Santa Baby Cookies

Bake up some holiday memories with your kids!

By Rebecca Babineau, Macaroni Kid New Bedford December 13, 2012

German Chocolate Cake Mix Cookies:
1 pkg. Pillsbury Plus German chocolate cake mix
6 to 9 oz. chocolate chips (or M & M's)
1/2 C rolled oats
1/2 C butter, melted
2 eggs, slightly beaten

Peanut Butter Buttercream Icing:
1 cup peanut butter
5 tablespoons butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar (approx. 1 lb.)
1/2 cup milk


For the cookies:
Heat oven to 350 degrees. In a large bowl, combine all ingredients; mix well. Drop by rounded teaspoonful 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes. Cool 1 minute. Remove from cookie sheets. Makes 6 dozen cookies.

For the icing:
In large bowl, beat peanut butter and butter with electric mixer until light and fluffy. Add vanilla, beat well. Gradually add sugar, one cup at a time, beating well on medium speed, and scraping sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerate in an airtight container. Re-whip before using. Makes about 3 cups icing.