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French Christmas Cookies Recipe

French Christmas Cookies Recipe

These moist treats will have everyone reaching for more. Folks tell me they enjoy these french cookies. In fact, the batches I make ahead for my family and store in the freezer seem to mysteriously disappear each year—even though the chocolate topping I put on before serving hasn't been added yet! —Judy Wilder, Mankato, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling YIELD:30 servings


  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup 2% milk
  • 2-3/4 cups graham cracker crumbs
  • 2 cups finely chopped walnuts
  • 2 cups milk chocolate chips
  • 1/2 cup milk chocolate chips, melted


  • 1. Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in milk. Gradually beat cracker crumbs into creamed mixture. Stir in walnuts and 2 cups chocolate chips.
  • 2. Fill 2-in. foil baking cup liners three-fourths full. Place 1 in. apart in 15x10x1-in. baking pans. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely.
  • 3. Drizzle with melted chocolate; let stand until set. Store in an airtight container in the refrigerator. Yield: about 2-1/2 dozen.

Nutritional Facts

1 cookie: 224 calories, 13g fat (5g saturated fat), 12mg cholesterol, 85mg sodium, 24g carbohydrate (18g sugars, 1g fiber), 3g protein.

Reviews for French Christmas Cookies

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Reviewed Dec. 19, 2017

"DO NOT MAKE THESE! This recipe is a waste of time, imagine oatmeal cookies that fall apart into a million pieces. Basically that is this recipe, if you want to serve your dessert with spoons then go ahead half of the cookie sticks to the cupcake tin regardless of spray or it being parchment paper. Thanks for wasting my ingredients, money, and time!"

Reviewed Dec. 25, 2015

"Decided to try these out for our family get togethers this Christmas and will definitely make them again. I used mini parchment paper cups in mini cupcake pan (to help hold shape) and they come out super easy, no non-stick spray required. Also I used green food coloring with white chocolate chips for the drizzle and did Christmas trees for the holidays. I will say I goofed on my first batch and they were really messy, but that's because I didn't add enough graham cracker crumbs."

Reviewed Nov. 15, 2015

"Agree with CraftyJen, would not make these again!"

Reviewed Aug. 28, 2015

"used paper cups in a mini muffin pan. If you spray them first they pop right out. Used peanut butter and mini choc. chips. also used pecans instead of walnuts. pretty good reciped. My husband rated them a B"

Reviewed Dec. 7, 2014

"I followed the recipe exactly and the cookies stuck to the foil cup. The outside of the cookie was firm and after baking them for 13 minutes, the centers were soft and fell apart. Very messy and a waste of money spent on the ingredients."

Reviewed Dec. 13, 2012 Edited Dec. 8, 2014

"made them for the first time they were a hit !!!!"

Reviewed Dec. 9, 2012

"I was disappointed in the texture. Next time I would not chop the walnuts so fine as the chocolate chips seem overwhelming. I have not baked all of them yet and put some miniature marshmallows in the freezer and hope my chopper will chop them up a bit. Think a little white would add to the color--maybe a few chopped cherries too!


Reviewed Dec. 7, 2012

"Not sure what happened. Followed recipe exactly and the result wasn't good. Sorry I wasted all those walnuts :0("

Reviewed Dec. 2, 2012

"I used mini muffin pans and non-stick spray and they came out fine. Very good."

Reviewed Sep. 20, 2012

"These cookies are amazing!! I made them last year as part of my Christmas cookies and I had to make several additional batches! They were such a hit! I already have people asking me to bring them functions and it's only September! My only trouble was getting them out of the foil cups, so I used baking spray on mini muffin pans and made them without the foil cups."

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