Last night, I went to a cookie exchange at Mandy’s house.

It sounded like such a great idea…a bunch of girls spending time together, munching on sugary yumminess.

Problem is, my go-to cookie recipe is—wait for it—chocolate chip cookies.

How original, right?

Now, granted, my chocolate chip cookie recipe (code for: the one I stole from a talented baking friend of mine) is (I’ll share some day).

But I knew there would be at least one other choco chip version in attendance, so I decided to go with a simple but absolutely scrumptious little morsel that my mom makes every Christmas.

Because nothing says cookie goodness like shortbread + chocolate.

And did I mention that they’re super simple to make? Well, they are.

Here’s what you’ll need:


{Make sure to soften the butter}

Oh, and a bag of these:


My favorite is the chocolate almond variety, but I went with plain this time around because I didn’t know if any of the other girls had nut allergies.

And here’s what you do:

STEP 1::

Preheat your oven to 325 °F

STEP 2::

Throw all of your ingredients in your mixer bowl (although, you could also go old-school and use a—gasp!—bowl and spoon).

Mix until they are just combined. No need to beat them to death.


STEP 3::

Roll the dough into 1-1 1/2 inch balls. Don’t overthink or measure. Just eyeball and try not to over-handle the dough (it has delicate feelings).


STEP 4::

Make a shallow indention in each cookie with your finger. This is where your chocolate kiss will rest


STEP 5::

Bake at 325 °F for 15-18 minutes (it’s best to under rather than overcook these if you must choose between the two…although I recommend baking them the perfect amount…no pressure).

The cookies will be lightly golden brown when they are done baking.

STEP 6::

Place a chocolate kiss on top of each cookie as soon as you take them out of the oven and then remove them from the cookie sheet and allow them cool on a rack.


STEP 7::

Be sure to squirrel a few away to eat in bed under the covers because the minute your kids catch a whiff of these, they’ll be gone in a flash. (Believe me when I say it’s worth the crumbs on your sheets!)

And there you have it, folks! A crazy-easy, fantastically yummy little holiday cookie to share…or hoard.

Your call.


See you lovely folks tomorrow!


  1. I made these cookies for a church event and they are so, so good. And bonus, they are peanut-free which makes them crowd friendly. Definitely printing & saving this one.

    1. Great post! Not sure what went wrong but when me and my daughter tried to make them they simply were underdone! She has an Egg allergy so we were persistent to make these work but when we tried again for longer they simply did not have the right texture! Right idea but for anyone considering making these maybe find another recipe! No hate to Abigail at all though, all love.

  2. Yay! Egg allergy at this house, these are going on my list for Christmas baking today. EASY and I’m betting delicious! Really like your blog, just found it via a Pin for Eggless Christmas Cookies. I will be coming back to read more!

  3. My 5 yr old daughter loved making a similar recipe to this, because she could do it completely on her own. Just mushed up the ingredients with her hands! She isn’t quite ready to run mixers on her own like my older daughters, so she felt very proud about this 🙂

    You have a fun blog to read. Thanks for sharing!

  4. On Tuesday night I was wondering what cookie I’d take to small group the following night. And, then I read this!! Thanks so much for answering my question. These were FANTASTIC! I’ll definitely file this one away under YUM 🙂

I love hearing from you guys!