These white chocolate chip cookies are stuffed with extra chips and Christmas sprinkles for a festive little cookie that you won’t be able to stop munching on!
Last year, when I was perfecting my perfect chocolate chip cookies, I don’t think I realized how often we would make those cookies. I mean, having a go to chocolate chip cookie recipe is probably one of my favorite things in life.
I have the recipe memorized and it’s literally the EASIEST cookie recipe ever since it starts with melted butter and doesn’t require chilling. This means that as soon as a homemade chocolate chip cookie craving hits, I can have cookies in my mouth in just 20 minutes. It’s both dangerous and fabulous, as most great things in life are. 😉
Anyway, I use that cookie dough recipe for lots of things. Like my double chocolate chip cookies, chocolate chip toffee cookies, and chocolate peanut butter cookies. The dough is so easy to make and it’s so versatile!
I’m all about Christmas cookies right now, you guys! I find myself baking cookies day after day the entire month of December and I wouldn’t have it any other way. I mean, really. Who would?!
Sometimes, though, Christmas cookies can be a bit of a pain in the butt.
Mostly, I’m just talking about cut out sugar cookies. Between the rolling out and cutting of the dough to the decorating with fancy piping bags and 33 different colors of icing, those Christmas cookies take an awful long time from start to finish.
Sure, they’re pretty and I’ll make them every year, but mama doesn’t always have time for all that. Sometimes mama needs cookies that take minimal effort, still look cute, and are just plain delicious.
Today, I’ve stuffed my easy cookie dough recipe with both white and dark chocolate chips and some Christmas sprinkles. It’s the perfect excuse to make a simple recipe for the holidays! I mean, I love those elaborately decorated sugar cookies as much as anyone, but sometimes you need a holiday treat in 20 minutes, you know?
Let me know if you add these to your holiday cookie trays! 🙂
More Christmas recipes to try:
Chocolate Peanut Butter Fudge: Layers of chocolate and peanut butter in this easy microwave fudge!
Double Chocolate Chip Cookies: Seriously the biggest, fattest, and chewiest!
Gingerbread Bars: All the flavor of gingerbread men, with half the work. 😉
Cinnamon Sugar Blonde Brownies: That crackly sugar topping is life.
Chocolate Chip Christmas Cookies
Ingredients
- 8 tablespoons salted butter melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup red and green sprinkles
Instructions
- Preheat oven to 350 degrees.
- Add the melted butter, brown sugar, and granulated sugar to the bowl of a stand mixer and beat until well combined.
- Beat in the egg and vanilla extract.
- Dump in the flour, baking soda, and salt. Mix until combined. Dough will be soft.
- Stir in the dark and white chocolate chips and the sprinkles.
- Portion dough into 9 large balls of dough.
- Bake for 11 minutes exactly. Do not overbake. Cookies may look a bit underdone, but they will set up as they cool.
- Let cookies set on the baking sheet for at least 5 minutes before eating.
- Store, tightly covered, for up to 5 days.
Tips & Notes:
Nutrition Information:
Try my No Bake Cookies, all dressed up for Christmas too!
Michael says
ADD WALNUTS! AMAZING
Karly says
Great addition! 🙂
Anth Perez says
Mine came out with a raw dough smell and taste. Should the melted butter be cooked first or beat while warm?
Karly says
Hi Anth! We use the butter while warm. These are meant to be a bit underdone, but you can always cook them longer if you prefer.
Devin Hodge says
Can you use baking powder instead of baking soda?
Karly says
You’d normally want to triple the amount of baking soda to swap for baking powder. I haven’t tried it in these cookies, but that’s where I’d start. 🙂
Danica says
This recipe is awesome and we make it often along with the chocolate version. For some reason these don’t bake as thick as the chocolate ones though and I do the scoop and level for each along with melted butter and fresh ingredients. I was wondering if it’s because there is slightly more dry ingredients in the chocolate version (1 and 1/2 cup flour plus 1/3 cup cocoa powder compared to the 1 and 2/3 in this)? I was going to just add the additional flour but didn’t want it to taste too floury. Any advice?
Danica says
Sorry one more thing I noticed between the two versions was the chocolate had 1/2 teaspoon baking soda but the regular has a full teaspoon. Wasn’t sure if that could be the difference in thickness if not the dry ingredient ratios? Thanks for your help trying to figure this out! We love them even flatter but just wanted to try to get as thick as the chocolate 🙂
Karly says
Hi Danica! If you want these to be thicker, you could try refrigerating the pan of cookie dough for 30 minutes before baking. Alternately, try adding 1-2 tablespoons of flour to the dough and see if that gets to more of a consistency you prefer. 🙂
Jillian says
What could I use to substitute the egg? My daughter is allergic. These look delicious. I would live to make them.
Karly says
Hi Jillian! Unfortunately, I don’t have any experience with egg substitutes, so I’m not sure what would work best here.
Michele says
I’m wondering if you can use unsalted butter instead of salted.?
Karly says
Yes, that should work fine. Add an extra pinch of salt, if you think the cookies need it.
Jules says
I’m wondering–Is it possible to make Oatmeal/Raisin using this ‘base’? I’ve not played with the portions for oatmeal yet. I’ve made this recipe 6 times and only discovered it 2 weeks ago!! I’ve tried it with Toffee Bits, Mini/Baking M&Ms, and Craisins with white Chocolate chips. Every one of them was a HUGE hit!!
Karly says
Yay! So glad you’re enjoying the recipe! I haven’t tweaked this one to use oatmeal, so I’m not sure what the portions would be. I’m sure it could be done though!
Jules says
I love this recipe–I’ve made it 6 times and only discovered it 2 weeks ago!! I’ve tried it with Toffee Bits, Mini/Baking M&Ms, and Craisins with white Chocolate chips. Every one of them was a HUGE hit!! I’m wondering–Is it possible to make Oatmeal/Raisin using this ‘base’? I’ve not played with the portions for oatmeal yet.
Anna says
Hi!! Can you please let us know what the adjustments would be for baking these at high altitude? Thanks so much!!
Karly says
Hi Anna! I’m afraid I don’t have any experience with baking at high altitudes, so I really can’t help.
Jules B says
Super easy to make and oh so good!!! I was making these to take to work but I did underestimate the size of the cookies so I made too many batches!! My neighbors we SO grateful and I’ve gotten lots of requests for these in my Christmas baked gifts ??
Karly says
Yay! Love that they were a hit! 🙂
Jules B says
Super easy to make and oh so good!!! I was making these to take to work but I did underestimate the size of the cookies so I made too many batches!! My neighbors we SO grateful and I’ve gotten lots of requests for these in my Christmas baked gifts ??
Rose says
We love both the chocolate m&m cookies and these! Do you think the dough base would work flavor wise with cinnamon chips instead of chocolate chips?
Karly says
Hi Rose! So glad you like the cookies! I think these would work fine with cinnamon chips. You could add a teaspoon of cinnamon to the dough as well, if you really wanted to hit the cinnamon flavor. 🙂
Tabitha says
This is hands down my absolute favorite cookie recipe there is. Quick, easy and customizable in terms of chocolate/sprinkles. LOVE it
Karly says
Thanks, Tabitha! 🙂
Oliver says
I made these last year and loved them so much that I had to make them again this year. Last year, I didn’t alter the recipe and I gave the large cookies to my property managers, they loved them. This year, I doubled the recipe (I know you said it doesn’t double well, but I had no issue) and I made 2 dozen smaller cookies to take to my office party. I also made the chocolate m&m cookies. Both types were a hit and had people asking for the recipes. I love that you can whip up a batch of these cookies in such a short time. I tend to procrastinate to the last minute and these are a dream come true for procrastinators such as myself. ??
Grace says
Made these tonight. They’re good but taste a little floury. I think my husband scooped and packed the flour in the cup. Also, I used extremely soft – almost melted butter that was sitting out all day. Will try again tmrw with true melter butter and a lighter hand on the flour. Any advice other than that? Thanks!
Karly says
Hi Grace! No other advice – just measure the flour properly and you should be good. 🙂
Bridget Miller says
Thank you for giving us a new yearly tradition! My daughters absolutely loved these last year and we will be using this recipe every year now. We really look forward to them!
Karly says
So glad they’re a hit, Bridget!
Izzy says
Can’t wait to make these today. My daughter is dairy free, any thoughts on using a DF butter? Would it change the consistency much?
Karly says
Hi Izzy! I’ve only made these with real butter. I know people that have used margarine have had issue with the cookies coming out thin. I’d maybe try refrigerating the dough for an hour before baking to see if that helps.
Lauren says
Anybody at high altitude figured out the appropriate adjustments??
James says
The chocolate chip Christmas cookies is a excellent recipe!! Had no problems at all .. They’re the best ,
Amanda says
Anyone ever use milk chocolate chips?
Karly says
Any variety of chocolate chip will work great.