These festive Santa Cookies are so easy to make with store-bought Nutter Butter Cookies
Parchment lined baking sheet
2 small microwaveable bowls
Pastry bag or small Ziploc bag
- 9 nutter butter cookies
- ¼ cup red candy melts
- ½ cup white candy melts
- 18 candy eyes
- 9 red ball sprinkles
Melt the red candy melts according to package instructions.
Dip peanut butter cookies into the red candy melts and place on the parchment paper.
Pop into the freezer while you melt the white candy melts.
Once the white candy melts have been melted dip the other end of the night or butter into the white bringing it up to the center of the cookie.
Place back on the parchment. Add the remaining melted white chocolate to the piping bag.
Snip off a small hole at the tip and use to attach eyes and nose. Place back in the freezer for 15 minutes to set.
Calories: 65kcal | Carbohydrates: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 50mg | Sugar: 4g