Cookies!

Sorry they're late but here's the Christmas cookie recipes I promised!!

Here's what I made for everyone this year:

Toffee "Crack"

No-bake Cake Batter Truffles

Andes Mint Cookies

Reese's Krispies

The best part? All four of these recipes are super quick and easy to make!

The toffee 'crack' is hiding under the truffles! It's delicious, but not as pretty.

Here are the recipes:

Toffee "Crack"

Preheat oven to 350°

-Saltines

-1 stick of butter

-1 cup light brown sugar

-1 bag of chocolate chips

Line a rimmed cookie sheet (half sheet pan) with parchment paper and arrange saltines in a single layer on the bottom. Melt butter in a small saucepan over low/medium heat. Stir in sugar until just combined. Pour evenly over saltines and spread, making sure to reach all the edges of the crackers. 

Bake at 350° for about 5 minutes until bubbly. Remove from oven and scatter chocolate chips on top. 

Allow the chocolate to melt and then spread evenly to the edges. 

Refrigerate until well set and then break into pieces.

No-bake Cake Batter Truffles

-2 cups of Vanilla or Yellow Cake Mix

-1 cup of sweetened condensed milk

-1 tsp vanilla extract

-tiny 'nonpareil' sprinkles 

-white melting chocolate or almond bark

Combine cake mix, milk and vanilla extract in a mixing bowl, fold in sprinkles. Add milk or more cake mix if needed to attain a firm bread-dough like consistency. Refrigerate for 15 minutes and then roll into small balls. Refrigerate until well set. Melt chocolate in a double boiler or in the microwave (45 seconds on high, stir and then 15 second intervals until smooth) dip each ball in chocolate sprinkle a few more nonpareils on top and set on parchment paper. Freeze for 15 minutes to set.

Reese's Krispies

-1 cup sugar

-1 cup light corn syrup

-1⅓ cup peanut butter

-4¼ cup Rice Krispies + pinch of salt

-4 Reese's peanut butter cups (chopped)

-small handful of chocolate chips 

Melt sugar, corn syrup and peanut butter in a medium/large saucepan until smooth. Add cereal and pinch of salt, stir to combine. Add in chocolate chips and stir again. Wait about a minute or so and gently fold in peanut butter cups (Mixture will be hard to stir! It's okay, you did it right!) 

Drop rounded tablespoons onto parchment paper (or roll into balls like I did) and cool. 

I drizzled mine with melted peanut butter and chocolate, but they taste just as good plain!

Ok, I saved the best for last! These were so super easy and I LOVE chocolate and mint together. Just thinking about them makes me want to whip up another batch!! 

Andes Mint Cookies

Preheat oven to 350°

-1 pkg of Devil's Food cake mix

-2 eggs

-½ cup oil (I always use grapeseed, but vegetable or canola is fine)

-1 package of Andes mints - unwrapped

Mix cake mix, oil and eggs together. Drop spoonfuls (or roll) onto a cookie sheet. Cookies will spread a little so give them some room. Bake for only 6-9 minutes. You want them to be just cooked so they stay nice and soft, they're done when the tops look dry in the middle. Take out of the oven and place a mint on top of each cookie while they're still hot. Let them melt a bit and spread over the cookies like frosting. 

Eat them warm or cold. They are amazing!

Try some of these out, you won't be sorry I promise! Enjoy!!