Description
Delight in these festive Christmas Chocolate Chip Cookies, loaded with mini semi-sweet and white chocolate chips, festive red, green, and white sprinkles, and a hint of warm cinnamon. Perfectly soft and chewy with a buttery base, these cookies are a holiday favorite that’s easy to make and sure to bring a smile to your celebrations.
Ingredients
Scale
Dough Ingredients
- 1 stick salted butter (1/2 cup), melted
- 1/2 cup light brown sugar
- 1/4 cup white sugar
- 1 large egg
- 2 tsp vanilla extract
- 1⅔ cups all purpose white flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
Mix-ins and Topping
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup Christmas red, green, and white mix sprinkles (preferably flat confetti style)
Instructions
- Preheat and prepare: Preheat your oven to 350°F and line a cookie sheet with parchment paper for easy baking and cleanup.
- Mix dry ingredients: In a small bowl, combine the flour, cinnamon, baking soda, and salt. Stir well with a fork to evenly distribute the ingredients.
- Cream butter and sugars: In a large mixing bowl, add the melted butter, light brown sugar, and white sugar. Mix together until they are well combined and creamy.
- Add egg and vanilla: Add the large egg to the butter-sugar mixture and mix well. Follow with the vanilla extract and combine thoroughly.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients and mix until just combined, being careful not to overwork the dough.
- Fold in mix-ins: Using a rubber spatula or wooden spoon, stir in the mini semi-sweet chocolate chips, white chocolate chips, and Christmas sprinkles until evenly distributed.
- Portion the dough: Use a 2 tablespoon cookie scooper or simply make 2 tablespoon mounds of dough and place them evenly spaced on the prepared cookie sheet. This recipe will yield 16 cookies.
- Bake cookies: Bake in the preheated oven for 11 minutes. The cookies will appear soft and slightly underbaked at this point.
- Cool cookies: Remove the cookie sheet from the oven and let the cookies rest on the sheet for at least 10 minutes to finish baking and set. Then transfer them to a wire rack to cool completely.
- Optional baking adjustment: For cookies that are less ooey gooey, extend the baking time to 12 minutes and then allow them to sit on the cookie sheet for 10 minutes before cooling on a rack. Adjust baking times if your oven runs hotter or colder.
Notes
- Use flat confetti sprinkles for a better texture rather than hard sprinkles.
- Melt the butter in the microwave for about 25 seconds or until completely melted to ensure it incorporates smoothly.
- If you’re unsure about cinnamon, start with 1/4 tsp and increase next time based on preference.
- Leaving the cookies on the baking sheet after removing from oven helps them finish baking gently without overbrowning.
- Adjust baking time slightly based on your oven’s actual temperature to prevent under or overbaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
