I hope you’ve enjoyed all the recipeswe’ve shared over the last few weeks! This is the last cookie post before Christmas! Enjoy!
by Jenny at Healthified Mom
Ingredients:
Cookies
- 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
Filling
- 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
Directions:
- 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.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, coffee, vanilla, and melted chocolate.
- Combine the flour, cocoa, baking powder, and salt. Gradually add the flour mixture to the creamed mixture, stirring between each addition.
- 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.
- Bake at 350 degrees for 6-8 minutes or until firm. Remove to wire rack and cool completely.
- 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.
- 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.
Notes:
- 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
Ingredients:
- 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
Directions:
- 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.
Notes:
- 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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