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Christmas Cookies

The Christmas season is here!! Now is a good time to get a leg up on some holiday baking. Here are three cookie recipes I make every year that my family loves.


Peanut Butter Kiss Cookies


1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup butter, softened
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar 
About 36 Hershey's Kisses Brand milk chocolates, unwrapped
  • 1
    Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
  • 2
    Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
  • 3
    Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
Lovin Cups 


  • 16.5 oz package refrigerated sugar cookie or peanut butter cookie dough
  • 24 Peanut Butter Cup Miniatures


  • Preheat your oven to 325 degrees.
  • Grease a mini muffin pan with cooking spray.
  • Add 1 square (1 cookie worth) of cookie dough to each mini muffin spot.
  • Bake in oven for 12-13 minutes, until the dough is set and lightly golden.
  • Unwrap the peanut butter cups while the cookie cups are baking.
  • Press one peanut butter cup into each cookie cup.
  • Remove cookie cups from baking pan after about 10 minutes and allow them to cool completely on a cooling rack.


Whoopie Pie cookies



  1. For cakes:
    • 2 cups all-purpose flour
    • 1/2 cup Dutch-process cocoa powder
    • 1 1/4 teaspoons baking soda
    • 1 teaspoon salt
    • 1 cup well-shaken buttermilk
    • 1 teaspoon vanilla
    • 1 stick (1/2 cup) unsalted butter, softened
    • 1 cup packed brown sugar
    • 1 large egg

For filling:

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/4 cups confectioners sugar
  • 2 cups marshmallow cream such as Marshmallow Fluff
  • 1 teaspoon vanilla


  1. Make cakes:
    1. Preheat oven to 350°F.
    2. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
    3. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
    4. Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
  2. Make filling:
    1. Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
  3. Assemble pies:
    1. Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

I always finish off these cookies with some Holiday sprinkles.  Stay safe Everyone! 


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