With a single recipe you can fill your holiday cookie plate with four different varieties of treats. All it takes is a few tubes of store-bought dough and some festive chocolate candies.
| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 30 min |
| Yield: | 40 cookies |
Ingredients
- Nonstick cooking spray, for the sheet pan
- Two 16.5-ounce tubes refrigerated sugar cookie dough
- 1 tablespoon powdered peanut butter
- 1/4 cup unsweetened cocoa powder
- 16 egg-shaped chocolate-peanut butter candies, chopped
- 1 tablespoon white sanding sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- Two 16.5-ounce tubes refrigerated chocolate chip cookie dough
- 1/2 cup hot cocoa-flavored candy-coated chocolates
- 10 milk chocolate toffee and cookie crunch squares
- 7 snickerdoodle white chocolate truffles, cut in half
- 1/2 cup mini marshmallows
- 1 tablespoon snowflake sprinkles
Instructions
- Preheat the oven to 325 degrees F. Spray a 13-by-18-inch sheet pan with cooking spray. Line with a piece of parchment, leaving a 2-inch overhang on each of the short sides.
- Make the chocolate-peanut butter cookie: Mix 1 tube of the sugar cookie dough with the powdered peanut butter and 2 tablespoons of the cocoa powder in a medium bowl until completely combined. Fold in 1 cup of the chocolate-peanut butter candies, reserving the rest for topping.
- Arrange the sheet pan with a long side facing you. Visualize the pan divided into 4 equal vertical strips. Press the chocolate-peanut butter cookie dough down the far left stripe. Sprinkle with the sanding sugar.
- Make the snickerdoodle cookie: Mix the remaining tube of sugar cookie dough with 1/4 teaspoon of the cinnamon in a medium bowl until completely combined.
- Press the snickerdoodle cookie dough in a stripe down the section next to the chocolate-peanut butter cookie dough. Mix the granulated sugar with the remaining 1/4 teaspoon cinnamon and sprinkle it over the snickerdoodle cookie dough.
- Make the chocolate-chocolate chip cookie: Mix 1 tube of the chocolate chip cookie dough with the remaining 2 tablespoons cocoa powder in a medium bowl until well combined. Fold in 1/4 cup of the candy-coated chocolates.
- Press the chocolate-chocolate chip cookie dough in a stripe down the section next to the snickerdoodle cookie dough. Top with the remaining 1/4 cup candy-coated chocolates.
- Make the chocolate chip cookie: Press the remaining tube of chocolate chip cookie dough down the remaining quarter of the sheet pan. Press the milk chocolate toffee and cookie crunch squares into the dough, making 5 rows of 2.
- Bake the cookie until golden brown and a toothpick inserted into the center of each type of cookie comes out clean, 25 to 30 minutes. Let cool on a rack for 5 minutes.
- While the cookie is still warm, top the chocolate-peanut butter cookie with the remaining chopped chocolate-peanut butter candies. Press the snickerdoodle white chocolate truffle halves all over the snickerdoodle cookie. Top the chocolate-chocolate chip cookie with the marshmallows and sprinkle the chocolate chip cookie with the snowflake sprinkles. Allow to cool completely in the pan, about 1 hour.
- Use the parchment overhangs to lift the cookie from the pan, then cut into squares.
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 284 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 3 g |
| Cholesterol | 8 mg |
| Sodium | 171 mg |
Reviews
Are the cookies supposed to be chilled before going into the oven? Or go in at room temp? My cookies overflowed on both sides (the long sides) and still weren’t done in the middle after 32 mins. I’m high altitude, btw. Just want to know how to fix this for my kitchen. Thanks!