2018 Christmas Cookie

I love baking Christmas cookies, and sharing them with my friends and loved ones makes it even better.

Last year I shared my Pistachio Cooking recipe with you, along with a treasured memory with Captain Joel – look back at last year’s Magical cookie post. This year the spotlight is on Sweet Pea Girlfriend (Joel’s fiancé). I figured I owed her a little attention since last year I sent her to the emergency room when I suggested she try one of my rum balls (oops, I forgot she’s allergic to nuts.)

Haley LOVES my Red Velvet Gooey Butter Cookies!

Here’s hoping Santa (and Haley) will overlook last year’s unfortunate experience, and I’ll still find something under my tree.

These are amazing and a definite favorite among my friends. 

Now don’t be afraid to “step outside your circle of expectation” and make an Outside of Ordinary version. You can use any combination of cake mix and chips and create your own Christmas favorite: Chocolate cake with caramel chips, Butter Pecan with cinnamon chips – the possibilities are endless

INGREDIENTS:

1 box Red Velvet cake mix          8 oz cream cheese (room temp)

1/2 cup butter (room temp)        1 egg

1 tsp. vanilla                               1 cup (or less) white chocolate chips

DIRECTIONS:

Preheat oven to 350. Beat cream cheese and butter until fluffy. Beat in egg and vanilla followed by cake mix. Beat until blended and add chocolate chips. Drop by spoonfuls on parchment line pans or roll into balls for a more uniform look. Bake for 10-12 minutes until set on top but still gooey in the middle.

When cooled, drizzle with white chocolate or lightly dusty with confectioner’s sugar for a festive look.

Have a blessed Christmas…and don’t forget to share your cookies!


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