4 Easy Cookies To Leave Santa

Peanut Butter Cup Cookies

Ingredients

for 16 cookies

½ cup (115 g) unsalted butter, melted

⅔ cup (145 g) brown sugar

1 egg

1 teaspoon vanilla

⅓ cup (80 g) peanut butter

1 cup (125 g) flour

½ teaspoon salt

½ teaspoon baking soda

1 cup (175 g) mini peanut butter cup

Preparation

In a bowl, add the butter and brown sugar, and stir to combine.

Add the egg and mix until fully incorporated.

Stir in the peanut butter and vanilla.

Add the flour, salt, and baking soda.

Gently fold in the peanut butter cups.

Chill dough for at least 1 hour.

Preheat oven to 350˚F (180˚C).

Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.

Bake for 8 to 10 minutes, until bottom edges of cookies are golden.

Let cookies cool. Can be stored in an airtight container up to 5 days.

Enjoy!

Banoffee Cookies

Ingredients

for 12 cookies

1 banana

3 tablespoons toffee sauce

150 g (¾ cup) brown sugar

100 g (½ cup) butter

2 eggs

1 teaspoon vanilla extract

125 g (1 cup) plain flour

1 teaspoon baking powder

½ teaspoon salt

100 g (⅔ cup) chocolate chips

Preparation

Preheat the oven to 180°C (355°F) and line a baking tray with grease-proof paper.

Mash the banana and mix in the toffee sauce.

Whisk in the brown sugar and butter, followed by the eggs and vanilla extract.

Fold in the flour, baking powder, salt, and chocolate chips.

Chill the cookie dough in the fridge for about an hour.

Spoon onto the tray and bake for about 12 minutes, or until golden brown.

Enjoy!

Red Velvet 'Box' Cookies Recipe

Ingredients

for 24 servings

1 box red velvet cake mix

2 eggs

⅓ cup (80 mL) vegetable oil

powdered sugar, for topping

Preparation

Preheat the oven to 375°F (190°C).

Mix everything except the powdered sugar into a bowl (Batter will be thick).

Spoon into balls and roll in the powdered sugar.

Place on cookie sheets leaving about 2 inches (5 cm) between cookies. Level with a glass.

Bake for 8 to 10 minutes until cookies brown SLIGHTLY on the edges.

Enjoy

Chocolate Chip Cookies

Ingredients

for 30 cookies

2 cups (455 g) butter, melted

2 cups (440 g) brown sugar, packed

2 cups (400 g) granulated sugar

4 large eggs

1 tablespoon vanilla extract

5 cups (625 g) all-purpose flour

2 teaspoons baking powder

4 cups (700 g) chocolate chips

Preparation

Preheat oven to 375°F (190°C).

In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color.

Add in the eggs and vanilla, mixing until smooth.

Add the flour and baking powder, folding the mixture until it forms a smooth dough.

Fold in the chocolate chips until evenly combined.

Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper.

Bake for 12 minutes, then serve!

To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.

Wrap the tray with cling wrap, then freeze for up to one month.

To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F (190°C).

Enjoy!