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D&Co Favorites: The Best Holiday Cookie Recipes

By December 14, 2021No Comments
holiday cookie recipes

One of the best parts of the holiday season is getting to enjoy all the treats from holiday parties, dinners, gifts from friends, and more. At Fort Lauderdale- and Aspen-based public relations agency Durée & Company, we can’t resist swapping delicious holiday cookie recipes. We decided to put a list together so others can join in on the yummy fun too!

Here is a list of some of D&Co’s favorite holiday cookie recipes:

Overnight Cookies:

Baking overnight cookies is very convenient for busy people who are on the go. Growing up, D&Co President Durée Ross used to make these with her paternal grandmother and now she and her daughter enjoy baking these cookies together. The best part about this recipe is that you don’t even need to set a timer to take them out of the oven!

Ingredients:

  • 2 Egg Whites
  • 2/3 Cup Sugar
  • Pinch of Salt
  • 1 Cup Chocolate Chips
  • 1 Teaspoon Vanilla

Directions:

  1. Beat egg whites until foamy.
  2. Add sugar and beat until stiff.
  3. Add salt, chocolate chips and vanilla and mix well (fold).
  4. Preheat oven to 350 degrees. Line cookie sheet with foil and drop batter by teaspoon.
  5. Place them into the oven and turn the heat off immediately. Keep in the oven all night and wake up to delicious cookies!

Pfeffernüssen:

These not-your-average-cookies are sure to stand out among other typical cookies. With ingredients like nutmeg and cinnamon, they are the perfect holiday treat to bake for friends, family and colleagues (or for yourself!).

Ingredients:

  • 2 1/4 Cups Flour
  • 3/4 Teaspoon Cinnamon
  • 1/2 Teaspoon Allspice
  • 1/4 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Baking Soda
  • 1 Stick Butter, Softened
  • 3/4 Cup Light Brown Sugar
  • 1/4 Cup Molasses
  • 1 Egg
  • 1/2 Teaspoon Vanilla Extract
  • 1 Cup Confectioners’ Sugar

Directions:

  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper.
  3. Combine the flour, cinnamon, allspice, pepper, cloves, nutmeg, and baking soda in a bowl. Set aside. In another bowl, beat together the butter, sugar, and molasses until creamy.
  4. Add the egg and vanilla. Beat for another minute or two until well-blended.
  5. Gradually blend in the flour mixture until a smooth dough forms.
  6. Pinch off pieces of the dough and roll balls, about 1″ in diameter. Place the balls on the lined baking sheet, about an inch or so apart.
  7. Bake for about 15 minutes, until the cookies are golden and slightly cracked. Allow to cool for 10 minutes. Place the confectioners’ sugar in a container.
  8. In small batches, gently toss the cooled cookies in the sugar. Allow to cool completely before storing in an airtight container.

Mint Chocolate Chip Cookies

If you love chocolate and mint – these are the cookies for you. These cookies are best served warm, but don’t worry, if they’re not, the cookie jar will still be empty within days!

Ingredients:

  • 4 Ounces Cream Cheese, Full-Fat, Softened
  • 1/2 Cup Butter, Softened
  • 1 Large Egg, At Room Temperature
  • 2 Teaspoons Vanilla Extract
  • 1 Package (3.9 Ounces) Chocolate Fudge Pudding Mix Unprepared
  • 1 Package (18.4 Ounces) Chocolate Fudge Brownie Mix
  • 8-10 Mint-Chocolate Sandwich Cookies, Coarsely Chopped
  • 1 Cup Andes Mints, Coarsely Chopped

Directions:

  1. Preheat the oven to 350 degrees.
  2. Prepare a sheet pan by lining with parchment paper.
  3. In a large bowl (stand mixer recommended, hand mixers will work), cream together the cream cheese and butter. Both should be slightly soft, but not melted.
  4. Add in the egg and vanilla extract. Beat.
  5. Beat in the brownie mix and pudding mix until just combined.
  6. Gently fold in the coarsely chopped mint Oreos and coarsely chopped Andes mints. (The dough is thick and sticky! If it’s too hard to work with, cover and place in the fridge for 10 minutes then continue).
  7. Form large balls of dough and then slightly flatten.
  8. Bake for 8-12 minutes and then remove from the oven. (Baking time may vary based on the size of your cookies and actual oven temperature) It’s best to slightly under-bake these cookies to keep them soft, fudgy, and chewy!
  9. If desired, top the cookies with a few more Andes mints. Allow them to continue to “bake” on the cookie sheet for an additional 3-4 minutes before removing them to a cooling rack.

Peanut Butter Cookies

We all know those peanut butter lovers out there! This recipe for these classic and timeless cookies adds a little holiday design when you flatten them with a fork. So they not only taste good, but they look good as well.

Ingredients:

  • 1 Cup Sugar, 1/4 Cup Additional to Roll Cookies
  • 1 Stick Butter, at Room Temperature
  • 1 Egg
  • 1 Cup Smooth Peanut Butter
  • 1 Teaspoon Vanilla
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 1 1/2 Cups Flour

Directions:

  1. Preheat oven to 375 degrees.
  2. Grease a baking sheet.
  3. In a large bowl, mix sugar and butter together.
  4. Beat in egg to mixture.
  5. Mix in the peanut butter and vanilla until smooth and creamy.
  6. Stir in salt, baking soda and flour until well combined.
  7. Roll dough into 1-inch balls and then roll in sugar. Place on baking sheet and flatten with fork.
  8. Bake for 12-15 minutes.

*Bonus: Christmas Crack

We’ve added this as a bonus since it’s not technically a cookie, but it’s a D&Co favorite so we had to share! This crunchy, chocolatey, toffee goodness is always a crowd favorite.

Ingredients:

  • 1 Cup Unsalted Butter (No Margarine Allowed)
  • 1 Cup Brown Sugar
  • 2 Cups Semi-Sweet Chocolate Chips
  • 40 Saltine Crackers

Directions:

  1. Preheat oven to 350 degrees.
  2. Line a 15×10-inch jelly roll pan or a 12×17-inch cookie sheet with foil and spray with non-stick spray.
  3. Lay a flat layer of crackers out on the foil.
  4. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved.
  5. Pour this mixture over the crackers and spread to coat evenly.
  6. Bake for 8-10 minutes, or until the toffee becomes bubbly.
  7. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs, or whatever else floats your boat at this point.)
  8. Let cool and, if desired for expediting purposes, refrigerate until hardened. Break into pieces the size of your choice. The Dynamos personally prefer a hand-sized chunk.

Now it’s time to head to the grocery store to grab the ingredients for these delicious holiday cookie recipes. Don’t forget some milk (or wine!) and get to baking. Happy Holidays!

About Durée & Company, Inc.

Durée & Company, Inc. is an award-winning, full-service public relations, marketing and special events firm founded in 1999. The firm has offices in Fort Lauderdale and Sarasota, Florida, and Aspen, Colorado. Durée & Company serves the corporate, agency and nonprofit arenas for local, national and international clients. Services include public relations, social media, marketing, digital marketing, content development, advertising, special events, branding, radio promotions, affiliate marketing and more. Durée & Company clients include well-known names in yachting, business, real estate, hospitality, travel, health and wellness, cannabis and psychedelics, art and culture, fashion, nonprofit organizations, cryptocurrency and technology, legal and professional services.

Durée & Company is a member of PR Boutiques International™ (PRBI), an international network of boutique PR firms. To learn more, call 954-723-9350; go to dureeandcompany.comcannabismarketingpr.com; or psychedelicpr.com. Join the social conversation and follow Durée & Company on FacebookInstagramTwitterYouTube and LinkedIn at @DureeCoPR.

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