Camp Recipe: Chocolate Snap Cookies and Head Staff Cookie Favorites
‘Tis the season for Christmas treats of all kinds, and you can’t go wrong with a classic cookie. This fall we’ve been sharing some of your favorite camp cookie recipes (so far we’ve shared Pumpkin, S’mores, and Sprinkle Cookies), and we’ve got another classic for you today: Chocolate Snap White Chocolate Chip!
But before we get to that, we asked our Head Staff team for their go-to Christmas cookie recipes, and they delivered. Save these links for your next cookie swap, and thank us later!
- Ellen-Anne celebrates her Danish heritage with these Vanilla Wreath Butter Cookies. They’re perfect for gifting in a tin or enjoying after dinner!
- Sarah switched it up and recommended a Chocolate Chip Cookie Pie that looks delish.
- Jimboy loves Peppermint Bark, and this recipe couldn’t be easier!
- If you know Laura, you know she loves a ginger cookie (she’ll always take your extra Ginger Snaps during the summer!), and she loves making Gingerbread Cookies this time of year.
- Alli likes recreating those melt-in-your-mouth Lofthouse sugar cookies at Christmas with these Soft Sugar Cookies with Buttercream Icing.
- Depending on how much time and energy you want to put in, I love these Brown Butter Rice Crispie Treats or Homemade Oatmeal Cream Pie - they get compliments every time!
Now to the recipe of the day: Chocolate Snap Cookies!
Makes 20 cookies
Ingredients:
- 1 cup sugar
- 6 tablespoons butter, softened
- 2 eggs
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon corn starch
- 2 1⁄2 teaspoons baking powder
- 1⁄2 cup cocoa powder
- 1 1⁄2 cups flour (If you love dark chocolate, swap this for Cocoa Powder for a super rich cookie!)
- 1 cup white chocolate chips
- Cream the sugar and butter.Add the eggs, salt, and vanilla.
- Add the dry ingredients and mix until just blended. The dough will be sticky.
- Fold in the white chocolate chips and chill for 15 minutes.
- Scoop heaping tablespoons onto a sheet pan with parchment paper. You can either roll the dough in your hand or keep it messy. Bake at 375 degrees for 8 minutes. They will seem undercooked but will continue to bake as they cool.