Growing up with a mother who's a phenomenal cook, my house became known each season for the multitude of holiday cookies my mom prepares each December. As a result of my mom's insanely good cookie recipes, in addition to a little browsing on Pinterest, here are cookie recipes to try, whether you want to take a break from studying for finals, or just want to try something new at home with your family and friends. Enjoy!

1. Saltine cookies

Ingredients:

• 2 sticks of butter
• 1 c sugar
• 1 12 oz bag of chocolate chips (your choice of what kind)
• 1 1/2 sleeves of salted saltines
• chopped walnuts (optional)
• powdered sugar (for sprinkling over the top)

Instructions:

1. Melt butter and sugar until it's thick.
2. Layer a cookie sheet tightly with saltines.
3. Pour the butter and sugar mixture over the saltines and spread.
4. Bake at 325° F for 8 mins.
5. Take out and pour bag of chocolate chips over saltines immediately and shut oven off.
6. Put sheet back in the oven for 2 mins until chocolate melts.
7. Remove from oven and spread chocolate chips.
8. Sprinkle walnuts over top and lightly press in (optional).
9. Refrigerate for 2 hours.
10. Sprinkle with powdered sugar and leave in fridge until ready to serve.
11. Pop out pieces with a knife (similar to how you cut up a bark,) and serve.

2. Snowballs

Ingredients:

• 1 c butter
• 1/2 c powdered sugar plus 1 cup for dusting
• 1/2 tsp salt
• 1 c finely chopped almonds or pecans
• 1 tbsp vanilla extract
• 2 c sifted all-purpose flour

Instructions:

1. Cream butter in a mixing bowl
2. Gradually add sugar (1/2 cup) and salt.
3. Continue creaming until light and fluffy.
4. Add nuts and vanilla extract.
5. Blend in flour gradually. Mix well.
6. Shape into teaspoon sized balls.
7. Place on ungreased cookie sheet.
8. Bake at 325° F. for 15-20 mins
9. Sprinkle some powdered sugar over cookies while still on the sheet. Cool before removing from cookie sheet.
10. Place some powdered sugar in a Ziploc bag and place some of the cookies inside. Gently shake well until sugar covers cookie.

3. Chocolate Crinkle Cookies

Not kidding when I say these cookies melt in your mouth. Super easy to make and don't call for many ingredients.

Ingredients:

• ¾ c oil
• ¾ c cocoa
• 2 c sugar
• 4 eggs
• 2 tsp vanilla
• ½ tsp salt
• 2 tsp baking powder
• 2 c flour
• 1 c powdered sugar

Instructions:

1. Mix oil, cocoa, and sugar well. Stir in one egg at a time, making sure to incorporate each egg. Stir in vanilla, salt, and baking powder. Sift in flour and stir to combine.
2. Refrigerate 2-3 hours or overnight. Form into 1" balls.
3. Roll each in powdered sugar.
4. Place on a cookie sheet sprayed with cooking spray, covered with parchment paper.
5. Bake at 350 degrees for 8-10 minutes.
6. Leave them on the warm pan 1-2 minutes so the heat will continue to set the cookies. When cookies are set enough to move, transfer to a cooling rack.
7. Makes about 4.5-5 dozen cookies.

4. Peanut Butter Balls

Also known as "buckeye's", these no bake cookies are to die for.

Ingredients:

• 2 c creamy peanut butter
• 3/4 c salted butter (softened)
• 1/2 tsp vanilla extract
• 3 3/4 c powdered sugar
• 2 packages (1 lb each) Chocolate Candy Coating

Instructions:

1. Mix the peanut butter, salted butter and vanilla together in a large bowl.
2. After they are well mixed together, add in the powdered sugar, a little at a time.
3. Cover and let sit in the refrigerator for 15 - 25 minutes until they firm up.
4. Shape the dough into 1-inch balls.Cover and refrigerate again, for about 15 - 20 minutes.
5. Melt the chocolate according to the package directions.
6. Dip the peanut butter balls one at a time into the melted chocolate. Let the excess chocolate drip off.
7. Place the dipped peanut butter chocolate ball onto wax paper and let it harden.
8. Chill until ready to serve. Also chill them a little before packaging them up for gifts.

(via momfabulous.com)

5. Rolo Pretzels

If you're looking for a quick sweet and salty fix, this is for you. This recipe couldn't be any simpler and is a great little party snack.

Ingredients:

• 1 bag Rolo candies
• 50 waffle pretzels
• 50 M&M’s (red and green for holiday spirit)

Instructions:

1. On a large parchment paper lined baking sheet, spread out pretzels in a single layer.
2. Unwrap Rolo candies and place one on top of each pretzel.
3. Bake at 275° F for 2-3 minutes until Rolo candies are soft.
4. Remove from oven and quickly press one M&M into each Rolo.
5. Allow to cool completely.

6. Eggnog Cookies

Ingredients:

• ¾ c butter, softened
• ½ c sugar
• ½ c brown sugar
• 2 egg yolks
• ½ c eggnog
• 1 tsp vanilla
• 2¼ c flour
• 2 tsp baking powder
• 1 tsp nutmeg
• 1 tsp cinnamon
• ½ tsp salt

Frosting:

• ½ c butter, softened
• 3 c powdered sugar
• 4 to 5 tbsp eggnog
• ½ tsp nutmeg
• ¼ tsp cinnamon

Instructions:

1. Preheat oven to 350 degrees F.
2. Grease cookie sheet and set aside.
3. In a large bowl, cream butter, sugars until fluffy.
4. Add egg yolks, eggnog and vanilla, continue beating until creamy.
5. Add flour, baking powder, nutmeg, cinnamon and salt. Beat on medium until well combined.
6. Roll into one inch balls and place two inches apart on cookie sheet.
7. Bake at 350 degrees F for 10 to 12 minutes.

Eggnog Frosting

1. Cream butter until fluffy. Add powdered sugar and beat until combined. Add eggnog, nutmeg and cinnamon. Beat for 3 minutes until smooth. Frost cooled cookies and sprinkle nutmeg over the frosting in desired.

Serves: 32-36

(via chef-in-training.com)

7. Muddy Buddies (Puppy Chow)

Simply amazing. Perfect for those who are gluten free too, since Chex cereal is gluten free!

Ingredients:

• 9 c Rice Chex™, Corn Chex™ or Chocolate Chex™ cereal (or combination)
• 1 c semisweet chocolate chips
• 1/2 c peanut butter
• 1/4 c butter or margarine
• 1tsp vanilla
• 1 1/2 c powdered sugar

Instructions:

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

(via Chex.com)

8. Oreo Balls

Ingredients:

• 2 c semi-sweet, white or milk chocolate chips
• 1 18oz package of Oreo cookies
• 8oz cream cheese or whipped cream cheese
• 1 tbsp butter or shortening

Instructions:

1. Mix cream cheese with electric mixer until fluffy.
2. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer.
3. Roll Oreo cookie mix into one inch Oreo Balls.

Dip:

1. Melt chocolate chips and butter/shortening with a double boiler or in the microwave.
2. Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.
3. Put on wax paper. After the Oreo balls harden, keep in the refrigerator.
4. Makes about 3 or 4 dozen Oreo Balls, depending on the size

(via justapinch.com)

9. Homemade Thin Mints

Ingredients:

• 1 sleeve of Ritz crackers
• 1 c semi-sweet chocolate chips
• 1 tsp coconut oil, shortening, or vegetable oil
• 1/2 tsp pure mint extract

Instructions:

1. In a microwave safe bowl, mix chocolate chips with mint extract and coconut oil, shortening or vegetable oil. Microwave in 15 second increments until melted and smooth, stirring each time.
2. ine a baking sheet with wax paper. Dip the crackers into the chocolate, turning your hand to drip off the excess chocolate. Place on top of the wax paper and freeze or refrigerate until set.(via hip2save.com)

10. Thumbprints

Ingredients:

• 1/2 c raspberry jam
• 1 c butter, unsalted
• 2 1/8 c all-purpose flour
• 1 1/2 tsp almond extract
• 2/3 c granulated sugar
• 1 c powdered sugar
• 1/4 tsp salt
• 2 tsp water

Glaze:

• 1 c powdered sugar
• 1 tsp almond extract
• 2 - 4 tsp water

Instructions:

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined. Mix in almond extract then add in flour blend until mixture comes together.
3. Shape dough into 1-inch balls, about 1 tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie. Chill in refrigerator 20 mins (or freezer for 10 mins). Bake in preheated oven 14 - 18 mins.
4. Cool several mins on baking sheet then transfer to a wire rack to cool.
5. Drizzle cookies with glaze when cool.

Glaze:

1. Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.

(via cookingclassy.com)