Looking for a quick no-fuss cookie recipe for Santa’s plate? We leave these out every year for Santa and his reindeer – and they are that tasty that not even a crumb remains on the plate! Try this recipe (a delightful twist on the classic chocolate chip cookie) and you will be guaranteed to make Santa’s good list – no matter how naughty you’ve been!
Chocolate Chipper Cookie Recipe
Makes approximately 20 cookies
Ingredients:
- ½ cup salted butter, softened (room temperature)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 ¼ teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup Rice Krispies cereal
- ½ cup high-quality semi-sweet chocolate chips
Directions:
Preheat oven to 375 degrees F. Meanwhile, line baking sheets with parchment paper. In a mixer, cream the butter for one minute or until creamy. Add the two sugars and cream them with the butter for about two and a half minutes more. Beat in the egg and vanilla extract until well combined. In a separate bowl, sift together the flour, baking powder, and baking soda. Slowly beat the flour mixture into the creamy mixture, adding ½ cup flour at a time. Once well incorporated, fold in the Rice Krispies and chocolate chips. Form the dough into 20 balls. Place them onto the baking sheets, spacing them at least 2 inches apart. Bake in oven for approximately 8 minutes. Cool them in the pan for two minutes before transferring cookies to a wire cooling rack. Cookies may be served warm or cool and with a glass of milk for Santa!
Baker’s tip: Since oven cooking temperatures vary, carefully monitor the bake time to avoid overbaking the cookies.
For a minty twist: Use peppermint extract rather than vanilla – or – use mint chips in place of the semi-sweet chocolate. Must-read: To learn about Christmas traditions, including leaving milk and cookies for Santa, click here.
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