Turn your classic chocolate chip cookies into a festive favorite with these easy Christmas chocolate chip cookies. They combine regular and white chocolate chips with red and green sprinkles for a cheerful crunch. There’s no need to chill the dough, and the recipe comes together quickly. 
If you want a simple holiday cookie that doesn’t require decorating skills or hours in the kitchen, these Christmas chocolate chip cookies are ideal. They bake into thick, chewy cookies with rich brown sugar and vanilla notes—and they keep cleanup minimal.
These cookies are soft and chewy thanks to a higher ratio of brown sugar and a touch of cornstarch. They’re studded with chocolate and white chocolate chips, and red-and-green sprinkles give them a festive crunch and appearance. 
Making Christmas Chocolate Chip Cookies
This recipe is straightforward and fast because you don’t need to chill the dough. Here’s a concise overview of the steps.
- Preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper or silicone baking mats to prevent over-browning on the bottoms.
- In a large bowl, beat the softened (not melted) unsalted butter with the brown sugar and granulated sugar until creamed. Using more brown sugar gives these cookies chewiness and deeper flavor. Avoid overbeating to prevent excessive spreading.
- Mix in the egg and vanilla extract, scraping down the bowl so everything is evenly combined.
- Add the all-purpose flour, cornstarch (cornflour), baking powder, baking soda, and salt. You can whisk them together first, but it’s not necessary. Cornstarch helps keep the cookies soft and tender.
- Fold in the chocolate chips, white chocolate chips, and red-and-green sprinkles by hand with a rubber spatula to avoid overmixing and prevent the sprinkles from bleeding color.
- Scoop dough into balls of about 1.5–2 tablespoons each (a slightly overfilled medium cookie scoop works well). Place them about 2 inches (5 cm) apart on the lined sheets.
- Bake one sheet at a time in the center of the oven for 10–12 minutes, until the tops appear just set. Let cookies cool on the baking sheet for at least 10 minutes before moving to a wire rack. For a finishing touch, press a few extra chocolate chips into the tops while the cookies are still warm.
Freezing Cookie Dough
This dough freezes well, making it perfect for holiday prep. Follow these steps:
- Form the dough into balls and arrange them on a plate or a lined tray.
- Chill until firm (30–60 minutes) so the balls hold their shape.
- Transfer the firm dough balls to a freezer bag, remove excess air, and freeze for up to 2 months.
- Bake the cookies from frozen as directed, adding 1–2 minutes to the baking time if needed.
These easy, chewy Christmas chocolate chip cookies are an effortless way to add holiday cheer to your baking lineup.
Christmas Chocolate Chip Cookies
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Equipment
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Cookie Sheets
Ingredients
- 1/2 cup unsalted butter (112 grams), slightly softened
- 1/2 cup brown sugar (105 grams), light or dark
- 1/2 cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (188 grams), for thicker cookies, add 2 extra tablespoons
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chocolate chips (60 grams), plus a few extra for dotting on top
- 1/3 cup white chocolate chips (60 grams), plus a few extra for dotting on top
- 3 tablespoons red and green sprinkles
Instructions
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Preheat oven to 350°F (180°C). Line cookie trays with parchment paper or baking mats.
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Cream the butter, brown sugar, and granulated sugar together for about 1–2 minutes. Do not overbeat.
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Mix in the egg and vanilla until fully incorporated.
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Add the flour, cornstarch, baking powder, baking soda, and salt. Stir by hand a few times, then mix on low until combined.
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Fold in the chocolate chips, white chocolate chips, and sprinkles with a spatula.
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Portion the dough into 1.5–2 tablespoon balls and space them about 2 inches apart on the lined sheets.
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Bake one tray at a time in the center of the oven for 10–12 minutes, until the tops look set. Cool on the sheet for 10 minutes, then transfer to a wire rack. Optionally press a few extra chips onto the warm tops.
Notes
- Flour: Measure flour accurately to avoid dry cookies. Spoon and level or weigh in grams. Add 2 extra tablespoons for thicker cookies.
- Cornstarch: Helps keep cookies soft; optional but recommended.
- Doubling: The recipe doubles easily—use a large bowl.
- Make Ahead: Dough can be refrigerated up to 48 hours. To freeze, form balls, chill until firm, then bag and freeze up to 2 months. Bake from frozen, adding a minute or two if needed.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Nutrition: Values are estimates per cookie, assuming 20 cookies total.
Nutrition
Carbohydrates: 22 g,
Protein: 2 g,
Fat: 7 g,
Sugar: 14 g