These Christmas Chocolate Chip Cookies are the perfect festive treat to bake this holiday season. Loaded with gooey semi-sweet chocolate chips, festive M&Ms, and cheerful sprinkles, they bring joy to your holiday table. Whether you’re baking for a cookie exchange or just a cozy night in, these holiday cookies are a must-make!
Homemade chocolate chip cookies are one of my favorite desserts to bake. If you love a decadent chocolate chip cookie, I have the recipe for you! My Salted Toffee Chocolate Chip Cookies are deliciously rich, you’ll want to eat them all in one sitting. Personally, these are some of my favorite cookies!
If you aren’t a huge fan of brown sugar, my Chocolate Chip Cookies without Brown Sugar is perfect for you. These are perfect for when that sweet tooth hits and you need a quick fix.
A fun twist to classic chocolate chip cookies is my Chocolate Chip Cookie Pie. This recipe combines the idea of cake, cookies, and pie to create an utterly delicious dessert!
Table of Contents
Why You’ll Love This Recipe
- Festive & Fun: Loaded with red and green M&Ms and Christmas sprinkles, these cookies are the perfect holiday treat.
- Browned Butter Magic: Browning the butter adds a layer of depth and nuttiness you won’t get from regular melted butter.
- Make Ahead Friendly: You can prepare the dough in advance and bake whenever you’re ready!
Ingredients & Substitutions
- Butter: Use unsalted butter for better control over the cookie’s saltiness. If you only have salted butter, reduce the added salt in the recipe.
- Milk Powder: This adds a subtle richness to the cookies. If you don’t have it on hand, you can omit it, though the flavor may not be as deep.
- Water: Rehydrates the dough from the butter lost while browning.
- Brown Sugar: Opt for light or dark brown sugar depending on how much molasses flavor you want. Dark brown sugar creates a deeper caramel note.
- White Sugar: Sweetens and help the cookies have crispy edges.
- Flour: Use all-purpose flour for the best texture. For a chewier cookie, you can substitute a small portion with bread flour.
- Eggs: Make sure they’re at room temperature to ensure smooth incorporation into the batter.
- Egg Yolk: Makes the cookie chewier.
- Cornstarch: Helps the cookies stay soft and thick.
- Baking Powder: Helps the cookies rise a little and brown nicely.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Chocolate Chips: Semi-sweet is ideal, but you can experiment with milk chocolate, dark chocolate, or even white chocolate.
- M&Ms: Swap the Christmas colors for any seasonal or themed variety to make these cookies adaptable year-round.
- Holiday Sprinkles: Nonpareils or jimmies work best as they hold their shape during baking. Avoid sugar crystals as they may dissolve.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Christmas Chocolate Chip Cookies
Quick Overview
- Brown butter.
- Mix ingredients.
- Shape & chill dough.
- Bake & cool.
Step by Step Instructions
Quick Tip From Bri
Don’t skip the browned butter! It’s worth the extra step to add that warm, nutty flavor.
- Brown the Butter: Place the butter in a medium saucepan over medium heat. Melt it completely, then whisk in the milk powder until fully combined. Increase the heat slightly and cook, whisking constantly, until the butter turns golden brown and has a nutty aroma (about 5-8 minutes).
- Stir in Water: Remove the pan from heat and pour the browned butter into a large mixing bowl. Stir in the cold water to cool it slightly.
- Mix Ingredients: Add the brown sugar, granulated sugar, and vanilla extract to the browned butter. Whisk until smooth and combined. At this stage, the mixture should be cool enough to add the eggs without cooking them. If it still feels warm, simply place it in the freezer for a few minutes to bring it down to room temperature.
- Add Eggs: Add the eggs and egg yolk, one at a time, mixing well after each addition.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Quick Tip From Bri
Chilling the dough prevents the cookies from spreading too much in the oven.
- Fold in the Mix-Ins: Stir in the chocolate chips, M&Ms, and Christmas sprinkles until evenly distributed.
- Shape and Chill: Use a 3-tablespoon cookie scoop to portion the dough. If the dough feels too sticky to shape, place it in the freezer for a few minutes until it firms up and becomes easier to handle. Roll each portion into a ball, then shape it so it’s taller than it is wide (like a cylinder). Place the shaped dough balls on a parchment-lined baking sheet. Freeze the cookie dough balls for 20-30 minutes or until firm. After freezing, transfer the dough balls to an airtight container or cover them on the baking sheet and store them in the refrigerator for up to 2-3 days if you are not baking them right away.
- Preheat Oven & Arrange: Preheat your oven to 350°F (175°C). Arrange the chilled cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart (6-8 per standard size baking sheet) Press extra M&Ms and sprinkles on top for decoration.
- Bake & Enjoy: Bake for 12-14 minutes, or until the edges are set and the centers look slightly underbaked. Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
Recipe Serving Suggestions
Keep the festive vibes flowing with these yummy drinks:
- Instant Pot Hot Chocolate: So yummy & cozy for the holiday season.
- Starbucks Chai Tea Latte: Top it with whipped cream and extra cinnamon or enjoy it as is.
- Iced White Chocolate Mocha: Loaded with white chocolate and only requires a few ingredients.
Expert Tips
- Use a Kitchen Scale: For precise measurements, especially for flour, a kitchen scale ensures consistent results every time.
- Let the Butter Mixture Cool: After browning the butter and combining it with the sugars, make sure it cools slightly before adding the eggs. This prevents the eggs from scrambling and ensures a smooth, velvety batter.
- Shape the Dough Balls Taller: This helps create thick, bakery-style cookies.
- Chill the Dough: Chilling the dough prevents the cookies from spreading too much in the oven and enhances the flavor.
- Rotate Your Baking Sheets: Halfway through baking, rotate the sheets to ensure even cooking.
- Press in More Toppings: After shaping the dough balls, add extra M&Ms and festive sprinkles for that perfect holiday look.
- Slightly Underbake for Perfect Texture: Pull the cookies from the oven when the edges are set, but the centers still look soft. They’ll finish baking as they cool on the sheet, resulting in a perfectly chewy center.
Additions & Variations
- Nutty Delight: Stir in 1/2 cup of chopped pecans or walnuts for a crunchy texture.
- Extra Chocolaty: Add 2 tablespoons of cocoa powder to the dry ingredients for a double chocolate variation.
- Spiced Cookies: Mix 1/4 teaspoon of cinnamon and a pinch of nutmeg into the dry ingredients for a warm, spiced flavor perfect for the holidays.
More Christmas Recipes
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Christmas Chocolate Chip Cookies
These Christmas Chocolate Chip Cookies are the perfect festive treat to bake this holiday season. Loaded with gooey semi-sweet chocolate chips, festive M&Ms, and cheerful sprinkles, they bring joy to your holiday table. Whether you're baking for a cookie exchange or just a cozy night in, these holiday cookies are a must-make!
Equipment
- Large Cookie Scoop
Ingredients
- 1 cup 2 sticks; (227 g) unsalted butter
- 1/4 cup (28 g) low fat milk powder
- 2 Tablespoons cold water
- 1 cup (200 g) brown sugar
- 2/3 cup (133 g) sugar
- 1 Tablespoon vanilla extract
- 2 large eggs, plus one egg yolk
- 3 cups (390 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Morton kosher salt*
- 1 cup (6 ounces) semi sweet chocolate chips
- 3/4 cup M&Ms, plus more for topping
- 1/3 cup Christmas sprinkles, plus more for topping
Instructions
- Brown the Butter: Place the butter in a medium saucepan over medium heat. Melt it completely, then whisk in the milk powder until fully combined. Increase the heat slightly and cook, whisking constantly, until the butter turns golden brown and has a nutty aroma (about 5-8 minutes).1 cup 2 sticks; (227 g) unsalted butter, 1/4 cup (28 g) low fat milk powder
- Stir in Water: Remove the pan from heat and pour the browned butter into a large mixing bowl. Stir in the cold water to cool it slightly.2 Tablespoons cold water
- Mix Ingredients: Add the brown sugar, granulated sugar, and vanilla extract to the browned butter. Whisk until smooth and combined. At this stage, the mixture should be cool enough to add the eggs without cooking them. If it still feels warm, simply place it in the freezer for a few minutes to bring it down to room temperature.1 cup (200 g) brown sugar, 2/3 cup (133 g) sugar, 1 Tablespoon vanilla extract
- Add Eggs: Add the eggs and egg yolk, one at a time, mixing well after each addition.2 large eggs, plus one egg yolk
- Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.3 cups (390 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon Morton kosher salt*
- Fold in the Mix-Ins: Stir in the chocolate chips, M&Ms, and Christmas sprinkles until evenly distributed.1 cup (6 ounces) semi sweet chocolate chips, 3/4 cup M&Ms, plus more for topping, 1/3 cup Christmas sprinkles, plus more for topping
- Shape and Chill: Use a 3-tablespoon cookie scoop to portion the dough. If the dough feels too sticky to shape, place it in the freezer for a few minutes until it firms up and becomes easier to handle. Roll each portion into a ball, then shape it so it’s taller than it is wide (like a cylinder). Place the shaped dough balls on a parchment-lined baking sheet. Freeze the cookie dough balls for 20-30 minutes or until firm. After freezing, transfer the dough balls to an airtight container or cover them on the baking sheet and store them in the refrigerator for up to 2-3 days if you are not baking them right away.
- Preheat Oven & Arrange: Preheat your oven to 350°F (175°C). Arrange the chilled cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart (6-8 per standard size baking sheet) Press extra M&Ms and sprinkles on top for decoration.
- Bake & Enjoy: Bake for 12-14 minutes, or until the edges are set and the centers look slightly underbaked. Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use a Kitchen Scale: For precise measurements, especially for flour, a kitchen scale ensures consistent results every time.
- Let the Butter Mixture Cool: After browning the butter and combining it with the sugars, make sure it cools slightly before adding the eggs. This prevents the eggs from scrambling and ensures a smooth, velvety batter.
- Shape the Dough Balls Taller: This helps create thick, bakery-style cookies.
- Chill the Dough: Chilling the dough prevents the cookies from spreading too much in the oven and enhances the flavor.
- Rotate Your Baking Sheets: Halfway through baking, rotate the sheets to ensure even cooking.
- Press in More Toppings: After shaping the dough balls, add extra M&Ms and festive sprinkles for that perfect holiday look.
- Slightly Underbake for Perfect Texture: Pull the cookies from the oven when the edges are set, but the centers still look soft. They’ll finish baking as they cool on the sheet, resulting in a perfectly chewy center.
Nutrition
Calories: 551kcal | Carbohydrates: 74g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 362mg | Fiber: 2g | Sugar: 46g
Nutrition information is automatically calculated, so should only be used as an approximation.
