This post may contain affiliate links. Read disclosure policy
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!
Erin says
Hi! Should I use dark or light brown sugar?
Karly says
Either works fine. Just use whichever you prefer.
KATIE says
Thank you for such as awesome recipe! I swapped out the regular flour for GF flour and they were fabulous!
Karly says
Awesome! Thanks for sharing!
Danielle says
Love these its a family hit every year since i found thr recipe. Question can i refridgerate the dough if im just wanting to prep before dinner time and bake later once dinner is done for dessert?
Karly says
Hi Danielle! We regularly make these and pop the cookie sheet in the oven until ready to bake…especially when we have guests. They think it’s pretty magical when I pull warm, gooey cookies out of the oven. You can also freeze the dough and bake from frozen – just add an extra couple of minutes. 🙂
Caitlin says
What gf flour did you use? I miss making cookies!! Thanks!
Jackie says
Lol wonderful thanks I can see it now lol
Jackie says
Thanks for getting back to me so quickly but I don’t know what 12/3 cups of flour means. So I can’t even try and convert it ?.
Karly says
It’s 1 cup plus 2/3 cup.
Jackie Brown says
Hi am in the uk, can you please tell me in grams how much flour I need to use please.
These look lovely and looking forward to making them.
Thanks Jackie
Karly says
Hi Jackie! I don’t know the conversion off the top of my head, but you’re welcome to use on the free online recipe converters to do the math for you. 🙂 Hope you enjoy!
A.O. says
I got a new oven today after being without one for two years. I had this recipe saved in my bookmarks all that time, so I decided to test the oven out with it. The cookies were SO good. My kids said they looked just like a certain Seattle coffee chain’s cookies but tasted much better. I rolled mine into balls to bake and they flattened out perfectly – don’t know if they were supposed to be flat or not though.
Karly says
So glad you got your new oven and were able to give these a try! 🙂
heather says
what can i do if i only have unsalted butter?
Karly says
Add a pinch more salt to the cookies.
Dee says
I’ve made these twice so far. I’m making cookie baskets for Christmas gifts and the 1st time was a test run. I made a normal batch and portioned the cookies by hand. I made them a little smaller and got 18. My boyfriend loved them and has requested I make some for his kitchen! 2nd time was for an event at work. I doubled the recipe, used baking powder by mistake, added extra vanilla extract, and portioned cookies using a small cookie scoop and got almost 4 dozen cookies. Couldn’t tell the difference between the baking powder/ baking soda swap. I also use unsalted butter and the same amount of salt the recipe calls for. They come out perfect each time. Definitely my new go to cookie recipe.
Jennifer says
Found this recipe a year ago and the are my favourite recipe!!! I usually just use whatever chips I have on hand – today was a mixture of white, peanut butter and chocolate/vanilla swirl. The added crunch of the sprinkles is perfect.
I usually make my cookies a tad smaller and get about 15 …. probably for the best anyway cause I already eat too many of them. ?
Karly says
So glad you love them!
Steph says
Does this recipe freeze well if made ahead of time?
Karly says
Hi Steph! I usually freeze cookies BEFORE baking. Scoop onto a cookie sheet, freeze for an hour, transfer to a baggie. Then you can pop them in the oven and have fresh baked cookies in minutes. I never freeze already baked cookies, but I’m sure these would freeze like any other.
Kylee says
Hi! I have tried this recipe so many time to a T and they keep flattening out like cow pies 🙁
Karly says
Hi Kylee! I know you said you followed the recipe to a T, but just to be sure, are you using real butter or replacing it with margarine? That seems to be a common swap and it really does affect the outcome. I make these recipes (without the sprinkles) about once a week…they’re our fav! My guess is that you’re either using margarine, your baking soda is outdated, or you’re measuring the flour incorrectly. Be sure to spoon it into the dry measure and then level it off. The dough should be a bit softer than a traditional stiff cookie dough, but not so soft that it’s not easy to handle. My only other guess would be an altitude issue…are you at a high altitude? I’d love to figure this out for you…these cookies are so good!! 🙂
Whitney says
I love this recipe! I made it all the time last year, however – I made it this year and my cookie dough is coming out very soupy?? I added more flour the first batch and they were wayyy too biscuit like. Any idea what’s going on???
Thanks!
Karly says
Hi Whitney! Did you use butter and not margarine? Are you being sure to measure flour proplerly (spoon it in the cup and level it off, don’t pack it in)? If the dough is too wet, it sounds like you’ve either got an issue with there being too much butter or not enough flour, but the recipe hasn’t changed at all, so I’m not sure why you’re having an issue.
Karen White says
I ABSOLUTELY love these cookies! I found this recipe just 6 months ago when I was looking for Christmas cookies and I have not stopped making them since! I have modified the recipe a bit since I wanted more cookies out of each batch. I made them “normal” cookie size and get about 17-18 cookies per batch. Since the cookies are smaller I also changed my baking time to 9 minutes. This makes the cookies nice and soft on the inside and the tiniest crunch on the outside. Simply perfect! The first couple of batches I had the sprinkles in them, but I honestly like them better without sprinkles (I’m not a big sprinkle fan). It is nice for an added touch of color around Christmas time, but now they are good for year round. I have gotten SO MANY compliments on these cookies and even requests to make them for different events. I brought them to my work Christmas party and my manager literally yelled at me because I had never brought them before. And they are SO EASY to make. I am not a cook/baker/anything by any means and even I can master these cookies! I am so happy I found this recipe!
Karly says
Yay!! So glad you like these cookies as much as we do! We make them all year long too without the sprinkles. 🙂
Santanna Zeller says
Amazing cookies! I make them all the time with my daughter, change the color of sprinkles and you can use them for whatever holiday! Everyone asks for the recipe and I happily give it out! Thanks for sharing this simple, yet delicious recipe!
Karly says
So glad you enjoy the cookies! 🙂
Judy Dyson says
My grand daughter made these for Christmas and everyone raved about how great they were! She gave me the recipe and I made them again today!!!
Karly says
So glad you enjoy them!
Susanne says
Direction say “melted butter”. Does this mean totally melted ? Or just softened? Thanks!
Karly says
It means melted.