I’m super excited to launch something that I’ve been planning for a while. Today, I’m kicking off the 12 Days of Christmas Cookies. One of my absolute favorite things to do during the holidays is to bake (of course) so for the next 12 days (that leads us right until Christmas Eve), I’ll be sharing a new recipe everyday!
Today, I wanted to do something kind of easy and you most likely have most if not all of these ingredients already in your pantry. Plus, this is a no bake recipe!
I took the Eggless Chocolate Chip Cookie Dough recipe from these Cookie Dough Pretzel Bites then dipped them in a dark chocolate coating.
They are super quick and store really well in the freezer, which is key if you’re like me and like to plan ahead!
One quick note on the 12 Days of Christmas Cookies: I’m only doing this Monday through Friday so there will be no cookie posts on Saturdays or Sundays. A girl’s got to find some time to bake!
Also, don’t forget: you have plenty of time to enter my Chemex giveaway here!
Read on for the recipe.
- 1 stick unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tbsp. milk or heavy cream
- 1 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1/8 tsp. salt
- 1/2 cup mini chocolate chips
- 2 cups dark chocolate chips
- 2 tbsp. shortening
- Line a baking sheet with parchment paper.
- Mix together the butter and sugars until well blended. Add in the milk (or cream) and vanilla.
- Slowly mix in the flour and salt and blend well. Fold in the chocolate chips.
- Using a 1 tablespoon measuring spoon, scoop out small balls of dough and roll into a tight ball. Set on the parchment paper and roll out the rest of the dough. Place in the freezer for a few hours.
- When you're ready to coat the chocolate, heat the dark chocolate chips with the shortening over a double broiler until completely smooth.
- One by one, roll the balls in the melted chocolate and place back on the cookie sheet to harden. When you're all done, place the leftover chocolate in a plastic bag and cut off the tip. Squeeze the excess chocolate into little lines on top of the chocolate truffles to jazz them up a little bit. Allow them to dry completely and they're ready to eat.
- Store in the freezer in an airtight container.