Comida Kraft
Recipe Box

Big-Batch Kris Kringle Cookies

Big-Batch Kris Kringle Cookies is rated 4.551136363636363 out of 5 by 176.
Prep Time
20
min.
Total Time
31
min.
Servings

72 servings, 1 cookie each

Kris Kringle, Santa, jolly ol' St. Nick…no matter what you call him, he is gonna love cookies studded with white chocolate, dried cranberries and pecans.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Combine flour, baking soda and salt. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients.
  • Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
  • Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Size Wise

You'll know it is a special occasion when the aroma from this special treat fills the house.

Variation

Prepare as directed, replacing 6 oz. white chocolate with 6 oz. BAKER'S Semi-Sweet Baking Chocolate. Or, substitute chopped PLANTERS Walnuts or PLANTERS Slivered Almonds for the pecans; or chopped dried apricots or mixed dried fruit bits for the dried cranberries.

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

Freezing Cookie Dough

Enjoy homemade cookies anytime by preparing and freezing cookie dough in advance. For slice-and-bake cookies, shape dough into logs, double wrap in plastic wrap and freeze until ready to use. Then, just thaw, slice and bake. For drop cookies, shape dough into balls, then freeze on a baking sheet. Store in a freezer-weight resealable plastic bag until ready to use. Place frozen dough balls on baking sheets, thaw and bake. For cut-out cookies, pat dough into a disk, double wrap in plastic wrap and freeze. When ready to bake, just thaw the dough, roll out, cut into shapes and bake as directed.

How to Freeze Cookies and Brownies

Get a headstart on holiday baking (or any big baking occasion)! Bake multiple batches of cookies or brownies in advance and store them in the freezer. Cool cookies completely, wrap tightly in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature. For best results, freeze uncut brownies and bar cookies. Cool completely, wrap tightly in plastic wrap, then wrap again in foil. Freeze up to 3 months. Thaw at room temperature before cutting into bars to serve.

Servings

  • 72 servings, 1 cookie each

Nutritional Information

Serving Size 72 servings, 1 cookie each
AMOUNT PER SERVING
Calories 110
Total fat 6g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 60mg
Carbohydrate 13g
Dietary fiber 1g
Sugars 10g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from A *perfect* holiday cookie - and it's ideal for an exchange because it makes so many. A *perfect* holiday cookie - and it's ideal for an exchange because it makes so many. I did not, however, get 6 dozen - I got 5. Make them smaller because they do spread out. ALSO - I really felt like I needed more flour because the dough is very sticky otherwise. I added 3 cups total and it made a much better dough. And like others - I used chips instead of chopped chocolate just to make my life easier. :) ENJOY!
Date published: 2010-11-21
Rated 2 out of 5 by from So, I halved the recipe and followed it exactly from there. So, I halved the recipe and followed it exactly from there. The taste of the cookies was pretty good, but they spread WAY too much. The edges got burned on the first batch when only in the oven for 9 min. The next batch, I was able to save from burning by cooking at lower temp for less time, but still just too thin and too chewy. They did not look like the picture, and they fell apart easily.
Date published: 2005-12-23
Rated 5 out of 5 by from This recipe sounds very easy to make & know I'd be making these cookies whenever I needed too. This recipe sounds very easy to make & know I'd be making these cookies whenever I needed too. My husband is a cooky eater & I, occasionally eat 1 or 2. I wouldn't put cranberries or chunky peanut butter in them,though. Know they'd be delicious! Am anxious to make a batch beings I have all the ingredients,on hand. My husband will be SO surprised!
Date published: 2009-12-09
Rated 5 out of 5 by from I made this recipe for a company lunch. I made this recipe for a company lunch. I didn't have any butter so I used butter flavored shortening instead of butter. My husband told me not to forget this recipe and everyone at work raved about them. I also used bread flour, because I didn't have any AP flour either. I wasn't very prepared to bake, but the substitutions worked out great.
Date published: 2009-12-18
Rated 4 out of 5 by from A very easy cookie to make - and I tried to "cut back" on the white chocolate to reduce fat per... A very easy cookie to make - and I tried to "cut back" on the white chocolate to reduce fat per serving....don't do that....I think my cookies NEED more chocolate. They turned out somewhat crisp and I'm not sure if the lack of chocolate caused that. Will try this again using the recommended amount of white chocolate.
Date published: 2005-12-19
Rated 5 out of 5 by from I made these for Christmas and they were a favorite of everyone! I made these for Christmas and they were a favorite of everyone! The combination of cranberries, pecans and white chocolate was fantastic! This is a definate repeat for next year...and all year long too! I substituted 16 oz. white chocolate chips for the Baker's chocolate since my grocery store did not carry it.
Date published: 2005-12-13
Rated 5 out of 5 by from Yummy! Yummy! You can cut the recipe in half, if you don't need as many. They're easy to make and taste great. My only complaint: I couldn't get 6 dozen out of the basic recipe - only about 4 1/2, because the dough is very chunky and it's hard to keep the "rounded" tablespoon down to small size. Small price to pay!
Date published: 2005-12-14
Rated 5 out of 5 by from Cookies are excellent! Cookies are excellent! Everyone that has had one loved it! I used one bag of white chocolate chips instead of the Baker's squares. May use a little less cranberrys and chips though next time as it was almost overwhelming to the cookie but does make it packed with flavor! Either way you will not be dissapointed!
Date published: 2009-12-09
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