Yield: 15 cookies
Chocolate Chip Christmas Cookies
These soft and puffy Chocolate Chip Christmas Cookies are loaded with red and green candies, making them the perfect holiday treat. Make sure to make extra because they're Santa's favorite cookies!
Prep Time
15 minutes
Cook Time
11 minutes
Total Time
26 minutes
Ingredients
- 1 cup unsalted butter, softened slightly*
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, cold
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon table salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 1/2 cups all purpose flour (fluffed & spooned)
- 1 cup semisweet chocolate chips + extra
- 1 cup holiday M&M's + extra
- 1/2 cup mini holiday M&M's
Instructions
- Preheat oven to 375°. Line a baking sheet with a Silpat or parchment paper.
- Beat the butter and sugars until light and creamy. This will take around 3-4 minutes. Add eggs and vanilla and mix in.
- Slowly mix in the dry ingredients until a soft dough forms.
- Gently stir in the chocolate chips and candies. Divide the dough into 15 even scoops, each weighing 3.5 ounces.
- Roll each one into a round ball. Break each dough ball in half and press the two pieces back together, making one ball with the rough edges at the top.
- Bake 5-6 at a time in the preheated oven for 11-12 minutes. (I like the texture best at 11 minutes.) Remove the pan from the oven and immediately swirl a large cup around the outside of each hot cookie to fix uneven edges.
- Let the cookies rest on the hot pan for 3-4 minutes before gently moving them to a sheet of parchment paper on the counter.
- Press a few extra chocolate chips and candies into the tops of the cookies while they are still warm. Let them cool completely before storing them in a container.
Notes
- Splurge on good quality ingredients for the best-tasting cookies.
- Do not use room-temperature butter. When making this dough, start with slightly cold butter. Set it out for 20-30 minutes before making the dough. This will keep the cookies from spreading too much during baking.
- Use parchment paper or a Silpat to keep your cookies from sticking to the baking sheet.
- Customize your mix-ins. While chocolate chips and holiday M&M's are classic, feel free to get creative! Chopped nuts, toffee bits, or white chocolate chunks can add a delightful twist.
- Measure ingredients properly. Too much flour will result in a crumbly cookie. Fluff the flour, then use a spoon to fill your measuring cup. Do not pack or shake. Use the flat edge of a knife to level off the cup. (1 cup of fluffed and spooned flour = 114 grams or 4 oz.)
- Add holiday sprinkles. Stir 1/4 cup Christmas sprinkles in the dough for even more color.
- Do not overbake! They will look pale and slightly underdone with golden brown, buttery edges, but they will continue to bake in the hot pan. Slightly underbaked is the key to perfect cookies.
- Make them smaller! Divide the dough into 30 balls, top with the extras, then bake for 10-11 minutes.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 425Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 59mgSodium: 224mgCarbohydrates: 59gFiber: 2gSugar: 34gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.