted butter, softened
1 ¼ cups sugar
3 egg yolks
1 tsp vanilla extract
2 ½ cups flour
1 tsp baking soda
½ tsp cream of tartar
¼ tsp salt
About ½ cup Christmas sprinkle candies

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually beat in flour, baking soda, cream of tartar, and salt.

Using a cookie scoop, place level scoops on baking sheets, about 2” apart. Roll scoops of dough into 1” balls, then roll dough balls in sprinkles and return to baking sheet.

Bake for 11-12 minutes, or until baked through, but still pale. Don’t overbake. Remove baking sheet from oven and let cool for 2-3 minutes on baking sheet before removing to wire rack to cool completely.

Makes 2-3 dozen small cookies

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Eleventh Annual Twelve Days of Christmas Cookies: Peanut Butter Oatmeal Chocolate Chip Cookies

2018-05-18 17.21.37

DAY 8: Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut butter=Protein; Oatmeal=Whole Grain. That makes these healthy, right? Whatever you tell yourself, these are worth the calories.

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RECIPE:

Peanut Butter Oatmeal Chocolate Chip Cookies

2018-05-18 17.21.37

1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
1 Tbs vanilla extract
1 ½ cups creamy peanut butter
2 ½ cups flour
2 tsp baking soda
1 tsp baking powder
1 ½ cups rolled oats
1 ½ cups chocolate chips

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. Beat in peanut butter. Gradually beat in flour, baking soda, and baking powder. Beat in oats and chocolate chips.

Using a cookie scoop, place level scoops on baking sheets, about 2” apart.

Bake for 8-9 minutes, or until baked through. Cool on wire racks.

Makes 6 dozen cookies

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Eleventh Annual Twelve Days of Christmas Cookies: Slow Roasted Spiced Almonds

Slow Roasted Spiced Almonds 1

DAY 7: Slow Roasted Spiced Almonds

Not a cookie, but perfect for Christmas snacking when you need something savory to counterbalance all of the sugar. These also make a great gift for friends and neighbors.

Slow Roasted Spiced Almonds 2

RECIPE:

Slow Roasted Spiced Almonds

  • Servings: 18 ½-cup servings
  • Print

Slow Roasted Spiced Almonds 1

¼ cup coconut oil or butter
4 Tbs Worcestershire sauce
1 Tbs Sriracha
1 ½ tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
9 cups (3 lb) whole raw almonds

Preheat oven to 250°F.

In a Pyrex measuring cup, melt coconut oil or butter in the microwave. Stir in seasonings. Place almonds in a large mixing bowl and pour seasoning mixture over the nuts. Stir with a rubber spatula until nuts are well coated.

Spread nuts in a single layer on a very large baking sheet (or use 2 medium baking sheets). Bake for 1 hour, stirring every 15 minutes. Taste nuts and sprinkle with additional sea salt (½ – 1 tsp), to taste. Allow to cool completely on the baking sheet, stirring occasionally.

Store in an airtight container at room temperature.

Makes 9 cups

NOTE: Almonds can also be roasted at 350°F for 20 minutes, stirring after 10 minutes.

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Eleventh Annual Twelve Days of Christmas Cookies: Coconut Cornflake Sandies

Coconut Cornflake Sandies 3

DAY 6: Coconut Cornflake Sandies

For those that like their cookies crisp, these are perfect: crispy, but not dry or crumbly. And a great way to use up some cornflakes in the cabinet that no one wants to finish.

Coconut Cornflake Sandies 2

RECIPE:

Coconut Cornflake Sandies

  • Servings: 4 dozen cookies
  • Print

Coconut Cornflake Sandies 3

1 cup unsalted butter, softened
1 cup oil
1 cup sugar
1 cup brown sugar
1 egg
2 tsp vanilla extract
3 ½ cups flour
1 tsp baking soda
1 tsp salt
1 cup rolled oats
1 cup crushed cornflakes cereal
½ cup shredded coconut
½ cup chopped pecans

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter, oil, and sugars until light and fluffy. Beat in egg and vanilla.

In a small mixing bowl, whisk together flour, baking soda, and salt. Gradually beat into butter/sugar mixture, until just mixed. Beat in oats, crushed cereal, coconut, and pecans.

Let dough sit at room temperature for 10-15 minutes before scooping.

Using a cookie scoop, place level scoops of dough on baking sheets, about 2” apart. Bake for 8-10 minutes. Cool 2-3 minutes on the baking sheets and then remove to wire racks to cool completely.

Makes about 4 dozen cookies.

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Eleventh Annual Twelve Days of Christmas Cookies: Raspberry Almond Thumbprints

Raspberry Almond Thumbprints 3

DAY 5: Raspberry Almond Thumbprints

The cookie base for these thumbprints is a light shortbread dough. Fill with your favorite jam. We love seedless raspberry or apricot jam. I always add a little more jam after baking so they are “jam packed” with filling.

Raspberry Almond Thumbprints 2

RECIPE:

Raspberry Almond Thumbprints

  • Servings: 4 dozen small cookies
  • Print

Raspberry Almond Thumbprints 3

1 cup unsalted butter, softened
2/3 cup granulated sugar
¼ cup powdered sugar
½ tsp almond extract
2 cups flour
¼ tsp salt
About ½ – ¾ cup seedless raspberry jam

Glaze:
½ cup powdered sugar
2-3 tsp milk
½ tsp almond extract


Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter and sugars until light and fluffy. Beat in almond extract. Gradually beat in flour and salt.

Using a small cookie scoop (2 tsp capacity), place level scoops on baking sheets, about 2” apart (I can get 20 cookies on a baking sheet). Roll scoops of dough into balls; return to baking sheet. Using the back of a ½ teaspoon measuring spoon, make an indentation in the center of each cookie. Fill each indentation with about ¼ teaspoon jam.

Bake for 12-13 minutes, or until baked through, but still pale. Don’t overbake. Remove baking sheet from oven and let sit for one minute. If desired, add a small amount of additional jam to the centers of the cookies. Cool cookies completely on wire racks.

Glaze:
Combine the powdered sugar, 2 tsp milk, and almond extract in a small bowl. Stir with a whisk until smooth, adding additional milk if necessary. Place glaze in a Ziploc bag; poke hole in one corner with a toothpick or skewer. Drizzle glaze over the cooled cookies.

NOTES:

  • For easier filling, heat jam for 20 seconds in the microwave before adding to centers of cookies.
  • Apricot and peach jams also make good fillings
  • Keep the dough covered when you are not working with it, or it will dry out and your cookies will have more cracks

Makes about 4 dozen small cookies

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Eleventh Annual Twelve Days of Christmas Cookies: Oatmeal Coconut Cookies

Oatmeal Coconut Cookies 1

DAY 4: Oatmeal Coconut Cookies

Coconut helps to keep these oatmeal cookies soft and chewy without overwhelming the flavor. A simple, but delicious, cookie. You can add additional stir-ins like chocolate chips or nuts, but certain people in our family like them best just plain.

Oatmeal Coconut Cookies 3

Recipe adapted from LilLuna

RECIPE:

Oatmeal Coconut Cookies

  • Servings: 4 dozen cookies
  • Print

Oatmeal Coconut Cookies 1

1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
1 cup shredded coconut
2 ½ cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups rolled oats

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter, sugar, and brown sugar until light and fluffy. Beat in eggs, vanilla, and almond extract. Beat in coconut. Gradually beat in flour, baking powder, baking soda, and salt. Beat in rolled oats.

Drop by tablespoonfuls onto prepared pans, leaving about 2” between cookies. Bake for 9-11 minutes. Cool on baking sheets for 3-4 minutes before removing to wire racks to cool completely.

Makes 4 dozen cookies

OPTIONAL: add chocolate or butterscotch chips, or chopped nuts

Recipe adapted from LilLuna

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Eleventh Annual Twelve Days of Christmas Cookies: Bear Paw Cookies

Bear Paw Cookies 4

DAY 3: Bear Paw Cookies

An easy and fun alternative to regular chocolate  chip cookies. Bake your favorite plain cookie dough (or use the dough below) and add two different sized chocolate chips after baking to make a paw print pattern.

Use a very small cookie scoop (or make 1” balls)  so that the paw print pattern covers most of the cooked cookie.

Bear Paw Cookies 2

Recipe adapted from Kitchen Fun

RECIPE:

Bear Paw Cookies

  • Servings: 4 dozen small cookies
  • Print

Bear Paw Cookies 4

¾ cup unsalted butter, softened
1 cup brown sugar
½ cup white sugar
1 egg + 1 egg yolk
1 Tbs vanilla extract
2 cups flour
2 Tbs cornstarch
1 tsp baking soda
½ tsp salt
About 1 cup of regular-sized chocolate chips plus about 1 cup of larger baking chips (like Ghirardelli dark chocolate chips)

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter and sugars until light and fluffy. Beat in egg, egg yolk, and vanilla. Beat in flour, cornstarch, and salt.

Using a small cookie scoop, place level scoops on baking sheets, about 2” apart (I can get 20 cookies on a baking sheet). Roll scoops of dough into balls (about 1” in diameter); return to baking sheet.

Bake for 8 minutes, or until baked through. Cookies will still look very pale. Don’t overbake. While cookies are still warm, press one large chocolate chip and three small chocolate chips into each cookie to make a paw pattern. Cool cookies completely on wire racks.

Makes about 4 dozen small cookies.

Recipe adapted from Kitchen Fun

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Eleventh Annual Twelve Days of Christmas Cookies: Chocolate Caramel Pretzel Cookies

Chocolate Caramel Pretzel Cookies

DAY 2: Chocolate Caramel Pretzel Cookies

A chocolate cookie loaded full of sweet and salty goodness: chocolate chips, pretzels, and pecans. All wrapped around a gooey caramel center.

Recipe adapted from Two Peas & Their Pod

RECIPE:

Chocolate Caramel Pretzel Cookies

Chocolate Caramel Pretzel Cookies

1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla extract
2 ½ cups flour
¾ cup Dutch process cocoa powder
1 tsp baking soda
¼ tsp salt
1 cup coarsely chopped pretzels
1 cup chocolate chips
1 cup chopped pecans, optional
1 pkg (11 oz) caramel squares (about 24)

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter and sugars until light and fluffy. Beat in eggs and vanilla.

In a small mixing bowl, whisk together flour, cocoa, baking soda, and salt. Gradually beat into butter/sugar mixture, until just mixed. Stir in pretzels, chocolate chips, and pecans.

Cut caramel squares in half and set aside.

Using a cookie scoop, place level scoops of dough on baking sheets, about 2” apart. Roll each scoop of dough around a caramel square half. Return to baking sheet.

Bake for 10 minutes; cookies will still look slightly underdone. Cool for 5 minutes on the baking sheets and then remove to wire racks to cool completely.

Makes about 4 dozen cookies.

Adapted from Two Peas & Their Pod

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