The Pioneer Woman's "Spreads" Cookie Recipe
December 18, 2020
I was so excited for the snow yesterday! It has been a few years since our last snow and I made a lot of special food promises to my boys because of the excitement. I promised them schnitzel with homemade spaetzle and jager sauce. And of course I promised them Christmas cookies too. All while trying to finish decorating our tree and writing Christmas cards. I definitely over promised!
So...I immediately thought of Ree Drummond's (Pioneer Woman) "Spreads" Cookie recipe. It is the perfect easy, no fuss recipe for when you want a quick sweet treat fast! And they are so festive when you put cookie toppings on them. Perfect for Christmas!
Pioneer Woman's "Spreads" Cookie Recipe
Recipe courtesy of Ree Drummond
1 cup brown sugar
2 sticks butter, softened to room temperature
1 tsp vanilla
1/2 tsp kosher salt
2 cups flour
6 oz. chocolate chips
Any toppings that you want....cookie decorations, crushed candy bars, nuts, crushed candy canes, etc.
In a mixer, mix together the butter, brown sugar, egg, salt and vanilla. Mix until smooth.
Scrape down the sides and slowly add the flour into the mixer a little at a time. Mix until a soft dough forms.
Line a sheet pan with parchment paper.
Scrape the dough out of the mixing bowl with a spatula onto the sheet pan.
Spread the dough out onto the cookie sheet into a 1/4" to a 1/2" layer using a spatula or the palm of your hand. This is why she names them "Spreads".
Bake at 350 for about 18 to 20 minutes, until golden.
Take the sheet pan out and sprinkle on your chocolate chips all over the cooked dough.
Put the sheet pan back in the oven for about a minute. Until the chips start to melt.
Take the pan out of the oven and use a spatula to spread the melted chocolate chips all over the cooked dough.
Now add your desired toppings on top of the melted chocolate so that they stick.
Chill in the refrigerator to set.
Cut into squares when you are ready to serve.
I think that Santa would love these cookies! And I love how easy they are to make! Thank you, Ree Drummond, for this fast and easy recipe! Perfect for any time of the year!