Hi friends! It’s crazy to think we are only one day away from Christmas!! I have a last minute dessert I wanted to share. I put together a fun and festive sweet charcuterie board! This board is easy to put together and will be a huge hit at your holiday gathering! The three different type of cookies I made are, Peanut Butter Blossoms, Holiday Edition Sugar Cookies and Brown Butter Chocolate Chip Cookies. These cookies were a lot of fun to make! If you have a cookie swap party, Christmas party or any type of gathering, this is the perfect dessert!

Recipe by: The Food Charlatan

Super Soft Peanut Butter Blossoms

Serves: 40 cookies

Ingredients

1/2 cup butter, 1 stick

1/4 cup granulated sugar

3/4 cup brown sugar, packed

1 cup smooth peanut butter

1 large egg

1 & 1/2 teaspoons vanilla extract

1 & 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup granulated sugar

40 Hershey kisses

Directions

In a large bowl or stand mixer, beat the butter until it is smooth and creamy, scraping the sides of the bowl. Add 1/4 cup sugar and 3/4 cup packed brown sugar. Beat well until fluffy, scraping the sides. There should be no chunks of butter. Add 1 cup of peanut butter. Beat well until combined. Add 1 egg and 1 and 1/2 teaspoons vanilla. Beat until combined. Add 1 and 1/2 cups all-purpose flour, but don’t stir it in yet. Add 1 teaspoon baking soda and 1/4 teaspoon kosher salt on top of the flour and stir it in with your teaspoon to combine the dry ingredients together a bit. Turn the mixer on to combine the dry ingredients into the dough. Don’t overdo it! Once the dough barely starts to come together (with some flour still visible), stop and scrape the sides and bottom of the bowl. Continue mixing until you no longer see flour streaks, then turn off the mixer. Over mixing cookie dough results in tough cookies. Cover the bowl and chill the dough for 15 minutes to an hour. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat. Add about 1/2 cup granulated sugar to a bowl. Shape the dough into 1 inch balls. I used a cookie scoop. Roll each ball in the sugar to coat. Place on a baking sheet. I added 15 cookies to an 11×17 inch pan. The cookies don’t spread much at all, so you can place them closer together than regular cookies. Meanwhile, unwrap about 40 Hershey’s Kisses. Place them in a bowl and put them back in the freezer until the cookies are done baking. Remove the cookies from the oven and immediately press one frozen Hershey’s kiss on top of each cookie. The edges should crack beautifully. Let the cookies set up on the pan for about 5 minutes before transferring to a wire rack to cool completely. The chocolate kiss will melt completely but maintain its shape. Let them cool undisturbed so the kisses don’t get messed up. You can pop the pan in the freezer you want to speed it up.

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Recipe by: Irams Food Story

Brown Butter Chocolate Chip Cookies

Ingredients

1/2 cup unsalted butter

1/3 cup granulated sugar

1/2 cup light brown sugar

1 tablespoon vanilla extract

1 large egg

1 & 1/4 cup all-purpose flour

1/2 teaspoon baking soda

Pinch salt

1 & 1/2 cup semi sweet chocolate chips

Directions

Method:

Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.

In a pan add butter, melted over medium heat. Cook for 5-7 minutes until the butter turns light golden brown and develops a nutty aroma. Remove from heat and let cool completely.

In a bowl add all purpose flour, baking soda and salt. Mix well and set aside. In a separate bowl add browned butter along with granulated sugar and brown sugar. Mix well. Add vanilla bean paste and egg mix for 2-3 minutes until the mixture turns pale in color and a smooth paste forms. Fold the dry ingredients in the wet batter until just combined, do not over mix. Add chocolate chips and mix until just combined.

Scoop 4 cookies onto the prepared baking sheet leaving some space in between each cookie. Top with additional chocolate chips if desired.

Bake the cookies for 12 min or until golden crisps at the edges, gooey from the center.

Allow to cool completely before serving and enjoy.

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Recipe by: Irams Food Story

Holiday Edition Sugar Cookies

Ingredients

2 cups all-purpose flour

1 tablespoon cornstarch

1/3 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons vanilla extract

1/4 cup light brown sugar

3/4 cup granulated sugar

1 egg + 1 egg yolk

1/4 cup sprinkles

3/4 cup unsalted butter, melted

4 tablespoons granulated sugar, for rolling

Directions

In a bowl add butter, granulated sugar and brown sugar.

Mix well to combine for 1-2 min. Crack in the egg and add the egg yolk. Whisk for 2-3 min until smooth paste forms.

Add in the vanilla bean paste and mix to combine.

In a separate bowl add all purpose flour, cornstarch, baking soda, salt. Mix to combine .

Gradually add the dry ingredients to the wet batter and mix until just combined. Then, add the sprinkles and mix until they’re evenly distributed. Be careful not to overmix the batter.

Scoop 12 cookies onto a piece of parchment paper and roll them in granulated sugar. Freeze them for 30 minutes.

Preheat the oven to 350°F. Place 4 cookies onto one baking sheet, spacing them evenly. Bake for 13-14 minutes. Let them cool completely before serving and enjoy.