Christmas events are coming quickly and while I will be enjoying the warm weather at Walt Disney World for Christmas this year, I know many of you will be furiously searching for that one perfect recipe for your cookie exchange.
Right about now for the past 5 years I would scour the internet for recommendations of recipes to make for the beloved/dreaded Christmas cookie exchange. I loved it because I would walk away with 6 dozen different desserts in one night, but I hated it because I always wanted my contribution to be just as delicious as the others. This caused me stress and worry which is very silly actually….but in the end I did indeed find the perfect Christmas cookie recipe.
Simple Chocolate Chip Cookies
Ingredients:
- 52 to 55 Oversize chocolate chips
- 1 pouch (17.5 oz.) packaged Sugar Cookie Mix
- 2 tablespoonsall-purpose flour
- 1/3 cupbutter or margarine, softened
- 1 egg
- 1-1/4 cups Mini Chips Semi-Sweet Chocolate, divided
- 1 teaspoon shortening (do not use butter, margarine, spread or oil
Directions
- Heat oven to 350°F.
- Stir together cookie mix and flour; add butter and egg. Stir until dough forms. Set aside 1/4 cup small chocolate chips. Stir remaining chips into dough. (Dough is stiff; chips may need to be worked in with hands.)
- Mold scant tablespoon dough around each oversized chocolate chip, covering completely. Shape into balls; placeon ungreased cookie sheet.
- Bake 9 to 11 minutes or until cookie is set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
- Place remaining 1/4 cup chips and shortening in heavy-duty resealable plastic food storage bag. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, kneading after each heating, until chocolate is melted and mixture is smooth. Cut off corner of bag about 1/8 inch from point. Drizzle over cookies. About 52 cookies.
Just in case you’re looking for some more delicious recipes…check out some of my other FAVS
Cranberry Cream Chocolate Bark
- 52 to 55 Oversized chocolate chips
- 1 pouch (17.5 oz.) BETTY CROCKER Sugar Cookie Mix
- 2 tablespoonsall-purpose flour
- ⅓ cupbutter or margarine, softened
- 1 egg
- 1-1/4 cups Mini Chips Semi-Sweet Chocolate, divided
- 1 teaspoon shortening (do not use butter, margarine, spread or oil
- Heat oven to 350°F.
- Stir together cookie mix and flour; add butter and egg. Stir until dough forms. Set aside ¼ cup small chocolate chips. Stir remaining chips into dough. (Dough is stiff; chips may need to be worked in with hands.)
- Mold scant tablespoon dough around each oversized chocolate chip, covering completely. Shape into balls; place on ungreased cookie sheet.
- Bake 9 to 11 minutes or until cookie is set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
- Place remaining ¼ cup chips and shortening in heavy-duty resealable plastic food storage bag. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, kneading after each heating, until chocolate is melted and mixture is smooth. Cut off corner of bag about ⅛ inch from point. Drizzle over cookies. About 52 cookies.
Yum! I love easy but tasty cookies like this! The kids would really enjoy this, they are choc chip freaks! Thanks for sharing.
YUM, those look awesome!
Its encouraging to see writing like this online. I respect the work you do and the effort you have to put into getting this kind of material ready to write.