3 Last-Minute Holiday Cookies You Can Throw Together With Pantry Staples

It's officially holiday crunch time. And between cramming our clothes in suitcases and last-minute gift purchasing panic, we can hardly begin to stomach the thought of baking anything for the coming weekend full of gatherings. But instead of giving up and going the pre-made grocery route, we've got another trick up our tired sleeves: dressed up pantry cookies.

Taking a layer of stress out of this frantic season is just a few staple pantry ingredients away. With her latest cookbook, Impatient Cookies, Elettra Wiedemann shows us how the most impatient of busy-bakers can whip up a killer holiday treat in no time. From those back-of-the-cupboard Ritz crackers you've yet to touch to that half-eaten bag of tortilla chips, the creative recipes ahead have all your last-minute cookie needs covered. So now you can spend the time you saved agonizing over which sparkly sweater to wear, instead.

Photo: Courtesy of Elettra Wiedemann & Claudia Sidoti.
Cookie & Candy Nachos
Yields 24 nachos, enough for a crowd

"When you have to develop 50 cookie recipes, you start throwing some pretty bold ideas at the wall. Some are epic fails and some are total revelations. These cookie & candy nachos fall into the latter category."

Ingredients
24 tortilla chip cups
3/4 cup speculoos cookie spread
8 mini peanut butter cups, roughly chopped
1 (1.7-oz. roll) caramel-filled chocolate candies, roughly chopped
Whipped cream, as needed
1/4 cup chopped peanuts
1/4 cup chocolate shavings or chopped chocolate chips

Directions
1. Preheat the oven to 400°F. Line a baking sheet with foil.

2. Place the tortilla cups on the prepared baking sheet. Fill each with about 1 tsp of the cookie spread. Then sprinkle with some of the chopped peanut butter cups and caramel candies.

3. Bake until the cookie spread just begins to melt, 6–8 minutes. Place the remaining cookie spread in a microwave-safe bowl and melt on high in 10-second intervals until smooth.

4. Remove the cookie nachos from the oven and transfer to a serving plate. Top with whipped cream, peanuts, and shaved chocolate. Drizzle with the melted cookie spread.

Reprinted from Impatient Cookies 50 Easy, Fast Cookie Recipes For Impatient Bakers by Elettra Wiedemann & Claudia Sidoti. Book design by Debbie Bishop. ©Copyright 2017 Impatient Foodie, all rights reserved.
Photo: Courtesy of Elettra Wiedemann & Claudia Sidoti.
Ritz Toffee Cookies
Yields 2 dozen cookies

"For an excellent variation of this super-impatient cookie, place a slice of banana on the cracker before drizzling the chocolate and toffee on top."

Ingredients
24 flaky, buttery, round crackers (such as Ritz crackers)
4 oz. semi-sweet or dark chocolate, melted
1/4 cup toffee bits

Directions
1. Line a baking sheet with parchment paperand place a wire rack on top.

2. Dip the crackers in the melted chocolate and transfer to the wire rack. Sprinkle with the toffee bits. Let set before serving.

Reprinted from Impatient Cookies 50 Easy, Fast Cookie Recipes For Impatient Bakers by Elettra Wiedemann & Claudia Sidoti. Book design by Debbie Bishop. ©Copyright 2017 Impatient Foodie, all rights reserved.
Photo: Courtesy of Elettra Wiedemann & Claudia Sidoti.
Nutty Chocolate Caramel Chow Mein Clusters
Yields about 14 clusters

"These yummy, crunchy treats are a new take on everyone’s favorite old-school treat, chocolate turtles."

Ingredients
2 cups chow mein noodles
1/2 cup salted peanuts, almonds, or cashews, or a mix of each, roughly chopped (plus more for sprinkling)
3⁄4 cup semi-sweet or dark chocolate chips, melted
1 tbsp coconut oil (for melting the chocolate)
2 tbsp caramel sauce

Directions
1. Line a baking sheet with wax paper.

2. Mix the chow mein noodles and nuts with the melted chocolate in a medium bowl, making sure the chocolate coats everything evenly.

3. Drop the batter by heaping tablespoon-fuls onto the prepared baking sheet.

4. Drizzle the tops with caramel sauce and sprinkle with the remaining chopped nuts.

5. Refrigerate to set the chocolate, about 30minutes (or freeze for 15 minutes).

Reprinted from Impatient Cookies 50 Easy, Fast Cookie Recipes For Impatient Bakers by Elettra Wiedemann & Claudia Sidoti. Book design by Debbie Bishop. ©Copyright 2017 Impatient Foodie, all rights reserved.
Photo: Courtesy of Elettra Wiedemann & Claudia Sidoti.
Impatient Cookies: 50 Easy, Fast Cookies For Impatient Bakers by Elettra Wiedemann, $16.99, available at Amazon.
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