Holiday Treats: 50 Cookies

Turn your kitchen into Santa's workshop with dozens of recipes from Food Network Magazine.

Categories:
Holiday, Cookie
Page 3 of 5
FNM-Classic_Chocolate

Base Recipe
21. Classic Chocolate Cookies
Beat 1 1/4 cups granulated sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 1/4 teaspoon baking powder; stir into the butter mixture. Chill 30 minutes, then roll into balls and bake 12 to 15 minutes at 350 degrees.

 

FNM-Chocolate_Snowstorms

22. Snowstorms
Make Classic Chocolate Cookies (No. 21) with dark brown sugar instead of granulated and 3/4 teaspoon baking soda instead of baking powder. Roll finished cookies in confectioners' sugar.

 

 

 

FNM-NY_Super_Chunk

23. Coconut Super-Chunks
Make Classic Chocolate Cookie dough (No. 21) without the baking powder. Add 1 cup shredded coconut, 1/2 cup chopped cashews and 1 cup chocolate chunks to the finished batter. Drop by heaping tablespoonfuls and bake 20 to 25 minutes at 350 degrees.

 

FNM-Over_the_Moon_105.tif

24. Over the Moons
Make Classic Chocolate Cookie dough (No. 21). Roll out to 1/8 inch thick and cut into moon shapes. Bake 8 to 12 minutes at 350 degrees. Beat 1 cup creamy peanut butter, 6 tablespoons butter and 3/4 cup confectioners' sugar until smooth, then sandwich between cooled cookies.

 

FNM-Chocolate_Cherry_Gooeys

25. Cherry Gooeys
Make Classic Chocolate Cookie dough (No. 21) with 1 cup dark brown sugar instead of granulated and 3 eggs total. Add 4 ounces melted semisweet chocolate and 2 tablespoons buttermilk with the eggs. Add 2 cups chocolate chunks and 1 cup dried cherries to the finished batter. Drop by tablespoonfuls and chill 30 minutes; bake 8 to 12 minutes at 350 degrees.

 

Cookie

26. Chocolate Gingerbreads
Make Classic Chocolate Cookie dough (No. 21) with dark brown sugar instead of granulated and 3/4 teaspoon baking soda instead of baking powder. Add 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.

 

FNM-Chocolate_Malteds

27. Chocolate Malteds
Make Classic Chocolate Cookies (No. 21) with dark brown sugar instead of granulated and 3/4 teaspoon baking soda instead of baking powder. Add 1/4 cup malted milk powder with the flour. Press a halved malted milk ball into the center of each cookie before baking.

 

FNM-Almost_Famous_Wafer_075.tif

28. Cocoa Wafers
Make Classic Chocolate Cookie dough (No. 21). Roll out to 1/8 inch thick; cut into 2-inch rounds. Bake 8 to 12 minutes at 350 degrees.

 

 

 

FNM-Chocolatey_Full_Nuts_096.tif

29. Chocolaty Full-of-Nuts
Make Classic Chocolate Cookie dough (No. 21) with 1 cup dark brown sugar instead of granulated and 3 eggs total. Add 4 ounces melted semisweet chocolate and 2 tablespoons buttermilk with the eggs. Add 1 cup oats,1/2 cup Grape-Nuts cereal and 2 cups chopped mixed nuts to the finished batter. Drop by tablespoonfuls and chill 30 minutes, then bake 8 to 12 minutes at 350 degrees

 

FNM-Walnut_Lavender_Short

30. Easy Whoopie Pies
Make Classic Chocolate Cookie dough (No. 21) with 3 eggs and 3/4 teaspoon baking powder total; add 6 ounces melted semisweet chocolate with the eggs. Roll into balls and bake 6 to 8 minutes at 375 degrees; cool slightly. Flip over half the cookies, top each with a marshmallow and return to the oven to soften, 2 minutes. Top with the remaining cookies.

 

Photographs by Karl Juengel