5 Super Easy Christmas Cookies

Recipe by:  Lindsay Conchar

YIELDS: 20 Cookies

PREP TIME: 15 MINS

TOTAL TIME:1 HOUR

INGREDIENTS

• 1 c. (2 sticks) butter softened
• 1/2 c. granulated sugar
• 1/2 c. packed brown sugar
• 1 large egg
• 2 tsp. pure vanilla extract
• 2 1/4 c. all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp kosher salt
• 3/4 c. crushed potato chips
• 3/4 c. crushed pretzels
• 1 1/4 c. semi-sweet chocolate chips
• 1/2 c. red and green sprinkles
• Flaky sea salt, for garnish

DIRECTIONS

1. Preheat oven to 350º and line two baking sheets with parchment. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy, 3 to 4 minutes.
2. Beat in egg and vanilla until combined.
3. In another large bowl, whisk together flour, baking soda, and salt until combined. Add dry ingredients to wet and mix until just combined.
4. Gently fold in most of the potato chips, pretzels, chocolate chips, and sprinkles (reserve some for pressing on tops of cookies).
5. Using a medium cookie scoop, scoop balls of dough (about 2 tablespoons each) onto prepared baking sheets. Press down lightly on each cookie to flatten, then press remaining potato chips, pretzels, chocolate chips, and sprinkles on top. Sprinkle with flaky salt.
6. Bake until edges are just starting to get golden, 14 minutes.
7. Remove from oven and let cool 2 to 3 minutes, then transfer to cooling rack to cool completely.

These cookies have three different types of chips: semisweet, peanut butter, and Reese’s Minis. Please don't skip any of them.

Recipe by Joanna Saltz

YIELDS: 40 Cookies

PREP TIME: 10 MINS

TOTAL TIME: 30 MINS

INGREDIENTS

• 2 1/4 c. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 3/4 c. (1 1/2 sticks) butter, softened
• 3/4 c. granulated sugar
• 3/4 c. packed brown sugar
• 1/2 c. smooth peanut butter
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 c. semisweet chocolate chips
• 1/2 c. peanut butter chips
• 1 c. Reese’s Minis Peanut Butter Cups, halved

DIRECTIONS

1. Preheat oven to 350º and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a bowl of an electric mixer, beat butter and sugars until light and fluffy. Add peanut butter and mix. Add eggs, one at a time, until incorporated, then add vanilla. Add flour mixture in batches until fully incorporated. (Mixture will be dry.)
3. Using a rubber spatula, fold in chocolate chips, peanut butter chips, and mini peanut butter cups.
4. Scoop out dough with a medium cookie scoop onto prepared baking sheets. Bake until golden, 10 to 12 minutes.

This isn't an ordinary cookie dough—it's made with chocolate cake mix! It's the perfect fudgy compliment to peppermint patties.

YIELDS: 14 Cookies

PREP TIME: 10 MINS

TOTAL TIME: 20 MINS

INGREDIENTS

• 1 box chocolate cake mix
• 1 tsp. baking powder
• 2 large eggs
• 1/2 c. canola oil
• 14 York Peppermint Pattie Minis
• Sprinkles, for decorating

DIRECTIONS

1. Preheat oven to 350° and line two baking sheets with parchment paper. In a large bowl, whisk together cake mix and baking powder; in another bowl, whisk together eggs and oil. Add wet ingredients to dry and stir until fully combined.
2. Using your hands, form small balls of dough. Flatten a ball, then place a Peppermint Patty in the center and fold dough over to completely cover. Transfer to baking sheet and repeat with remaining dough (you should have enough for about 14 cookies).
3. Top with sprinkles and bake until cooked through, 8 to 10 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to let cool completely.

Recipe by Lena Abraham

A snowball fight you actually want to be in.

YIELDS: 24 Cookies

PREP TIME: 15 MINS

TOTAL TIME: 35 MINS

INGREDIENTS

• 2 c. powdered sugar
• 1 1/3 c. creamy peanut butter
• 1/4 c. butter, melted
• 2/3 c. graham crackers crumbs
• 1 tbsp. maple syrup
• 1 tsp. kosher salt
• 2 c. white chocolate, melted
• 2 tsp. coconut oil
• Sprinkles, for garnish

DIRECTIONS

1. Line a medium baking sheet with parchment paper. In a large bowl, combine powdered sugar, peanut butter, butter, graham cracker crumbs, maple syrup and salt. Using a whisk or hand mixer, mix ingredients until smooth and fully incorporated.
2. Using a small cookie scoop, form mixture into balls and place on prepared baking sheet.
3. In a medium bowl, combine melted white chocolate and coconut oil and stir until smooth. Dip peanut butter balls in white chocolate and place on cooling rack (excess chocolate will drop off).
4. Top with sprinkles, then refrigerate until set, about 10 minutes.

Recipe by Lauren Miyashiro

Undeniably cute.

YIELDS: 36 cookies

PREP TIME: 15 MINS

TOTAL TIME: 1 HOUR

INGREDIENTS

• 1 1/4 c. all-purpose flour
• 3 tbsp. powdered sugar
• 1/4 tsp. kosher salt
• 1/2 c. (1 stick) Unsalted butter
• vanilla frosting
• Red and green food coloring
• red and green sprinkles

DIRECTIONS

1. Preheat oven to 325°. In a food processor, combine flour, sugar, salt, and butter until combined. Place dough in a bowl and knead until it comes together.
2. On waxed paper, roll dough into a ½”-thick square. Cut dough into 1/2-inch squares. Place dough onto a large cookie sheet. Bake until cookies are light brown, 18 to 20 minutes. Let cool completely.
3. Divide vanilla frosting into 3 small bowls. Dye one bowl red with red food coloring and the other green. Sprinkles red and green sprinkles onto frosted cookies.