Delicious, soft, chewy and loaded with chocolate chips and mini M&M’s, these Chocolate Chip Christmas Cookies will be a hit with Santa and all his helpers!
It’s just about Christmas time! Bring on the cookies! My family LOVES cookies! All kinds, especially our favorites that I make every year for Christmas! With endless Christmas cookie recipes, I’ve yet to find a Chocolate Chip Christmas Cookie that has wowed me. However, I have finally hit the mark with this one! Super moist and chewy, they are loaded with vanilla chips, semi-sweet chocolate chips and mini holiday M&M’s. Leave some out for Santa because he’s going to love them too!
How to Make the Best Chocolate Chip Cookies
- Use half butter, half vegetable shortening: When I was a kid, my mom always used half butter, half vegetable shortening and my friends could never get enough of her chocolate chip cookies! Being a cookie snob and maybe a little biased, no other cookie could come close to my mom’s chocolate chip cookies! Not even the bakery ones! Today, I still use this combo in many of the cookies I bake!
- Invest in good, baking sheets: Using the right baking sheets make a huge difference when baking cookies. Years ago, my sister-in-law bought me a Doughmakers baking sheet and it’s amazing! For most of my cookies, this is my go-to baking sheet. It’s pebbled design promotes even baking and cooling. It’s so easy to remove your cookies and the sheet is extremely light weight too. Plus, it doesn’t rust. A great Christmas gift for the baker in your family!
- Use a good mixer: if you like to bake, invest in a good mixer. I love my Kitchen Aid Stand Mixer. For most of my recipes, I use this mixer. However, a good hand mixer can be used as well.
- Cookie scoop: for round and evenly portioned cookies, use a cookie scoop. I don’t know about you, but I like round cookies. To achieve this, I always use a cookie scoop!
- Wire racks: if you haven’t invested in a wire rack or two, you should. Placing your baked goods on wire racks help with both cooling and eliminating carryover baking.
- Thin spatula: a thin spatula will help you to remove your cookies from the baking sheet with ease. It will also help eliminate cookie distortion when removing!
Chocolate Chip Christmas Cookies-Ingredients
Light brown sugar, pure vanilla extract, vegetable shortening, flour, eggs, baking powder, butter, baking soda, granulated sugar, salt, vanilla chips, semi-sweet chocolate chips, and mini M&M’s.
Instructions
- Preheat oven to 350 degrees.
- Using a stand mixer with a paddle attachment or hand mixer, beat butter and vegetable shortening until combined.
- Add light brown sugar, granulated sugar and beat until light and fluffy.
- Pour in pure vanilla extract.
- Add eggs, one at a time, beating after each addition.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Add dry ingredients to the mixing bowl and beat on low until fully combined.
- Stir in vanilla chips, semi-sweet chocolate chips and mini M&M’s.
- Use a cookie scoop and gather up dough. Drop onto baking sheet, roughly two-three inches apart. (If not using the Doughmakers baking sheet, line the baking sheet with parchment paper).
- Bake for 10-12 minutes or until edges are lightly browning. Do not over bake. Cookies will continue to bake on the cookie sheet.
- Once removed from the oven, let cookies stand on the sheet for about 2 minutes. Then move them to a wire rack and cool completely.
- Serve and enjoy!
- To store, place in an airtight container for 3-5 days. To freeze, store in an airtight container, placing wax paper between layers, for up to 3 months.
For more delicious Christmas cookies try my:
Chocolate Brownie Crinkle Cookies
5 Ingredient Chocolate Chip Coconut Balls
Festively Pretty Raspberry Linzer Cookies
No Bake Chocolate Peppermint Cookies
Classic Soft and Chewy Snickerdoodles
Additional Chocolate Chip Cookies
Bailey’s Irish Cream Chocolate Chip Cookies
Coconut Oatmeal Chocolate Chip Cookies
Nutella Chocolate Chip Cookies
Easy Peanut Butter Chocolate Chip Cookies
Salted Double Dark Chocolate Cookies
Sensational Chocolate Chip Cookies
Chocolate Chip Christmas Cookies
Equipment
- Baking sheet
- Wire rack
- Cookie Scoop
- Hand mixer or stand mixer with paddle attachment
Ingredients
- 1/2 cup butter softened
- 1/2 cup vegetable shortening
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 2 tsp pure vanilla extract
- 2 eggs
- 3 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vanilla chips
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup mini M&M's
Instructions
- Preheat oven to 350 degrees.
- Using a stand mixer with a paddle attachment or hand mixer, beat butter and vegetable shortening until combined.
- Add light brown sugar, granulated sugar and beat until light and creamy.
- Pour in pure vanilla extract.
- Add eggs, one at a time, beating after each addition.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Add dry ingredients to the mixing bowl and beat on low until fully combined.
- Stir in vanilla chips, semi-sweet chocolate chips and mini M&M's.
- Use a cookie scoop and gather up dough. Drop onto baking sheet, roughly two-three inches apart. (If not using the Doughmakers Baking Sheet, line the baking sheet with parchment paper).
- Bake for 10-12 minutes or until edges are lightly browning. Do not over bake. Cookies will continue to bake on the cookie sheet.
- Once removed from the oven, let cookies stand on the sheet for about 2 minutes. Then move them to a wire rack and cool completely.
- Serve and enjoy!
- To store, place in an airtight container for 3-5 days. To freeze, store in an airtight container, placing wax paper between layers, for up to 3 months.
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