Happy Holidays!!!

I know its a little early, but I just wanted to wish everyone out there Happy Holidays for this special time of the year!  I chose the MLP picture because I am a Pegasister and I thought it gave off the right message. The first chapters for After Dark and Shattered will most likely come out after the holiday chaos has stopped, because my family and I are very busy this time of the year.  I will post some cookie recipes later on in the month that are absolutely delicious, but for now, I’m going to take it a little slow because of my busy schedule.  Once again, Happy Holidays!

Here are the cookie recipes!! Enjoy!

Cookie Recipes for the Holidays

These cookie recipes are ones that I have always made with my mom during the holiday season. Two of them are recipes that have always been done the same, and the last one is a recipe that I made up last year by accident that all of my family members enjoyed.

Chocolate Crinkle Cookies

*Makes 4 dozen cookies*


  • 2 cups of granulated sugar
  • ¾ cup vegetable oil
  • ¾ cup cocoa (preferably HERSHEY’S)
  • 4 eggs
  • 2 tsp vanilla extract
  • ½ tsp salt
  • Powdered sugar


In a large mixing bowl, stir together the granulated sugar and vegetable oil with a spatula.  Add the cocoa to the mixture, and blend it well.  Beat in the eggs and vanilla extract into the cocoa mixture as well.

In a separate large bowl, stir together the flour, baking powder and salt.

Once the flour mixture is combined, add it to the cocoa mixture in small amounts. Cover and put the mixture in the fridge for at least six hours.

Preheat the oven to 350 degrees and get out a small bowl, and get out the dough.

Put powdered sugar in the small bowl and then start to scoop out the dough using a one inch cookie scoop.

Once you have scooped the dough, put the dough balls into the bowl of powdered sugar and roll the dough around until it is coated in the powdered sugar completely.

Then, line a 9×13 baking sheet with parchment paper and put the dough balls two inches apart in rows of three.  The cookies will go in the oven for 12-14 min.

Remove from cookie sheets to wire racks when they come out of the oven and cool completely.

Hershey’s Kiss Peanut Butter Blossoms

*Makes 3 dozen cookies*


  • ½ cup butter (room temp)
  • ¾ cup creamy peanut butter
  • ⅓ cup granulated sugar
  • ⅓ cup light brown sugar
  • 1 egg
  • 2 TB milk
  • 1 tsp vanilla extract
  • 1 ½ cup flour
  • ½ tsp salt
  • 1 tsp baking soda
  • 3 dozen Hershey’s Kisses
  • Granulated sugar


Beat the peanut butter and butter together, and then add the granulated sugar and light brown sugar until the mixture is fluffy.  Add the egg, vanilla extract and milk, and mix well.  In a separate bowl, combine the flour, salt and baking soda, and then slowly add to the peanut butter mixture.  Preheat the oven to 375 degrees.  Shape the dough into one inch balls and then roll them into a bowl with granulated sugar.  Make sure the whole dough ball is covered in the sugar, and then lay them on a parchment covered baking sheet.  The cookies will bake for 8-10 min.  When the cookies are done, remove them from the oven and stick the Hershey’s Kisses into the cookie firmly as soon as they come out.  Then, place the cookies on cooling racks and let the Kisses harden.

Holiday Spreads


  • 1 cup brown sugar
  • 1 cup butter
  • 1 egg
  • 2 cups flour
  • ½ tsp salt
  • 1 tsp vanilla
  • 6-8 oz semi sweet chocolate or white chocolate melting chips
  • Dark melting chocolate
  • White melting chocolate
  • 1 candycane
  • Broken up pretzels
  • Red and green M&Ms


Preheat oven to 350 degrees.

Mix the brown sugar and butter and then add the egg, flour, salt and vanilla extract together.

Spread the dough on a cookie sheet to a thickness of a quarter to a half inch.

Bake in the oven 15-20 minutes or until slightly brown.

Take the spreads out of the oven, and sprinkle white or semi sweet chocolate melting chips onto the hot spreads.

Then, stick the spreads back into the oven for one minute or until the chips are melted enough so you can spread them with an offset spatula.

In two bowls, put the white and dark melting chocolate in, and microwave them until the chocolate can be stirred to a silky consistency.

In a plastic bag, put the candy cane in and use a meat hammer to smash the candy cane into small pieces so you can sprinkle them.

Break up the pretzels into pieces and add that along with the M&Ms to the spreads.

Then sprinkle the candy cane evenly over the spreads.

Now, use a fork or spoon to drizzle the white and dark chocolate over the spreads for a finishing touch.

Cut the spreads into squares and then leave them into the fridge so the chocolate sets.


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