Big Batch Kris Kringle Cookies Recipe - Allrecipes.com
Big Batch Kris Kringle Cookies Recipe
  • READY IN 31 mins

Big Batch Kris Kringle Cookies

Recipe by  

"Studded with chocolate, nuts and dried fruit, these festive drop cookies are sure to be a hit at the holidays."

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Original recipe makes 72 servings, one cookie each Change Servings
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  • PREP

    20 mins
  • COOK

    11 mins
  • READY IN

    31 mins

Directions

  1. Preheat oven to 375 degrees F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
  2. Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
  3. Bake 9 to 11 min. or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.
Kitchen-Friendly View

Footnotes

  • Variation
  • Prepare as directed, replacing 6 of the white chocolate squares with 6 squares BAKER'S Semi-Sweet Baking Chocolate. Or, substitute chopped PLANTERS Walnuts or PLANTERS Slivered Almonds for the pecans; or chopped dried apricots or mixed dried fruit bits for the dried cranberries.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2009

As you mix these up you'll wonder how the dough will ever hold together. It's like lots of "stuff" with a little bit of cookie dough. Skeptical as I was, I plodded on, and was rewarded with a real treat. I used a mixed berry blend for the dried cranberries, only because it's what I had on hand. I used a premium white chocolate which I believe makes an incredible difference, as does toasting the pecans (350 degrees, about 5 minutes - really worth this extra step). Beautiful, colorful, buttery rich and delicious cookie, loaded with chunks of creamy white chocolate, red berries (whatever kind you decide to use) and the toasted pecans. Baker's, you've come up with another good one!

 
Most Helpful Critical Review
Sep 02, 2010

i followed the recipe exactly, they were alright, but i wont make them again.

 
Jun 01, 2009

I've been making these cookies for awhile now and thay are great just as the recipe is. But if you want them to be SUPERB, try adding the zest of one orange and 1c. quick oats. I also just use a bag of white chocolate chips instead of chopping chunks, saves time and I like the chunks to be more uniform. I have never made these and not gotten multiple requests for the recipe. Definately a family favorite in our house!!

 
Dec 16, 2009

Excellent recipe! I used white chocolate chips to avoid having to chop squares. I used a dark non stick coated cookie pan, and I should have turned the heat down by 10 degrees as my first batch was overdone a little. The second batch I cooked at 365 and moved the oven rack one up from the middle and they were perfect. I used walnuts and they were good, I'll try pecans next time - if they're on sale that is! The cookies don't spread as much as I thought they would, so you can put a little closer together.

 
Apr 16, 2009

My favorite homemade cookies! Usually make exactly to recipe but also sometimes substitute whole wheat flour, vegan "butter", etc and they're still yummy. Great mix of flavors and they're good chewy or crispy.

 
Dec 30, 2009

Wonderful cookies! I cut the recipe in half, used white chocolate chips, walnuts vs. pecans, added 2 tbsp. of orange juice and some orange zest. These were so buttery, crispy and packed full of holiday flavor!

 
Dec 09, 2009

These are perfect holiday cookies. Very good with lots of cranberries, chips, and nuts. Toasting the nuts is key and watch them so you don't overbake. Right out of the oven they just melt in your mouth.

 
Nov 03, 2008

definitely a keeper and not just for the holidays! I get a two thumbs up everytime I bake it. I just have to learn to make smaller cookies as I never get 72 of them out of the batter. My only suggestion is to use a dough hook when you are ready to put in the flower as it is very heavy.

 

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