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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!
Cathie Marano says
Love this recipe! I use different holiday sprinkles and make them all year. Just made them for St Paddy’s Day with green and white sprinkles
Karly says
Love to hear that!
Rachelle says
Didn’t really love this recipe. Had a weird taste to them
Aubrie Fry says
I absolutely LOVE this recipe. I used it to make a bunch of Christmas cookies for an exchange & just used it again to make Valentine’s cookies just by switching out the sprinkle colors!
Karly says
So glad you enjoy the recipe, Aubrie! 🙂
Mandie says
I loved these cookies so much!!! Definitely a big hit. Is there a way to cook them with almond flour instead of all purpose flour? And if so, how much?
Karly says
Hi Mandie! Almond flour doesn’t work as a 1:1 flour replacement and will never provide the same texture as wheat flour. I haven’t tested these with almond flour.
Danica says
Can the flour be adjusted to make an oatmeal cookie from this base? I know you have other oatmeal cookies but these are so thick I’d love to have the best of both worlds!
Karly says
I’m sure it could be, but I haven’t done it myself so I don’t know the measurements. I’d probably start by cutting the flour to 1 1/2 cups and adding 1/2 cup of oats and see how that works. Then make adjustments on your next batch as needed. 🙂
Chimico says
I have never reviewed a recipe before but this recipe I have made twice now, and the second time I made smaller cookies, 24 to be exact and found that baking them for 8 minutes was the right amount of time. My kids ? these cookies now they can eat 1 without being too overwhelmed! Thanks for sharing this recipe!
Karly says
Thanks for sharing!
Emily says
Huge hit! My family loved these so much!
Karly says
Glad to hear that!
Carolyn Armstrong says
I love these cookies. Thank you so much for sharing the recipe. I am novice cookie baker and they turned out great. My favorite chocolate chip cookie
Karly says
Thanks, Carolyn! Merry Christmas!
Tim Shaw says
Made these today followed the recipe exactly except I did weigh my ingredients. They are perfect, look like something in a bakery. Think I just found a new favorite cookie recipe. Looks like I will have to try some of the other recipes!
Karly says
Thanks, Tim!
Anna says
My cookies were completely under baked. I had to put them back in the oven even after letting them cook for about 10 mins. I rolled the cookies into 9 balls like the recipe instructs. Are you sure these are to be baked for only 11 mins?
Mariah says
We are having the same problem right now! Baked for 11 mins then another 4 mins and they are still not done in the middle. How long did you end up having to bake them?
Karly says
Hi Mariah! The cookies are supposed to look underdone when they come out of the oven. The edges should be set, but the top center should still look a bit wet. They’ll finish cooking and set up on the baking sheet as they cool.
Karly says
Hi Anna! Every oven is different, of course, but 11 minutes has been standard for people that have tested this recipe and it’s what we’ve used across 3 or 4 different ovens ourselves. They will look pretty underdone. The edges should be set, but the top center should still look a bit wet. They’ll finish baking on the hot cookie sheet as they cool.
Tim Shaw says
If you chill the dough, do you add 2 minutes or so to the baking time?
Karly says
Hi Tim! If the dough is coming out of the fridge, I don’t usually adjust the bake time unless they look like they really need more time. If the dough is frozen, I do add a couple of minutes.
Pam says
Hi
So I had trouble
Followed the recipe exactly
The mix was dry
Had to add another egg and 4 more tablespoons of butter
Let’s see how they turn out
Karly says
Hi Pam! If the mix was dry, it sounds like you added too much flour. Be sure to scoop the flour into a dry measure and then level it off. You don’t want to pack the flour in at all.
Cindy says
Love the recipe but mine flattened out and didn’t stay in a nice mound. Any tips?
Karly says
Hi Cindy! My best advice is to make sure you’re measuring flour properly. Scoop it into a dry measure and level it off. If the dough seems too soft/wet, go ahead and add another tablespoon or two of flour. 🙂
Mic says
This recipe is a crowd pleaser. I don’t make the large style cookie and instead use a standard scooper. Same bake time, with periodic checks. At this moment I am making these and I quadrupled the recipe! So far, so good.
Michele Williams says
Can I use unsalted butter
Karly says
Sure! You might add a pinch more salt to the batter if you think it needs it.
Steph says
Could you make these with semi sweet chocolate chips instead of dark?
Karly says
Sure! You can use whatever flavor of chocolate chips you like.
Patti Olt says
I need more stars! These cookies are the BEST and have now taken over the #1 Christmas cookie spot, per hubby. I used a large Pampered Chef scoop and they came out perfect at 11 minutes. Going to try a medium scoop today to stretch the batch for gifts. Any tips on baking time appreciated, thanks!
Karly says
Yay! I’m so glad you love the recipe! 🙂 We bake at 9-10 minutes for medium scoops.