Name: Thrive! NCHE Homeschool Conference
Start: 2025-05-22T00:00:00-05:00
End: 2025-05-24T23:59:59-05:00
Location: Winston-Salem, NC

Tagged: baking, cookie recipe, cookies, cooking

This topic has 32 replies, 17 voices, and was last updated 12 years, 4 months ago by Misty.

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December 15, 2010 at 7:35 pm
Misty
Participant
So I plan on doing a little baking next week and am looking for a couple new cookie recipes for Christmas. Do you have a easy, everyone loves, recipe you could share? Healthy cookies would be good but this is the time of year to be a little naught! Thanks
December 15, 2010 at 8:38 pm
Angie
Participant
Try allrecipes.com for some great recipes. I subscribe to the Cookie Countdown newsletter and get a new recipe daily. ~ Angie
December 16, 2010 at 1:03 am
Bookworm
Participant
Getting a personal recommendation of a cookie is much nicer, though, than those enormous sites. I never go there unless I am looking for something specific–too much to sift through.
Misty, I asked the family and they were evenly divided between these two cookie recipes to send in as our “family favorite” so I’ll post both. 🙂

Chocolate Truffle Cookies
Ingredients
- 1-1/4 cups butter, softened
- 2-1/4 cups confectioners’ sugar
- 1/3 cup baking cocoa
- 1/4 cup sour cream
- 1 tablespoon Vanilla Extract
- 2-1/4 cups all-purpose flour
- 2 cups (12 ounces) semisweet chocolate chips
- 1/4 cup chocolate sprinkles
Directions
- In a large bowl, cream butter, confectioners’ sugar and cocoa until light and fluffy. Beat in sour cream and vanilla. Add flour; mix well. Stir in chocolate chips. Refrigerate for 1 hour.
- Roll into 1-in. balls; dip in chocolate sprinkles. Place, sprinkled side up, 2 in. apart on ungreased baking sheets. Bake at 325° for 10 minutes or until set. Cool 5 minutes before removing to a wire rack to cool completely. Yield: about 5-1/2 dozen.
Dipped Gingersnaps
Ingredients
- 2 cups sugar
- 1-1/2 cups canola oil
- 2 eggs
- 1/2 cup molasses
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- Additional sugar
- 2 packages (10 to 12 ounces each) white baking chips
- 1/4 cup shortening
Directions
- In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.
- Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool.
- In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips; allow excess to drip off. Place on waxed paper; let stand until set. Yield: about 14-1/2 dozen.
December 16, 2010 at 2:00 am
missceegee
Participant
Hi Misty, here are our favorites –
Five-Chip Cookies Recipe
Ingredients
- 1 cup butter, softened
- 1 cup peanut butter
- 1 cup sugar
- 2/3 cup packed brown sugar
- 2 eggs
- 1 teaspoon Spice Island® Pure Vanilla Extract
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2/3 cup each milk chocolate chips, semisweet chocolate chips, peanut butter chips, white baking chips and butterscotch chips
Directions
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips.
- Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 4-1/2 dozen.
Note: I make these with soft white wheat instead of all-purpose flour.

MINNESOTA MUNCHERS
1 cup butter, softened
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup milk chocolate chips
1/2 cup semisweet chocolate chips
2/3 cup toffee baking bits
1 cup chopped pecans
Preheat oven to 350°. Grease cookie sheets.
In a medium bowl, cream together the butter and sugar. Beat in eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Stir in the milk chocolate and semisweet chips, toffee bits, and pecans. Drop by tablespoonfuls onto cookie sheets.
Bake for 10 to 12 minutes. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.
optional: add 1/2 – 1 tsp cinnamon to the recipe.
December 16, 2010 at 2:36 am
Cindie2dds
Member
Thank you, those look yummy!
December 16, 2010 at 10:32 am
havefaithplease
Member
oh gosh those look yummy! I’m going to make them too! For hubby and one son. Then play with the recipe and try them gluten free for myself and other son! I’ll let you know (and post on penny-wise if they come out good)!
Thanks to both of you!

oh bookworm… by the way, I still use your fudge recipe that you shared was it last year? It’s fantastic!
December 16, 2010 at 1:46 pm
Cindie2dds
Member
Can you post the fudge recipe, please? I have been looking for one, but I have never made it and didn’t know which one to try. Thanks!
December 16, 2010 at 2:06 pm
Bookworm
Participant
Yes, I posted it a while back but can easily post it again. This is my mother’s no-fail recipe. We’ve done ten batches this week so far, lol.
IN a large microwave-safe bowl (if you have a very large measuring cup, at least 6 cups, it helps) put 1 stick butter or margarine, 2 1/2 cups sugar, and not quite six ounces of evaporated milk. Cook on high for 6 1/2 minutes, then stir, then cook for another 3 1/2 minutes. Then pour into a large bowl with 1 container marshmallow creme, 1 package chocolate chips (can also use peanut butter chips or whatever flavor you want) and 1 tsp vanilla. Beat together until smooth, then pour into a 9×9 pan and chill.
Variations: peanut butter chips work very well. So do mint chocolate chips. Vanilla and butterscotch chips make the fudge softer; I’ve tried lessening the milk but it didn’t help much. Hershey’s used to make a fantastic raspberry flavored chocolate chip but I haven’t been able to find them for two years–that was the BEST! I made a bunch of milk chips and dark chocolate chip batches this year because I got those on sale for $1.10. Sometimes I add coconut to the batter, then substitute coconut extract for the vanilla.
For ease: I usually line my pans with buttered foil, then all I have to do to get it out is pull on the foil, peel it off, and cut with a large pizza cutter. And if you have the chips and marshmallow creme waiting in a bowl and pour the boiling syrup over that, it all melts and mixes up better. If you get the kids and an assembly line going, it’s possible to do 5 or so batches in an hour. 🙂
December 16, 2010 at 3:59 pm
Cindie2dds
Member
Oh, yum. Thank you for posting it again.
December 16, 2010 at 4:38 pm
momto2blessings
Participant
This topic is making me hungry! I use 1/2 wheat flour with these, so a little healthier and also still yummy:) Here’s our favorites (all quick and easy recipes):
1)M&M BARS
Crust
2 c. oatmeal
1 1/2 sticks butter, melted
1 1/2 c. flour
1 c. brown sugar
1 tsp. soda
1 tsp. salt
Filling
1/2# red and green M&M’s (need another 1/2# for topping)
1 can sweetened condensed milk
1 T. oil
Mix crust ingredients. Save 1 1/2 c. for topping. Grease 13×9″ pan. Pat mixture into pan. Bake 10 min. at 350.Heat oil in small pan. Mash 1/2# M&M’s into oil. Take off heat, add milk. Pour M&M mixture over crust. Top with remaining crumbs, then another 1/2# of M&M’s. Bake 20 min. more at 350. *I use 1/2 white flour and 1/2 whole wheat pastry flour, and turbinado raw cane sugar.
2)Mini-Pretzel Twists
Inredients: mini pretzels/Hershey’s Hugs/Holiday M&M’s
Place Hugs on pretzels. Heat in oven on low temp for a couple min., until slightly melted. Place a red and green M&M on each hug.
3)Peanut Butter Kiss Cookies
The usual way:) Peanut butter cookies with Hershey’s Kiss in center.
Blessings ,Gina
December 16, 2010 at 4:40 pm
Sue
Participant
We do something similar to the dipped ginger snaps, but using a sugar cookie instead and tweaked to decorate for the holidays:
Chewy Sugar Cookies – Holiday Style
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup softened butter
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons buttermilk
- Bag of white candy melting wafers, for decorating
- Red/green colored sugar, for decorating
Directions
Preheat oven to 375 degrees F.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet.
Bake for 8 to 10 minutes or until slightly golden around the edges. Let stand for 2 minutes before removing to cool on a rack.
Melt white candy wafers in microwave, stirring after 1 minute then at 30 second intervals until melted and smooth. Dip each cookie about 1/3 of the way into the melted candy, allow to drip off and place on waxed paper. Before the white chocolate begins to harden, sprinkle it with a pinch of red or green colored sugars. Allow white chocolate to harden before storing in a tightly covered container.
Makes about 4 dozen cookies (I think….we always make them too big. Smaller cookies = More to share at Christmas!)
December 16, 2010 at 5:06 pm
baileymom
Member
My girls made some easy and super yummy Pumpkin Cookies on Thanksgiving. Here’s the link:
http://6arrows.blogspot.com/2010/11/pumpkin-cookies-by-kylie-and-korinne.html
December 16, 2010 at 7:13 pm
Sanveann
Member
My husband’s co-workers call these “Chocolate Crack Cookies” because they’re so addictive 🙂 Once we needed a friend to help us move a fridge, and he demanded these as payment!

Chocolate Muddies
Prep Time: About an hour and 15 minutes, including baking time
Ingredients
- 3 ounces cream cheese, softened
- ¾ cup butter or margarine, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon almond extract
- 2 large eggs
- 2/3 cup chocolate fudge ice-cream topping
- 2 cups flour
- ½ cup baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vanilla or white chocolate chips
- 1 cup milk chocolate chips
- 1 cup (6 ounces) bittersweet chocolate, coarsely chopped
Directions
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or foil; grease with shortening if using foil.
2. Beat cream cheese and margarine in large bowl with electric mixer on medium speed, about 2 minutes or until fluffy. Add sugars, vanilla, almond extract, eggs and topping. Beat about 3 minutes.
3. Mix flour, cocoa, baking soda and salt in a separate bowl. Stir into margarine/butter mixture until evenly mixed. Stir in remaining ingredients by hand.
4. Drop dough by heaping teaspoonfuls about 2 inches about on cookie sheet. Bake 13-15 minutes or until edges are set (centers will be soft). Cool 5 minutes and remove from cookie sheet to wire rack.
December 16, 2010 at 7:14 pm
Sanveann
Member
Oh, and another favorite!
Jam Thumpbrints
Prep Time: About 2 hours, including refrigeration and baking time
- 1 1/3 cup butter (not margarine)
- 3 cups flour
- 1 cup sugar
- 4 eggs, separated
- 2 teaspoons vanilla extract
- 2 cups finely chopped nuts (walnuts, pecans or almonds)
- 2/3 to 1 cup jam (raspberry and apricot are especially good)
Directions
1. Preheat oven to 375 degrees.
2. Beat butter with an electric mixer for 30 seconds. Add half the flour, the sugar, the yolks and the vanilla. Beat until thoroughly mixed, then beat in remaining flour. Cover and chill at least 1 hour.
3. Shape dough into 1-inch balls. Roll balls in egg whites, then nuts. Place 1 inch apart on nonstick or greased cookie sheet. Press in centers with your thumb and fill with jam.
4. Bake 10-12 minutes. Cookies will puff up a little but will not turn brown. When bottom edge just beings to brown, take them out and place on wire rack..
December 16, 2010 at 7:18 pm
Misty
Participant
WOW thank everyone! I don’t know which to try. I agree those sites are nice but overwhelming for me. Though I did find 2 that we are going to try this next week. Thanks eveyrone!