The very first time I made these Christmas Chocolate Chip Cookies, my entire kitchen smelled like a cozy holiday bakery, and I remember standing by the oven, impatiently waiting for that first batch to finish. The dough was speckled with bright red and green sprinkles, and even before baking, it felt festive and nostalgic. When the warm cookies came out—gooey, melty, and packed with chocolate—I knew instantly this recipe would become a family tradition. Now, every December, these cookies mark the moment my kitchen transforms into Christmas.
Why You’ll Love This Recipe
You’ll love this recipe because it brings together everything magical about the season: the irresistible aroma of buttery cookie dough, the fun burst of colorful sprinkles, and the perfect combination of white and semi-sweet chocolate chips. From my perspective, these cookies feel like holiday joy in edible form, and they’re the kind of treat that makes people smile before they even take a bite. They’re soft, thick, chewy, and wonderfully festive—your cookie platter will never look better.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup red and green Christmas sprinkles
I’ve played around with this ingredient lineup many times, and while you can certainly use different sprinkle colors or swap in dark chocolate chips, I’ve learned that sticking to the balance of both brown and white sugar gives these cookies their rich flavor and thick, bakery-style texture. If you only use granulated sugar, the cookies lack depth, and if you only use brown sugar, they become too dense. Trust me—this combo is exactly what makes them perfect.
Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop
I’ve used everything from vintage hand-me-down bowls to my mixer that sounds like it’s about to take flight, and they all get the job done. A cookie scoop, however, is one thing I absolutely recommend. It keeps all the cookies uniform in size, which means even baking and the prettiest stacks. And parchment paper? It’s the unsung hero that prevents sticking and helps the bottoms bake evenly without over-browning.
Step-by-Step Instructions
The first thing I do is cream the butter and both sugars together. I let the mixer run long enough that the mixture becomes fluffy and pale—usually about three minutes. When I skip this step or rush it, the cookies never rise as beautifully, so don’t underestimate the power of proper creaming. Once the butter and sugars look aerated, I beat in the eggs one at a time, then add the vanilla. At this point, the dough smells like pure holiday magic.(See the next page below to continue…)