Christmas Chocolate Chip Cookies – Soft, Festive & Full of Holiday Magic

Why You’ll Love This Recipe

I love how these cookies strike the perfect balance between classic and festive. They start with a tried-and-true chocolate chip cookie base—soft, chewy, buttery—and turn holiday-ready with red and green M&Ms and sprinkles. They’re simple enough for everyday baking but special enough for a Christmas party. And best of all, I can make the dough ahead of time and freeze it, which is a lifesaver during the busy holiday season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened

• 1 cup brown sugar

• ½ cup white sugar

• 2 large eggs

• 1 tablespoon vanilla extract

• 2 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup chocolate chips

• ½ cup red & green holiday M&Ms

• Optional: festive sprinkles

Directions

1. I cream the softened butter, brown sugar, and white sugar together in a large mixing bowl until the mixture is light and fluffy.

2. I beat in the eggs and vanilla extract until everything is well combined.

3. In a separate bowl, I whisk together the flour, baking soda, and salt.

4. I gradually add the dry ingredients into the wet ingredients, mixing just until a soft dough forms.

5. I gently fold in the chocolate chips, holiday M&Ms, and sprinkles.

6. Using a cookie scoop or spoon, I portion the dough onto a parchment-lined baking sheet, leaving space between each cookie.

7. I bake the cookies at 350°F (175°C) for 10–12 minutes, or until the edges are just golden while the centers stay soft.

8. I let the cookies cool slightly on the baking sheet before transferring them to a wire rack.

Servings and Timing

This recipe makes about 24 cookies.

• Prep time: 15 minutes

• Bake time: 10–12 minutes

• Total time: About 25 minutes

Variations

• White Chocolate Twist: I swap in white chocolate chips for a brighter, more wintery look.

• Minty Flavor: I add a few drops of peppermint extract or use mint-flavored M&Ms.

• Nutty Crunch: Chopped pecans or walnuts add a nice texture contrast.

• Dough Chilling: For thicker cookies, I chill the dough for 30 minutes before baking.

• Mini Cookie Option: I use a smaller scoop and reduce bake time for bite-sized holiday treats.

Storage/Reheating

• Room Temperature: I store cookies in an airtight container for up to 5 days.

• Freezer (Dough): I freeze cookie dough balls on a tray, then transfer them to a freezer bag for up to 2 months.

• Freezer (Baked): Baked cookies freeze well, too. I thaw them at room temp or warm them briefly in the oven.

To Reheat: A few seconds in the microwave brings back that fresh-baked softness.

FAQs

Can I make the dough ahead of time?

Yes! I often make the dough a day or two ahead and refrigerate it. I just let it sit at room temp for 10–15 minutes before scooping and baking.

Why are my cookies spreading too much?

If my dough is too warm, the cookies can spread more. I chill the dough for 30 minutes if I want a thicker result.

Can I use salted butter?

Yes, but I reduce the added salt to ¼ teaspoon to balance the flavor.

Can I make these gluten-free?

Yes. I substitute a 1:1 gluten-free baking flour and make sure my other ingredients are gluten-free, too.

How do I get the M&Ms to show on top?

I press a few extra M&Ms into the tops of the dough balls just before baking.

Conclusion

These Christmas Chocolate Chip Cookies are a joyful, colorful addition to any holiday baking lineup. Soft, sweet, and bursting with chocolate and festive flair, they’re perfect for cookie platters, classroom treats, or cozy nights with hot cocoa. I make them every December and they never last long—everyone from kids to grandparents goes back for seconds.

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