To Die For Christmas Cookie Recipes

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There’s nothing quite like baking Christmas cookie recipes that fill your home with the smell of butter, sugar, and pure holiday joy.

Every December, I find myself searching for new treats to share at our family gatherings and parties, cookies that feel festive, taste amazing, and look beautiful on a dessert table. This year, I’ve created two that might top them all: my Cookies ’N’ Cream Millionaire Shortbread and Peanut Butter–Stuffed Cookies. Both are decadent, easy to make, and perfect for gifting, freezing, or serving warm straight from the oven at your Christmas celebration.

Nine small chocolate crumb squares are arranged in a 3x3 grid on a white square plate, with plaid and polka dot ribbons around the plate on a light wooden surface.
A white plate with seven chocolate chip cookies is placed on a table, decorated with red and polka dot ribbons and artificial pine branches.
Four images show Christmas-themed ornaments: stamped clay decorations, vintage glass bulbs, painted shell ornaments with trees, and a festive holiday table setting.
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To Die For Christmas Cookie Recipes

A white plate with five chocolate chip cookies is placed on a wooden surface, next to festive ribbons and artificial pine branches.

If you’ve been following me for a while, you know how much I love baking during the holidays. There’s just something about the smell of butter and sugar mixing in the oven that instantly makes our home feel even cozier.

This year, I’m especially excited to share two cookie recipes that truly are to die for.

Both of these treats, my Cookies ’N’ Cream Millionaire Shortbread and Peanut Butter–Stuffed Cookies, will be on the dessert table at our Christmas party this year. They’re the kind of cookies that make everyone stop mid-conversation and say, “Oh my gosh, what are these?”

Let’s just say these might be the most requested recipes I’ve shared in a long time.

Also, be sure to scroll down as I have partnered with some of my favorite bloggers and they are sharing their Christmas cookie recipes too!

A Christmas Party Cookie Table

Nine small chocolate crumb squares are arranged in a 3x3 grid on a white square plate, with plaid and polka dot ribbons around the plate on a light wooden surface.

Every December, I like to bake a few special desserts that stand out, the ones that guests will remember long after the last ornament is packed away. I always include a few classics like sugar cookies or gingerbread, but I love adding something a little extra.

This year, I wanted a mix of rich and decadent with something nostalgic and cozy. The Cookies ’N’ Cream Millionaire Shortbread checks the first box perfectly with buttery shortbread, creamy caramel, crushed Oreos, and a glossy chocolate topping that sparkles under the Christmas lights.

A plate of chocolate chip cookies is displayed in front of two small artificial pine trees and a festive ribbon.

The Peanut Butter–Stuffed Cookies are the ultimate comfort treat. Soft, chewy chocolate-chip cookie dough with a hidden creamy peanut butter center, and the best part? You can freeze them ahead of time and bake them fresh the day of your party.

So, if you’re looking for something new and unforgettable for your holiday dessert spread, these two cookies deserve a permanent spot on your Christmas baking list.

Cookies ’N’ Cream Millionaire Shortbread

Squares of a layered dessert with a crumbly base, a chocolate topping, and a crunchy crumb layer on top, arranged on a white plate.

This cookie bar takes everything you love about a Twix bar and gives it a holiday upgrade. The buttery shortbread base holds a creamy layer of caramel mixed with crushed Oreos, and it’s finished with a silky chocolate topping and a dusting of cookie crumbs.

They look beautiful on a dessert tray, perfect squares stacked high, and they taste even better the next day (if they last that long).

How to Make These Cookies

Two white square plates each hold nine chocolate dessert squares, with red and white decorative ribbons placed around them on a light wooden surface.

To get started, preheat your oven to 350°F and line a 9×13-inch baking pan with parchment, leaving a little overhang so you can lift everything out easily later. While the oven heats, make the shortbread base by creaming the butter and sugar until they’re light and fluffy. Mix in the flour and salt until the mixture resembles coarse crumbs, then stir in the crushed Oreos.

Electric stand mixer with dough being mixed in a glass bowl, placed on a white marble countertop.
Oreo cookies placed inside a food processor, ready to be crushed with the metal blade attachment visible in the center.

Press this dough evenly into your prepared pan, poke a few holes across the surface with a fork, and bake until it’s just turning golden, about 20 to 22 minutes. Let it cool completely before moving on.

A rectangular sheet of light brown, crumbly dough with darker specks, pressed flat on parchment paper.

Next comes the caramel layer. In a medium saucepan, combine the butter, brown sugar, corn syrup, and condensed milk. Warm it over medium heat, stirring constantly, until it reaches a gentle boil. Lower the heat and simmer for 6 to 8 minutes, stirring often, until it thickens and turns a rich golden color.

A saucepan on a stove contains brown sugar, butter, and condensed milk, partially mixed together.
A saucepan on a stove with a mixture of caramel-colored liquid and crushed chocolate, being stirred with a wooden spoon.
A close-up view of a freshly baked, rectangular cake with a golden-brown top, still in a parchment paper-lined baking pan. A wooden spatula is visible on the right side.

Remove from the heat, stir in a pinch of salt, fold in the chopped Oreos, and pour the caramel evenly over your cooled shortbread. Give it about half an hour to set.

A close-up of a baking dish with a crumbly baked base, topped with melted chocolate being spread with an orange spatula.
A rectangular pan lined with parchment paper holds a dessert topped with a smooth layer of glossy chocolate.

For the finishing touch, melt the chocolate chips with a bit of oil in the microwave or a double boiler until smooth and glossy. Pour the chocolate over the caramel, spreading it into an even layer, and sprinkle the top with more crushed Oreos to make it extra festive.

Chill the whole pan for at least an hour, or until it firms up enough to cut cleanly into delicious squares.

Yield: 22 - 24 bars

Cookies 'N Cream Millionaire Shortbread

A close-up of dessert bars with three layers: a crumbly base, a thick middle layer, and a chocolate topping with crushed cookie pieces on top, arranged on a white plate.

This cookie bar takes everything you love about a Twix bar and gives it a holiday upgrade. The buttery shortbread base holds a creamy layer of caramel mixed with crushed Oreos, and it’s finished with a silky chocolate topping and a dusting of cookie crumbs.

Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes

Ingredients

  • For the Shortbread Base
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 6 Oreo cookies, finely crushed
  • For the Cookies ’N’ Cream Caramel Layer
  • 1 (14-oz) can sweetened condensed milk
  • ½ cup unsalted butter
  • ½ cup light brown sugar, packed
  • 3 tablespoons light corn syrup
  • Pinch of salt
  • 8 Oreo cookies, coarsely chopped
  • For the Chocolate Topping
  • 1½ cups semisweet or dark chocolate chips
  • 2 teaspoons vegetable oil or coconut oil
  • 4 Oreo cookies, finely crushed for garnish

Instructions

  1. Preheat and prepare.Heat oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving a little overhang on the sides for easy lifting later.
  2. Make the shortbread.Cream butter and sugar together until light and fluffy. Add flour and salt and mix until crumbly, then stir in crushed Oreos. Press dough evenly into the pan and prick the top with a fork. Bake for 20–22 minutes, or until lightly golden. Cool completely.
  3. Cook the caramel.Combine butter, brown sugar, corn syrup, and condensed milk in a medium saucepan over medium heat. Stir constantly until the mixture comes to a gentle boil, then reduce heat and simmer 6–8 minutes, stirring frequently, until thick and golden. Remove from heat, stir in salt, and fold in chopped Oreos. Pour evenly over the cooled shortbread and let it set for about 30 minutes.
  4. Top with chocolate.Melt chocolate chips and oil together in a microwave or double boiler until smooth. Pour over the caramel layer and spread evenly. Sprinkle with crushed Oreos for a festive finish. Chill until firm, at least 1 hour, before cutting into squares.
© Leslie

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Rectangular, cream-colored baking dish with light gray nonstick interior and handles on each side, viewed from above. The word "Caraway" is embossed on the interior base.

Caraway Non-Stick Ceramic 9”x13” Rectangle Pan
A white stand mixer with a stainless steel mixing bowl attached, photographed against a plain light gray background.
KitchenAid Artisan
Series 5
A red and silver KitchenAid food processor with a clear plastic container and black handle, set against a plain white background.
KitchenAid 5 Cup Food Chopper KFC0516ER, Empire Red
A set of festive mixing bowls in pink and green with holiday designs, perfect for preparing holiday desserts, includes a recipe book and small candies tucked inside some bowls, all arranged on a white surface.

Stoneware Measuring Cups 

13″ Round Copper Cooling Rack

Red rectangular ceramic baking dish with white interior, shown empty and angled to display the ridged exterior and built-in handles.
DOWAN 9×13 Baking Pan

Leslie’s Tips

  • Use a warm knife (dip in hot water and wipe dry) for perfectly clean layers.
  • Make these a day ahead; they slice beautifully once fully chilled.
  • For a Christmas twist, drizzle white chocolate and sprinkle with crushed peppermint.

These bars are truly irresistible … rich, buttery, and downright indulgent. A small square goes a long way, but I promise your guests will come back for seconds.

Peanut Butter–Stuffed Cookies

A white plate with six chocolate chip cookies next to a small artificial Christmas tree and red plaid and polka dot ribbons on a light wooden surface.

These might be the best cookies I’ve ever made. They’re soft, chewy, and filled with a surprise peanut butter center that melts in your mouth. I love that you can prepare them in advance, freeze them, and bake them off right before guests arrive. There’s nothing quite like serving warm cookies straight from the oven at a Christmas party!

Yield: 18 - 22 cookies

Peanut Butter Stuffed Cookies

A white plate with five chocolate chip cookies is placed on a wooden surface, next to festive ribbons and artificial pine branches.

These cookies are soft, chewy, and filled with a surprise peanut butter center that melts in your mouth. I love that you can prepare them in advance, freeze them, and bake them off right before guests arrive.

Prep Time 1 hour
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 45 minutes

Ingredients

  • For the Cookie Dough
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups semisweet chocolate chips or chunks
  • For the Peanut Butter Filling
  • ¾ cup creamy peanut butter
  • 3 tablespoons powdered sugar

Instructions

  1. Prepare the filling. Stir together peanut butter and powdered sugar until smooth. Scoop small teaspoons onto a parchment-lined baking sheet and freeze until solid (about 30 minutes).
  2. Make the dough. Cream butter and both sugars until light and fluffy. Add eggs and vanilla, mixing until combined. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture, then stir in the chocolate chips.
  3. Assemble the cookies. Scoop about 2 tablespoons of dough, flatten slightly, and place a frozen peanut butter ball in the center. Wrap the dough around the filling and roll it into a smooth ball. Place on a parchment-lined baking sheet, leaving about 2 inches between each cookie.
  4. Freeze before baking. Freeze for at least 1 hour, then transfer to an airtight freezer bag. These will keep beautifully for up to 3 months.
  5. Bake from frozen. Preheat oven to 350°F. Bake frozen cookies 13–15 minutes, or until golden around the edges and soft in the middle. Cool 10 minutes before serving — or serve warm for that irresistible gooey peanut butter center.
© Leslie
Two rectangular, gray nonstick baking sheets with slightly raised edges, stacked side by side. The word "Caraway" is embossed in the center of each tray.
Caraway Non-Stick Ceramic Medium Baking Sheet
A silver Cuisinart electric hand mixer is shown resting on top of a clear plastic storage case containing metal beaters and attachments.
Cuisinart Power Advantage PLUS 9-Speed Hand Mixer
Three white ceramic mixing bowls of different sizes are nested together, with a brown base visible on the largest bowl.
Ceramic Mixing Bowls

How to Make These Cookies

Six dollops of peanut butter are arranged on a parchment-lined baking sheet.

Start with the filling. In a small bowl, mix the peanut butter and powdered sugar until smooth. Scoop little teaspoon-sized dollops onto a parchment-lined baking sheet. Pop the whole tray into the freezer so the centers firm up; about 30 minutes does the trick.

Stand mixer blending light brown cookie dough in a glass bowl on a white countertop.
Close-up of cookie dough with chocolate chips being mixed in a stand mixer bowl.
A close-up of chocolate chip cookie dough in a glass mixing bowl.

Now make the dough. Cream the butter, brown sugar, and granulated sugar until light, fluffy, and irresistible. Add the eggs and vanilla and mix again. In another bowl, whisk together the flour, baking soda, baking powder, and salt, then slowly blend the dry ingredients into the butter mixture. Stir in the chocolate chips, and try not to sneak too many tastes.

A hand holds a chocolate chip cookie dough ball with a dollop of peanut butter on top, ready to be shaped and baked.

Time to put them together. Scoop about two tablespoons of dough, flatten it a bit in your hand, and tuck one of those frozen peanut butter centers right in the middle.

A baking tray with a ball of chocolate chip cookie dough and another flattened dough piece topped with a spoonful of peanut butter on a white counter.

Wrap the dough around it like a cozy blanket and roll it into a smooth ball. Set each cookie on a parchment-lined baking sheet, giving them a little breathing room so they can spread.

A baking tray lined with parchment paper holds evenly spaced balls of chocolate chip cookie dough, ready to be baked.

Before baking, freeze the cookies. Let them firm up for at least an hour, then move them into an airtight freezer bag. They’ll stay perfect in the freezer for up to 3 months, which is such a lifesaver during the holidays.

Bake them straight from the freezer. Preheat your oven to 350°F, set the frozen cookies on a baking sheet, and bake for 13 to 15 minutes until the edges are golden and the centers are soft.

Let them cool for about 10 minutes, or dive in while they’re still warm and enjoy that gooey peanut butter surprise inside.

Red KitchenAid

Amazon Basics Silicone, Non-Stick, Food Safe Baking Mat – Pack of 2

Green cotton apron with a holiday design featuring reindeer, birds, ornaments, snowflakes, and festive Christmas tree cupcakes. Includes a close-up inset of the pattern and a label stating "Designed in Europe.

Maison d’ Hermine 100% Cotton Apron

Leslie’s Tips

  • Sprinkle a pinch of flaky sea salt on top as soon as they come out of the oven. It adds the perfect contrast to the sweet, creamy filling.
  • These are amazing as make-ahead gifts — wrap a half dozen frozen dough balls in parchment and tie with ribbon, then add a “Bake When Ready” tag.
A set of white oval gift tags with "Merry Christmas" and "to: with love:" text, gold eyelets, and white ribbons for attaching.
Cream Christmas Gift Tags
Three rolls of frayed edge fabric ribbon in green, red, and cream are displayed next to a brown cardboard box with a clear window.
Christmas Ribbon Set
A clear plastic bag tied with a red ribbon contains cookies, with additional cookies and crumbs scattered in the background.
Starpack ‘Sweet Treats’ Cellophane Christmas Treat Bags

Hosting Tip: A Warm Cookie Bar

A white plate with seven chocolate chip cookies is placed on a table, decorated with red and polka dot ribbons and artificial pine branches.

At our Christmas party this year, I’m setting up a little “Warm Cookie Bar.” I’ll bake a batch of the Peanut Butter–Stuffed Cookies just before guests arrive, so the house smells like heaven. Then I’ll arrange the Cookies ’N’ Cream Millionaire Shortbread on a tiered tray, along with a few classics, sugar cookies, shortbread stars, and peppermint bark.

For a festive touch, I’ll set out mugs of hot cocoa with whipped cream and crushed candy canes, plus small plates and linen napkins. The cookies double as both dessert and decor as I love how they look nestled between greenery and candles on the dessert table.

Four ceramic mugs with Christmas tree designs; three are stacked, and one sits on a folded napkin atop books, filled with a drink and marshmallows.
12 oz. Hand-Painted Stoneware Mug w/ Christmas Tree, 4 Styles
A set of ten cloth napkins arranged in a fan pattern, featuring a red, green, and beige plaid design on a white background.
Plaid Collection Linen Napkins
Four ceramic plates featuring decorated Christmas trees in the center and green polka dots along the rims, arranged in a row.
Spode Christmas Tree Polka Dot Dessert Plate

Make-Ahead and Storage

Nine chocolate crumb-topped dessert squares arranged on a white plate, surrounded by red, white, and plaid ribbon on a wooden surface.

One of the best parts about these recipes is how easily they fit into a busy holiday schedule.

  • The Millionaire Shortbread can be made up to five days in advance and stored in the refrigerator. It actually cuts more cleanly when chilled.
  • The Peanut Butter–Stuffed Cookies are freezer-friendly and can be baked straight from frozen. That means no last-minute stress, just perfectly fresh cookies whenever you need them.

Airtight Food Storage Container Set

Rubbermaid Brilliance Glass Storage 3.2-Cup Food Containers with Lids

24pc Borosilicate Glass Storage Containers with Lids

If you’re hosting, bake a few cookie trays earlier in the day and keep them lightly covered until dessert time. Your kitchen will smell like Christmas all day long.

Wrapping Up

A close-up of dessert bars with three layers: a crumbly base, a thick middle layer, and a chocolate topping with crushed cookie pieces on top, arranged on a white plate.

There’s something magical about baking during the holidays, especially when you can share the results with family and friends. These two recipes embody everything I love about Christmas: comfort, nostalgia, a touch of indulgence, and a whole lot of joy.

Whether you’re hosting a big party, baking for neighbors, or want something special for Christmas Eve by the fire, these cookies will make the season extra sweet.

So go ahead and tie on your apron, turn up the Christmas music, and bake a batch (or two). I promise, these cookies are worth it.

This square dish, perfect for Christmas Eve dinner ideas, features festive red and white stripes on the outside with a charming holly leaf and berry design on the inside.

Lenox Holiday Handpaint Stripe Square Dish

Two rectangular ceramic baking dishes, one reading "SANTA STOP HERE" and the other "oh so MERRY," are perfect for your Christmas party, with marshmallows scattered beside them on a white surface.

Creative Co-Op 2-1/2 Quart Hand-Painted Stoneware Baker w/Handles

Four festive wine bottles with holiday decorations and labels reading “Making Spirits Bright,” “Christmas Cheer,” “Santa’s Little Helper,” and “Most Wonderful Wine of the Year”—perfect for your next Christmas party.

Christmas Holiday Napkins

Wood Cake Stand with Glass Dome

A wooden cutting board shaped like a Christmas tree, perfect for serving festive treats like Christmas tree cupcakes.

Christmas Tree Shaped Wood Cutting Board

Green Ruffle Cake Plate

Blogger’s Best Christmas Cookie Recipes

Festive molded cookies shaped like winter hats with red and green brims sit on a white cake stand, surrounded by Christmas-themed napkins, greenery, a mug, and a crocheted pot holder—perfect for trying your favorite molded cookies recipe.

Molded Cookies Recipe | Happy Happy Nester

Molded Cookies Recipe fans will love this charming winter toque hat cookie, which captures every little detail from the mold. These cozy, cold-weather–inspired cookies bake up beautifully with crisp edges, clean lines, and that sweet, handmade charm we all adore during the holiday season.

A plate of red crinkle cookies from a classic molded cookies recipe is dusted with powdered sugar, sitting on a table next to a drink with a straw and a metal corkscrew.

Christmas Red Velvet Crinkle Cookies | My Sweet Savannah

These Christmas Red Velvet Crinkle Cookies are soft, fudgy, and dusted in powdered sugar like fresh snow. Made with a simple cake mix hack, they come together fast but look completely bakery-style — the perfect easy holiday treat.

A decorated gingerbread house cookie dusted with powdered sugar sits on a baking sheet beside tree-shaped cookies, striped oven mitts, and tree-shaped cookie cutters—perfect inspiration for any Molded Cookies Recipe. Pine sprigs accent the scene.

Sheet Pan Gingerbread House Cookie | Finding Lovely

An easy way to bring a festive gingerbread house to your home without the traditional work of bringing one to life. Bake it, decorate it, eat it! An easy and lovely holiday treat.

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2 Comments

  1. Ok, I am definitely trying these. It is fun to add something new to the tradition! Thank you and I wish you blessings in the Christmas season.

    Reply

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