There’s something about the warm aroma of freshly baked Christmas Chocolate Chip Cookies that wraps the kitchen in nutty toasted scents and holiday cheer. After five rounds of testing, I discovered how chilling the dough for 30 minutes makes scooping a breeze, and the centers stay tender as they bake. Golden edges, soft bubbling centers, and festive red-and-green jewels bring every bite to life.
Why You’ll Love Christmas Chocolate Chip Cookies
- Soft interior with slightly crisp, light-golden edges
- Festive pops of red and green in every bite
- Simple pantry staples, whipped together in under 15 minutes
- A touch of American holiday tradition in a classic cookie
A Little Background
I stumbled on this festive twist years ago while playing with my grandma’s chocolate chip recipe. In early tests I learned that a quick chill tames runaway dough and deepens flavor. Each holiday season I rerun these trials, noting how a 30-minute rest before baking yields neater rounds and a silkier crumb.
Key Ingredients for Christmas Chocolate Chip Cookies
- All-Purpose Flour: builds structure—spoon and level for accuracy
- Unsalted Butter: lends richness—soften at room temperature
- Granulated & Brown Sugar: balance crunch and chewiness
- Semi-Sweet Chocolate Chips: melty pockets of intense cocoa
- Red & Green M&M’s: festive crunch—swap for holiday sprinkles if you like
How to Make Christmas Chocolate Chip Cookies
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and feel the warmth build as you prep.
- In a medium bowl, whisk 2¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt until evenly blended.
- In a large bowl, beat 1 cup softened unsalted butter, ½ cup granulated sugar, and ½ cup packed brown sugar until light and fluffy. Add 2 teaspoons vanilla and 2 large eggs, one at a time, mixing well after each.
- Fold in 12 ounces semi-sweet chocolate chips and 1 cup red & green M&M’s. Drop by rounded tablespoons about 2 inches apart. Bake 8–10 minutes until edges turn light golden (on my third batch I trimmed 2 minutes off for extra softness). Cool on sheets 5 minutes before transferring to a wire rack.
Pro Tips & Troubleshooting
- For uniformly round cookies, use a 1.5-inch scoop—I found they bake evenly without spreading too thin.
- If edges brown too fast, lower the oven rack or drop temperature by 10°F next time.
- Stir in a pinch of ground cinnamon or swap half the M&M’s for butterscotch chips for a seasonal twist.
- Halve the recipe by using smaller mixing bowls and bake on a single sheet; double it by rotating two sheets mid-bake.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature for up to 3 days (after that, they’ll start to soften). For longer keeping, refrigerate up to 7 days or freeze in a sealed bag for 2 months. To reheat, pop them in a 300°F oven for 3–4 minutes; watch for that gentle crackling. Always keep baked goods below 70°F to prevent spoilage.
Serving Suggestions
Serve alongside a steaming mug of spiced cocoa or layer between squares of peppermint ice cream for a holiday sandwich. Pack favorites into cellophane for neighbor gifts or crumbly cookie bars—just press dough into a pan and bake 15–18 minutes for squares.
Frequently Asked Questions
- How do I store Christmas Chocolate Chip Cookies so they stay fresh? Keep in an airtight container at room temperature for up to 3 days; refrigerate after that.
- Can I freeze the cookie dough for later baking? Yes—shape dough balls, flash-freeze on a tray for 1 hour, then bag and freeze up to 2 months.
- What’s the best way to get chewy centers? Pull cookies at the 8-minute mark and let them finish on the hot sheet; underbaking slightly yields a softer middle.
- Why did my cookies spread too much? Likely butter was too warm—chill dough for 20–30 minutes before baking to control spread.
- Can I use salted butter instead of unsalted? Yes—but omit or reduce added salt in the dry mix to avoid over-seasoning.
- How do I make these cookies extra festive? Mix in crushed candy canes or white chocolate chips with the M&M’s for color contrast and flavor pops.
Final Thoughts
These Christmas Chocolate Chip Cookies are a holiday staple in my kitchen—my favorite way is warm from the oven, dipped in homemade eggnog. Give this recipe a whirl, share your festive batches, and let the buttery, cookie-crisp magic brighten your season.
More Recipes You’ll Love
- Best Carrot Cake Cookies – cozy spice notes pair beautifully with your holiday chocolate treats
- Quick Pecan Pie Cookies – nutty richness that echoes the toasted aromas of Christmas baking
- Pumpkin Snickerdoodle Cookies – a warm cinnamon-sugar twist for another festive flavor
- Strawberry Cheesecake Cookies – bright berry creaminess offering a fresh contrast to chocolate
Christmas Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- 0.5 cup granulated sugar
- 0.5 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Add-ins
- 12 ounces semi-sweet chocolate chips
- 1 cup red and green M&M’s
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, and salt.
Mixing Dough
- In a large bowl, beat butter and both sugars until light and fluffy.
- Add vanilla and eggs, one at a time, mixing well after each addition.
- Fold in chocolate chips and M&M’s until evenly distributed.
- Chill dough in the refrigerator for 30 minutes to firm up.
- Drop rounded tablespoons of dough about 2 inches apart on prepared baking sheets.
- Bake for 8–10 minutes, until edges are a light golden color and centers are still soft.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.