Last week of the Money Mavens Holiday Cookie Swap!

I hope you’ve enjoyed all the recipeswe’ve shared over the last few weeks!  This is the last cookie post before Christmas!  Enjoy!

Overloaded German Chocolate Thumbprint Cookies
by Jenny at Healthified Mom



  • 1/2 c semisweet chocolate chips
  • 1 T shortening
  • 1/2 c butter, softened
  • 3/4 c sugar
  • 1 egg
  • 1 T strong brewed coffee
  • 1 tsp vanilla extract
  • 2 c all-purpose flour
  • 1 T cocoa
  • 1 tsp baking powder
  • 1/4 tsp salt


  • 3/4 c flaked coconut, toasted
  • 3/4 c chopped pecans, toasted
  • 1 tsp vanilla extract
  • 5 T sweetened condensed milk

Chocolate Drizzle

  • 1/2 c white chocolate chips
  • 1 T shortening


  1. Melt 1/2 cup chocolate chips and 1 tablespoon shortening in the microwave in 20 second intervals, stirring until smooth (do not overcook). Set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, coffee, vanilla, and melted chocolate.
  3. Combine the flour, cocoa, baking powder, and salt. Gradually add the flour mixture to the creamed mixture, stirring between each addition.
  4. Roll into 1-inch balls and place 2 inches apart on greased baking sheet. Using the tip of your thumb, make a deep indentation into the center of each cookie.
  5. Bake at 350 degrees for 6-8 minutes or until firm. Remove to wire rack and cool completely.
  6. For the filling (while cookies are baking), combine the coconut, pecans, and vanilla. Stir in enough sweetened condensed milk to form a still mixture. Fill baked (but cooled) cookies with 1 rounded teaspoon of filling mixture.
  7. Melt 1/2 cup chocolate chips and 1 tablespoon shortening in the microwave in 20 second intervals, stirring until smooth (do not overcook). Drizzle over cookies. Once chocolate has set, store cookies in an air-tight container.


  • Make sure you don’t overcook the chocolate mixture. Stir well in between each cook cycle. Once it is completely melted, it’s ready! Instead of the chocolate chip / shortening mixture, you can use candy melts (from Michael’s).
  • Be sure you don’t burn the coconut or pecans while toasting in the oven. They toast quickly and will be ruined if burned.
  • For the chocolate drizzle, you can use white chocolate or milk chocolate. I used white chocolate to make them prettier.

Reindeer Cookies
by Mackenzie at The Centsible Family


  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1 cup butter (2 sticks – softened)
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • red and brown M&M’s
  • chocolated-covered mini pretzels


  • Combine flour and baking soda together in separate bowl.
  • Beat butter, granulated sugar, brown sugar and vanilla extract in large bowl or mixer until creamy and smooth.
  • Add eggs and beat well. Gradually add flour and beat into mixture.
  • Scoop cookie dough into one teaspoon sized balls and place on parchment lined cookie sheets.
  • Bake at 375 for 9-11 minutes. Remove from oven when cookie is still soft enough to add the M&Ms and have them stick. Do not over bake the cookies.
  • Immediately add two chocolate-covered mini pretzels to the top and the M&M’s (two brown and one red) to the face.
  • Let cool about 20-30 minutes before removing from the parchment paper.


  • I used a one-teaspoon scooper I had for the cookie dough. These cookies spread out a lot so when I tried my three-teaspoon scooper it was definitely too big. The one teaspoon sized cookie seems to fit the M&M’s and pretzels just right.

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