This is it! Christmas is THIS weekend and I can hardly believe this holiday season is almost over….sad face!! To round out my holiday menu ideas this year, I’m sharing these super duper Easy Christmas Cookies! I can barely call this a recipe and it almost doesn’t even count as cooking if I’m being honest. But hey, I kind of like that! We’re all busy enough and there’s nothing wrong with a shortcut now and then, right?? Plus this is a great activity to do with kids – they’ll be proud to leave their beautiful creations out for Santa :)
That said, I truly hope each and every one of you reading this has the chance to spend quality time with those you love this holiday season. Sending warm wishes to you and yours! xx
Ingredients
How to make it
Preheat the oven and bake the cookies according to the instructions on the cookie packaging. Put the baked cookies on a cooling rack for 10-15 minutes.
While waiting for the cookies to cool, add 1/3 cup heavy cream to the bowl of chocolate chips, and 1/3 cup heavy cream to the bowl of peanut butter chips.
Microwave each bowl (one at a time) in 20 second increments to melt it without burning. After each 20 second segment stir the chips together with the cream. For each bowl I ended up microwaving for a total of one minute each. Once the chips are melted, whisk vigorously until smooth. Add the espresso granules to the chocolate chips and stir well.
Set up a decorating station by laying down a large piece of parchment paper to catch excess chocolate, peanut butter, and sprinkles. Then lay down 2 separate sheets of parchment paper for the decorated cookies to harden.
Decorate the cookies by dipping half of each cookie into either the melted chocolate or peanut butter, then top with sprinkles/nonpareils. You can also drizzle the melted dips on top of a cookie with a spoon, then top with sprinkles/nonpareils.
Let the cookies sit to allow the chocolate and peanut butter to harden for at least 15 minutes before serving.
Serve with milk and enjoy being a kid again :)
- 16 ounces Pillsbury Ready to Bake Sugar Cookies (24 cookies)
- 6 ounces chocolate chips (milk or bittersweet)
- 6 ounces peanut butter chips
- 2/3 cup heavy cream, divided
- 1/2 teaspoon instant espresso granules
- Sprinkles or nonpareils
- Preheat the oven and bake the cookies according to the instructions on the cookie packaging. Put the baked cookies on a cooling rack for 10-15 minutes.
- While waiting for the cookies to cool, add 1/3 cup heavy cream to the bowl of chocolate chips, and 1/3 cup heavy cream to the bowl of peanut butter chips.
- Microwave each bowl (one at a time) in 20 second increments to melt it without burning. After each 20 second segment stir the chips together with the cream. (For each bowl I ended up microwaving for a total of one minute each.)
- Once the chips are melted, whisk vigorously until smooth. Add the espresso granules to the chocolate chips and stir well.
- Set up a decorating station by laying down a large piece of parchment paper to catch excess chocolate, peanut butter, and sprinkles. Then lay down 2 separate sheets of parchment paper for the decorated cookies to harden.
- Decorate the cookies by dipping half of each cookie into either the melted chocolate or peanut butter, then top with sprinkles/nonpareils. You can also drizzle the melted dips on top of a cookie with a spoon, then top with sprinkles/nonpareils.
- Let the cookies sit to allow the chocolate and peanut butter to harden for at least 15 minutes before serving.
- You may have to whisk the chocolate and peanut butter periodically while decorating to keep it smooth. You can also microwave each for 10 seconds to warm.