Go Back

Christmas Chocolate Chip Cookies

Christmas chocolate chip cookies bake up with golden edges, soft centers, semisweet chocolate chips, and red and green candy-coated chocolates. Bake the two sheets one at a time for a festive batch of 36.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Cooling 5 minutes
Total Time 42 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1.5 cup semisweet chocolate chips
  • 1 cup candy-coated chocolates red and green

Equipment

  • 2 large baking sheets

Method
 

  1. Heat the oven to 375°F and line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Add the flour mixture and mix on low just until no dry streaks remain.
  6. Fold in the chocolate chips and candy-coated chocolates.
  7. Scoop the dough into rounded 1 1/2-tablespoon portions, spacing them about 2 inches apart on the prepared baking sheets; bake one sheet at a time for 9–11 minutes, until the edges are golden and the centers still look soft.
  8. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For soft centers, remove the cookies when the edges are golden and the centers still look soft. Store airtight at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free swap, use dairy-free butter and dairy-free chocolate chips.