Ingredients
Equipment
Method
- Step 1: Get Ready: Preheat your oven to a cozy 350°F (175°C). While it's warming up, line a baking sheet (or two, if you have them!) with parchment paper.
- Step 2: Cream It Up: In a large bowl, grab your softened butter, granulated sugar, and light brown sugar. Beat them together with an electric mixer until they're beautifully light and fluffy. This can take about 2-3 minutes.
- Step 3: Egg-cellent Addition: Beat in your eggs one at a time, ensuring each is fully incorporated. Once all eggs are mixed in, stir in the vanilla extract.
- Step 4: Dry Mix Magic: In a separate, medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt until evenly distributed.
- Step 5: Combine & Conquer: Gradually add the dry flour mixture to the wet butter mixture. Mix on low speed, or by hand, until everything is just combined. Do not overmix.
- Step 6: Fold in the Festive Fun: Gently fold in the semi-sweet chocolate chips, white chocolate chips, and the red & green candy-coated chocolates until distributed throughout the dough.
- Step 7: Scoop & Bake: Using a cookie scoop (or about 2 tablespoons per cookie), drop mounds of dough onto your prepared baking sheet. Leave space between each cookie for them to spread.
- Step 8: Golden Perfection: Pop your cookies into the preheated oven and bake for 10–12 minutes. You're looking for edges that are lightly golden, but the centers should still look wonderfully soft and slightly underbaked.
- Step 9: Cool Down: Once they're out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Notes
Make this recipe your own by trying different chocolate variations (dark, milk, or a mix), adding nuts (1/2 to 1 cup chopped pecans, walnuts, or macadamia), or flavor boosters like 1/4 teaspoon almond extract or 1/2 teaspoon peppermint extract. A pinch of cinnamon or nutmeg can add a warm, cozy feel. This recipe is also adaptable for gluten-free diets using a 1:1 gluten-free baking flour blend. For an extra festive look, sprinkle extra holiday sprinkles on top of the dough right after scooping.
For perfect cookies every time, ensure your butter is softened (not melted) and avoid overmixing the dough once the flour is added. Measure flour correctly using the "spoon and level" method to prevent compacting. If baking multiple batches, make sure your baking sheets are cool between uses. You can make the cookie dough 1-2 days in advance and store it covered in the refrigerator; let it sit at room temperature for 15-20 minutes before scooping and baking. To keep gift cookies extra fresh, place a slice of bread in the airtight container with them.
Store baked cookies in an airtight container at room temperature for up to 5-7 days. For longer storage, refrigerate for up to 10 days (they might become a bit firmer). Completely cooled cookies freeze wonderfully for up to 3 months; place in a single layer to freeze solid, then transfer to a freezer-safe bag or container. Thaw at room temperature or warm gently in the microwave for a fresh-baked feel. Unbaked dough can also be frozen as balls; when ready to bake, pop them on a parchment-lined sheet and add an extra minute or two to the baking time.