These festive Christmas Chocolate Chip Cookies are a perfect holiday treat, featuring gooey chocolate chips and cheerful red and green sprinkles. Soft, chewy, and packed with holiday spirit, they’re easy to make and loved by all—ideal for Christmas parties, cookie swaps, or cozy family gatherings.
Why You’ll Love This Recipe
- Holiday Ready: With festive sprinkles, these cookies are perfect for Christmas celebrations.
- Classic Taste: The beloved chocolate chip cookie with a seasonal twist.
- Soft & Chewy Texture: A perfect blend of crisp edges and soft, chewy centers.
- Easy to Make: Simple ingredients and steps make these a go-to holiday recipe.
Ingredients
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup red and green holiday sprinkles
Step-by-Step Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined—be careful not to overmix.
- Fold in Chocolate Chips and Sprinkles: Gently fold in the chocolate chips and holiday sprinkles until evenly distributed.
- Drop Dough onto Baking Sheet: Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing each about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. The cookies will continue to firm up as they cool.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheet lined with parchment paper
- Cookie scoop or spoon
Serving and Storage Tips
- Serving: Serve these cookies with a glass of milk or hot cocoa for a cozy holiday treat.
- Storage: Store in an airtight container at room temperature for up to 5 days. For longer freshness, store in the refrigerator.
- Freezing: The dough can be frozen in scoops for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Recipe Variations
- White Chocolate & Peppermint: Swap the semi-sweet chocolate chips for white chocolate chips and add crushed peppermint candies for a holiday twist.
- Nutty Addition: Add 1/2 cup chopped pecans or walnuts for added crunch and flavor.
- Double Chocolate: Add 1/4 cup cocoa powder to the dry ingredients for a double chocolate version.
Helpful Notes
- Softened Butter: Make sure your butter is softened but not melted for the best cookie texture.
- Avoid Overmixing: Stir the flour mixture into the dough just until combined to keep the cookies tender.
- Bake Time: For soft, chewy cookies, don’t overbake. The centers should still look slightly undercooked when you remove them from the oven.
Tips from Bakers
- Chef Duff Goldman: “Chill the dough for 30 minutes before baking if you prefer thicker cookies that don’t spread as much.”
- Chef Sally McKenney: “Add an extra sprinkle of salt on top right before baking for a sweet-and-salty contrast.”
Frequently Asked Questions
Q1: Can I use salted butter instead of unsalted?
Yes, just reduce the added salt to 1/4 teaspoon to avoid oversalting.
Q2: Can I use holiday M&M’s instead of sprinkles?
Absolutely! Red and green M&M’s add extra holiday color and a little crunch.
Q3: Can I make these cookies ahead of time?
Yes, you can prepare the dough ahead and refrigerate for up to 3 days, or freeze for longer storage.
Q4: Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Q5: What if I don’t have red and green sprinkles?
You can use any festive sprinkles you have on hand or substitute with colored sugar.
Enjoy These Festive Christmas Chocolate Chip Cookies!
These Christmas Chocolate Chip Cookies are perfect for adding a festive touch to your holiday baking. With gooey chocolate chips and holiday sprinkles in every bite, they’re sure to bring smiles to family, friends, and guests. Bake a batch to share, or keep them all for yourself—either way, they’re a holiday treat to remember!
Christmas Chocolate Chip Cookies with Red and Green Sprinkles
These Christmas Chocolate Chip Cookies are a perfect blend of classic chocolate chip goodness with a festive holiday twist. Soft and chewy with gooey chocolate chips in every bite, these cookies are made even more festive with red and green sprinkles. They’re a simple yet joyful treat that brings out the spirit of the season with every bite.
Ingredients
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 cup unsalted butter softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup red and green holiday sprinkles
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips and holiday sprinkles until evenly distributed.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing each about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden but centers remain soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Softened Butter: Make sure your butter is softened but not melted for the best cookie texture.
- Avoid Overmixing: Stir the flour mixture into the dough just until combined to keep the cookies tender.
- Bake Time: For soft, chewy cookies, don’t overbake. The centers should still look slightly undercooked when you remove them from the oven.