Five Craveable Christmas Cookies and Candies

Christmastime is here! You know, the time of year for all things merry, jolly, over the top, indulgent, stress-inducing, and fun? Just me? Doubtful. Anyway, I have decided to focus on the indulgent part of the holiday season. Here, I present to you five simple, yet craveable, Christmas cookies and candies. And if all else fails, Nestle Toll House Chocolate Chip Lovers Cookies never disappoint. Tiff’s Treats are also pretty damn delicious!

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Cake Batter Chocolate Chip Cookies

Our first cookie comes courtesy of Sally’s Baking Addiction. I was first introduced to it at a cookie swap, and I have been making it ever since. We make it for Christmas and Christmas in July. If you go to the recipe, just swap out traditional sprinkles for Christmas colored sprinkles. These cookies are a guaranteed hit with the kids! Sprinkles!!

The Best Ever Chocolate Chip Cookies

Without a doubt, my favorite cookie of all time is the humble chocolate chip cookie. Call me basic if it fits, but chocolate chip cookies are perfect. A couple of years ago, I came across this recipe from JoyFoodSunshine, and I really think they are the best ever. Sometimes, I even add pecans. Because I do what I want. They pair well with Love Actually. Perfectly, actually.

Pretzel Hugs

If you are insistent that you “bake with the kids” instead of doing all of this yourself, this is the recipe for you. Wait for it… There are only three ingredients, there’s no real measuring required, and everyone loves them! This recipe can probably be found all over the Internet, but I have decided to share the link from Cooking Classy. Remember: Do not buy the butter flavored pretzels. Also remember: Classic Hershey Kisses are not an acceptable substitute for Hershey Hugs. They do not melt the same, and they end up resembling the poop emoji. Ask me how I know.

Louisiana Pecan Pralines

Y’all know I’m from “Down da Bayou” by now. Christmas isn’t Christmas without some good, creamy pralines. When you make these, you’re going to need to share with friends or neighbors. It’s a LOT of sugar. But man, oh man is it delicious. *I usually cook mine in a copper pot, though stainless steel or enameled cast iron would also work. You will also need a candy thermometer.

Ingredients:

  • 1/2 cup butter, salted
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 cups heavy cream
  • 2 tbsps vanilla extract
  • 3 cups of pecans

Method: In a heavy, 2 quart saucepan, melt butter over medium-high heat. Add both sugars, and cook until dissolved, stirring constantly. Stir in cream, and bring to a rolling boil. Stir constantly until it reaches 275-290 degrees on a candy thermometer. It should be very bubbly. {I usually let it go closer to 290.} Turn off heat. Stir in vanilla and loads of pecans. After a few minutes, it will begin to get quite thick. Scoop spoonfuls onto parchment paper. Once cooled and hardened completely, eat one, then store the rest in an airtight container for later consumption.

Peppermint Christmas Bark

OK, while not technically a “cookie,” it can contain cookies! And M&Ms. And sprinkles! What’s not to love? My mom always made us Peppermint Crunch growing up, and it was my favorite. As an adult, I have taken that recipe and tweaked it to add the things I love. It is super easy, too! No precise measuring required!

Ingredients:

Method: Line a baking tray with parchment paper. Pour a small amount of the melted chocolate onto the paper. Add mint M&M’s, Pretzel Crisps (or Oreos), and Christmas Sprinkles. Drizzle with remaining chocolate. *For fun, sometimes I add dark chocolate before the white chocolate. If you decide to do this, you will need to let the dark chocolate mostly cool/harden before drizzling with white chocolate.

I hope you find a few new treats to try this Christmas. If you try any of these recipes of yummy Christmas cookies, Houston Moms would love to know what you think. Tag us on Instagram @realhoustonmoms! Merry Christmas, y’all.


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Christy grew up in Cajun Country. After graduating from LSU, she worked as an editor for a Louisiana chef. After Hurricane Katrina devastated her home state, she assisted in the recovery efforts, which ultimately moved her to Houston. Christy and Ryan were married in St. Lucia in 2006. Five years later, after welcoming their first child, Lilla {March 2011}, she became a high school English and Photojournalism teacher. After Flynn {March 2013} joined their family, Christy became a stay-at-home mom. Soon after, the family jumped at the chance to move to Perth, Western Australia. After almost four years, they relocated to Santiago, Chile. Both places {and their wines} hold a special place in her heart. Christy enjoys cheering on her beloved LSU Tigers and New Orleans Saints, texting friends in complete sentences, taking heaps of photos, planning vacations, advocating for our planet, and cooking delicious meals in her kitchen.

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