There is a time and a place for healthy treats, but it is not the holidays. For 11 months out of the year, I am all about baking things that are delicious and nutritious*. But, I think for one month of the year it is okay to set aside the agave and coconut oil, and use some real sugar and butter, especially when it’s for a traditional family recipe.
Baking Christmas cookies is a tradition that many families hold near & dear, and mine is no exception. I have memories from throughout my childhood of making cookies for Santa, for the fireman at the local station, or just for us. We have a few recipes that we make every year, like our Oat & Apricot Bars, and our Scottish Shortbread. For a chocolate loving family, isn’t it strange that none of these have chocolate?
Well, there is one recipe that I have frequently request from a dear family friend that does contain chocolate. Except, it’s white chocolate. Yes, I know. Normally, I do not like white chocolate, but when it combines with peanutty goodness in this recipe, I am converted. Just for these cookies, though.
These cookies are sweet & salty, and very simple to make.
1 1/2 lbs. white chocolate
2 cups Rice Krispies
2 cups Spanish peanuts
2 cups Peanut Butter Captain Crunch (I actually used Peanut Butter Puffins)
1 1/2 cups mini-marshmallows
Mix together the last four ingredients. Melt the white chocolate in the microwave or on the stove. Stir in the dry mixture until coated. Drop spoonfuls on wax paper and let cool one and a half to two hours.
For more decadent cookies, many of which contain loads of chocolate, check out this Buzzfeed article.
And if you still feel a little guilty about indulging, check this out, whether you’re a runner or not.