Chocolate Chip Cookie Wreath Recipe

No Photo

Have you made this?

 Share your own photo!

Chocolate Chip Cookie Wreath

Kitchen Crew


☆☆☆☆☆ 0 votes


3/4 c
shortening, butter flavor
1.25 c
brown sugar, firmly packed
2 Tbsp
1 Tbsp
vanilla extract
2 c
all purpose flour
1 tsp
3/4 tsp
baking soda
1 c
semisweet chocolate chips
1 c
pecans, coarsely chopped


1.25 c
powdered sugar
3 Tbsp
2 tsp
1 tsp
corn syrup, light
gum drops, red and green


1Preheat oven to 375 degrees; line 4 cookie sheets with foil and lightly grease the foil.
2In a large bowl with an electric mixer on medium speed, beat the brown sugar, shortening, milk and vanilla extract until well blended; Beat in the egg.
3In a medium bowl, combine the flour, salt and baking soda.
4With a spoon, stir into the shortening mixture just until blended.
5Stir in the chocolate chips and pecans.
6Divide the dough into quarters; divide each quarter into 12 pieces; Roll each piece into a 1-inch ball.
7Arrange the balls on the cookie sheets almost touching to form an 8-inch circle; Flatten the balls slightly with your fingers.
8Repeat with the remaining balls to make 3 more wreaths.
9Bake one cookie sheet at a time for 12 to 14 minutes, or until the wreaths are lightly browned; Do not overbake.
10Cool completely before removing from the cookie sheet.
11Meanwhile, prepare the icing.
12In a small bowl with the mixer on medium speed, beat the powdered sugar, shortening, milk and corn syrup until smooth - If too thick, thin with a little milk; if too thin, add more powdered sugar.
13The icing may be covered and refrigerated for up to 1 week; Makes 1 1/2 cups.
14Spread or pipe the icing over the cooled wreaths.
15Cut the red and green candies as needed for flowers and leaves; Place in clusters around the wreath.

About this Recipe

Course/Dish: Cookies, Chocolate
Other Tag: Quick & Easy