Turn your classic chocolate chip cookies into the perfect holiday treat with these easy Christmas chocolate chip cookies. Filled with chocolate chips, white chocolate chips and sprinkles – there’s no need to chill the dough and the recipe comes together in no time.
If you’re looking for an easy Christmas cookie recipe that requires no fancy decorating skills and won’t take all day to make – then you need to try these Christmas chocolate chip cookies. Because after all, who wants to spend all of the holidays washing dishes? And who can say no to a thick and chewy chocolate chip cookie?
These holiday chocolate chip cookies are thick and chewy with a delicious hint of brown sugar and vanilla. They’re packed with both chocolate chips and white chocolate chips, then the addition of red and green sprinkles adds a delicious crunch and makes these cookies look extra festive.
Making Christmas Chocolate Chip Cookies
This recipe is easy peasy. And because there’s no need to chill the dough, you can make it from start to finish in very little time. Here’s the rundown.
- Start by preheating the oven to 350F (180C) and lining your cookie trays with baking paper or baking mats. I always line my trays to ensure that the bottoms don’t get too brown and crispy.
- Then in a large bowl beat together the softened butter, brown sugar and granulated sugar. We’re using more brown sugar than granulated sugar because it adds to the chewiness of the cookies and adds more flavor. Note that the butter should be softened, but not melted.
- Mix in the egg and vanilla extract. Be sure to scrape down the sides and bottom of the bowl to ensure that you don’t have any lumps of butter.
- Add in the flour, cornstarch (AKA cornflour to my UK and Aussie readers), baking powder, baking soda and salt. You could technically whisk these ingredients together in a bowl first, but this recipe is so straight forward and fail safe that I think it’s fine not to. The addition of cornstarch makes these cookies extra chewy.
- Then stir in the chocolate chips, white chocolate chips and holiday sprinkles. Make sure to do this by hand, very carefully folding them into the batter using a rubber spatula. You want to avoid over mixing so that the sprinkles don’t bleed color into the dough.
- Form the dough into balls with about 1.5 to 2 tablespoons of dough each. I used a medium cookie scoop and slightly overfilled it. Place the dough balls on your lined cookie sheets about 2 inches apart.
- Then bake 1 cookie sheet at a time in the middle of your oven. They’ll bake for about 10-12 minutes, or until the tops look just set.
I always add a few extra chocolate chips on top of each cookie right when they come out of the oven. It just makes the cookies look extra appealing.
Freezing Cookie Dough
This cookie dough will freeze beautifully – so it’s great for Christmas prep. Here’s what to do:
- Form the dough into balls and place on a plate or lined cookie tray.
- Cover and chill in the fridge for about 30-60 minutes for the dough balls to firm up.
- Then place the firm dough balls in a freezer bag, squeeze out any excess air and freeze for up to 2 months.
- When ready to bake, bake the cookie dough balls from frozen as directed in the recipe. They’ll likely need 1-2 extra minutes.
Easy, chewy, and filled with chocolate chips and holiday spirit – these Christmas chocolate chip cookies are the perfect easy recipe to add to your baking list.
And for more easy Christmas cookie recipes, be sure to try:
Christmas Chocolate Chip Cookies
- Cookie Sheets
- ½ cup unsalted butter (112 grams) slightly softened
- ½ cup brown sugar (105 grams) light or dark
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (188 grams) for thicker cookies, add 2 extra tablespoons for a total of 203 grams
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup chocolate chips (60 grams) plus a few extra for dotting on top of cookies
- ⅓ cup white chocolate chips (60 grams) plus a few extra for dotting on top of cookies
- 3 tablespoons red and green sprinkles
- Preheat the oven to 350F (180C). Line cookie trays with parchment paper or baking mats.
- In a large bowl, beat together the butter, brown sugar and granulated sugar until creamed. Do not overbeat - this can lead to the cookies spreading too thin. About 1-2 minutes is more than enough.
- Then mix in the egg and vanilla extract until you no longer see pieces of egg.
- Add in the flour, cornstarch, baking powder, baking soda and salt. Do a few stirs by hand first, then beat the mixture together starting with the mixer on a low speed until combined.
- Add in the chocolate chips, white chocolate chips and sprinkles. Stir into the batter using a rubber spatula or wooden spoon.
- Spoon the dough into balls with about 1.5 to 2 tablespoons of dough each. Place cookie dough balls about 2 inches (5 cm) apart on the lined cookie sheets.
- Bake 1 cookie sheet at a time in the middle of the oven for about 10-12 minutes, or until the tops look just set.
- Cool the cookies on the cookie sheet for at least 10 minutes before transferring to a wire rack to continue cooling. Optionally, add a few extra chocolate chips on top of each cookie. Be sure to add the chocolate chips when the cookies are fresh out of the oven and still warm.
- Flour: Be sure to measure your flour carefully or the cookies can become dry and too thick. Whisk first, then spoon into a dry measuring cup and level off the top. Or measure using a scale in grams. For thicker cookies, add 2 extra tablespoons of flour.
- Cornflour (AKA cornstarch): This helps the cookies become softer. If you don't have any on hand, the cookies will still "work" without cornstarch.
- Doubling the Recipe: This recipe can easily be doubled. You will just need a very big bowl.
- Make Ahead Tips: Cookie dough can be covered and stored in the fridge for up to 48 hours. To freeze cookie dough:
- Form into balls and place on a plate or cookie tray.
- Place in the fridge until the dough balls are firm.
- Place cookie dough balls in a freezer bag and freeze for up to 2 months.
- Bake from frozen, as directed in the recipe.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days. Freshly baked cookies are always best.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 20 uniform cookies