Best Chocolate Holiday Cookies Recipes

DOUBLE-DUTCH CHOCOLATE HOLIDAY COOKIES

Steps:

• In a small bowl, combine the flour, baking soda and salt. In a 1-qt. glass jar, layer the flour mixture, cocoa, sugar, brown sugar, M&M's and baking chips. Cover and store in a cool, dry place for up to 1 month. Yield: 1 batch (about 4 cups total)., To prepare cookies: In a large bowl, beat the butter, eggs and vanilla until well blended. Add contents of jar and beat just until combined. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly with a glass. Bake at 350° for 9-11 minutes or until set. Remove to wire racks to cool. Store in an airtight container.

NESTLE TOLL HOUSE SWIRLED HOLIDAY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine swirled and semi-sweet morsels in small bowl; set aside. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 1/4 cups morsels and nuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining morsels.
• Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

DOUBLE-DUTCH CHOCOLATE HOLIDAY COOKIES IN A JAR

Steps:

• 1. In a small bowl, combine the flour, baking soda and salt. In a 1 qt. glass jar, layer the flour mixture, cocoa, sugar, brown sugar, M&M's and baking chips. Cover and store in a cool, dry place for up to 1 month. Yield: 1 batch (5 cups of mix) that makes 36 cookies.
• 2. RECIPE TO ATTACH TO THE JAR: 3/4 cup butter, softened 1 egg 1 1/2 teaspoons vanilla extract 1. In a large bowl, beat the butter, egg and vanilla until well blended. Add contents of jar and stir until combined. 2. Drop by rounded tablespoonfuls 2" apart onto ungreased baking sheets. Bake at 350 degrees for 12-14 minutes or until set. Remove to wire racks to cool. Store in an airtight container.

WHITE CHOCOLATE HOLIDAY SPRITZ COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line two cookie sheets with parchment paper.
• Cream the butter in a mixing bowl until light colored and fluffy. Beat in the egg and vanilla until smooth. Add food coloring, if desired. Gradually mix in the confectioners' sugar, flour, and salt to make a smooth dough.
• Place dough into cookie press cylinder fitted with 1 inch sawtooth ribbon disk. Press dough into long strips on prepared cookie sheets. Use a paring knife dipped into flour to score the strips every two inches.
• Bake in preheated oven until edges are slightly golden, about 6 minutes. Remove from oven, cool slightly, and cut along score lines while they are still warm. Transfer to wire racks to cool completely.
• Line a baking sheet with parchment paper. Melt white chocolate chips in the top of a double boiler placed over medium heat, or in the microwave. Add food coloring, if desired. Spread white chocolate icing on the bottom of one cookie and place the bottom of a second cookie into the icing to form a sandwich. Place cookie sandwich onto prepared baking sheet. Repeat to assemble remaining cookies, and refrigerate on the baking sheet 10 minutes to set icing. Remove and dip ends of cookies into white chocolate, then into candy sprinkles. Place cookies on wax paper until white chocolate is set.

CATSIE'S HOLIDAY PEPPERMINT CHOCOLATE CHIP COOKIES

Steps:

• 1. Cream together butter and sugar.
• 2. Add egg, vanilla, and peppermint oil and blend.
• 3. In a separate bowl combine flour, cornstarch, soda, and salt.
• 4. Sift and add to creamed mixture.
• 5. Stir until blended.
• 6. Stir in chips and nuts.
• 7. Make balls of dough using 2 Tbsp size cookie scoop. Roll each in hand to ball shape and place all on one cookie sheet.
• 8. Cover with plastic wrap and chill for at least one hour.
• 9. (At this point chilled cookies can be placed in plastic freezer bag and freeze. Thaw 20 minutes before baking.)
• 10. Placed chilled dough balls 2 inches apart on baking sheet.
• 11. Bake 15 to 18 minutes at 325 degrees or until browned and a bit crispy around the edges
• 12. Sometimes I add crushed up hard peppermint candies instead of adding the oil. Just crush and measure with the nuts.

WHITE CHOCOLATE HOLIDAY COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg and extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in white chocolate and pecans. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

DODO (CHOCOLATE HOLIDAY COOKIES)

Steps:

• Sift the dry ingredients together.
• Heat the milk until very warm but not boiling and melt the shortening in the milk.
• Let it cool and add in the dry ingredients.
• Add the nuts if desired.
• Roll in 1-inch balls and bake in a preheated 375° oven for about 12 minutes.
• Frost with the following recipe.
• Frosting.
• 1-cup confectioners' sugar.
• Milk.
• 1-teaspoon anise or vanilla extract (I made two icings and use anise and vanilla flavorings).
• Mix confectioners' sugar with enough milk to make the icing spreadable.
• Mix in anise or vanilla extract and frost the cookies.

HOLIDAY CHOCOLATE SNOWBALL COOKIES

Steps:

• Set oven to 350 degrees.
• Prepare a ungreased cookie sheet.
• In a bowl, combine butter and sugar, beat at medium speed until light and fluffy.
• Add the melted chocolate, egg, vanilla and milk; mix well.
• Sift together the flour, baking powder, salt and baking soda.
• Add to the creamed mixture, mix well.
• Mix in the nuts (if using).
• Chill the dough for 1-2 hours, or until firm enough to shape into 1-inch balls.
• Place balls about 2-inches apart on prepared cookie sheet.
• Bake for 8-10 minutes (8 minutes for softer/fudgier cookies), tops will be soft.
• Remove carefully from cookie sheet, roll immediately in icing sugar to thoroughly coat cookie.
• Cool on wire racks; then roll again in icing sugar.

HOLIDAY CHOCOLATE BUTTER COOKIES

Steps:

• Heat oven to 375*.
• In a large bowl, combine all ingredients except flour and cocoa.
• Beat at medium speed until light and fluffy (2-3 min.).
• Gradually add flour and cocoa until well mixed.
• (2-3 min).
• Shape rounded teaspoonfuls as desired.
• You can make them into 1 inch balls, 2-3 inch logs, balls flattened, balls with indentations etc.
• You can make them in a cookie press too.
• Place 1" apart on cookie sheets.
• Bake 7-9 minutes or until set.
• Cool.
• Decorate with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, candies, maraschino cherries, etc.

GLUTEN FREE CHOCOLATE PEPPERMINT HOLIDAY COOKIES

Steps:

• Preheat the oven to 350 degrees F. In a separate bowl mix the flour, baking soda, and salt together. Put aside till needed. Using an electric mixer with paddle attachment cream the butter and both sugars. Usually turns out better if you soften butter in microwave first. Make sure to scrape the sides of the bowl a few times with a spatula to insure thorough mixing. Add the vanilla, then the eggs, 1 at a time until they are completely incorporated - mix well. Stop the mixer, slowly add the cocoa to the bowl and gently mix in by hand to avoid loosing cocoa (kicks up dust otherwise). Once somewhat incorporated and the batter turns darker mix with mixer until fully incorporated. Slowly add the flour mixture to the mixer, slowly running, occasionally stopping to scrape side of the bowl with spatula. Slowly add the peppermint crunch baking chips while the mixer runs. Stop the mixer, scrape the sides of the bowl and paddle into batter, and fold by hands multiple times to fully incorporate. Using a 1 1/2 inch cookie scooper scoop out one cookie batter ball at a time, adding them to a cookie sheet lined with parchment paper. Bake for 15 minutes. If using two baking racks rotate the cookie sheets after 7 to 8 minutes. Once cooked let cool for 5-10 minutes still on cookie sheet, then place cookies on cooling racks.

VEGAN HOLIDAY RECIPES: ROSEMARY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 F. Lightly grease two large baking sheets. In a large mixing bowl, use a fork to beat together the coconut oil and rosemary, until relatively smooth. Add the sugar, and beat for about a minute. Add the non-dairy milk and flax seeds, and beat once again, for 30 seconds or so. Mix in the vanilla. Add about half the flour, as well as the salt and baking soda, and mix well. Add the remainder of the flour, along with the chocolate chips, and mix well until it looks like, well, cookie dough. Scoop about 2 tablespoons of dough onto cookie sheets in rounded spoonfuls. Flatten gently with your hands. Bake for 10 to 12 minutes, until bottoms are golden brown. Let cool on sheets for 3 minutes or so, then transfer to cooling racks to cool the rest of the way.

CHOCOLATE HOLIDAY COOKIES

Steps:

• Mix oil, melted chocolate and sugar by hand. Blend in one egg at a time until mixed well - do not beat. Add vanilla, and then mix in flour, salt and baking powder. Refrigerate for several hours. Preheat oven to 350 degrees F. Remove dough from fridge. Scoop dough with a tablespoon and form into balls. Pour powdered sugar into a bowl. Roll dough balls in sugar and place on a nonstick cookie sheet, 2 inches apart. Bake for 12 to 15 minutes. Remove from oven and cool cookies slightly on a cookie rack.

3-INGREDIENT HOLIDAY CHOCOLATE SWIRL SUGAR COOKIES

Steps:

• Divide cookie dough in half. In medium bowl, place half of the cookie dough. Crumble cookie dough; stir or knead in flour until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) In another medium bowl, place remaining half of cookie dough. Crumble cookie dough; stir or knead in cocoa until well mixed.
• Divide each of the doughs in half. Take one half of each of the sugar and cocoa cookie doughs, and press together into a ball. Gently knead to mix doughs (don't overwork dough or it will lose marbling). Press combined doughs back into a ball.
• Shape into a roll, 6 inches long by 1 1/2 inches in diameter. Wrap dough log tightly with plastic wrap. Repeat forming, shaping and rolling with remaining dough pieces. Refrigerate about 1 hour 30 minutes or until firm.
• Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet, reshaping if necessary.
• Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 30 minutes. Store covered in airtight container.