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Winter Wonderland Chocolate Chip Christmas Cookies

Soft and chewy Christmas chocolate chip cookies made with semisweet chocolate chips, white chocolate, red and green candies, and festive sprinkles. An easy holiday cookie recipe for Christmas parties, cookie exchanges, and homemade gifts.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • - Two baking sheets
  • * Parchment paper
  • Large mixing bowl
  • * Medium mixing bowl
  • * Electric mixer
  • * Whisk
  • * Rubber spatula
  • * Measuring cups and spoons
  • * Cookie scoop
  • Wire cooling rack

Ingredients
  

  • 1 cup 226 g unsalted butter, softened
  • - ¾ cup 150 g packed light brown sugar
  • - ½ cup 100 g granulated sugar
  • - 2 large eggs
  • - 2 teaspoons vanilla extract
  • - 2¾ cups 345 g all-purpose flour
  • - 1 teaspoon baking soda
  • - ½ teaspoon baking powder
  • - ½ teaspoon salt
  • - 1 cup 170 g semisweet chocolate chips
  • - ¾ cup 130 g white chocolate chips or chunks
  • - ½ cup about 85 g red and green candy-coated chocolates
  • - 2–3 tablespoons Christmas sprinkles
  • - Extra chocolate chips candies, or sprinkles for topping, optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes until creamy.
  • Add the eggs one at a time, mixing after each addition. Stir in the vanilla.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the butter mixture. Mix just until the dough comes together.
  • Fold in the semisweet chocolate chips, white chocolate chips, red and green candies, and Christmas sprinkles.
  • Scoop about 2 tablespoons of dough per cookie and place on the prepared baking sheets, leaving about 2 inches between cookies.
  • Press extra chocolate chips, candies, and sprinkles onto the tops. Chill the dough for about 20 minutes if it feels very soft.
  • Bake for 10–12 minutes, until the edges are lightly golden and the centers remain slightly soft.
  • Let the cookies rest on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.

Notes

- Use softened, not melted, butter.
- Avoid overmixing after adding the flour.
- If the dough spreads too much, chill it before baking the next tray.
- Add delicate snowflake sprinkles after baking if they do not hold up well in the oven.
- Store cooled cookies in an airtight container at room temperature for about 4–5 days, or freeze for up to 2–3 months for best quality.