The holiday season is a time for warmth, love, and delicious treats. When it comes to festive cookies, these French Christmas Cookies are an irresistible option.
These buttery, crumbly cookies are not only delightful to look at but also easy to make and incredibly flavorful.
This recipe is perfect for a cookie exchange, because it makes a big batch of bite-sized cookies. And if you’re not doing an exchange, your family will have no trouble gobbling these morsels down. They are delish!
Why You Will Love These Cookies
I’ve had this recipe for over 40 years, and it has stood the test of time! With only 7 ingredients you can mix up the simple batter and bake. A piece of Hershey bar will melt deliciously into the baked cookie to give the perfect finishing touch.
These cookies contain no eggs, but plenty of sweet graham cracker and chocolate goodness in every mini foil cup.
**Be sure to scroll to the recipe card for detailed quantities and directions**
How to Make these French Cookies
First, I want to make it clear that I do not know why they are called French Cookies, that’s just the name I was given for them 40 years ago. They are perfect for holiday baking, because a batch makes 6 dozen bite-size cookies, so that is why I call them French Christmas Cookies.
In a large bowl, mix the ingredients together. I like to stir the dry ingredients first: graham cracker crumbs, chocolate chips, chopped nuts, and brown sugar. Then add whipping cream and melted butter and mix well to combine.
💭Tip: foil cups are both decorative and practical: the cookies will stick to paper liners, much less so with foil.
Prepare a mini muffin pan by lining each well with a mini foil baking cup. Then scoop the batter into the cups, about half full. I use a small cookie scoop for this.
Bake for 10 to 15 minutes.
While the cookies are baking, start breaking up the Hershey bars.
As soon as you take the cookies out of the oven, press a piece of Hershey bar on top of each one. The warm cookie will melt the chocolate onto the top each cookie.
Remove the cups from the muffin pan and transfer to a wire rack to cool completely.
Substitutions and Variations
Instead of using a Hershey bar to top, you could drizzle some melted chocolate or use milk chocolate chips. White chocolate might be fun also, although I’ve never tried it.
Standard foil liners are silver, but you could also use holiday color liners to really fancy it up.
You can use milk instead of the whipping cream, but I recommend at least 2% or whole milk for best results.
Store your French Christmas Cookies in an airtight container at room temperature. They can stay fresh for up to a week. For longer storage, freeze them in an airtight container, and they'll keep for several months.
While you can use salted butter, it's advisable to use unsalted butter to control the salt content in the cookies.
You'll need about 20 of the big rectangles, which is usually more than one sleeve of crackers.
French Christmas Cookies
- 2¾ cups graham cracker crumbs*
- 12 ounces mini chocolate chips semi-sweet
- 2 cups walnuts chopped
- 1 cup brown sugar
- ¼ cup butter unsalted, melted
- 1 cup whipping cream
- 9.3 ounces Hershey Bars 6 full size bars
- Preheat oven to 375F. Line a mini muffin pan with foil liners.
- In a large mixing bowl, stir the graham cracker crumbs with the chocolate chips, chopped nuts, and brown sugar.
- Add melted butter and whipping cream. Mix well to combine.
- Fill the foil liners in the muffin pan about halfway with the dough.
- Bake 10 to 15 minutes at 375F.
- Break each chocolate bar into smaller pieces, using the scored sections in the bar.
- Remove the muffin pan from the oven and immediately press a piece of chocolate bar on top of each warm cookie.
- Remove the cookies to a wire rack to cool completely.
Nutrition values are estimates only, using online calculators. Please verify using your own data.