The ‘Let’s Get Baked’ Cookie Party: 5 Scrumptiously Tasty Cookie Recipes For the Holidays

Crumbly Peanut Butter Cookies with Chocolate Ganache and Banana Sugar

It’s the most cookie-full time of the year! That’s right. It’s December guys, can you believe it?! The countdown to freaking out about the things you didn’t accomplish this year has started…wait a second debbie downer! Let’s instead start a countdown to celebrate the raddest moments of the year, yes? Much better.

Over here at Baked we decided to put together a roundup of amazingly delicious cookies to help you celebrate the season (though, these cookies are good during any season!).

We have a little something for everyone; sweet, salty, crunchy, gooey, decadent, you name it! Go ahead and browse all the recipes, pick your favourite(s) and get baked with family and friends. Nothing beats a good baked party filled with cookies. And while you’re munching on these, we’ll be taking a holiday break. But don’t worry, we’ll be back in the new year with some fresh baking to start the new year off right! Happy, happy holidays from all of us at BAKED!! xo

Get all the recipes after the jump!

Crumbly Peanut Butter Cookies with Chocolate Ganache and Banana Sugar

1. Crumbly Peanut Butter Cookies with Chocolate Ganache and Banana Sugar by Gabriel
For the print-friendly version click here. To get all the recipes click here.
Makes about 12 cookies (or 3 dozen small ones)
Note: as the name says it, it’s a very crumbly cookie! In my motherland we call them “polvorones” which roughly translates to “dust cookies”. Handle them with care when decorating and always use a spatula to move them around.

1 cup peanuts
1 1/3 cups oat flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup good-quality smooth natural peanut butter
1 teaspoon vanilla extract

For banana sugar:
1/2 cup banana chips
1 tablespoon sugar

For chocolate ganache:
1/2 good quality dark chocolate
1 cup heavy cream


**Before you get started put the banana chips in the freezer! You’ll see why in a sec**

1. Preheat the oven at 350F
2. Place the peanuts on a baking sheet with parchment paper and roast them for about 5 minutes. Let them cool down completely and then grind them until they have the consistency of fine meal.
3. Now mix the ground peanuts with the oat flour, salt, and baking powder and set aside.
4. In a large bowl, cream the butter and sugar until nice and fluffy (about 3 minutes). Add the vanilla and mix it in. Add the peanut butter and blend it in making sure to scrape the sides of the bowl. Start to mix the peanut/flour mix slowly just until combined.
5. Using a small ice cream scoop or spoon, take even amounts of dough and place them on a baking sheet covered with parchment paper.

Side note: At this point you can either scoop big blobs of dough and use a metal ring to form a large cookie (like the ones in the photo) OR you can use small walnut-sized balls of dough and press them down (like a little bird’s nest).

Either way you should leave about 1 inch of space in between them (they don’t spread a lot).

6. Bake in the oven for about 15-18 min until golden brown. Watch for the bottom as they can burn easily. Remove from the oven when done and let them cool completely. TIP: if you let them set for a few hours they’ll get less crumbly.

To make the banana sugar:

- Place the frozen banana chips in a food processor or blender and ground until they’re almost dust. Sift them in a bowl and save the powder (you can keep the larger chunks and use them in smoothies or pancakes).
- Add a tablespoon of sugar to the banana dust, and voila! You now have subtle banana sugar.

To make the ganache:

- Place the cream on a double boiler (a metal bowl over a pot with barely simmering water – water should NOT touch the bowl), let it warm up for about 5 minutes scrapping the sides to avoid forming a skin. Then add the chocolate and let it sit for a couple minutes (until it starts to melt).
- Mix until nice and shiny and use immediately!

To decorate simply drizzle or spoon some of the ganache on top and sprinkle with the banana sugar. Grab a glass of cold milk and EAT THEM ALL, YOU COOKIE MONSTER!!

Happy holidays! Love. Gab.

Adapted from Tartine Book N.3

2. Sorta Trashy Chocolate Pretzel Candy Cane Bark by Laura

Chocolate Pretzel Candy Cane Bark via BAKED the blog.Chocolate Pretzel Candy Cane Bark via BAKED the blog.Sorta Trashy Chocolate Pretzel Candy Cane Bark Recipe | by Laura
For a print-friendly version, click here OR for all 5 recipes, click here
Makes about 10-12 respectable pieces of bark
Notes: I know this isn’t technically a cookie, but sometimes in the middle of the holiday crush you just need a treat REAL FAST, right? I used a really standard, no-name style, semi-sweet baking chocolate and this turned out spectacular. Go for a 70% dark bar if you wanna get fancy. I would highly recommend storing this in the fridge so that it keeps its integrity a bit.

a handful of pretzels (Glutino makes excellent gluten-free ones if need be)
2-3 standard candy canes
6 ounces semi-sweet chocolate
2 tsp room temperature coconut oil

Place the pretzels and candy canes in a 1 gallon-size ziploc bag. Seal the bag and then bash up the goods with something heavy. I like a few large-ish pieces in the mix. Set aside. Line a baking sheet with parchment paper.

Set yourself up a double boiler with a medium-sized saucepan and a medium-sized non-reactive bowl. Put a couple inches of water in the saucepan and bring it to a simmer. Place the chocolate and coconut oil in the non-reactive bowl and set it over the pot, ensuring that the water isn’t touching the bottom of the bowl.

Stir the chocolate and oil with a spatula until all is totally melted. Carefully remove the bowl from the double boiler, dry off the bottom, and then scrape the chocolate onto the parchment lined baking sheet with the spatula. Spread the chocolate out a bit. Sprinkle the crushed up pretzels and candy canes over top.

Slide the tray into the freezer for 10 minutes, then break up the bark into pieces. Cover and store in the refrigerator.

3. Gluten-free Toasted Coconut + Hazelnut Chocolate Dipped Shortbread Cookies by Kris

Gluten-free Toasted Coconut + Hazelnut Chocolate Dipped Shortbread Cookies | Kris Osborne for Baked the Blog
Gluten-free Toasted Coconut + Hazelnut Chocolate Dipped Shortbread Cookies | Kris Osborne for Baked the Blog
Gluten-free Toasted Coconut + Hazelnut Chocolate Dipped Shortbread Cookies Recipe | by Kris
For a print-friendly version, click here OR for all 5 recipes, click here
Makes about 2 – 2 ½ dozen
Notes: Salty sweet and buttery, these shortbreads are a step above the usual. Keep them stored in the fridge for about a week or freeze individually on a baking tray and then wrap them together in freezer-appropriate gear. If left at room temperature, the chocolate may melt and make a mess on your hands.

¼ cup shredded, unsweetened coconut, lightly packed
¼ cups raw hazelnuts OR a generous ¼ cup hazelnut meal
½ cup butter, cut into pieces and at room temp
¼ icing sugar
½ tsp hazelnut extract
½ cup oat flour
½ cup sweet rice flour (mochiko, not white rice flour)
Pinch of sea salt
1 cup dark or semi-sweet melting chocolate or chocolate chips
1-2 tsp coconut oil, optional
Fleur de Sel or Maldon salt for sprinkling

In a medium skillet over medium-low heat, toast the coconut until golden brown. Remove from heat and set aside to cool.

If using whole hazelnuts: Toast the hazelnuts in the same fashion until golden brown. Put the toasted hazelnuts into a dry, clean dish towel and rub vigorously to remove the papery skins. Pull out the skinned hazelnuts and finely grind them in a blender or food processor. Pour hazelnut meal into a bowl and set aside. Add the cooled coconut to the blender or food processor and process until coarsely and add it to the hazelnuts.

Cream the butter, sugar, and extract together on medium high with the paddle attachment of a stand mixer until smooth and creamy, about 1-2 minutes. Add the coconut and hazelnut meal and mix on low speed to combine.

Sift the flours and salt into the mixture and stir with a rubber spatula until the dough comes together in a ball.

Put the dough onto a sheet of wax paper. Roll the wax paper around it and form it into a log. Twist off the ends and place the log in the fridge to chill for at least 2 hours.

Preheat the oven to 350°F and line a baking tray with parchment paper.

With a sharp knife, slice the cookies approximately ¼ inch thick and place them on the baking tray. Bake for 15 – 20 minutes until golden on bottom firm on top when gently pressed. Put the baking sheet on a wire rack until the cookies are completely cooled. They will be too fragile to dip if they are still warm.

Melt the chocolate in the microwave or over a double boiler. If using the coconut oil melt it along with the chocolate. It’s optional, but helps to make it more silky and light (therefore, easier for dipping).

Dip the cooled cookies into the melted chocolate and sprinkle with Fleur de Sel or Maldon salt. Once dipped and salted, put the tray of cookies back into the fridge to allow the chocolate to harden.

Eat with the ones you love. Happy, happy holidays!! Love, Kris xo

This recipe was inspired by Wintersweet: Seasonal Desserts to Warm the Home.



4. Vanilla Bean + Pistachio Thumbprint Cookies with Cranberry Clementine Jam by Ashley

thumbprint cookies by Ashley baked-theblog

thumbprint cookies by Ashley baked-theblog

Vanilla Bean + Pistachio Thumbprint Cookies with Cranberry Clementine Jam | by Ashley
For a print-friendly version, click here OR for all 5 recipes, click here
Makes about 2 ½ dozen
Notes: Don’t like pistachios or cranberry jam? Just crush up your desired nuts for rolling and or add in your favorite jam. Easy peasy. This dough can be made in advance if you’re stuck for time. Just wrap in cling-film and place in a freezer bag. Just take out a few hours before baking to let thaw.
Cookies keep for up to a week in a air-tight container.

200g butter, softened
½ caster sugar
½ cup honey
1 ½ tsp vanilla bean paste or good quality extract
1 egg
2 ½ cups all-purpose four
½ tsp baking powder
2 cups fresh or frozen cranberries
juice and zest of one clementine
½ cup sugar
1 egg white
1-2 cups crushed raw pistachios

In a small sauce pan add the cranberries and sugar to the pot. Cook the cranberries over medium high until they start to break down. Add the juice and zest of the clementine, lower the heat medium, mash the mixture with a potato masher and cook for another couple of minutes until it thickens slightly. The jam will thicken more once it cools. Set aside.
Preheat the oven to 350°. In a bowl of an electric mixer cream the butter, sugar and vanilla and beat until light and creamy. Add the honey and egg and beat well. Add the flour and baking powder and mix to form a smooth dough.
In a small bowl beat the egg white until slightly frothy. Roll the dough into tablespoon size balls, dip in the egg white and then coat in crushed pistachios. With your thumb or the end of a wooden spoon make an indent in the centre of the dough. Place on a lined baking tray and spoon the jam into each cookie. Bake for 10-12 minutes or until slightly golden. Let cool on a wire rack.


5. Hazelnut Blue Cheese + Fig Icebox Cookies by Kelly

Hazelnut Blue Cheese + Fig Icebox Cookies
Hazelnut Blue Cheese + Fig Icebox Cookies
Hazelnut Blue Cheese + Fig Icebox Cookies by Kelly
For the print-friendly version click here. To get all the recipes click here
Makes 18-20 small cookies
Notes: I’ve always got a multitude of icebox cookies chilling in the freezer over the holidays. They’re handy to have if guests pop by or if you’re having a late-night sweet-tooth-attack, as is my case lately. These air on the savory side but have a bit of brown sugar in them for that perfect sweet and salty mix. If you don’t like blue cheese, an extra old cheddar would be a nice swap-out. If you can’t find fresh figs, dried figs, dried cherries or apricots would be lovely.

3/4 cups roasted hazelnuts, divided into two equal portions
1 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp fine sea salt
2 tbsp brown sugar
1/3 cup + 1 tbsp cold unsalted butter, cut into pieces
3 tbsp creamy blue cheese, crumbled
2 large, ripe figs, cut into small chunks

Place the first half of the hazelnuts in a food processor and pulse until it’s slightly coarser than flour. Add in the flour, baking soda and sugars and pulse until well combined. Add in the 1/3 cup cold butter and pulse until the dough starts to come together and you can press the clumps together with your fingers. If it’s too dry, add the extra tbsp of cold butter and pulse again. Roughly chop the remaining hazelnuts and fold those, the blue cheese and the figs into the dough. Dump dough out onto a dry surface and knead a few times. Divide into two pieces.

Place each portion on a parchment sheet and roll into a log about 1 1/2-2″ thick. It might take a while to get a perfect log, but try not to overwork the dough. Work quickly, rolling and smoothing until a log has form. Twist the ends of the paper up so it’s firm and place in the freezer for 1 hour up to 1 month. When ready to bake, remove from the freezer and let thaw for 10 minutes or until you can easily cut through the log. Preheat oven to 350. Using a serrated knife, cut 1/2 inch coins from the log and place on a parchment lined cookie sheet. Bake for 10-15 minutes or until lightly browned around the edges. You don’t want to overbake them. Transfer to a cooling rack.

Hazelnut Blue Cheese + Fig Icebox Cookies

Don’t forget! If you make any of our cookies, we’d love it if you’d tag us  Instagram with #bakedtheblog.


  1. says

    ZONK. missed this post. holy beautiful cookie recipe insanity! love the sound of the hazelnut blue cheese and fig icebox cookies! each and every one of you created gorgeous photos/cookies!! (i am SO into the party time EASY BLAST of chocolate bark …!)


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