Two cookies are always better than one. These holiday double decker cookies have a festive sugar cookie baked on top of a chocolate chip cookie.
I know, I know, Halloween was literally a week ago and I’m posting a recipe for Christmas cookies? Trust, I’m not forgetting about Thanksgiving (after all, I shared side dishes all last week) but this is part of a blogger event where we are all collectively sharing holiday cookies this week. Aka they made me do it.
These double decker cookies are about as Santa-approved as they can get because not only are they my favorite chewy chocolate chip cookies dressed up in festive sprinkles but they are topped with a Pillsbury holiday shape sugar cookie! They are a little bit extra, just like your neighbor with the landscape of decorations (or maybe it’s you – get it).
The new pre-sliced versions of these iconic sugar cookies mean these cookies require hardly any more work than without. But sometimes I miss he challenge of slicing the cookie dough. If you pressed too hard you would end up with a squat snowman and you’d have to delicately reform the disk into a circle. Kids these days don’t know how easy they’ve got it!
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One year ago: Edamame Guacamole (No Avocado) #ScienceSundays
Two years ago: Buckeye Macaron Cake
Four years ago: Purple Sweet Potato Pie
Five years ago: Daytrip to Athens, Ohio
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Eight years ago: Breakfast Nachos with Greek Yogurt Hollandaise Sauce
Nine years ago: Pumpkin Baklava Bars
Ten years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze
Eleven years ago: Gluten-Free Cake Batter Pancakes
- 2-1/4 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 cup packed dark brown sugar
- 1/2 cup white sugar
- 1 Tbsp vanilla extract
- 1 large egg + 1 yolk, room temperature
- 2 cups semisweet chocolate chips
- 1/2 cup festive sprinkles
- 1 pkg. Pillsbury Holiday Shape Sugar Cookie Dough
- Sift together the flour, baking soda, and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand followed by the sprinkles.
- Lightly coat a 1/4 measuring cup with non-stick cooking spray. Scoop cookie dough, roll into a ball that is slightly taller than wide, and place on a plate or tray. Place a holiday sugar cookie on top and lightly press to adhere. Cover tightly and chill for at least 2 hours, but overnight for best results.
- Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
- Place cookie dough onto the prepared cookie sheets, about 3 inches apart.
- Bake for 12 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.
Source: Adapted from my Sprinkle Chocolate Chip Cookies.