Description
These festive Christmas Chocolate Chip Cookies are perfectly chewy and loaded with semisweet chocolate chunks, white chocolate chips, colorful red and green M&Ms, and sprinkles, making them a delightful holiday treat. They are easy to prepare with simple ingredients, baked to golden perfection, and perfect for sharing or gifting during the holiday season.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup firmly packed light brown sugar
- 6 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups semisweet chocolate chips (Guittard semi-sweet chocolate chunks recommended)
- 1 cup white chocolate chips
- ½ cup M&Ms (red and green)
- ⅓ cup red and green sprinkles
Instructions
- Preheat Oven: Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray for best results.
- Prepare Dry Ingredients: In a medium bowl, sift together or whisk the flour, baking soda, and salt until well combined.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on medium speed to beat the room temperature butter with the light brown sugar and granulated sugar until the mixture is smooth and well combined.
- Add Egg and Vanilla: Mix in the egg and vanilla extract at low speed until fully incorporated.
- Combine Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until incorporated to avoid overmixing.
- Add Chocolate and Sprinkles: Gently fold in the semisweet chocolate chips, white chocolate chips, M&Ms, and sprinkles until just combined.
- Scoop Dough: Using a small or large ice cream scoop or a heaping tablespoon, drop dollops of dough onto the prepared baking sheets, placing 6 to 8 cookies per pan depending on desired size.
- Bake Cookies: Bake one sheet at a time until the edges and bottoms are lightly browned and the tops feel firm when lightly touched. Small cookies take 8-10 minutes; large cookies take 10-13 minutes.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and Store: Makes approximately 18 to 30 cookies depending on size. Enjoy warm or store in an airtight container for freshness.
Notes
- Butter Tips: Use room temperature butter, not melted or overly softened. For less spreading, chill the dough in the refrigerator before baking if it feels warm.
- Flour Tips: Avoid over-mixing once flour is added to keep cookies tender. Add flour gradually and mix just until incorporated.
- Baking Soda Tip: Ensure your baking soda is fresh and not expired for proper leavening.
Nutrition
- Serving Size: 1 cookie (assuming 24 medium cookies)
- Calories: 160
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
