Chocolate Chip Cookie Wreath Recipe

Chocolate Chip Cookie Wreath Recipe


  • 3/4 cup vegetable shortening butter flavored
  • 1 1/4 cups light brown sugar packed
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • 1 cup pecans coarsely chopped
  • 1 1/4 cups powdered sugar
  • 3 tablespoons vegetable shortening
  • 2 teaspoons milk
  • 1 teaspoon light corn syrup
  • Red and green chewy candies or gum drops


  • Preheat oven to 375 degrees F.
  • Line 4 cookie sheets with foil and lightly grease the foil.
  • In a large bowl with an electric mixer on medium speed, beat the brown sugar, shortening, milk and vanilla extract until well blended.
  • Beat in the egg.
  • In a medium bowl, combine the flour, salt and baking soda.
  • With a spoon, stir into the shortening mixture just until blended.
  • Stir in the chocolate chips and pecans.
  • Divide the dough into quarters. Divide each quarter into 12 pieces.
  • Roll each piece into a 1 inch ball.
  • Arrange the balls on the cookie sheets almost touching to form an 8 inch circle.
  • Flatten the balls slightly with your fingers.
  • Repeat with the remaining balls to make 3 more wreaths.
  • Bake one cookie sheet at a time for 12 to 14 minutes, or until the wreaths are lightly browned. Do not overbake.
  • Cool completely before removing from the cookie sheet.
  • Meanwhile, prepare the icing.
  • In a small bowl with the mixer on medium speed, beat the powdered sugar, shortening, milk and corn syrup until smooth.
  • If too thick, thin with a little milk. If too thin, add more powdered sugar.
  • The icing may be covered and refrigerated for up to 1 week.
  • Spread or pipe the icing over the cooled wreaths.
  • Cut the red and green candies as needed for flowers and leaves.
  • Place in clusters around the wreath


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