Crescent Chip Cookies Recipe

Crescent Chip Cookies Recipe
Crescent Chip Cookies Recipe photo by Taste of Home
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Crescent Chip Cookies Recipe

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With their cute curved shape, crescents always make charming additions to a Christmas platter. I dip the cooled cookies in chocolate and sprinkle on walnuts. —Ann Eastman, Sacramento, California
MAKES:
120 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
120 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1-1/2 cups miniature chocolate chips
  • Glaze:
  • 3 cups semisweet chocolate chips
  • 1/4 cup shortening
  • 1-1/4 cups ground walnuts

Directions

In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in chocolate chips.
Divide dough into 10 portions. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until easy to roll.
Preheat oven to 375°. On a lightly floured surface, roll each portion into a 24-in. rope; cut into 2-in. lengths. Place 1 in. apart on ungreased baking sheets; curve to form crescents. Bake 6-8 minutes or until edges are light brown. Remove to wire racks to cool completely.
In a small bowl, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set.
To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving. Yield: 10 dozen.
Originally published as Crescent Chip Cookies in Taste of Home Christmas Annual Annual 2016, p155

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1-1/2 cups miniature chocolate chips
  • Glaze:
  • 3 cups semisweet chocolate chips
  • 1/4 cup shortening
  • 1-1/4 cups ground walnuts
  1. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in chocolate chips.
  2. Divide dough into 10 portions. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until easy to roll.
  3. Preheat oven to 375°. On a lightly floured surface, roll each portion into a 24-in. rope; cut into 2-in. lengths. Place 1 in. apart on ungreased baking sheets; curve to form crescents. Bake 6-8 minutes or until edges are light brown. Remove to wire racks to cool completely.
  4. In a small bowl, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set.
  5. To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.
  6. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving. Yield: 10 dozen.
Originally published as Crescent Chip Cookies in Taste of Home Christmas Annual Annual 2016, p155

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