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These easy-to-make Santa Claus Cookies are a kid-favorite, festive, Santa Claus themed treat for Christmas. Simple to make with Nutter Butter peanut butter cookies, white almond bark, and decorations to create Santa’s beard and winter hat.
Be sure and also try Santa’s Favorite Peanut Butter Cookie Bars!
Easy Nutter Butter Santa Claus Cookies (Fun & Kid-Friendly Christmas Cookie Recipe)
I just love all the fun holiday and Christmas goodies and cookies this time of year. I especially love when the recipes are quick & simple because sometimes you just don’t have time to make homemade cookies – especially with how busy the month of December always tends to be.
Which is where these adorably cute Santa Claus cookies come in to save the day! The base is a store-bought Nutter Butter peanut butter cookie and then it’s dipped in almond bark to create the beard and hat, and simple candy decorations are then used to fill everything in.
Simple to make that even the kids can get involved. And trust me they’ll want to get involved when it comes to making these cookies that look just like their favorite person -Santa Claus!
Ingredients Needed To Make Santa Claus Cookies (Kid Favorite Christmas Cookies)
- Family-Size Nutter Butter Cookies
- White Almond Bark : You can also use white melting wafers or white candy melts. You need 6 ounces which is equal to 6 squares of the almond bark. The melting wafers and candy melts come in 10-12 ounce size bags so just guesstimate and use half of the bag.
- Coconut Oil : This helps the almond bark melt smooth, creamy, and gives it a shine. It also prevents any seizing from happening while it’s microwaving and melting. White chocolate is notorious for seizing up in the microwave so the coconut oil is an extra precaution to prevent it.
- Red Sanding Sugar : This is the very fine sanding sugar in the red color.
- White Chocolate Chips
- Red Hot Candies : You can also use red mini M&M’s if you can’t find red hot candies.
- Marshmallow Bits
- Edible Eyeballs
How To Make Easy Santa Claus No Bake Cookies (Printable Recipe Card Below)
Prepare a countertop or large baking sheet and line with parchment paper or wax paper. Make an assembly line with your ingredients; nutter butter cookies, red sanding sugar, white chocolate chips, red hot candies, marshmallow bits, and edible eyeballs.
Next, in a microwave-safe bowl, melt the almond bark and coconut oil for 1 minute, then stir it well and until it’s smooth. If needed, heat in additional 15-second increments until entirely melted and smooth, stirring well after each heating.
Working with one nutter butter at a time – take one cookie and dip the bottom 1/3 into the melted white almond bark to create “Santa’s beard”. Allow the excess to drip off and then place it on the parchment paper. Immediately place a red hot in the center of the beard for “Santa’s nose’. Repeat with the remaining cookies.
Allow the cookies to set for 10 minutes.
Once set, carefully puck up the cookie and dip the top in the melted almond bark to make “Santa’s hat”. Immediately sprinkle some red sanding sugar on the hat and place a white chocolate chip in the corner for the “ball” of the hat. Put the cookie back onto the parchment paper.
Allow the cookies to set for 10 minutes.
Use melted almond bark to ‘glue’ the marshmallow bits across the bottom of the hat for the rim of the hat.
Use melted almond bark to ‘glue’ the edible eyeballs onto the exposed nutter butter cookie portion.
Let the cookies set and harden, at room temperature, for about 15-20 minutes or until set.
How To Store Leftovers
Keep any leftover Santa Claus cookies inside an airtight container, or bag, at room temperature for up to 1 week. It’s best to store them in a single layer to avoid the chocolate from melting and sticking to each other.
Santa Claus Cookie Recipe Tips
- Move Quickly : Once you dip the cookie into the melted almond bark it’s important to immediately add the red hot, red sanding sugar, and white chocolate chip. You don’t want to wait too long, like until all the cookies are dipped, or else the almond bark could have already start to set and harden.
- Food Tweezers : If needed, use some food tweezers to help you place the candy decorations on the cookies.
- Almond Bark : You need 12 ounces of melted chocolate for this recipe which is equal to 6 of the large squares that come in the pack of white almond bark.
More Kid-Favorite Christmas Treats
- Sugar Cookie Truffles
- Christmas Sprinkle Cookies
- Lofthouse Cookies Christmas Cookie Truffles
- Little Debbie Christmas Tree Cake Dip
- Christmas Tree Brownies
- Hot Chocolate Cookie Cups
- Buddy The Elf Snack Mix
- Christmas Cookie Pizza
Santa Claus Cookies
Ingredients
- 1 package (16 oz) Family-Size Nutter Butter Cookies (32 cookies)
- 12 ounces white almond bark
- 1 tablespoon coconut oil
- red sanding sugar
- 32 red hot candies
- 32 white chocolate chips
- marshmallow bits
- 64 small edible eyeballs
Instructions
- Prep : Prepare a countertop or large baking sheet and line with parchment paper or wax paper. Make an assembly line with your ingredients; nutter butter cookies, red sanding sugar, white chocolate chips, red hot candies, marshmallow bits, and edible eyeballs.1 package (16 oz) Family-Size Nutter Butter Cookies, red sanding sugar, 32 red hot candies, 32 white chocolate chips, marshmallow bits, 64 small edible eyeballs
- Next, in a microwave-safe bowl, melt the almond bark and coconut oil for 1 minute, then stir it well and until it's smooth. If needed, heat in additional 15-second increments until entirely melted and smooth, stirring well after each heating.12 ounces white almond bark, 1 tablespoon coconut oil
- Working with one nutter butter at a time – take one cookie and dip the bottom 1/3 into the melted white almond bark to create "Santa's beard". Allow the excess to drip off and then place it on the parchment paper. Immediately place a red hot in the center of the beard for "Santa's nose'. Repeat with the remaining cookies.
- Allow the cookies to set for 10 minutes.
- Once set, carefully pick up a cookie and dip the top in the melted almond bark to make "Santa's hat". Immediately sprinkle some red sanding sugar on the hat and place a white chocolate chip in the corner for the "ball" of the hat. Put the cookie back onto the parchment paper.
- Allow the cookies to set for 10 minutes.
- Use melted almond bark to 'glue' the marshmallow bits across the bottom of the hat for the rim of the hat.
- Use melted almond bark to 'glue' the edible eyeballs onto the exposed nutter butter cookie portion.
- Let the cookies set and harden, at room temperature, for about 15-20 minutes or until set.
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