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Christmas Chocolate Chip Cookies

Christmas chocolate chip cookies with fluffy creamed butter, chewy centers, and golden edges loaded with chocolate chips, red and green M&Ms, and festive sprinkles. Easy scoop-and-bake method that bakes in about 10–11 minutes.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

unsalted butter, softened
  • 1 cup unsalted butter, softened
brown sugar, packed
  • 0.75 cup brown sugar, packed
granulated sugar
  • 0.5 cup granulated sugar
eggs
  • 2 eggs
vanilla extract
  • 2 tsp vanilla extract
all-purpose flour
  • 2.25 cup all-purpose flour
baking soda
  • 1 tsp baking soda
salt
  • 0.5 tsp salt
semi-sweet chocolate chips
  • 1 cup semi-sweet chocolate chips
red and green M&M candies
  • 1 cup red and green M&M candies
red and green sprinkles
  • 2 tbsp red and green sprinkles

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and line baking sheets with parchment so the cookies bake evenly and release cleanly.
Mix dough
  1. Beat the unsalted butter, brown sugar, and granulated sugar until fluffy, then beat in the eggs and vanilla extract until smooth.
  2. Mix in the all-purpose flour, baking soda, and salt just until the dry ingredients disappear, with no visible flour streaks.
Add mix-ins and shape
  1. Fold in the semi-sweet chocolate chips, most of the red and green M&M candies, and the red and green sprinkles so the dough is evenly speckled.
  2. Scoop 2-tablespoon balls of dough and place them on the sheet, then press the remaining red and green M&M candies on top for a festive look.
Bake and cool
  1. Bake at 350F for 10-11 minutes until golden at the edges, with centers that still look slightly soft.
  2. Cool for 5 minutes on the sheet so the cookies set up before moving them.

Notes

For the best texture, cream the butter and sugars until truly fluffy before adding eggs—this helps the cookies stay tender. Store airtight at room temperature for up to 4 days; refrigerate up to 7 days. Freeze baked cookies for up to 2 months. For a lighter swap, use half whole-wheat flour (replace 1 cup of the all-purpose flour) for a slightly nuttier flavor while keeping a chewy center.