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Santa's Favorite Cookies!

  • Writer: Suzanne Clark
    Suzanne Clark
  • Dec 9, 2015
  • 1 min read

In my house, you know when Santa Claus has come because he always brings tons of presents and he hangs dozens of candy canes on the tree before he leaves! My kids all decided years ago Santa’s favorite flavor had to be peppermint since he always adorned our tree with these special treats. Every Christmas Eve we make a special plate, filled with treats for Santa and his reindeers. What kind of cookies are always on the plate? Mint flavored of course-his favorite!

I wanted to put a twist on a classic buttery mint cookie. I decided to introduce chocolate, and added chocolate mint pieces to give these cookies that special touch that Santa would enjoy. Thinking like a jolly ol’ elf, I also decided to make them look extra special by serving them in a special Christmas wrapper. They become the perfect present, just in time for gift giving.

Make your Christmas extra special this year and include Santa’s favorite cookie to your Christmas baking line up! Place them on a plate and tie them with a bow for the perfect holiday gift. If Santa likes them, you know they have to be good. Ho-Ho-Ho Merry Christmas! For the recipe, click here!


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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