GROW YOUR OWN CUTTING GARDEN: SUCCESS FROM SEED TO VASE
Subscribe below to receive your FREE 20+ page ebook guide… along with farm updates, tutorials, inspiration, recipes and more! SIGN UP
We respect your privacy.
They fly off the plate so fast I’ve never had a chance to photograph them until now. And you better believe I had to beat off a lot of snitching hands trying to sneak a few, just to get these shots. Ha!
I found this recipe in a magazine over a decade ago and they quickly became my “go-to” Christmas cookie. They look beautiful and taste even better than they look.
It’s like a combination of a cookie, brownie and donut. Be still my heart.
BEFORE YOU BEGIN: Please note that the dough needs to rest in the fridge for 2+ hours before baking. Make sure you take this into account! Sometimes, I make the dough a day ahead of time and let it sit in the fridge overnight.
- 3/4 cup butter, melted
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 6 ounces of semisweet chocolate chips (about 3/4 cup)
- 3/4 cup confectioner’s sugar
- In large bowl, combine the melted butter, cocoa powder and sugar.
- Whisk in the eggs and vanilla.
- In medium sized bowl, combine the flour, baking powder, baking soda and salt.
- Use a spoon or rubber spatula to add the dry ingredients to the wet ingredients.
- Stir in chocolate chips.
- Refrigerate dough for at least 2 hours (or overnight).
- When ready to bake, heat oven to 350 F.
- Pour confectioner’s sugar into a small bowl.
- Roll the dough into balls about the size of a ping pong ball. Place dough balls in the bowl of confectioner’s sugar, and roll them around until evenly coated.
- Place dough balls on a cookie sheet (I always use parchment paper) and bake for 10-11 minutes. Cookies will be very soft and gooey.
- Allow cookies to cool on a wire rack for about 5 minutes (I simply slide the parchment paper with cookies off the baking sheet onto the wire rack).
- Dust cookies with remaining confectioner’s sugar. I put a few tablespoons of confectioner’s sugar in a small sieve and lightly tap the sieve over the cookies.
- Allow cookies to cool completely before handling.
I hope you enjoy these cookies as much as we do!
Do you have a favorite Christmas cookie? Please share in the comments below!
-Lori14 Likes Share
Newest First Oldest First Newest First Most Liked Least Liked Preview POST COMMENT…
Laura 8 months ago · 0 Likes
YUM!! I will definitely be making some of these, Lori! Thank you for sharing. My late Grandmother’s (she was very special to me) Rice Krispie Almond Bark Drop cookies. She made them every year at Christmas because she knew they were my favorite. ❤️
(Along with pot roast, carrots, potatoes, and onions in the pressure cooker when I would come to visit. The thought of that pressure cooker still intimidates to this day!)
Lori Hernandez 7 months ago · 0 Likes
Your Grandmother’s cookies sound amazing! Thanks for sharing!
Jill 8 months ago · 0 Likes
i love these but have never made. i copied your recipe and will make this year! thanks for sharing. some of our favorites are sugar dough cut outs with buttercream frosting, peanut butter dough with the mini pb cup in a mini muffin tin ones, whoopie pies, snickerdoodles, cornflake wreaths, dipped pretzel rods in white chocolate with sprinkles; just to name a few! Merry Christmas!
Lori Hernandez 8 months ago · 0 Likes