Kringle’s Cookies

These cookies should really be called the last of the Christmas baking ingredients garbage cookies because essentially that is what they are. Searching through my pantry one day looking for inspiration on a cookie, and I started coming across all kinds of last little bits of ingredients to use up…a small ziplock bag of toasted coconut…bag of pecans…leftover glazed cherries…whatever I could find that looked good is what I grabbed and tossed into these cookies.

The cookie testers (including my Uncle) loved the cookies plain, meaning without any additional dipping into the naughty white chocolate and sprinkling of candy canes. The rest of the cookie testers loved them both ways and I must say the extra candy canes and white chocolate really do add that extra touch to these cookies that make them spectacular.

Now they could be made anytime of the year. Just omit the candy canes and use any hard candy, or even sprinkle plain rice krispies on the chocolate instead of holiday ones. And you could dip them into milk or dark chocolate.

Very pleased with how these cookies turned out and I can’t wait to make them again!

Kringles Cookies

Print Recipe Pin Recipe Rate Recipe

Course: christmas cookies, cookie exhange, cookies, holiday baking, snacks

Author: Wanda Baker

Ingredients

• 1/2 lb butter
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 eggs
• 1 tsp vanilla
• 2 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1/2 tsp salt
• 1 cup rice krispy cereal holiday red & green version
• 1/2 cup glazed cherries chopped
• 2 tbsp toasted coconut
• 1/4 cup pecans chopped
• 1/4 cup toffee bits
• 3 candy canes crushed regular size
• 6 oz of white chocolate melted

Instructions

• In a large bowl sift together flour, baking soda, cream of tartar and salt. Set aside.
• In a smaller bowl cream together your butter and sugars. Add eggs and vanilla mixing until combined.
• Pour flour mixture into butter mixture in two additions mixing well each time. Once combined add in your krispy cereal, cherries, coconut, pecans and toffee bits. Stir just until incorporated.
• Place dough in fridge for 30 minutes.
• Preheat oven to 350.
• Drop tbsp sized cookie dough onto parchment lined baking sheets leaving 1 inch between cookies. Bake for 6 minutes then turn and rotate cookie sheets in oven. Bake for another 6 minutes or until cookies lightly browned around the edges. I always rotate the trays in the oven so the cookies bake evenly on all sides.
• Remove from oven and let sit on sheet for 5 minutes before transferring to racks to cool completely.
• Once cooled dip one side in melted white chocolate and sprinkle with crushed candy canes. Let sit on parchment lined sheet until white chocolate has dried.

Notes

To crush candy canes: Remove candy canes from wrapper. Place in ziplock type plastic bag and close. Place on cutting board. Using mallet or rolling pin gently start smashing candy canes to crush them. Continue until you have broken up all the candy canes into small pieces.