Who needs Keebler elves? We’ve got FatWallet baking elves!
We had our annual Christmas Cookie Exchange party at FatWallet this week! A dozen of us baked up our family’s holiday favorites to swap with our coworkers! A bite here, a nibble there and before long we were m-m-m-ing and talking about recipes. I thought it would be fun to share them with you on the blog!
So without further adieu, here are the recipes from FatWallet’s cookie bakers; the ones who were willing to share. We did have a few bakers with “top secret” recipes who we need to work on bribing or something…
Peanut Butter Cup Cookies (Katie Weber)
- 1 3/4 c. flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 c. softened butter
- 1/2 c. white sugar
- 1/2 c. creamy peanut butter
- 1/2 c. packed brown sugar
- 1 beaten egg
- 1 tsp. vanilla extract
- 2 Tbsp. milk
- 40 mini Reese’s cups un-wrapped
Oven to 375* Sift together flour, salt, baking soda & set aside. Cream together butter, sugar, peanut butter & brown sugar until fluffy. Beat in egg, vanilla & milk … Add flour mixture, mix well! Shape into 40 balls and place each into an un-greased mini-muffin pan. (mine holds 24 per pan)
Bake @ 375* for about 8 minutes … depending on your oven. watch closely!
Remove from oven & immediately press a mini Reese’s cup into center of each mound.
(Instead of using a mini-muffin pan – just plop each ball onto a cookie sheet lined with parchment paper)
Let cool completely before removing from pan.
Mint Chocolate Chip Cookies – Betty Crocker 2010 Recipe (Ann McKenna-Hand)
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2 cup butter or margarine, softened
- 1/4 to 1/2 teaspoon mint extract
- 6 to 8 drops green food color
- 1 egg
- 1 cup creme de menthe baking chips
- 1cup semisweet chocolate chunks
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Makes 36 cookies
Snickerdoodle Recipe (Kelly Childers)
- 3.5 c flour
- 1 tbs baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 1/4-1/2 tsp of cinnamon
- 1 c butter
- 2 c sugar
- 2 eggs
- 1tbs light corn syrup
- 2 1/2 tsp vanilla extract
3tbs of sugar
1tsp of cinnamon
Preheat oven to 375
Cream the butter and sugar together. add eggs, corn syrup, and vanilla. mix the dry items together and the add them to the wet mixture. The dough then has to chill overnight, or at least for 4 hours…if you do not chill the dough the cookies will be flat and terrible to work with.
Roll dough in balls (about the size of a walnut). Roll them into you sugar/cinnamon topping. Place them on ungreased cookie sheet about 2.5 inches apart. Bake 10-12 minutes (this is what the original rec. said to do…I have found my oven makes them in 6 minutes 45 seconds or 7 minutes 30 seconds depending upon its mood…do not over bake these!) until the cookie is puffed up and the surface is slightly cracked.
Seriously though…find the best temp for your oven, it is better to under bake then over bake.
Vanishing Oatmeal Rasin Cookies (Matt Bogenhagen)
- 1 cup margarine or butter softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 teaspoon salt (optional)
- 3 cups Quaker Oats (quick or old fashioned uncooked)
- 1 cup SunMaid raisins
Heat oven to 350 degrees F
Beat margarine and sugars until creamy. Add eggs and vanilla, beat well.
Combine flour, baking soda, cinnamon and salt. Add to margarine mixture, and mix well.
Stir in oats and raisins, mixing well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees F for 10-12 minutes or until light golden brown. Cool 1 minute on cookie sheet and then transfer to wire rack. Cool completely and store in airtight container.
Makes about 4 dozen 2 1/2 inch cookies.
Minty Chocolate Dipped Oreo Cookies (Heather Stephens)
Get real! If you’ve been a reader of the FW blog for long enough, you know I can’t cook. My daughter made my batch! 🙂
- Oreo Cookies (regular)
- Dipping Chocolate
- Candy Canes
Melt chocolate in double boiler until smooth. Dip Oreo cookie 1/2 way into chocolate making sure to coat the seam as well as both sides of the cookie…shake off excess chocolate. Sprinkle one side of the chocolate dipped cookie with crushed up candy canes and lay on a cookie sheet covered in parchment paper to harden. Put them in the freezer to speed up the process if you’re in a hurry.
Rolo Pretzel Delights (Sallie Morgensen)
- Small pretzels
- ROLO Chewy Caramels in Milk Chocolate
- Pecan halves
Heat oven to 350°F. Line cookie sheet with parchment paper or foil.
Place one pretzel for each pretzel treat desired on prepared sheet. Top each pretzel with one unwrapped ROLO Chewy Caramel in Milk Chocolate.
Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; top with either pecan half or additional pretzel. Cool completely.
Scotcharoos (Linda Schemel)
- 1-1/2 C Peanut Butter
- 1 C Sugar
- 1 C light Karo Syrup
- 6 C Rice Krispies
- 1 pkg Butterscotch Chips
- 1-1/2 C Chocolate Chips
Spray 9 x 13 pan with cooking spray.
In large sauce pan, melt peanut butter, syrup and sugar until creamy. Add Rice Krispies. Stir well.
Meanwhile, melt chocolate and butterscotch chips in microwave. Be careful not to overcook them. I would start on 60-70% power for 2 min., then go 30-45 seconds at a time – keep stirring.
Pour Rice Krispie mixture in prepared pan, press til fairly smooth. Top with chocolate mixture, spread evenly. Chill for 20 minutes, then cut into bars.
Christmas Bark (Shelly Hook)
- 1 Sleeve Saltine Crackers
- 1 cup butter
- 1/2 cup light brown sugar
- 12 oz semisweet chocolate chips
- 1 cup chopped pecans
Preheat oven to 350
Place crackers in one layer on parchment paper on a baking sheet with sides.
Melt butter and brown sugar in a medium saucepan. Cook for 3 minutes stirring constantly. Pour butter/sugar mixture over the crackers. Spread evenly.
Bake for 15 minutes. Remove from oven and sprinkle chocolate chips on top. When they start to melt spread the chocolate evenly over the entire layer of crackers. Sprinkle chopped pecans on top.
Refrigerate 1 hour. Remove from refrigerator and crack into pieces.