Christmas Chocolate Chip Cookies: A Winter Wonderland Treat
Get ready to indulge in the ultimate holiday treat! These Christmas Chocolate Chip Cookies are soft, chewy, and packed with semisweet and white chocolate chips, festive sprinkles, and optional peppermint pieces. They’re perfect for gifting, cookie exchanges, or simply enjoying with hot cocoa by the fire.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup chocolate chips (semi-sweet or milk)
- 1 cup white chocolate chips
- 1/2 cup festive sprinkles (red, green, white)
- Optional: 1/2 cup crushed peppermint candies or mini marshmallows
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the Butter & Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until fluffy and creamy, about 2-3 minutes.
- Add Eggs & Vanilla: Mix in the eggs one at a time, then add vanilla extract. Beat until smooth and silky.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Wet & Dry: Slowly mix the dry ingredients into the butter mixture until just combined. Avoid overmixing to keep the cookies soft.
- Fold in the Magic: Stir in chocolate chips, white chocolate chips, and sprinkles. Add peppermint pieces or marshmallows if you’d like a winter magic boost.
- Scoop the Dough: Roll or scoop tablespoon-sized balls onto your prepared baking sheet, leaving 2 inches between cookies.
- Bake: Bake for 10-12 minutes, until the edges are lightly golden but the centers look slightly soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Variations:
- Peppermint Wonderland: Add crushed candy canes and drizzle cookies with white chocolate after cooling.
- Hot Cocoa Cookies: Mix 1/2 cup mini marshmallows and replace white chocolate chips with milk chocolate chunks.
- Red Velvet Christmas Cookies: Replace 2 tbsp flour with cocoa powder + add 1 tsp red food coloring for a festive twist.
- Super Sprinkle Explosion: Double the sprinkles for maximal Christmas color and crunch.
Tips and Tricks:
- Use room-temperature butter for perfect creaming and texture.
- If dough feels too soft, chill for 20-30 minutes to prevent spreading.
- White chocolate chips can brown quickly; rotate pans halfway through baking.
- Cookies will look slightly underbaked when removed – this is what keeps them soft and chewy.
Serving Suggestions:
- Serve warm with hot cocoa topped with whipped cream and crushed peppermint.
- Pack in festive tins for neighbor gifts or teacher treats.
- Dip half of each cookie in melted white chocolate for a bakery-style finish.
- Stack them tall on a holiday dessert board with fudge, truffles, and gingerbread.
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-30 minutes
Nutritional Information (Per Cookie): Calories: 165, Protein: 2g, Sodium: 95mg