If you have little ones, you have probably read the story of the Elf on the Shelf. This delightful children’s story tells of Santa’s elves sneaking into homes and spying on kids reporting back to Santa if they are naughty or nice. Each night the Elf finds a new hiding place and your children try to find him.
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The Elf on the Shelf has quickly become a Christmas classic with kids. They love the story of Santa’s elf and how he’s always peaking around your house and reporting back to Santa. It’s a fun Christmas tradition kids remember and look forward to every year.
To make the Elf tradition more fun, your kids will love making these Chocolate Chip Elf Cookies. Perfect for sharing at school Christmas parties or as part of a Christmas Cookie gift basket.
Chocolate Chip Elf Cookies
3 cups flour
1 TBSP baking powder
1 TBSP baking soda
½ TBSP ground cinnamon
1 tsp salt
1 cup unsalted sweet cream butter, softened
1 ½ cups sugar
1 ½ cups packed brown sugar
3 large eggs, room temp
1 TBSP peppermint extract
2-4 drops of red food coloring
2 cups semi-sweet chocolate chips
1 cup Green M&M’s
1 bag of Ghiradelli white chocolate
1 squeeze bottle
1 container of Christmas sprinkles
Preheat oven to 350 degrees. Line large cookie sheet with parchment paper.
Combine flour, baking soda, baking powder, salt and cinnamon in a bowl. Mix all the ingredients together. Set aside.
With an electric mixer, beat the butter and both sugars until smooth and creamy.
Gradually add one egg at a time to the butter and sugar mixture, beating after each addition.
Next, add vanilla beating to blend with the butter, sugar, and egg mixture.
Slowly add the flour mixture, one cup at a time, stirring carefully to combine after each addition.
Mix in the chocolate chips and M&M’s
Using a ¼ cup, scoop out the cookie dough and place on the lined cookie sheet allowing space for baking between each cookie.
Bake the cookies for 15 minutes or until the edges of the cookies are lightly brown.
Use a double boiler melt the white chocolate (or you can melt it in the microwave).
Once melted, pour chocolate into the squeeze bottle.
Wrap a paper towel around the bottle to keep your hands from burning.
Pipe chocolate onto each cookie.
Decorate with Christmas sprinkles.
Let cool and dry completely for 30 minutes before enjoying!
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