RECIPE
Eloise Head
Fitwaffle ’ s NYC Christmas cookies
SERVES 10
FOR THE COOKIES
• 120g unsalted butter , softened
• 160g light brown sugar
• 40g granulated sugar
• 1 large egg , at room temperature
• 2 tsp vanilla extract
• 315g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 200g mix of white chocolate chips and chopped white chocolate
• 100g red and green M & M ’ s
• 3 tbsp festive red and green sprinkles , plus extra for decorating
TO DECORATE
• 100g white chocolate , melted
1 Heat the oven to 180 ° C / 160 ° C fan / gas 4 . In a large bowl , mix together the butter and both sugars with a spatula until fully combined . Add the egg and vanilla extract and mix until combined . 2 Add the flour , baking powder , bicarbonate of soda , and salt to the mixture . Fold through with a spatula until only a few streaks of flour remain ; use your hands if it ’ s easier . Add the white chocolate chips and chunks , red and green M & M ’ s , and festive sprinkles , and fold until there are no streaks of flour left . 3 Scoop about 90g of dough , squeeze it together , then roll it into a ball – repeat to make 10 balls . Place the balls on a large cookie sheet about 7½cm apart ( you may need to bake them in two batches ). Bake for 10-12 minutes , or until the edges are golden brown . Let them cool for at least 10 minutes before moving . 4 Once mostly cooled , drizzle with melted white chocolate and top with extra festive sprinkles . Best served the same day , but you can store them in an airtight container at room temperature for up to one day . Reheat in the oven or air fryer at 150 ° C for 2-3 minutes if desired .
AS SEEN ON Christmas Kitchen
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