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Our Team's Top 5 Favorite Holiday Cookie Recipes

Are you on Santa’s nice list? If not, you may want to try patching things up with the big guy by baking him some yummy holiday treats! We’ve all seen the movies where family and friends gather together for the holidays to bake cookies, listen to holiday tunes, and play fun holiday themed games. Yes, we can all go to our local grocery store and buy a box of cookies, but what about baking these special treats with the company of loved ones. We’ve gathered our employees here at Rug & Home to share some of their favorite holiday recipes just for you! Get out your pen and paper, because you don’t want to miss out on these delightful recipes that will make your holidays special.

Tammie’s Cookie Recipe

“These are the best!!! To save time use peanut butter cookie dough from the refrigerator area at your local market.” – Tammie


1/2 cup butter, softened

3/4 cup peanut butter

3/4 cup packed brown sugar

1/4 cup granulated sugar

1 large egg

1teaspoon vanilla

1 tablespoon milk

1/4 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups flour

About 22 Snickers Minis, unwrapped


Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together. Chill your dough for at least 30 minutes.

Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.

Scoop 2 tablespoon sized balls of dough. Press each one flat in the palm of your hand, place a Snickers Mini in the center and wrap the dough around it, rolling to form a ball. Place on cookie sheet 2” apart. Use a fork to make a small criss-cross pattern on the top. They won’t flatten because of the Snickers, but they’ll have the pattern.

Bake for 13-16 minutes, until they just begin to brown. Cool completely and remove from cookie sheets.

Store in an airtight container for up to 3 days. They can be frozen in sealable containers or ziploc bags between layers of paper towels for up to one month.

Aanchal’s Chocolate Chip Cookie Recipe

“This chocolate chip cookie recipe is from my great aunt and it brings back such wonderful memories of learning to make these with her as a young girl! I love getting to share this tradition today with my family.” – Aanchal


1/2 cup butter

6 tablespoons brown sugar

6 tablespoons granulated sugar

1/2 teaspoon vanilla

1 egg

1/4 teaspoon water

1 cup unsifted all-purpose flour

1/2 teaspoon soda

1/2 teaspoon salt

1 tablespoon chopped nuts (pecans or walnuts are my favorite!)

1 bag (1 cup) semi-sweet chocolate chips


Beat softened butter, sugars, vanilla, water, and egg until light and fluffy (for approximately 2 minutes). Mix flour with soda and salt in a separate bowl then blend into wet mixture. Stir in nuts and chocolate chips. Use a teaspoon to scoop the dough into balls and place 2 inches apart onto greased baking sheets. Bake at 350 degrees for 10-15 minutes until golden brown. Makes 25-30 cookies. 

Liz’s Homemade Peanut Butter Cup Cookie Recipe

“My family can’t get enough of these and I love making them around the holiday season!” – Liz


1 cup creamy peanut butter, divided

4-1/2 teaspoons butter, softened

1/2 cup confectioners’ sugar

1/2 teaspoon salt

2 cups (123 ounces) semisweet chocolate chips

4 milk chocolate candy bars (1.55 ounces each), coarsely chopped

Colored sprinkles, optional


In a small bowl, combine 1/2 cup peanut butter, butter, confectioners’ sugar and salt until smooth; set aside. In a microwave, melt the chocolate chips, candy bars, and remaining peanut butter, stir until smooth. Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.

Melody’s Bananadoodle Cookie Recipe

“These cookies are true bites of heaven!” – Melody


2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

3/4 cup vegetable oil

1 1/3 cups granulated sugar, plus 1/4 cup sugar (separated)

1 tablespoon molasses

2 large bananas (the riper the better)

1 tablespoon vanilla extract

1 tablespoon ground cinnamon


Preheat oven to 350F. Line two baking sheets with parchment paper or lightly grease. In a bowl, mash the bananas with a whisk. In another bowl, whisk together flower, baking powder and salt. Using a mixer or bowl, beat the oil, 1 1/3 cups of sugar and molasses together until light, about 1 1/2 minutes.

Add the bananas into the oil mixture, beating well. Mix the vanilla extract in and continue to beat for an additional 30 seconds. Slowly add the flour mixture and beat until blended. Refrigerate dough for at least 45 minutes. In a small bowl, mix the 1/4 cup sugar and the cinnamon to make the topping. Shape the cookies into 1-inch balls (about 1 tablespoon of dough). Roll each ball into the cinnamon-sugar mixture to coat completely, and then place them onto the baking sheet about 2 inches apart. Flatten each cookie into a thick disk. Bake the cookies for 10-14 minutes until the tops are crinkly and they are puffed. They should be slightly brown around the edges. ENJOY!

Melissa’s Chewy Sugar Cookie Recipe

“I can’t get enough of these sugar cookies! If you’re looking for an easy bake, give them a try.” – Melissa


2 2/3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 cup softened butter

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract

3 to 4 tablespoons buttermilk

Sprinkles or colored sugar, for decorating


Preheat oven to 375F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet. Roll rounded teaspoons of dough into balls and place on an ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.

Bake for 8-10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.


We hope these yummy treats help you get on the nice list! When hosting your holiday parties with family and friends, don’t forget to find a festive platter to add to your holiday décor. One last tip, don’t eat all these tasty treats before your guests arrive!  

Happy Holidays from our Rug & Home Family to yours.


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