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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!
Lisa Reineke says
The cookies are great! They look Christmas-y and taste great! I made a double batch, which was no problem. It made 41 cookies, each about 2.5-3 inches diameter, which I think are big cookies. Height about 0.5 inch. I used semi-sweet chocolate chips and the white chips. I did not leave them on the baking sheets for 5 minutes after baking. I took them off within 1 minute and moved them onto cooling rack. (they were fine) I am going to freeze them for Christmas (except the one I ate). Will see how they keep.
Josie says
Is the recipe calling for 1 cup and 2/3 cup of flour or just 1 2/3 cup?
Karly says
1 and 2/3 cups
Angel says
I need to make a few batches- can I make the cookie dough today and bake tomorrow? Will chilled cookie dough make a difference?
Karly says
You may need to bake for a minute or so longer, but otherwise no problem. I’d recommend scooping the dough when it’s fresh and refrigerating the balls of dough – a lot easier to work with that way.
Maria Palan says
Made these today….got 24 cookies out of the batch, not 9. 1 1/2 Tbsp scoop. Didn’t have salted butter, used unsalted and milk chocolate chips vs. dark chocolate. Thank god I didn’t use salted butter, I think would be too salty with the 1/2 t salt. Baked for 12 minutes ( I’m high altitude so things take a bit longer. Also, typo on the -1 2/3 cups all purpose ( missing the word flour). Very good cookies-will make again.
Josie says
How much flour did you use?
Karla says
So, I’m making these now, and divided equally into 9 makes these balls the size of my fist. Are yours the size of your fist? Thanks
Karly says
Yes, they’re very large bakery style cookies.
Jade says
I really don’t like dark chocolate but love milk chocolate. What kind of chips would you recommend instead??
Karly says
Use milk chocolate.
Lara says
It looks like you used mini red and green chocolate chips too. Where did you find them? I haven’t been able to find any in the stores around me.
Karly says
They’re actually just sprinkles. I had a mix of the nonpareils and some little flat disc sprinkles.
Carly M Rowe says
These cookies are amazing!! They are so soft and chewy! I would love to know what the baking time would be if you decided to do them the size of a cookie scoop instead of making such large cookies.
Karly says
It’ll depend on the size of your cookie scoop, but I’d start checking them around 8 minutes. They should be just slightly wet looking in the cracks and they’ll set up as they cool. 🙂
Olga says
Hi there, just wondering if these are chewy or crunchier?? they look delicious!! thanks 🙂
Karly says
Very chewy!
Kari says
Love these cookies. I used margarine because they came out so soft and perfect. When I used butter they came out flat.
Jackie says
I doubled the recipe before i read the comment not to but they turned out fine. I made the balls twice what i normally would and they turned out beautifully. My new go to!
Kim says
This may be a silly question but do you use dark brown sugar or light brown sugar? Thanks!
Karly says
Either works fine, just whatever you prefer. 🙂
Francisca says
Huge hit at my house! My family love them. This cookie is now my new go to. Easy to make. I Measure about a tablespoon of dough for each cookie – yielding about 16 cookies.
Kim says
How long did you bake for 16 cookies?
Francisca CURIEL says
Hi! I baked them for approximately 7mins since they were smaller than the original recipe called for.
Pat Kelly says
Do you have to use salted butter?
Jessica says
My question too! I only have unsalted at home.
Karly says
If you use unsalted, I would add an extra pinch of salt.
Rena Sloan says
Whoa! My and my ten year old made these cookies for our elf on the shelf tonight. The recipe was perfect and the cookies are delicious. This will be on our Christmas cookie go to. Thank you for sharing.
Rena Sloan says
Correction – Me and my
Karly says
So glad they were a hit!