These Santa Claus Cookies are peanut butter and white chocolate treats that are simple to make with kids and elegant enough to gift during Christmas.
SANTA CLAUS COOKIES
Somewhere in my childhood I developed a real dislike for phone calls. I avoid making them whenever possible. My mom used to hand me the phone and say, “Here, talk to Christy.” which led to an awkward, five-minute conversation more often than not. FaceTime is even worse—it’s a phone call on steroids.
Phone calls make me anxious, so I rely on the Do Not Disturb function. With it on, only my husband’s calls will ring; everything else stays quiet. Sometimes I forget to turn it off and find my life much calmer. Call me odd—I’m an introverted extrovert.
Texting, however, was a revelation. I love chatting in person and enjoy social gatherings, especially around the holidays when I give plates of treats to friends and family. I used to cram all my Christmas baking into Christmas Eve, but lately I’ve started earlier because that night gets too hectic.
These Santa Claus Cookies are a fun project. We made them for family night and the kids loved helping, though my two-year-old did sneak a handful of M&Ms into her mouth. Beyond that, the process is straightforward and enjoyable.
These make great gifts and are perfect for baking with kids because they require simple dipping and decorating—no baking skills required.
HOW TO MAKE SANTA CLAUS COOKIES
Here’s the lineup of ingredients.
It’s easiest to complete all the hats first and let them set.
Then dip the bottoms for the beard.
Aren’t these adorable?
Below is the recipe and clear instructions to make about 32 cookies.
Santa Claus Cookies
Christy Denney
Ingredients
- 12 ounces almond bark or white baking chocolate, chopped
- 1 package, (1 pound) Nutter Butter sandwich cookies
- red colored sugar
- 32 vanilla or white chips
- 64 miniature semisweet chocolate chips
- 32 red mini m&ms
Instructions
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In a microwave-safe bowl, melt the white chocolate or almond bark. Heat at 70% power for 1 minute, stir, then continue in 10–20 second intervals, stirring until completely smooth.
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Dip one end of each Nutter Butter cookie into the melted chocolate, letting excess drip off. Place cookies on wire racks. For Santa’s hat, sprinkle red colored sugar on the top portion of the chocolate while it’s still wet. It can be easier to gently press the cookie into the sugar after the chocolate has started to set. Press one vanilla or white chip off-center on the hat for the pompom and allow to set.
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Dip the other end of each cookie into the melted chocolate to form the beard, leaving the center of the cookie uncovered. Place the cookies back on the wire racks. Use a small dab of melted chocolate to attach two miniature semisweet chips for eyes and a red mini M&M for the nose. Transfer to waxed paper or a tray until fully set.
Notes
A small pair of tweezers helps when placing the tiny chips for the eyes, especially if you’re decorating with kids.
