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Regular chocolate chip cookies get a holiday makeover with the use of chocolate candies in these holiday chocolate chip cookies. These cookies are a great way to upcycle holiday treats. I used holiday M&M and white chocolate chips in these colourful holiday chocolate chip cookies. If you prefer milk or dark chocolate chips, feel free to use them in lieu of the white.
The recipe for my holiday chocolate chip cookies uses a combination of granulated sugar and brown sugar. I love brown sugar in cookies as it makes them soft, moist and chewy in the middle, while the white sugar makes them a little crisp around the edges. And the addition of chocolate candies make them crunchy! It truly is the best of all worlds!
To glow up these holiday chocolate chip cookies, save about a third cup of the chocolate candies to add to the top of the cookies once they bake up. As soon as you remove the cookies from the oven, and before they cool, lightly press extra M&M chocolate candies into the warm cookies, then cool as usual.
Love cookies? Please be sure to check out my White Chocolate Dipped Peppermint Butter Cookies for a delicious and festive cookie that upcycles leftover candy canes and holiday chocolates.
HOLIDAY CHOCOLATE CHIP COOKIES
- 2 cups(240g) All-Purpose Flour
- 1 cup(227g) Unsalted Butter, Softened
- 1/4 cup(50g) Granulated Sugar
- 1/4 cup(50g) Packed Brown Sugar
- 1Large Egg
- 2 tspVanilla
- 2 cupsCombination of Chocolate Candies and Chocolate Chips (reserve 1/3 Cup of the Chocolate Candies to Add to the Baked Cookies)
Instructions
In a stand mixer outfitted with a paddle attachment, cream butter, brown sugar, and granulated sugar together until light and creamy.
Add the egg and vanilla, and beat for about a minute until the mixture is combined, scraping down the bowl as needed.
Add the flour and mix until the dough starts to clump together. Reserve 1/3 of a cup of the chocolate candies and set aside. Add the balance of the chocolate chip and chocolate candies to the dough. Mix until the chocolate chip and chocolate candies are well distributed. Stop. Do not over mix.
Using a cookie scoop, scoop cookie dough and place them 3” apart on a parchment lined cookie sheet. Chill dough in the freezer for about an hour.
When ready to bake, preheat oven to 350 degrees Fahrenheit.
Bake for 9-11 minutes until cookies are lightly golden around the edges. Remove from the oven and immediately press extra M&M chocolate candies into the freshly baked cookies. Allow cookies to cool in the tray for about 10-15 minutes before transferring them onto a baking rack to finish cooling. Enjoy!
Store leftover cookies in an airtight container, at room temperature.
