Do you have a favourite Christmas cookie or dainty? I think everyone does. Usually it’s because we attach a memory or tradition to the beloved sweet. Kris Kringles are my absolute favourite Christmas treat. It wouldn’t feel like Christmas without them! So naturally I had to do a post about them, how could I not share my favourite Christmas cookie?

I don’t know when my mom started making Kris Kringles, the cookbook they came from was torn up by her first born (me!). So it’s at least that old. I remember eating them as a kid and as we got older, helping to make them.

I must confess I didn’t include E in making them this year. They require rolling and he doesn’t have a good track record with rolling things. His game is to smash anything we roll, and that’s only funny for so long with cookies. He enjoys eating them and I think next year he’ll be able to help a little more. His specialty is in mixing things, and the mixing is short lived in this recipe.

2022 Update:
My toddler has grown and was able to help this year! I rolled the Kris Kringles into balls and he rolled them in sprinkles. He loved it. It’s so special to share this tradition with him!

Kris Kringles are the perfect combination of peanut butter, chocolate and a hint of coffee. It’s my absolute favourite Christmas sweet and it’s no bake! They take about 30-40 minutes from start to finish, and you can pretty much eat them as soon as you roll them (or as you are rolling them, whatever you want).

I will warn you that the dry ingredients are a guideline in this recipe. Add them slowly to get the consistency you want. The last time I made this I only used a little over 2 cups of graham crumbs, which isn’t usually the case. You want these cookies to roll and hold their shape in a ball.

These cookies keep in a sealed container on the container for a few days and also freeze really well. I hope you enjoy them as much as we do!

For a more traditional Christmas cookie, try my Sugar Cookie Recipe or for more flair, Chocolate Sugar Cookies.

Kris Kringles

Ingredients

• 6oz semi-sweet baker’s chocolate
• 1/3 cup peanut butter
• 1 TBSP butter
• 1/3 cup liquid coffee
• 1 tsp vanilla
• 1 1/2 cups icing sugar
• 2 1/2 – 3 cups graham crumbs
• Optional: sprinkles (for rolling)

Directions

1. Put chocolate and peanut butter in a microwave safe bowl, microwave at 30 second intervals until chocolate has started to melt. Add butter, coffee and vanilla. Continue to microwave until melted. Mix until smooth.
2. Add icing sugar and graham crumbs, 1 cup at a time. Mix until a dough forms. You want to be able to roll the cookies into balls so add graham crumbs until you reach desired consistency (usually about 2 1/2 to 3 cups of crumbs).
3. Roll into balls (about 1 TBSP in size). Roll in sprinkles, icing sugar or leave plain. Let them set (although they are ready to eat as is!)

Note: if they seem dry, add more coffee. The humidity in your house will affect the consistency.