Christmas cookies are one of the great traditions of the holidays, especially when paired with after-dinner coffee. But unlike many other cookie traditions, holiday cookies usually occur in multiples.
By this we mean it’s not enough to make a tray of sugar cookies and call it a day. The tradition calls for variety – crispy, sweet treats of all shapes, sizes, colors, and decorations. You may not want to make a dozen different kinds of sweets, but maybe you’ll want to try your hand at two. If you were to choose two varieties out of all of the cookies available today, you could do a lot worse than chocolate chip and peanut butter cup brownie. One classic, one fan favorite, this chocolate chip cookie, peanut butter brownie cup recipe combo will make everybody happy at your upcoming holiday gathering.
We’ll start with the chocolate chip cookie recipe. Chocolate chip cookies are deceptively simple. They are familiar and require few ingredients, but they’re easy to screw up. This recipe, however, is pretty foolproof. You’ll want to pull it out multiple times in the coming year, even after the holidays are long gone.
Chocolate Chip Cookie Recipe
- 1 cup salted butter, softened
- 1 cup white sugar, granulated
- 1 cup light brown sugar, packed
- 2 tsp pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- 2 cups semi-sweet chocolate chunks
- Preheat oven at 375 degrees Fahrenheit. Place parchment paper on a baking sheet and lay aside.
- Mix flour, baking soda, salt, and baking powder in a bowl.
- Cream butter and both sugars with an electric mixer.
- Mix in eggs and vanilla until fluffy.
- Add in dry ingredients until combined.
- Add chocolate chips and chunks and combine.
- Make balls of 2 to 3 teaspoon of dough. An ice cream or dough scoop can work well for this task.
- Pop into the preheated oven and let cook for 8 to 10 minutes. It’s time to remove the cookies when they’ve just started to brown.
- Allow to cool on the tray for 2 minutes before removing to a cooling rack.
Peanut Butter Cup Brownie Recipe
- ½ cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- ½ all-purpose flour
- ½ cup unsweetened cocoa powder.
- ¼ teaspoon salt
- 12 peanut butter cups, full sized
- Heat oven to 350 degrees Fahrenheit before doing anything else. Place aluminum foil on an 8-inch square baking dish. Coat with cooking spray and save for later.
- Whish melted butter and sugar until combined. Then add eggs and vanilla and combine.
- Sift in cocoa powder, flour, and salt into the wet ingredients. Mix until they no longer combine. Scrape down the bowl’s sides if you need to.
- Pour ½ of the batter into the aluminum-lined pan from earlier. Once the batter has settled, gentled place the peanut butter cups onto the batter. Cut some in half, if necessary, in order to create an even layer.
- Pour the leftover batter on top. Spread until smooth. Ensure that the peanut butter cups are not sticking out anywhere.
- Place in your pre-heated oven and allow to cook for 30 to 35 minutes. Test with a toothpick or chopstick when the brownie batter looks set. If the wooden implement comes out with batter on it, allow to cook a few more minutes. If it comes out clean, they’re done. Pull out and allow to cool on a wire rack. Slice and serve.
These two holiday treats will be a hit on any Christmas cookie table. If you nail these classics, you may want to be even more adventurous next year!