These Yuletide Chocolate Chip Cookies are a festive twist on the classic favorite, combining rich chocolate chips with crunchy pecans, almonds, and sweet currants. The dough is infused with warm pumpkin pie spice and a hint of brandy flavoring, creating a complex, aromatic treat perfect for winter gatherings. With a soft, chewy center and crisp edges, each cookie is topped with a bright red candied cherry for a pop of holiday color. They make excellent gifts, party platters, or simply a cozy afternoon snack with a hot cup of cocoa. The combination of textures and flavors&# 226;ÂÂnutty, fruity, and chocolateyâÂÂmakes these cookies a standout dessert that everyone will love.
Yuletide Chocolate Chip Cookies
Description
These Yuletide Chocolate Chip Cookies are a festive twist on the classic favorite, combining rich chocolate chips with crunchy pecans, almonds, and sweet currants. The dough is infused with warm pumpkin pie spice and a hint of brandy flavoring, creating a complex, aromatic treat perfect for winter gatherings. With a soft, chewy center and crisp edges, each cookie is topped with a bright red candied cherry for a pop of holiday color. They make excellent gifts, party platters, or simply a cozy afternoon snack with a hot cup of cocoa.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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In a large bowl, cream together the softened butter, brown sugar, brandy flavoring, and dark corn syrup until smooth.
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Beat in the egg until the mixture is very light and fluffy.
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Toss the diced candied mixed fruit, currants, pecans, and almonds with 1 tablespoon of the flour to coat them lightly; set aside.
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In a separate medium bowl, sift together the remaining flour, pumpkin pie spice, baking powder, and salt.
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Gradually stir the dry ingredients into the creamed butter mixture until just combined.
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Fold in the coated fruit and nut mixture, along with the chocolate chips.
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Cover the dough and chill in the refrigerator for 1 hour to firm up.
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Drop dough by heaping teaspoons onto greased or parchment-lined baking sheets, spacing them about 2 inches apart.
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Top each cookie with a small piece of quartered candied cherry.
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Bake for 8 to 10 minutes, or until the edges are lightly golden.
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Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 54
- Amount Per Serving
- Calories 709.2kcal
- % Daily Value *
- Total Fat 22.9g36%
- Saturated Fat 7.2g36%
- Cholesterol 46.6mg16%
- Sodium 1702.4mg71%
- Total Carbohydrate 115.6g39%
- Dietary Fiber 2.4g10%
- Sugars 47.4g
- Protein 10.2g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure butter is softened to room temperature before creaming.
Tossing the dried fruit and nuts in flour helps prevent them from sinking to the bottom of the cookies during baking.
These cookies can be stored in an airtight container at room temperature for several days. They will soften and meld together nicely over time.
If you do not have brandy flavoring, you can substitute with almond extract or vanilla extract for a different flavor profile.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
