My Christmas Chocolate Chip Cookies are a family-favorite every year. You just can’t go wrong with soft buttery cookies loaded with chocolate candies and sprinkles. Kick things up a notch for the holidays by baking these Easy Holiday Chocolate Chip Cookies! A festive twist on a classic cookie perfect for your Christmas cookie plate!
Christmas Chocolate Chip Cookies
This year I’ve taken one of my favorite cookie recipes and have given it a special holiday twist! I added a few spices like cinnamon and nutmeg and decorated them in festive red and green colors! A touch of sprinkles on top brings it all together!
Sometimes, it feels as though Christmas cookies need to be super fancy and creative in order to be made during the holidays. Not true! I love these chocolate chip cookies any time of the year because they’re simply perfect!
If you like these, then I know you will love my peppermint chocolate cookies recipe.
Can I Freeze the Christmas Chocolate Chip Cookies Dough?
One of the best parts about my easy chocolate chip cookies recipe is that it freezes beautifully! You can freeze it in one large tub of dough, or do as I prefer and make into individual cookies first.
Just drop balls of cookie dough onto a baking sheet and flash freeze for 15-20 minutes. When the dough balls have hardened, you can then transfer them to a dated and labeled freezer storage bag. Just grab them from the freezer and bake as directed when ready for cookies. Since they start frozen, it will take a few extra minutes baking time.
Can I Make These Christmas Cookies Gluten-Free?
Of course, you can easily make these gluten-free. I recommend a ready made gluten-free baking blend in place of the flour in this recipe. It will provide the closest to normal texture of the cookie that you desire.
Almond flour and oat flour are the best generic options, but don’t always measure 1:1 like the ready made mixes will for baking. Since baking is an exact science, it is often easier to go with a product already tested.
Can I Add Chocolate Candy to These Cookies?
While you should definitely keep some chocolate chips in the mix, you can easily substitute in chocolate candy pieces to the mixture. I have used M&M’s in the past in holiday colors. You could even use little chunks of Hershey’s bars or to mix it up, you could add Reese’s Pieces instead.
Don’t be afraid to add candy, but stick to ones that will melt like chocolate, caramel, and peanut butter. While nougat is okay in small amounts, there are better options for these cookies.
Variations of Chocolate Christmas Cookies
Adding candy pieces is a fun idea to add variety to these cookies, but there are other great variations you should consider. Check out my favorites below!
- Add almond or mint extract in place of vanilla like my Mint Chocolate Chip Cookies
- Cut up candy bars and mix in like this recipe for Snickers Chocolate Cookies
- Use dark chocolate chips, white chocolate chips, butterscotch chips, peanut butter chips, or mint chocolate chips
- Add in dark chocolate cocoa powder
- Mix in chopped pecans, walnuts, or macadamia nuts
- Add a spoon of peanut butter to the dough
- 4 1/2 cups (590g) all-purpose flour
- 2tsp (10g) baking soda
- 3tsp (10g) corn starch
- 1tsp (5g) salt
- 1/2tsp (2g) nutmeg
- 1tsp (3g) cinnamon
- 1 cup (200g) light brown sugar
- 1 1/2 cups (325g) granulated sugar
- 24Tbsp (340g) unsalted butter, melted
- 2Tbsp (25g) vanilla extract
- 2 eggs + 2 egg yolks (155g total)
- 16oz bag of holiday colors chocolate chips
- Red, green and white nonpareils (sprinkles)
- In a large bowl, whisk together the flour, baking soda, corn starch, salt, nutmeg, and cinnamon.
- In a medium bowl, whisk together the sugars until no more clumps remain. Add the melted butter and vanilla and whisk until smooth.
- One at a time, whisk in the eggs and continue to whisk until completely incorporated.
- Pour the wet mixture into the dry mixture and whisk/blend until smooth and no clumps remain. The dough will be thick and sticky.
- Add the holiday chocolate chips and fold until evenly distributed.
- Cover with plastic wrap and freeze for 2-3 hours or until the dough is firm. Alternately, you can chill the dough in the fridge overnight.
- Once the dough is cold, preheat your oven to 350F degrees and line two baking sheets with parchment paper.
- Roll a 1in ball of dough in your hand and flatten slightly. Press the top of the ball into the nonpareils until lightly covered. You don't want too many sprinkles on top, so brush off any extra. Place the dough on the prepared baking sheet.
- Bake each tray for about 12 minutes or until the edges are lightly golden. Do not overbake! The cookies will puff up during baking but will collapse while cooling.
- Allow the cookies to cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.
- Store in an air tight container for up to 3 days.