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These white chocolate chip cookies are stuffed with extra chips and Christmas sprinkles for a festive little cookie that you won’t be able to stop munching on!
Last year, when I was perfecting my perfect chocolate chip cookies, I don’t think I realized how often we would make those cookies. I mean, having a go to chocolate chip cookie recipe is probably one of my favorite things in life.
I have the recipe memorized and it’s literally the EASIEST cookie recipe ever since it starts with melted butter and doesn’t require chilling. This means that as soon as a homemade chocolate chip cookie craving hits, I can have cookies in my mouth in just 20 minutes. It’s both dangerous and fabulous, as most great things in life are. 😉
Anyway, I use that cookie dough recipe for lots of things. Like my double chocolate chip cookies, chocolate chip toffee cookies, and chocolate peanut butter cookies. The dough is so easy to make and it’s so versatile!
I’m all about Christmas cookies right now, you guys! I find myself baking cookies day after day the entire month of December and I wouldn’t have it any other way. I mean, really. Who would?!
Sometimes, though, Christmas cookies can be a bit of a pain in the butt.
Mostly, I’m just talking about cut out sugar cookies. Between the rolling out and cutting of the dough to the decorating with fancy piping bags and 33 different colors of icing, those Christmas cookies take an awful long time from start to finish.
Sure, they’re pretty and I’ll make them every year, but mama doesn’t always have time for all that. Sometimes mama needs cookies that take minimal effort, still look cute, and are just plain delicious.
Today, I’ve stuffed my easy cookie dough recipe with both white and dark chocolate chips and some Christmas sprinkles. It’s the perfect excuse to make a simple recipe for the holidays! I mean, I love those elaborately decorated sugar cookies as much as anyone, but sometimes you need a holiday treat in 20 minutes, you know?
Let me know if you add these to your holiday cookie trays! 🙂
More Christmas recipes to try:
Chocolate Peanut Butter Fudge: Layers of chocolate and peanut butter in this easy microwave fudge!
Double Chocolate Chip Cookies: Seriously the biggest, fattest, and chewiest!
Gingerbread Bars: All the flavor of gingerbread men, with half the work. 😉
Cinnamon Sugar Blonde Brownies: That crackly sugar topping is life.
Chocolate Chip Christmas Cookies
Ingredients
- 8 tablespoons salted butter melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup red and green sprinkles
Instructions
- Preheat oven to 350 degrees.
- Add the melted butter, brown sugar, and granulated sugar to the bowl of a stand mixer and beat until well combined.
- Beat in the egg and vanilla extract.
- Dump in the flour, baking soda, and salt. Mix until combined. Dough will be soft.
- Stir in the dark and white chocolate chips and the sprinkles.
- Portion dough into 9 large balls of dough.
- Bake for 11 minutes exactly. Do not overbake. Cookies may look a bit underdone, but they will set up as they cool.
- Let cookies set on the baking sheet for at least 5 minutes before eating.
- Store, tightly covered, for up to 5 days.
Tips & Notes:
Nutrition Information:
Try my No Bake Cookies, all dressed up for Christmas too!
Karen says
I doubled the recipe before I read the comment not to double them. They ended up great. The only thing I didn’t double was the vanilla, and I did a mix of dark, milk and white chocolate chips. I used a medium cookie scoop instead of making the large balls. It made just under 4 dozen large cookies (47 total). My husband’s response “ooey, gooey, rich and chewy.” Thanks.
Karly says
Glad they worked out for you! 🙂
Vanessa says
Thumbs up ?
Love love love your recipes!!!
I always try them??
I have a question can I use vanilla powder instead of the vanilla extract?
Karly says
I’ve never worked with vanilla powder, so I’m not sure.
Wesley Harrell says
Made these the other night and they are so GOOD! I will be adding these to my baking list for my friends. They are five days old and still soft and good.
Carie Birkmeier says
What size is your cookie scoop?
Karly says
I believe I used a large scoop for the video, but to make 9 cookies the large scoop is still too small. 🙂
Cindy says
I live in the Denver metro area. Are there any adjustments for the high altitude?
Karly says
I don’t have any experience with baking at high altitudes, so I’m not sure if any adjustments would need to be made.
Tera says
Baking at a mile high here too, Cindy! Here is a great resource for high altitude baking that I use and it hasn’t failed me yet. Best of luck on your bake 🙂
https://www.kingarthurflour.com/learn/high-altitude-baking.html
Kelley says
I’m looking forward to making these and several of your other cookies for Christmas. I’m curious..what matt did you have on your cookie sheet?
Karly says
I don’t use baking mats. Sometimes I’ll throw down a piece of parchment paper, though. These are fine without too.
Kylee says
My batter was super runny… and tasted like flour. Does it have to been stick butter or can it be butter from a tub?
Karly says
You definitely need to use real butter here. Butter in a tub is cut with oil and it won’t work here.
Cheryl says
Made these today and they are awesome, will definitely make more for Christmas
Danielle says
These look wonderful to make with the kids. Can I add mini marshmallows to the recipe? Thank you
Karly says
I’ve never tried these with marshmallows – I’d be a little worried about them melting out and making a mess, so maybe try lining the pan with parchment?
Gina says
What is the serving size that goes with the nutritional information? Or is the calorie count, carbohydrates and etc based on the whole batch?
Karly says
The nutrition is per cookie.
Sadie says
What size cup for measurements do you use?
Karly says
I’m using American measurements here. Here’s a conversion chart: https://www.dovesfarm.co.uk/hints-tips/cheat-sheets/us-cups-conversion-table
Clara Crooks says
Kayla, did you receive a reply to your question? I would like to know before I make them!
Kayla says
Yes. You should see the reply above ?
Kayla says
I just made these. I followed the recipe exactly. When I pulled them from the oven they looked thick but deflated a few minutes after and are now completely flat. Do you have any suggestions on what I could have done wrong? Thank!
Karly says
Hi Kayla! Sorry you had issues – are you sure you measured the flour correctly? That’s the best reason I can think that they would have gone flat. I make this recipe weekly (without the sprinkles during other seasons, of course) so I know the recipe is solid.
Kayla says
Yes. I measured the flour correctly. I did double the recipe. Im not sure if that could have made them go flat or not. They tasted delicious, just didnt turn out fluffy like yours.
Clara Crooks says
Based on what Kayla said, maybe if when I make this recipe I will add baking powder.
Karly says
This dough is a bit finicky when you start doubling it, for some reason. I would make a single batch and see how it goes. They should be thick and chewy! 🙂
HRB says
I usually sift my flour. Would you recommend I not do this when making these cookies?
Ferryal says
Can these be made in smaller size cookies? Thank you.
Karly says
Yes, for sure, just adjust the bake time.
Ferryal says
What would I adjust it to please?
Thank you so much.
Karly says
It will depend on how small you make them. Just keep an eye on them and pull them when they look done. 🙂
Rosie says
Can I use almond flour instead?
Karly says
No, not without some other adjustments.