Christmas Chocolate Chip Cookie

Imagine a platter of cookies freckled with ruby and emerald candies, pools of melty semisweet and white chocolate, and edges just turning golden—warm spice drifting up like a cozy blanket.

Picture the first bite: crisp rim, tender center, cinnamon-kissed dough that tastes like December evenings and twinkle lights.

These Christmas Chocolate Chip Cookies matter to me because they’re my shortcut to instant cheer—simple enough for a busy weeknight, special enough for Sunday suppers, classroom parties, or a last-minute neighbor drop-by.

One December, a snowstorm canceled our plans and spirits were low; a single batch of these cookies turned the day around, filling the house with buttery warmth and giving us a sweet project that felt like celebration.

This recipe is reliable, festive, and bake-sale friendly—great for gifting, cookie swaps, or stocking tins.

I’ll show you how to get perfect chew, bright color, and stress-free timing.

Ready? Let’s cook!

Why You’ll Love It

• Delivers cozy cinnamon-kissed, chocolate-studded holiday flavor
• Bakes up chewy centers with lightly crisp edges
• Mixes easily with simple pantry staples
• Chills quickly to prevent spreading and guarantee thick cookies
• Freezes beautifully for bake-on-demand treats

Ingredients

• 2 1/4 cups all-purpose flour — spoon and level for accuracy
• 1 teaspoon baking soda — assures proper spread
• 1/2 teaspoon fine sea salt — balances sweetness
• 1 teaspoon ground cinnamon — adds warm holiday spice
• 1 cup unsalted butter, softened — room temp for creaming
• 3/4 cup granulated sugar — for crisp edges
• 3/4 cup light brown sugar, packed — adds moisture and chew
• 2 large eggs, room temperature — mixes more evenly
• 2 teaspoons vanilla extract — use pure vanilla for best flavor
• 1 cup semisweet chocolate chips — classic rich chocolate
• 1/2 cup white chocolate chips — creamy sweetness contrast
• 1/2 cup red and green candy-coated chocolates — festive color pops
• 1/2 cup chopped pecans, toasted (optional) — toast for deeper nutty flavor
• 1/3 cup holiday sprinkles (optional) — choose bake-stable jimmies

Step-by-Step Method

Cream the Butter and Sugars

Beat softened butter, granulated sugar, and brown sugar with a mixer on medium speed until light and creamy, about 2 minutes. Scrape the bowl once to make certain even mixing.

Aim for a pale, fluffy mixture that traps air. Proper creaming improves lift, spread, and texture. Avoid overmixing, which can make cookies dense or greasy.

Whisk the Dry Ingredients

Combine flour, baking soda, fine sea salt, and ground cinnamon in a medium bowl. Whisk until evenly distributed with no streaks.

This prevents pockets of leavening and makes certain consistent rise. Set aside near your mixer so you can add gradually. Even blending of dry ingredients keeps the dough uniform and prevents tunneling.

Add Eggs and Vanilla

Beat in the eggs one at a time on medium speed, mixing well after each addition. Add vanilla extract and mix until just combined.

Scrape the bowl and paddle to incorporate any butter-sugar mixture stuck to the sides. Make certain the batter looks smooth and emulsified. Avoid overbeating to prevent excess spread later.

Incorporate the Dry Mix

Reduce mixer speed to low. Gradually add the dry ingredients in two to three additions.

Mix until just combined with a few faint flour streaks remaining. Overmixing can develop gluten and toughen the cookies. Stop the mixer and finish by hand if needed. Keep the dough soft and cohesive, not sticky or dry.

Fold in the Mix-Ins

Switch to a rubber spatula. Gently fold in semisweet chocolate chips, white chocolate chips, red and green candy-coated chocolates, chopped pecans, and holiday sprinkles.

Reserve a small handful of chips and candies for pressing on top after baking. Distribute mix-ins evenly to make sure every cookie gets festive bits.

Chill the Dough Briefly

Cover the bowl and refrigerate the dough for 20 to 30 minutes. Chilling firms the butter and reduces spread in the oven.

If the dough still feels too soft or sticky afterward, chill a little longer. Alternatively, add 1 to 2 tablespoons flour. Keep dough cold between batches for consistent shape and thickness.

Preheat and Prepare Pans

Heat the oven to 350°F (175°C). Line two sheet pans with silicone baking mats or parchment paper. Avoid greasing the pans, which promotes spreading.

Position an oven rack in the center for even baking. Prepare a cooling rack nearby. Have your tablespoon cookie scoop ready for uniform portions.

Scoop and Space the Dough

Use a 1-tablespoon scoop to portion mounds of dough onto the prepared sheets. Space cookies about 2 inches apart to allow for gentle spread.

Return the bowl of dough to the refrigerator between scooping if your kitchen is warm. Keep portions even for consistent bake time and texture across the batch.

Bake Until Just Set

Bake one sheet at a time for 9 to 11 minutes. Look for set edges and centers that appear slightly underbaked and glossy.

Rotate the pan once if your oven has hot spots. Don’t overbake; carryover heat will finish the centers. Pull the pan when the cookies are lightly golden at the edges.

Finish and Cool

Press reserved chips and candies onto the tops immediately for vibrant holiday color. Let cookies cool on the sheet for 5 minutes to set their structure.

Transfer to a cooling rack to finish cooling completely. Store airtight at room temperature for 3 to 4 days, or freeze baked cookies for up to 2 months.

Ingredient Swaps

• Butter: use vegan butter or refined coconut oil; for budget, use salted butter and reduce added salt to a pinch.
• Eggs: replace each egg with 1/4 cup unsweetened applesauce, 1 flax egg (1 tbsp ground flax + 3 tbsp water), or 1/4 cup plain yogurt.
• Flour (gluten-free): use a 1:1 gluten‑free all-purpose blend; if it lacks xanthan gum, add 1/4 tsp.
• Sugars: swap light brown sugar with dark brown for deeper flavor, or use all granulated sugar (slightly crisper); coconut sugar works 1:1.
• Chocolate: any mix of chips/chunks; use dairy-free chips for vegan; substitute white chips with chopped white baking bar if chips aren’t available.
• Candy-coated chocolates: use seasonal colors you can find, chopped candy bars, or omit and add more chips.
• Pecans: swap with walnuts, almonds, pistachios, or pepitas; omit for nut-free and add extra chips or dried cranberries.
• Cinnamon: optional; swap with pumpkin pie spice or 1/2 tsp mixed warm spices if preferred.
• Sprinkles: use any jimmies; avoid nonpareils if colors bleed—optional.

You Must Know

Doneness • If edges are golden and centers look pale and a bit puffed with slight wobble, pull the tray; carryover sets them in 10–12 minutes on the rack, yielding chewy centers.

Overly matte tops in-oven = already crisp.

Troubleshoot • When dough spreads into thin puddles within 5–6 minutes, stir in 1–2 tablespoons flour and chill 10–15 minutes more; added protein and cooler fat hold structure for 2-inch spread, not a sheet.

Flavor Boost • For deeper holiday notes, brown 1/4 cup of the butter until nutty (milk solids amber, 3–5 minutes), cool to room temp, then proceed; boosts toffee-caramel flavor without extra sweetness.

Swap • For nut-free crunch and color, replace pecans with 1/2 cup crushed pretzels; adds salty snap and balances 1 1/2 cups chips/candies—taste a dough bit to confirm salt is ~0.6–0.8% by weight (slightly salty dough).

Scale • To yield 12 jumbo bakery cookies, portion 2 tablespoons (about 40–45 g) each and extend oven time to 12–14 minutes; look for set 1/4-inch browned rims and soft centers that firm within 8–10 minutes cooling.

Serving Tips

• Serve slightly warm with cold milk or hot cocoa topped with mini marshmallows.
• Arrange on a festive platter; sprinkle extra holiday chips for color.
• Pair with peppermint ice cream for a quick cookie sandwich.
• Offer alongside a cheese board; contrast sweetness with sharp cheddar or brie.
• Gift in clear bags tied with ribbon; include a cozy cocoa packet.

Storage & Make-Ahead

Store cookies airtight at room temperature 3–4 days.

In the fridge, they’ll keep 1 week but may firm up—warm briefly to refresh.

Make ahead by scooping dough and freezing portions solid.

Bake from frozen, adding 1–2 minutes.

Baked cookies also freeze well up to 2 months.

Reheating

For gentle reheating, use: microwave 50% power 10–15 seconds.

Oven 300°F for 5–7 minutes on a sheet.

Stovetop skillet low heat 1–2 minutes per side.

Tent with foil to retain moisture.

Grandma’s Plate Tradition

Sometimes, as the first tray cools, I slide a warm cookie onto Grandma’s porcelain plate—the one with the faded holly braid—and the room seems to hush.

The glaze is hairline-cracked like winter ice, and the rim still gleams where her hands once polished it. I breathe in butter, cinnamon, and vanilla; the chocolate softens into glossy puddles, catching the tree lights.

I always place one cookie in the center first, then circle it with three more, like a wreath. You’d laugh at how careful I am, but it matters.

The plate turns a batch into a moment. I carry it to the table, let the heat kiss the china, and listen for the faint clink. Then I invite you to take the first bite.

Final Thoughts

Ready to bake a batch of festive cheer? Give these Christmas Chocolate Chip Cookies a try as written, or tweak the mix-ins to make them your own—peppermint bits, dried cranberries, or your favorite nuts are all fair game!

Frequently Asked Questions

Can I Make These Cookies Gluten-Free Without Compromising Texture?

Yes. I swap in a 1:1 gluten-free flour blend with xanthan gum, add 1 tablespoon milk, and chill longer. The dough relaxes like winter snow, baking into chewy edges, tender centers, and warm, melty pockets.

How Do Altitude Adjustments Affect Bake Time and Spread?

At higher altitudes, I bake longer and see more spread. I suggest lowering sugar slightly, adding a tablespoon flour, chilling colder, and raising oven temp 15°F. You’ll smell butter bloom while edges set into cozy, crinkled halos.

What’s the Best Way to Ship These Cookies Safely?

Ship them snug. I cool completely, stack pairs face-to-face, wrap in plastic, cushion with crumpled parchment, nestle tins in a sturdy box with peanuts, include a bread slice, choose two-day shipping. Your cookies arrive fragrant, intact, joyful.

Can I Halve or Double the Recipe Successfully?

Yes—you can halve or double it. I’ll keep ratios exact, chill longer for bigger batches, rotate pans, and weigh flour. Halving uses one egg: beat, use half. Double chips thoughtfully. Your kitchen will smell like warm cinnamon clouds.

Are There Dairy-Free Substitutions That Still Taste Rich?

Yes. I swap plant butter for butter, coconut cream for richness, and use dairy-free chips. I’ll toast pecans, add vanilla, and a pinch of cinnamon—warm aromas bloom, edges caramelize, centers stay plush, whispers of cocoa linger.