The first time I made these Soft & Thick Christmas Chocolate Chip Cookies, my entire kitchen smelled like a cozy holiday bakery, and I remember pulling the first tray out with this rush of excitement. The buttery aroma mixed with hints of vanilla and melted chocolate felt like Christmas morning, even though it was the middle of the week. I’ve made a lot of cookies over the years, but these quickly climbed to the top of my list—they’re thick, soft, chewy, and studded with cheerful red and green M&Ms that make every bite feel festive.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup red & green M&Ms (plus extra for topping)
After making these countless times, I’ve learned that using softened—not melted—butter makes a huge difference in how thick the cookies turn out. If you only have salted butter, you can still use it; just reduce the added salt slightly. You can also switch up the chocolate chips—dark chocolate works beautifully here and makes the cookies taste richer. And trust me, don’t skip the extra M&Ms pressed on top before baking. That little detail makes them look like they came straight from a holiday bakery.
Equipment Needed
- Mixing bowls
- Electric mixer (hand or stand mixer)
- Rubber spatula
- Baking sheets
- Parchment paper
- Cookie scoop
- Cooling rack
I love using parchment paper because it prevents spreading and keeps the bottoms from over-browning. A cookie scoop helps keep every cookie the same size, which also helps them bake evenly. If you don’t have a mixer, you can cream the butter and sugars by hand, but it takes more effort—I’ve done it on days when I felt ambitious but trust me, an electric mixer saves your arms and your sanity. A cooling rack is super important because cookies continue to bake on hot pans, and moving them prevents overcooking.
Step-by-Step Instructions
When I start this recipe, I always begin by creaming the softened butter with the brown and granulated sugars. This step is more important than most people realize, because properly creaming the butter makes the cookies lighter and thicker. I mix until the texture turns fluffy and pale, which usually takes a couple of minutes. Then I add the eggs and vanilla, making sure to scrape the sides of the bowl so every bit gets incorporated. You’ll notice the dough smells incredible even before you add the dry ingredients.
Next, I whisk together the flour, baking soda, and salt in a separate bowl. Over the years, I’ve learned not to skip this step because adding dry ingredients separately prevents clumps and ensures an even rise. I slowly mix the dry ingredients into the wet mixture, stopping when I no longer see streaks of flour. The dough is thick at this point, and that’s exactly what makes these cookies so pretty and substantial. If the dough looks too soft, popping it in the fridge for 20 minutes works wonders.(See the next page below to continue…)