It’s that time of the year… time to make up a tasty and scrumptious cookie platter. When putting together one of my own, I try to make sure there are a variety of flavors and textures throughout.

Related: Peppermint White Chocolate Cupcakes

Chocolate is a huge hit so incorporating that ingredient somewhere is a good idea. And if you were to receive a cookie platter from me, you bet there would be some peanut butter somewhere in the mix!

If you have a classic cookie you’re known for, putting it on a cookie platter is a must! And if you need some more ideas, I listed some of my favorite cookie recipes below. Let’s get to baking!

Snowball Cookies

You may know these as tea cookies, butter cookies, wedding cookies or snowball cookies. But no matter what you call them, they’re always a great addition to any plate of holiday goodies!


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 tsp vanilla
  • 2 cups flour
  • 1 cup chopped pecans
  • 6 Tbsp powdered sugar + extra for finishing


  1. Preheat the oven to 375°.
  2. Cream together the butter, shortening and vanilla. Stir in the flour, nuts and powdered sugar and mix well.
  3. Shape the dough into balls—my grandma always said, “smaller than a walnut, bigger than a cherry!”
  4. Place the cookies on an ungreased cookie sheet and bake for 10 minutes, or until the bottom of the cookies become light golden brown. Be sure to watch them carefully, as these can burn quite easily.
  5. Remove the cookie sheet from the oven and let cool slightly, just until the cookies can be handled.
  6. Roll them in the extra powdered sugar while they’re still warm.

3-Ingredient Peanut Butter Cookies

It’s true. You CAN make cookies with only three ingredients! Even better, these super simple cookies are a crowd favorite and one that’s purely enjoyable with every bite.

PB cookies header


  • 1 cup sugar
  • 1 cup smooth peanut butter
  • 1 egg
  • Unwrapped Hershey’s Kisses


  1. Preheat the oven to 350°.
  2. Put sugar, egg and peanut butter in bowl. Mix until well combined.
  3. Shape dough into 1-inch small balls. Place the dough balls 2” apart on an ungreased cookie sheet.
  4. Bake for 8-10 minutes or until the tops are a very light golden brown. (Check the bottom of the cookies often to prevent burning.)
  5. Remove cookies from oven.
  6. Wait 2 minutes then push an unwrapped chocolate kiss in the center of each cookie. Allow to cool thoroughly before storing in a tight container.

New England Jam Cookies

My mom’s best friend, Rosa, came up with this recipe which is why it’s so near and dear to my heart. Of course, they’re also delicious beyond belief. But since they’re filled with love, they never fail to hit the spot.

New England Jam Thumbprint Cookies


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 cup flour
  • Crushed nuts
  • 1 egg white
  • 1 jar fruit jam


  1. Preheat the oven to 350°.
  2. Cream the butter and sugar. Fold in the egg yolk.
  3. Add the flour a little at a time until mixed in.
  4. Pinch off pieces of dough and roll it into balls about the size of a walnut. Roll the balls in the egg white then bake on an ungreased cookie sheet for 5 minutes.
  5. Remove the cookies from the oven and using the back of a teaspoon, immediately make an indentation in the center of each cookie. Fill the centers with jam.
  6. Put the cookies back in the oven for approximately 10 more minutes. Cool slightly before removing the pan.

The Best-Ever Chocolate Chip

Yes. Best-ever. I’ve been making these cookies for as long as I can remember and they’re still just as great… even after making them dozens of times!

chocolate chip cookie header


  • 1 lb softened butter or margarine (originally developed with margarine, but now I use butter…both yield delicious results)
  • 2 cups dark brown sugar
  • 1 & 1/2 cups white sugar
  • 3 eggs
  • 2 tbsp vanilla
  • 6 cups flour
  • 1/2 tsp salt
  • 1 & 1/2 tsp baking soda
  • 4 cups chocolate chips
  • 2 cups chopped nuts (optional)


  1. Preheat the oven to 350°.
  2. Line a few cookie sheets with parchment paper or a silicone mat.
  3. Cream the margarine, dark sugar, and white sugar together with a stand mixer. Mix in the eggs and vanilla.
  4. Sift the dry ingredients together and add to the wet ingredients. (This mixture might be sticky and dry.) Add the chocolate chips and the nuts, if desired.
  5. Using a cookie scoop, drop small scoops of batter onto the prepared cookie sheets.
  6. Bake for 8–10 minutes. I like to slightly underbake these so that they stay soft when cooled so 8 minutes in my oven is perfect. If you want a little more “baked through” start at 10 minutes and add a minute if you want. Every oven is different, so just keep an eye on them!
  7. Allow the cookies to cool for 5 minutes before diving in!

4-Ingredient Peanut Butter Fudge

Yes, I know. Fudge and cookies aren’t the same. But if I were gifted a plate of this tasty peanut butter fudge, you wouldn’t hear a complaint from me!


  • 1 Cup Creamy Peanut Butter
  • 2 sticks unsalted butter
  • 1/2 tsp. vanilla extract
  • 4 cups sifted powdered sugar (sift first, then measure)
  • optional add-ins: Chocolate chips, white chocolate chips, chopped candy, pretzels or nuts.


  1. Over very low heat, in a 2 qt. saucepan, melt butter and peanut butter. Do not let this come to a boil. Stir occasionally. As soon as all is melted together remove from heat.
  2. Add vanilla to the peanut butter mixture.
  3. In a large bowl, add powdered sugar.
  4. Add peanut butter mixture to powdered sugar. Mix together with a sturdy spoon. The fudge has a heavy, consistency.
  5. Line an 8-inch square pan with parchment or foil. I like to leave some hanging over the sides to make it easier to remove fudge for cutting.
  6. Press the fudge into the square pan, using your hands at first and then smoothing the surface with the back of a spoon. If you add any extra goodies (chocolate chips etc.) press those into the top of the fudge with your hands and then smooth down with the back of the spoon.
  7. Cover with foil and put in the refrigerator for several hours to firm.
  8. Lift out of the pan with foil/parchment overlap and cut into squares.

Cookies and Cream Fudge

Another fudge recipe? Why not! This one has some great texture and it’s perfect for the person who loves Oreos!


  • 1 (12-oz) bag of white chocolate chips
  • 2/3 cup sweetened condensed milk
  • 1 tsp vanilla
  • 2 cups Oreos, crushed


  1. Grease an 8” x 8” square pan with butter.
  2. Melt the chips and milk in a medium-sized saucepan over low heat.
  3. Remove the pan from the heat and add the vanilla and crushed cookies.
  4. Spread the mixture in the prepared pan and chill.
  5. Cut into small squares before serving.

Thanks for checking out my cookie platter recipes! If you ask me, the more the merrier when it comes to cookies. So feel free to experiment with all of these recipes this holiday season!

From my kitchen to yours,


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Cookie Platter

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