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Cotton Babies Cyber Cookie Swap
December 14, 2010 6:13 am | by

One of my favorite parts of the holidays are the delicious foods, especially the abundance of sweets. I especially like parties that involve sharing foods and gaining new recipes, like cookie swaps. We know with the wild weather last weekend some of you may be stuck indoors, so today we’re hosting a cyber cookie swap party! No need to leave the house to join our party.

One of my favorite cookie recipes is one I have been making since I was old enough to stir. With four simple ingredients and easy enough for little hands to help with, it’s a family tradition at our house.
Flourless Peanut Butter Candy cookies:
1 cup peanut butter (we like creamy)
1 cup granulated sugar
1 egg
1 package candy coated chocolates (we use m&ms)

Mix all ingredients well. Using hands, shape into one inch balls and place onto an ungreased cookie sheet. Gently press one candy into top of each ball.
(No candies? Just flatten slightly with a fork in a criss-cross design.)

Bake at 350 degrees until golden, approximately 10-12 minutes. Cool slightly before removing from pan.
So for some holiday fun, please share a link to your favorite cookie recipe and tell us why it’s your favorite recipe. For some additional fun, we’ll randomly select a few comments from this blog post for a little secret Santa surprise from Cotton Babies. Don’t forget to read the other comments to find a new recipe your family will love. Let the party begin!
Eligible entries must be posted today, Tuesday, December 14, 2010. U.S. Residents only. Void where prohibited by law. No purchase necessary to win. All winners will be notified via e-mail.

About the Author

Heather is mom to four, born within 40 months (single, twins, single). She writes transparently about her chaotic household to encourage others through the twists and turns of parenting.



  • Heather said...
    December 16, 2010 at 2:28 pm

    I love to bake cookies! The newest recipe that I tried and really liked was for Cinnamon Bun Cookies. Here’s the link where I got the recipe, they’re delicious!

  • Craig said...
    December 14, 2010 at 9:51 pm

    My favorite holiday cookie is Mexican Wedding Cakes. When I was little my grandma used to make these but has since passed. The best part is my mother in law makes them now.

    1 cup powdered sugar
    2 cups butter or margarine, softened
    2 teaspoons vanilla
    4 1/2 cups Gold Medal® all-purpose flour
    1 cup finely chopped nuts
    1/2 teaspoon salt
    Additional powdered sugar

    1. Heat oven to 400°F. In large bowl, mix 1 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
    2. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
    3. Bake 10 to 12 minutes or until set but not brown. Roll in additional powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.

  • Nicole Poest said...
    December 14, 2010 at 8:23 pm

    I LOVE to make Chocolate chip cookies!!! I use the recipe on the back of the Nestle toll house milk chocolate chip package! My hubby loves them…especially if there soft and chewy, so I always make sure that I take them out of the oven right at 9 minutes(it says 9-11) 9 seems to be about PERFECT!!!!
    Oh and HAPPPY ANNIVERSARY to my hubby and me!!! We are CELEBRATING 9 YEARS of MARRIAGE!!!! Maybe I should make him some cookies!!!

    2 ¼ cups flour
    1 tsp. baking soda
    1 tsp. salt
    1 cup(2 sticks) butter, softened
    ¾ cup granulated sugar
    ¾ cup packed brown sugar
    1 tsp. vanilla extract
    2 large eggs
    1 ¾ cup(11.5 oz pkg) chocolate chips
    PREHEAT oven to 375 degrees
    COMBINE: flour, baking soda & salt in sm. Bowl
    BEAT: butter, sugar, brown sugar & vanilla extract in large bowl until creamy
    ADD: eggs, one at a time, mixing well after each addition.
    GRADUALLY mix in flour mixture.
    STIR in chocolate chips.
    DROP by rounded tablespoons onto ungreased baking sheet.
    BAKE 9-11 minutes or until golden brown.
    COOL on baking sheet for 2 minutes; remove to wire racks to cool completely.

  • Heather Aguilar said...
    December 14, 2010 at 7:06 pm

    These cookies taste great with hot apple cider!

    Toffee Bits Cookies

    2 1/4 cups flour
    1 tsp baking soda
    1/2 tsp salt
    1/2 cup (1 stick) butter or margarine, softened
    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 tsp vanilla extract
    2 eggs
    1 1/3 cups (8 oz) toffee bits

    Heat oven to 350 degrees. Grease cookie sheet.

    Stir flour, baking soda and salt, set aside. Beat butter, both sugars and vanilla in a large bowl until well blended. Add eggs and beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits.

    Drop by rounded teaspoons onto cookie sheet. Bake 9-11 minutes or until lightly browned.

  • Carol said...
    December 14, 2010 at 6:59 pm

    Here’s one your not likely to find most places, but here in New Mexico, Biscochitos or Biscochos are a traditional favorite (and the recipe makes a ton). The other good thing is that the cookies get better with age–make them now and put them in a tin then don’t open till Christmas. They’ll melt in your mouth with cinnamon, sugar, and anise flavors! Muy bien!

  • Amanda said...
    December 14, 2010 at 6:50 pm
    These are close to the cookies my mom’s mom makes, but use double the fruit and more nuts if you prefer. It’s all the goodness of fruitcake with the fruits nuts etc, but in the less sickly sweet form of a cookie. 🙂

  • Chelsea said...
    December 14, 2010 at 6:43 pm

    These are an absolute favorite in our house. My grandmother used to make them for my Dad and when she passed away I started. These are a special Christmas only cookie.

    Thumbprint Cookies (use raspberry jam and walnuts- the best!)

  • Heather said...
    December 14, 2010 at 6:27 pm

    I made these initially to get rid of some extra powdered sugar I had around the house and they turned into a family favorite! Best (or worst)of all I know if my toddler is sneaking them by the powdered sugar handprints all over the place 🙂

    Snowball Cookies

    Friday, November 13, 2009
    4:48 PM

    • 1/2 lb butter, at room temperature,about
    • 2 cups powdered sugar
    • 2 teaspoons vanilla
    • 2 cups all-purpose flour
    • 1/4 teaspoon baking powder
    • 1 cup chopped pecans (about 4 oz.)
    1. 1
    In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.
    2. 2
    In a medium bowl, mix flour and baking powder.
    3. 3
    Add to butter mixture, stir to mix, then beat until well blended.
    4. 4
    Stir in pecans.
    5. 5
    Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
    6. 6
    Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes.
    7. 7
    If baking two sheets at once in one oven, switch their positions halfway through baking.
    8. 8
    Let cookies stand on sheets until cool enough to handle.
    9. 9
    Place remaining 1 1/2 cups powdered sugar in a shallow bowl.
    10. 10
    Roll warm cookies in powdered sugar to coat all over; discard remaining sugar.
    11. 11
    Set cookies on racks to cool completely.

  • frogcooke said...
    December 14, 2010 at 6:14 pm

    Soft yummy oatmeal cookies you will love!
    I took a basic oatmeal cookie recipe and tweaked it for the specific cookie. So good.


    1 1/4 c. butter
    1/2 c. dark brown sugar
    1/2 c. sugar
    1/4 c. lt brown sugar
    1 egg
    1 tsp. rum extract
    1 1/2 c. flour
    1 tsp. baking soda
    1 tsp. salt
    1 tsp. cinnamon
    1/8 tsp. nutmeg
    2 1/2 c. oats
    1 c. shredded coconut(approx.)
    1 c. chopped dried pineapple
    1 c. white chocolate chips
    extra shredded coconut

    Preheat: 375 degrees

    Beat butter and sugar until well combined and fluffy. Beat in egg and vanilla. Gradually add flour and spices, mix well. Stir in oats, then pineapple, coconut, and chips.

    Scoop out onto the baking tray and slightly flatten the cookie so it’s not a round ball. Top with shredded coconut.

    Bake: 8-9 minutes for chewy. 10-11 minutes for firmer.

    Let cool about 2-3 minutes, carefully move to wire racks to cool.

  • jdeemarie said...
    December 14, 2010 at 6:07 pm

    These are our “must-haves” for Christmas each year (we make dozens and they disappear fast).

    1 cup shortening
    3/4 – 1 cup sugar
    1 egg
    2 1/4 cup flour
    1/8 tsp salt
    1/4 tsp baking powder
    1 1/2 tsp almond extract
    food coloring

    Cream the shortening and sugar. Add egg and then dry ingredients, flavoring, and coloring. Mix well. Use a cookie press to make whatever shape you desire. Bake on an ungreased cookie sheet for 10-12 minutes at 375 degrees (F). Remove from cookie sheet immediately and cool on newspaper.

  • Brooke said...
    December 14, 2010 at 5:41 pm

    These are the best peanut butter cookies ever! Sometimes I use crunchy peanut butter. Both are great!


    * 1/2 cup margarine
    * 1/2 cup peanut butter
    * 1 cup white sugar
    * 2 eggs
    * 1/2 teaspoon vanilla extract
    * 1 cup all-purpose flour
    * 1 teaspoon baking powder
    * 1/4 teaspoon salt


    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a medium bowl, cream together the margarine, peanut butter, and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the peanut butter mixture. Drop by rounded spoonfuls onto the unprepared cookie sheet.
    3. Bake for 8 to 10 minutes in the preheated oven. Do not overbake: cookies will be soft and chewy. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

  • Sarah Rheaume said...
    December 14, 2010 at 5:30 pm


    These bake up nice and plump and they have a wonderfully flavor and chewy texture. Everyone loves these!!!!

    2 1/4 cups all-purpose flour

    1 cup quick oats

    1 teaspoon baking soda

    1 teaspoon salt

    1 cup butter, softened (ONLY use real butter)

    2 tablespoons vegetable oil

    3/4 cup white sugar

    3/4 cup packed brown sugar

    1 teaspoon vanilla extract

    2 eggs

    1 12-ounce package Semi-Sweet Chocolate Chips

    1 bag of red and green M&M’s

    COMBINE the flour, oats, baking soda and salt in small bowl.

    BEAT butter, oil, granulated sugar, brown sugar and vanilla in large mixer bowl until smooth. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips.

    REFRIGERATE mixture for 20-30 minutes.

    DROP rounded tablespoon size balls of batter onto ungreased baking sheets. Press 8-10 M&M’s into the top of each cookie. (Return mixture to the fridge between batches.)

    BAKE in preheated 375-degree oven for 10-13 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

  • Antonia said...
    December 14, 2010 at 5:25 pm

    One of my favorites are called Oreo truffles. and they are super easy!

    Put one package of oreos in food processor. Mix crumbs with 8 oz cream cheese. Scoop into balls and roll in melted chocolate. I usually use milk chocolate, but you could use whatever variety you like. refrigerate.

  • Mary said...
    December 14, 2010 at 5:14 pm

    Mine is so easy, it doesn’t require a link. Take the window shaped square pretzels and stick a Rolo on each. Place in 350 degree oven until Rolos are just starting to get melty. Pull out and squish a pecan half into each Rolo. Let cool and enjoy your homemade Turtle candies!

  • liz said...
    December 14, 2010 at 5:14 pm

    I’d never heard of Church Windows before I married my husband, but they’re his absolute favorite. I like to make them ’cause they’re so easy. 🙂

  • Crystal said...
    December 14, 2010 at 5:06 pm

    My family absolutely loves these cookies! A double batch hardly makes it a week around here! The Chewy Chocolate Chip Cookies by Alton Brown

  • Amanda said...
    December 14, 2010 at 2:55 pm

    Raw/vegan Oatmeal cookies

    * 2 cups oats (groats, whole)
    * 1/2 cup almonds
    * 1/2 cup raisins
    * 1/2 cup agave nectar (or maple syrup)
    * 1/4 cup cashews


    Prep Time: 20 mins

    Total Time: 1/2 day

    1. Put oat groats in food processor and grind until fine. Transfer to a mixing bowl.

    2. Put almonds in food processor and pulse a few times to chop them until just coarsely chopped. Transfer to bowl with the oats.

    3. Add raisins and agave nectar to bowl and mix everything well.

    4. Grind cashews. Use this to coat your palms as you handle the cookie batter.

    5. Take small chunks of dough and flatten into rounds on the mesh sheet of a dehydrator tray.

    6. Dehydrate for about 12 hours on 110 degrees. Dehydrating time needed will vary according to how thick you’ve made the cookies, and desired chewiness.

  • Cassi said...
    December 14, 2010 at 2:27 pm


    3/4 c. butter/marg.
    1 1/2 c. packed brown sugar
    2 tablespoons water
    2 eggs
    2 c. chocolate chips
    2 1/2 c. flour
    1 1/4 teaspoon baking soda
    1/2 teaspoon salt
    1 pkg Andes Mints

    Over low heat, cook butter, sugar, water and chocolate chips until melted. Pour into mixing bowl and let cool for 10 minutes. Beat in eggs 1 at a time with a mixer on high. Add in flour, baking soda, and salt and mix on low speed. Chill dough for 1 hour.

    Roll into 1 inch balls. Bake for 12-13 minutes @ 350 degrees. Remove from oven and immediately place mint (I usually split each andes in half and use half per cookie) on each hot cookie (press down slightly to squish cooking). Allow mint to soften, then swirl mint on top of cook with toothpick or other small tip. (makes them prettier because you can see the green from the andes mints!) All to cool, and enjoy!


  • Cecily said...
    December 14, 2010 at 2:08 pm

    These cookies are my family’s go-to cookies. Need something for church. Bingo. Craving a sweet bite. Wham. Wanting to do some baking with the little guys (who love scooping to cookie dough onto the pan). This is a winner. I have used whole wheat flour and the recipe was fine.

  • Jessica Ye said...
    December 14, 2010 at 1:42 pm

    Well, the first cookies I thought of were Oreo Truffles, but they’ve already been posted. Then I thought of my flourless peanut butter cookies, but they were in the original post (except I’ve never done them with M&M’s). So…I guess I’ll do these:

    Snickers Surprise Cookies

    Makes about 60

    1 cup margarine
    1 cup creamy peanut butter
    1 cup sugar
    1 cup brown sugar
    2 eggs
    2 teaspoons vanilla
    3 cups flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    60 miniature (bite-size) Snickers candy bars
    chocolate glaze (recipe below)

    Preheat oven to 350 F. Cream margarine, peanut butter, sugar and brown sugar. Add eggs and vanilla. Combine dry ingredients and add to peanut butter mixture. Take 1 tablespoon of dough and flatten into round shape in palm of your hand. Place Snickers bar in center and fold dough around it. Roll in palms of your hand to form a smooth ball with the Snickers bar totally covered with the dough. Place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet and place on a wire rack to cool. Drizzle top of cookies with chocolate glaze.

    Chocolate Glaze

    1 cup powdered sugar
    2 tablespoons unsweetened cocoa
    1 tablespoon milk

    Mix powdered sugar, unsweetened cocoa and milk. Add additional as needed to thin mixture enough to drizzle from a spoon.

  • Carrie Roer said...
    December 14, 2010 at 1:33 pm

    One of my favorite cookie recipes has always been the Original Nestle Toll House cookies!

    No nuts for us though, and I like to use 1/2 choc. chips and 1/2 butterscotch! Yum!

  • Mrs. Goebel said...
    December 14, 2010 at 1:12 pm

    I haven’t tried this yet, but these are the cutest cookies EVER and I WILL be making them very soon!!

  • Laura said...
    December 14, 2010 at 1:09 pm

    I don’t have a link, but this recipe makes a huuuge batch of delicious cookies!

    Br. Bruno’s Monastically Monktastic Peanut Butter Cookies

    2 C Softened butter
    2 C Peanut butter
    2 C Sugar
    2 C Brown sugar
    2 teaspoons baking soda
    2 teaspoons baking powder
    4 eggs
    2 teaspoons vanilla
    5 cups all purpose flour

    In a large mixing bowl, beat the butter and the peanut butter on high for 30 seconds. Add the sugar, brown sugar, baking soda, and baking powder. Mix until combined, scraping sides occasionally. Beat in the egg and vanilla until combined. Beat in as much flour as possible with a mixer, stir in remaining flour.

    Cover and chill dough until easy to handle (~ 1 hour).

    Shape dough into 1 inch balls. Roll balls in granulated sugar and place balls 2 inches apart on an ungreased cookie sheet. Flatten dough balls by fork to make a criss-cross pattern.

    Bake in 375* oven for 7-9 minutes or until bottoms are lightly brown.

    Cool cookies on a wire rack.

  • Laura said...
    December 14, 2010 at 1:04 pm

    I love Americas Testkitchen’s best chocolate chip cookies.. very yummy..much more rich then tollhouse

  • cycadelicnormal said...
    December 14, 2010 at 12:55 pm

    S’mores Cookies
    Preheat oven to 375. Yield 4 dozen.


    1 C Graham cracker crumbs
    1 ½ C All purpose flour
    1 tsp Baking Soda
    1 tsp Salt
    1 dash Cinnamon
    1 C Butter, softened
    ¾ C Sugar
    ¾ C Brown sugar
    1 tsp Vanilla
    2 Eggs
    1 ½ C Chocolate Chips
    1 ½ C Mini Marshmallows
    3 Hershey Bars, broken into pieces


    Combine flour, graham cracker crumbs, baking soda, cinnamon, and salt.
    Beat butter, sugar, brown sugar, and vanilla until creamy.
    Add eggs one at a time, beating well after each.
    Slowly beat in flour mixture until smooth.
    Drop by rounded tablespoon onto ungreased cookie sheet.
    Bake for 8 minutes, and remove from oven.
    Push 3-5 marshmallows and a few pieces of Hershey Bar into each cookie.
    Return to oven and bake for an additional 3-4 minutes.
    Remove from oven, let sit for 5 minutes then transfer to wire rack to cool.

  • Cherie Mohr said...
    December 14, 2010 at 12:47 pm

    We like peanut butter cups!!

    2 packages ritz crackers
    1 jar peanut butter ( we like creamy)
    1 package almond bark

    take two ritz crackers and put peanut butter between them, smoosh them together to make a sandwhich.

    Melt the almond bark in a double boiler and dip the sandwhiches in the chocholate.

    Place on wax paper and refrigerate for 20 minutes.

    *** you can also use almond butter or sunflower seed butter as i have with my lil one being allergic to PB.

    These taste just like a peanut butter cup.


  • Christine said...
    December 14, 2010 at 12:44 pm

    I love making “thin mints” type cookies.

    2 bags Dove Chocolate candies
    Peppermint Extract to taste
    Butter Cookies

    Melt the Chocolate candies in a double boiler and add the mint extract to taste (1 teaspoon-ish or more if you really like it minty!). Dip the cookies into the chocolate mixture until it is totally coated. Lay on a wax paper lined sheet pan and put in the fridge for 10-20 minutes. Take them out and enjoy!

  • ShortyRobs said...
    December 14, 2010 at 12:43 pm

    I don’t have a link, but I just made these today 🙂

    Gluten-Free Gingerbread Cookies:

    1 package Lindsay’s Lipsmakin’ Sugar Cookie Mix
    2 sticks unsalted butter
    1 large egg + 1 large egg yolk
    1 tsp fresh ground ginger
    1/2 tsp ground cinnamon
    1/2 cup natural molasses

    1.Using a mixer w/ paddle attachment, cream butter in mixer for 3 minutes. Add in 1/2 cup of the mix. Blend. Add egg and egg yolk. Beat until well incorporated. Add remainder of mix and beat until well incorporated.

    2. Add ginger, molasses, and cinnamon. Blend well until dough forms. Refrigerate until firm (at least 1 hour, or up to 2 days).

    3. Preheat oven to 375. Roll out dough on potato or cornstarch (use as little as possible). Cut into desired shape. Place cut-out cookies on a parchment-lined cookie sheet. Bake 6-8 minutes, or until golden brown.

    4. Transfer cookies to cooling rack before frosting/ decorating.

    My son has special needs and is on a mostly gluten-free diet. It’s hard to find (in my experience), really tasty sugar cookie recipes that are gluten-free. I developed this recipe after my son’s preschool class read “Gingerbread Baby,” and was going to be making gingerbread cookies. I didn’t want him to miss out on trying gingerbread. I love the 1,2,3 Gluten Free Mixes b/c they are so easy to make. So I took the sugar-cookie mix and added a few ingredients to make an EASY gluten-free gingerbread!

  • Lauren Ali said...
    December 14, 2010 at 12:20 pm

    Sour Cream Cookies

    I know the name sounds yuck, but Mmmmmmmmm…

    1 1/2 cups sugar
    1/2 cup butter flavored shortening
    2 eggs, beaten
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 cup sour cream
    1/2 teaspoon salt
    3 to 4 cups flour
    dash nutmeg or cinnamon, optional
    colored sugar, optional
    icing, if desired

    In a bowl, combine baking powder with flour; set aside.
    Mix baking soda with sour cream and set aside. Cream shortening with sugar; add eggs and beat until fluffy.
    Add flour mixture and sour cream mixture, alternating, in about 3 additions.
    Chill, roll out about 1/8 to 1/4-inch thick on floured surface, and cut into shapes.
    Bake at 350° for 10 to 15 minutes. S
    prinkle with sugar or spices before baking, or frost when cooled.

  • RJB said...
    December 14, 2010 at 12:15 pm

    oreo balls. SOOO good and easy. made from a cookie, so that counts, right? 🙂

  • doxielvr08 said...
    December 14, 2010 at 12:07 pm

    I usually don’t do cookies for the holidays, but my favorite fudge recipe is peppermint Fudge! It is soooooooo yummy, i make it every year.

    Peppermint Fudge


    * 2 cups semi-sweet chocolate chips
    * 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk, divided
    * 2 teaspoons vanilla extract
    * 6 ounces white confectioners coating* or premium white chocolate chips
    * 1 tablespoon peppermint extract
    * Green or red food coloring (optional)


    1. In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
    2. In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
    3. Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
    4. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

  • Rikki said...
    December 14, 2010 at 12:07 pm

    my faves to make during the holidays are Oreo balls, but as that’s already been posted, here’s one we’re going to try this year: Homemade Peppermint Oreos!

  • JLo said...
    December 14, 2010 at 12:02 pm

    If it has to be a cookie though, this is one of my favorites from Paula Deen. They are amazing!

    Get your butter on y’all!

  • JLo said...
    December 14, 2010 at 11:59 am

    Can I post my brownie recipe instead? I’m not that big on cookies!

    1 cup semisweet chocolate chips
    1 stick unsalted butter
    2 eggs
    1 cup packed light brown sugar
    1 cup all purpose flour
    Pinch of salt

    Melt the butter and chocolate chips in an appropriate sized heatproof bowl – I do this in the microwave in 30 second bursts and mix until melted and smooth.

    In your sparkly black Kitchenaid stand mixer (ok I’m the only one with a glittery mixer), mix the eggs and sugar using the which attachment for around 2 minutes on high speed.

    Add the cooled chocolate butter, mixing as you add, until incorporated.

    Fold in the flour and salt and pour into a 8×8 baking pan. Bake at 350 for 30-35 minutes.

    If you cover them in powdered sugar they still look very winter appropriate for cookie swapping.

  • Kristy Jarczak said...
    December 14, 2010 at 11:59 am

    My husband isn’t a fan of sugar cookies, so we stick to making pumpkin fudge!


    * 2 tablespoons butter
    * 2 1/2 cups white sugar
    * 2/3 cup evaporated milk
    * 1 cup white chocolate chips
    * 7 ounces marshmallow creme
    * 3/4 cup canned pumpkin
    * 1 teaspoon ground cinnamon
    * 1 teaspoon vanilla extract


    1. Line a 9×9 inch pan with aluminum foil, and set aside.
    2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
    3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
    4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

  • Selena said...
    December 14, 2010 at 11:54 am

    My fave cookies are these oatmeal pudding cookies. For Christmas I add dried cranberries and white choc chips instead of raisens…

    Another Christmas fave of my family are these pretzel turtles, so easy to make…

  • Anonymous said...
    December 14, 2010 at 11:52 am

    My daughter doesn’t like any shortbread, sugar, or similar cookies, but she loves these. The ginger smell in the house is so wonderful as they back up. Delicious for a cookie that uses whole wheat flour!

    M Tapp
    mhtapp at yahoo dot com

  • Hana Joy said...
    December 14, 2010 at 11:51 am
  • TheTreeHugginMomma said...
    December 14, 2010 at 11:49 am

    These are so so horrible for you, but they are my favorite ever and make for a great occasional treat!

    Basically peanut butter cookies with a peanut butter cup hidden inside and a chocolate glaze on top!

  • Kayla said...
    December 14, 2010 at 11:36 am

    My go to recipe is chocolate chip pudding cookies, a softer chocolate chip option and can be regular or chocolate with a change of pudding.

    4 1/2 cups all-purpose flour
    2 teaspoons baking soda
    2 cups butter, softened
    1 1/2 cups packed brown sugar
    1/2 cup white sugar
    2 (3.4 ounce) packages instant vanilla pudding mix
    4 eggs
    2 teaspoons vanilla extract
    4 cups semisweet chocolate chips
    2 cups chopped walnuts (optional)

    1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
    2.In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
    3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

  • Jade said...
    December 14, 2010 at 11:35 am

    Double Chocolate Chunk cookies

    1 bag (24 oz) semisweet chocolate chips (4 cups)
    1 package (6 oz) white chocolate baking bars
    1 cup butter or margarine (2 sticks), room temperature
    1 cup packed brown sugar
    1 cup white sugar
    1 teaspoon vanilla
    2 large eggs
    2 1/2 cups all-purpose flour
    1 1/2 teaspoons baking soda
    1/2 teaspoon salt
    1 cup pecan or walnut halves

    1. Heat the oven to 350°F. In a 1-quart saucepan, heat 1 1/2 cups of the chocolate chips over low heat, stirring constantly, until melted. Cool to room temperature, about 15 minutes, but do not allow chocolate to become firm. Meanwhile, cut the white chocolate baking bars into 1/4- to 1/2-inch chunks; set aside.

    2. In a large bowl, beat the butter, brown sugar and vanilla with an electric mixer on medium speed until light and fluffy. Beat in the eggs and melted chocolate until light and fluffy. With a wooden spoon, stir in the flour, baking soda and salt. Stir in the remaining 2 1/2 cups chocolate chips, the white chocolate chunks and pecan halves.

    3. For each cookie, spoon dough into a 1/4-cup dry-ingredient measuring cup and level off with a knife. On an ungreased cookie sheet, drop the dough about 2 inches apart.

    4. Bake 12 to 14 minutes or until set (centers will appear soft and moist). Cool on cookie sheet 2 minutes, then remove from cookie sheet to a cooling rack, using a turner. Cool cookie sheets between batches.

  • JLJMommy said...
    December 14, 2010 at 11:31 am

    Being a chocoholic, my favorite cookies are:

    Rolo Cookies:
    2 1/2 c. Flour
    3/4 c. cocoa
    1 tsp. baking soda
    1 c. sugar
    1 c. brown sugar
    1 c. butter softened
    2 tsp. vanilla
    2 eggs
    48 Rolos (unwrapped ;0)
    Heath Bits (Chocolate and Toffee)

    In a small bowl, combine flour, cocoa, and soda, mix well. In a large bowl, beat sugars and butter until light and fluffy. Add vanilla and eggs, beat well. Add flour mixture and blend well. Refrigerate one hour. Form into balls around Rolo candies. Dip into Heath bits and set on cookie sheets bits side up.

    Bake 10 minutes at 375 degrees F. Cool 2-5 minutes on cookie sheet and then move to a wire rack to cool completely.


  • Amie said...
    December 14, 2010 at 11:30 am

    My family adores Girl Scout Thin Mint cookies, so these chocolate mint wafer cookies are always a big hit at our home during the holidays! They are so easy and SO good! 🙂


  • The Halbert Home said...
    December 14, 2010 at 11:22 am

    I like to make Old Fashioned Tea Cakes with cut outs for the holidays:

    Old Fashioned Tea Cakes
    -1 cup of butter or margarine
    -2 cups of sugar
    -3 eggs
    -1 tsp. baking soda
    -2 Tbsp. buttermilk
    -1 tsp. vanilla
    -5 cups of flour

    -Cream butter; gradually add sugar
    -Add eggs, buttermilk, and vanilla, beat well.
    -Combine flour and baking soda and gradually add to creamed mixture
    -Cover and refrigerate for several hours or overnight
    -Divide dough into thirds, and roll to 1/4 inch thickness on a lightly floured surface.
    -Cut with cookie cutters
    -Place cookies 1-inch apart on a greased cookie sheet and sprinkle with additional sugar if desired
    -Bake at 400 degrees for 7-8 min or until edges are lightly browned
    -Cool cookies on wire racks and decorate when cool

  • amybmoss said...
    December 14, 2010 at 11:21 am

    These are our favorite cookies. I like to add a cup of coconut in them as well! Delicious!

    amybmoss (at) gmail (dot) com

  • Anonymous said...
    December 14, 2010 at 11:16 am

    For breastfeeding Mamas, you’ll really appreciate these! They are super tasty too 🙂

    Major Milk Makin’ Cookies
    Recipe by Kathleen Major

    1 1/2 c. whole wheat flour
    1 3/4 c. oats
    1 tsp baking soda
    1 tsp salt
    3/4 c. almond butter or peanut butter
    1/2 c. butter, softened
    1 c. flax
    3 T brewer’s yeast
    1/3 c. water
    1 tsp cinnamon
    1/2 c. sugar
    1/2 c. brown sugar
    2 tsp vanilla
    2 large eggs
    2 c. (12oz) chocolate chips
    1 c. chopped nuts of your choice

    Preheat oven to 350 degrees Fahrenheit

    Combine flour, baking soda, cinnamon and salt in a bowl.
    In a large bowl, beat almond butter, butter, sugar, brown sugar, vanilla, brewer’s yeast, flax and water until creamy.
    Mix in eggs.
    Gradually beat in flour mixture.
    Mix in nuts and chocolate chips.
    Add oats slowly, mixing along the way.

    Place balls of dough onto greased baking sheets or baking stones.
    Press down each ball lightly with a fork.
    Bake 12 minutes.

    Vegan options for both recipes:

    In place of eggs – 3 tsp of egg replacer mixed with 4 T water OR 4 tsp of milled flax with 4 T water.

    In place of butter – butter substitute like Earth Balance OR 3/4 the amount worth of Canola oil or Crisco (although Crisco is not a healthy option) OR 1/2 c. milled flax and 1/2 c. applesauce

    Momma’s Milk Cookies
    recipe by Danelle Frisbie

    2 eggs
    1/2 c. unsweetened applesauce
    1 c. flax
    1 1/2 c. whole wheat flour
    1/2 c. melted butter
    2 c. Agave nectar
    3/4 c. walnuts (crushed)
    2 c. chocolate chips
    3/4 c. raisins
    4 T water
    1 tsp vanilla
    1 tsp baking soda
    1 tsp salt
    4 T brewer’s yeast
    3 c. oats

    Preheat oven to 350 degrees Fahrenheit

    I have found greased cookie sheets work best, but you can also use parchment lined sheets or a baking stone.

    In a bowl mix flax and water until thoroughly mixed.
    In a large bowl mix flour, baking soda, salt and brewer’s yeast.
    In another bowl mix together butter and ONE cup Agave nectar (the other cup will be used later). Stir well until the butter and nectar are completely mixed.
    Add eggs to the nectar mix, stirring well after each one.
    Add vanilla, stir.
    Add the nectar blend to the flax and mix well. (A hand mixer or mixing bowl works best)
    Pour the nectar/flax blend into the large bowl of flour and mix well.
    Mix in walnuts, chocolate chips, raisins.
    Mix in oats.
    After everything is blended together well, add the applesauce and final 1 cup of Agave nectar and stir through well.

    Scoop onto sheets, and press down each ball of dough lightly with a fork.
    Bake 13-14 minutes.

  • Mrs. B said...
    December 14, 2010 at 10:46 am

    Easy and way yummy. The name is a joke at work. 🙂

    Better than S** cookies – aka Snowballs

    1 package of Oreo cookies
    1 package of soften cream cheese
    1 package of Almond Bark

    crush oreos in a food processer or by hand with a rolling pin in a plastic bag.
    mix in cream cheese

    roll in bit size balls.
    dip balls into melted almond bark.
    set on wax paper to harded. ENJOY!

  • Mini MNM's said...
    December 14, 2010 at 10:07 am

    I love these cookies. Gooey butter cookies are always a big hit anywhere I take them. My husband loves them and he is super picky! So fast to make too. One bowl. Throw it all in together and roll in powdered sugar and bake! Easy Peasy!,1610,157183-252198,00.html

  • beccajoy said...
    December 14, 2010 at 9:54 am

    This is one of the easiest recipes ever and so yummy! We prefer to use milk chocolate instead of semi sweet.

    Crunch Bars

    What You Need

    35 PREMIUM Saltine Crackers 1/2 cup butter or margarine 1/2 cup packed brown sugar 1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate, chopped 1 cup walnuts, toasted.

    Make It

    HEAT oven to 400ºF.

    PLACE crackers in single layer in foil-lined 15x10x1-inch pan.

    COOK butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended, stirring occasionally. Bring to boil; cook 3 min. without stirring. Spread onto crackers.

    BAKE 5 to 7 min. or until topping is golden brown. Immediately sprinkle with chocolate; let stand 5 min. or until softened. Spread over crackers; top with nuts. Cool. Break into pieces.

  • Rita said...
    December 14, 2010 at 8:58 am

    I’ve never been a big fan of sugar cookies — too crumbly, too sweet. But THESE … these changed my attitude forever. They’re soft sugar cookies and they are sooo delish!!


  • Kate said...
    December 14, 2010 at 8:50 am

    I love making shortbread cookies. They’re easy to make, and are absolutely delicious. My favorite recipe so far is from Joy of Baking:

    I’ve added flavors to the cookies, like almond flavoring or cocoa powder, and they’re always a hit.