Description
These festive Christmas Chocolate Chip Cookies combine classic semisweet and white chocolate chips with colorful red and green M&Ms and sprinkles, perfect for holiday celebrations. Soft, chewy, and bursting with holiday spirit, these cookies are a delightful treat to bake and share during the Christmas season.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup firmly packed light brown sugar
- 6 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups semisweet chocolate chips (or Guittard semi-sweet chocolate chunks)
- 1 cup white chocolate chips
- ½ cup M&Ms, red and green
- ⅓ cup red and green sprinkles of choice
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or lightly spray with non-stick spray. Parchment paper is recommended for the best results.
- Mix dry ingredients: In a medium bowl, sift together or whisk the all-purpose flour, baking soda, and salt to ensure they are evenly combined.
- Cream butter and sugars: In a large bowl, use an electric mixer on medium speed to beat the room temperature butter, light brown sugar, and granulated sugar until the mixture is smooth and well combined.
- Add egg and vanilla: Lower the mixer speed and add the egg and vanilla extract, mixing until fully incorporated.
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until everything is incorporated. Avoid overmixing to keep cookies tender.
- Add chocolate chips and sprinkles: Fold in the semisweet chocolate chips, white chocolate chips, sprinkles, and M&Ms gently, mixing only until evenly distributed.
- Portion dough: Using a small or large ice cream scoop or a heaping tablespoon, drop cookie dough balls onto the prepared baking sheets. Place 6 to 8 cookies per sheet depending on size.
- Bake cookies: Bake one sheet at a time for best results. Small cookies take 8-10 minutes, and large cookies take 10-13 minutes. Cookies are done when edges and bottoms are lightly browned and tops feel firm to the touch.
- Cool cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely before serving.
- Yield: This recipe makes between 18 to 30 cookies depending on the size you choose to make.
Notes
- Butter Tips: Use room temperature butter, not melted or softened. To avoid flat cookies, chill warm dough in the refrigerator before baking.
- Flour Tips: Do not overmix after adding flour and add flour gradually.
- Baking Soda Tip: Ensure baking soda is fresh and not expired for proper leavening.
Nutrition
- Serving Size: 1 cookie (based on 24 cookies per batch)
- Calories: 150
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
