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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!
Linda says
I’ve been making these cookies for a few years now and they are great! I switch out the sprinkles depending on the holiday.
Karly Campbell says
I’m so glad you enjoy this one! 🙂
Paula Stoddard says
I make these every year and they are a hit! I double the ingredients and make smaller cookies and it makes a lot and they still taste delicious. Depending on the holiday, I will switch up the sprinkles.
Karly Campbell says
Thanks for sharing, Paula! I’m so glad you enjoy these!
Katie P says
These have become my husband’s favorite thing at Christmas time. I’ve been making them for about 3 years now and every year I have to make him a separate batch, (this is a man who does not love sweets). This will be the second time this year alone, and I have to make no less than 5 batches of them ?? I take them everywhere at this time of year. I also make them at other times during the year so we can get our fix ??
Karly Campbell says
I’m so glad you all enjoy this recipe so much! 🙂
Michelle says
I love this recipe.
I’ve been making these cookies for a few years now..
I have similar recipe that has cinnamon so when I just made my latest batch I decided to try it with a little less than 1/2 a teaspoon of the cinnamon. They turned out amazing.
Karly Campbell says
Oh, that sounds delicious!
Teresa says
Love this recipe so much. I would like to know why this recipe calls for 1 tsp. Baking soda but your Perfect chocolate chip cookie recipe only calls for 1/2 tsp. baking soda.
Karly says
Hi Teresa! I LOVE that you caught that, haha! Both of those cookie recipes are very popular and no one else has pointed it out. I wrote this one from memory, swearing it was 1 teaspoon of baking soda, only to realize down the road that I was wrong. It works with both amounts, so I’ve just never changed it. You can use either amount. 🙂
Katie says
These are delicious. I get tons of compliments whenever I make them.
Karly says
I’m so happy to hear that! They’re great for any holiday – just switch out the sprinkles. We’ve started making Valentine’s Day ones. 🙂
Elyse says
I’ve been making these for years and lately they have not stayed thick and fluffy, I haven’t changed anything and I can’t figure out why they’re going so flat! Still delicious but not the fluffy cookies I once made. Any pointers?
Karly says
Hmm, my first thought is that you’re either not measuring properly (spoon the flour into the measuring cup and then level it off) or it’s an issue with the butter. Do you brown the butter? You might be overbrowning it and evaporating too much of the liquid in the butter, though I’d imagine it would also taste burnt at that point.
One other thing that I have heard rumors about, but haven’t confirmed myself – a lot of butter brands are using less fat in their butter which is wreaking havoc on baking recipes. You might try a different brand of (high quality) butter and see if that makes a difference.
Autumn Gray says
What is the serving size based the nutrition information?
Karly says
The nutrition info is for one cookie.
Pam Smith says
I did double the recipe and they turned out just great! Used a muffin/large cookie scoop and made exactly 18 cookies. I did bake 12 minutes, as 11 minutes dough tasted raw still. I also used mini semi sweet chips instead of dark chocolate normal chips. We liked that the dough wasn’t very sweet, as that is a lot of chocolate, but they were eaten up!
Karly says
So glad you enjoyed these, Pam! Thanks for sharing your tips!
Carissa says
One of the best cookies I have ever had. Everyone in the house loved them.
Karly says
Oh wow, thanks for sharing! 🙂
mpat says
Can these be frozen after baked?
Karly says
Hello! I’m not a huge fan of baked goods that have been frozen after baking – we always think they taste better when you freeze the dough and then bake it when ready to eat. That being said, these would likely freeze just as well as any other cookie – but we’ve never tested it. 🙂
Erin says
Like the look and consistency of these. Cookies are supposed to be sweet, but these are super sweet, so not to my taste on the sugar level.
JP says
Everyone raves about these cookies when I’ve made them. I’ve also used this base recipe and played around with it to make some different flavor combinations (like different extracts and chips) and they are a hit every time.
Karly says
Love to hear that! Thanks!
Everette Ballow says
Nice to read
Charise bell says
I have used this recipie as my go to white & milk chocolate chip cookies for over a year now (it’s a weekly thing) and they never fail me. Always so soft and amazing! Thanks for the recipie after all this time hehe xoxo
Karly says
Love to hear that! Thanks, Charise!