Nutter Butter Santa Cookies Recipe
It’s time for Christmas cookies to start flooding the internet. None will be cuter than these Nutter Butter Santa Cookies!
If you’re looking an an easy, no-bake Christmas cookie, check out my Nutter Butter Santa Cookies! They’re super festive, and simple to make.
It is public knowledge that I suck at decorating cakes, cookies and cupcakes so I am on a never ending hunt for ways to create professional looking baked goods that can be prepared by a shakey 2-year-old.
Because when someone comments about my lack of decor ability, I DO blame it on my 2-year-old. I have zero shame.
I needed something as simple as my famous Horse Cookies. Which could probably be made into reindeer now that I am looking at them…
So back to these cookies. They are the perfect no-bake cookie to fill out your cookie tray, serve at a holiday party or just make with the kiddos.
Unless someone has a peanut allergy, then these are NOT the cookie to make. You, can however substitute them out with a Milano Cookie.
Be mindful that Milanos don’t have as much surface space, so the cinnamon imperial nose and candy eyes might make the Santa Cookies look slightly disproportionate.
My personal favorite? Serving these Santa Cookies to Santa and his reindeer on Christmas Eve. It is slightly cannibalistic.
Like that potato chip commercial when Mrs. Potato Head eats the chips with her husband’s mouth.
Now let’s talk about chocolate. The art of melting chocolate. It should be easy, right? Melt the chocolate and ta-da! If only…
Melting chocolate, like many other things in the kitchen, is chemistry and science. You need the optimal tempeterure to make sure your chocolate melts to a silky smooth consistency.
So here are a few tips for melting chocolate for these Santa Cookies:
- Skip the microwave and use a double boiler. The microwave just heats it too fast and too hot.
- If you do need to use the microwave, use it at 50% power or defrost mode.
- Don’t fully boil the water in your double boiler. Get it hot enough to melt the chocolate, but not to a rolling boil.
- Put the top pot on with chocolate after the water has come to temperature.
- Stir constantly while melting. It should only take a minute or so.
- Use immediately and while shiny.
- If chocolate gets too hot, it gets clumpy and matte.
- You can try to revive it by adding 2 teaspoons of vegetable shortening, but sometimes you are better off just starting over.
And if you have someone on your naughty list, you can make this vanilla flavored Black Fudge- the perfect Christmas Coal!
If you liked these no bake Christmas cookies, check out these other fun Christmas treats:
- Christmas Coal Fudge
- Christmas Dunkaroo Dip
- Peppermint Mocha Cupcakes
- Christmas Lasagna
- Oreo Cookie Balls
- Snowflake Chocolate Covered Pretzel Rods
Questions you might have about how to make Santa Cookies:
Can I use cookie icing instead of melted chocolate? You can! It takes a little longer to set between coats, but it is surely easier to work with than melted chocolate.
Why does chocolate sweat? Chocolate sweats when the temperature changes too rapidly, the moisture release. Chocolate covered anything is best kept somewhere between refrigerated and room temperature.
How should I store my chocolate covered treats? If that is the case and I don’t own a special chocolate covered items refrigerator, then where do I put them? Listen- they are fine in the fridge, just know that they might potentially sweat a little. They will still taste perfectly fine.
Can I use milk chocolate? Sure! Use milk chocolate, dark chocolate or even semi-sweet chocolate. But obviously, you’ll lose the blue tint.
Can I just use red food coloring in the white chocolate? I’ve always had trouble getting the red to fully integrate smoothly, so I prefer to use red candy melts.
Do you suggest a different type of cookie for those who have a nut allergy? The only other cookie I can think of are Milano cookies.
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Nutter Butter Santa Cookies
- 20 Nutter Butter Cookies
- 8 ounces white chocolate
- 3 ounces red chocolate melting wafers
- 20 cinnamon candy imperials
- 40 candy eyes
- 20 snowflake sprinkles
- Melt white chocolate in a double boiler according to package directions.
- Dip both ends of each Nutter Butter cookies in white chocolate, leaving some candy showing in the center (for Santa’s face).
- Place on a parchment lined baking sheet. Allow chocolate to set and harden by air drying or placing in the refrigerator for a few minutes.
- Next, melt red chocolate. Dip just the top in, leaving a little white strip for the brim of Santa’s hat.
- Using tweezers, place a white snowflake on the side of the hat for embellishment.
- Next, attach candy eyes and the cinnamon imperial as the nose with a small dab of frosting or melted white chocolate.
- Allow to fully set before stacking or packaging.
- If you’ve tried these cookies, come back and let us know how they were!