You’re in for a treat! With the holiday season around the corner, there’s no better way to spread cheer than with a batch of warm, chocolatey Christmas cookies. Whether you’re a baking novice or a seasoned pro, our roundup of 23 delicious recipes promises something for everyone. So, preheat your ovens and get ready to dive into these irresistible treats that are sure to make your celebrations even sweeter!
Classic Chocolate Christmas Cookies
Visions of holiday treats dance in your head with these Classic Chocolate Christmas Cookies. They’re rich, festive, and irresistibly chocolatey.
Ingredients
- 1 cup unsalted butter, room temperature and creamy
- 1 cup granulated sugar, fine and sparkling
- 1 large egg, farm-fresh and beaten
- 2 cups all-purpose flour, sifted and light
- 3/4 cup cocoa powder, rich and dark
- 1 tsp baking soda, fresh and potent
- 1/2 tsp salt, finely ground
- 1 cup powdered sugar, for rolling, snowy and soft
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper for easy cleanup.
- In a large bowl, beat the creamy butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the beaten egg to the butter mixture, mixing until fully incorporated.
- In a separate bowl, whisk together the sifted flour, dark cocoa powder, fresh baking soda, and salt.
- Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Tip: Don’t overmix to keep cookies tender.
- Roll dough into 1-inch balls, then roll each in powdered sugar until heavily coated.
- Place balls 2 inches apart on prepared sheets. Bake for 10-12 minutes until cookies are set but still soft in the center. Tip: For crackly tops, don’t flatten the dough balls.
- Let cookies cool on sheets for 5 minutes, then transfer to wire racks to cool completely. Tip: They firm up as they cool.
Out of the oven, these cookies boast a crisp sugar shell with a fudgy center. Serve them stacked high on a vintage plate for a nostalgic holiday touch.
Double Chocolate Christmas Cookies
Oozing with rich chocolate flavor, these Double Chocolate Christmas Cookies are a holiday must-have. They’re crisp on the outside, chewy inside, and packed with festive joy.
Ingredients
– 1 cup unsalted butter, softened to room temperature
– 1 cup granulated sugar, fine and sparkling
– 1 cup packed brown sugar, dark and molasses-rich
– 2 large eggs, farm-fresh and room temperature
– 2 tsp pure vanilla extract, aromatic and smooth
– 2 1/4 cups all-purpose flour, sifted and light
– 3/4 cup cocoa powder, Dutch-processed and deeply chocolatey
– 1 tsp baking soda, fresh and potent
– 1/2 tsp salt, fine and sea-derived
– 2 cups semi-sweet chocolate chips, premium and melty
Instructions
1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla extract until fully incorporated.
4. In a separate bowl, whisk together sifted flour, cocoa powder, baking soda, and salt.
5. Gradually add dry ingredients to the wet mixture, mixing just until combined to avoid tough cookies.
6. Fold in chocolate chips evenly throughout the dough for maximum chocolate in every bite.
7. Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 9-11 minutes, until edges are set but centers are still soft for that perfect chew.
9. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Holiday magic is in every bite of these cookies, with their deep chocolate flavor and contrasting textures. Serve them warm with a glass of cold milk or as part of a festive cookie platter.
Chocolate Peppermint Christmas Cookies
Perfect for holiday gatherings, these Chocolate Peppermint Christmas Cookies blend rich cocoa with cool peppermint for a festive treat.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar, fine and sparkling
- 1 large egg, farm-fresh and room temperature
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup cocoa powder, rich and unsweetened
- 1 tsp pure peppermint extract, intensely aromatic
- 1/2 tsp baking powder, for a slight lift
- 1/4 tsp salt, to balance sweetness
- 1 cup crushed peppermint candies, for a crunchy finish
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg and peppermint extract until fully incorporated.
- In a separate bowl, whisk together sifted flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to wet, mixing until just combined to avoid tough cookies.
- Fold in crushed peppermint candies evenly throughout the dough.
- Scoop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are set but centers are still soft for chewy cookies.
- Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
Fresh from the oven, these cookies boast a crisp edge with a chewy center, bursting with chocolate and peppermint. Serve them stacked high on a vintage plate for a nostalgic holiday touch.
White Chocolate Christmas Cookies
Kick off your holiday baking with these irresistibly sweet white chocolate Christmas cookies. Perfect for gifting or enjoying by the fire, they’re a festive treat everyone will love.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar, fine and sparkling
- 1 large farm-fresh egg, at room temperature
- 2 tsp pure vanilla extract, aromatic and rich
- 2 1/2 cups all-purpose flour, sifted for lightness
- 1/2 tsp baking powder, for a slight lift
- 1/4 tsp salt, to balance sweetness
- 1 cup white chocolate chips, creamy and luxurious
- 1/2 cup dried cranberries, tart and chewy
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the sifted flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the white chocolate chips and dried cranberries evenly throughout the dough.
- Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: For softer cookies, remove them when they’re slightly underdone.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool.
- Store in an airtight container to keep them fresh. Tip: Layer between sheets of parchment paper to prevent sticking.
Rich in flavor with a melt-in-your-mouth texture, these cookies are a holiday must-have. Serve them alongside a glass of cold milk or package them in festive boxes for a thoughtful homemade gift.
Chocolate Gingerbread Christmas Cookies
Delight in the festive spirit with these Chocolate Gingerbread Christmas Cookies, blending warm spices with rich cocoa for a holiday treat.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup unsweetened cocoa powder, rich and dark
- 1 tbsp ground ginger, freshly ground for potency
- 1 tsp ground cinnamon, aromatic and sweet
- 1/2 tsp ground cloves, deeply fragrant
- 1/4 tsp salt, fine and sea-derived
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup brown sugar, packed and molasses-kissed
- 1 large egg, farm-fresh and room temperature
- 1/4 cup molasses, thick and robust
- 1 tsp pure vanilla extract, smooth and fragrant
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together sifted flour, cocoa powder, ginger, cinnamon, cloves, and salt until evenly combined.
- In a large bowl, beat softened butter and brown sugar on medium speed until light and fluffy, about 3 minutes.
- Add the egg, molasses, and vanilla extract to the butter mixture. Beat until fully incorporated.
- Gradually mix in the dry ingredients on low speed until just combined. Avoid overmixing to keep cookies tender.
- Roll dough into 1-inch balls, then flatten slightly on prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are set but centers are still soft. Cookies will firm up as they cool.
- Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Kick off your holiday baking with these cookies, offering a chewy texture and a deep, spiced chocolate flavor. Perfect alongside a glass of cold milk or as a festive gift, neatly packaged in a decorative tin.
Chocolate Crinkle Christmas Cookies
Must-have for your holiday spread, these Chocolate Crinkle Christmas Cookies blend rich cocoa and powdered sugar for a festive treat.
Ingredients
- 1 cup unsweetened cocoa powder, rich and dark
- 2 cups granulated sugar, fine and white
- 1/2 cup vegetable oil, light and neutral
- 4 large eggs, farm-fresh and room temperature
- 2 teaspoons pure vanilla extract, aromatic and smooth
- 2 cups all-purpose flour, sifted and soft
- 2 teaspoons baking powder, fresh and aluminum-free
- 1/2 teaspoon salt, fine and sea-sourced
- 1 cup powdered sugar, for rolling, snowy and fine
Instructions
- In a large bowl, whisk together the cocoa powder, granulated sugar, and vegetable oil until smooth.
- Add the eggs one at a time, then the vanilla extract, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt to ensure no lumps.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Tip: Overmixing can lead to tough cookies.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight for best results. Tip: Chilling firms up the dough for easier handling.
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Roll the dough into 1-inch balls, then generously coat each in powdered sugar. Tip: For extra crackle, roll twice in powdered sugar.
- Place the balls 2 inches apart on the baking sheets and bake for 10-12 minutes, until the edges are set but centers are soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Just out of the oven, these cookies boast a crackled top with a fudgy center. Serve them stacked high on a vintage plate for a picture-perfect holiday dessert.
Chocolate Mint Christmas Cookies
These chocolate mint Christmas cookies combine rich flavors for a festive treat. They’re easy to make and perfect for holiday gatherings.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar, fine and white
- 2 large farm-fresh eggs
- 1 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour, sifted
- 1/2 cup cocoa powder, unsweetened and dark
- 1 tsp baking powder, aluminum-free
- 1/2 tsp salt, fine sea
- 1 cup peppermint candies, crushed into small pieces
- 1 cup semi-sweet chocolate chips, high-quality
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract.
- In another bowl, whisk together sifted flour, cocoa powder, baking powder, and sea salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in crushed peppermint candies and chocolate chips evenly.
- Drop dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, or until edges are set but centers are still soft.
- Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
Rich chocolate and cool mint create a delightful contrast in these cookies. Serve them on a festive platter with a sprinkle of extra crushed peppermint for a holiday touch.
Chocolate Orange Christmas Cookies
Combine the festive flavors of chocolate and orange in these easy-to-make cookies. Perfect for holiday gatherings or a cozy night in.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar, fine and sparkling
- 1 large egg, farm-fresh and at room temperature
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup cocoa powder, rich and dark
- 1 tbsp orange zest, freshly grated for brightness
- 1/2 tsp baking powder, for a slight lift
- 1/4 tsp salt, to balance sweetness
- 1 cup dark chocolate chips, for melty pockets
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg until fully incorporated, scraping down the sides as needed.
- Whisk together sifted flour, cocoa powder, orange zest, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to the wet, mixing until just combined. Tip: Overmixing leads to tough cookies.
- Fold in dark chocolate chips evenly throughout the dough.
- Scoop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are set but centers are soft. Tip: Cookies continue to cook on the sheet out of the oven.
- Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely. Tip: For extra zest, sprinkle additional orange zest on warm cookies.
Bursting with citrus and chocolate, these cookies offer a chewy center with crisp edges. Serve alongside a glass of cold milk or package them as thoughtful holiday gifts.
Chocolate Hazelnut Christmas Cookies
Every holiday season calls for a batch of these irresistible Chocolate Hazelnut Christmas Cookies. They’re crunchy, nutty, and packed with chocolatey goodness.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar, fine and sparkling
- 1 large farm-fresh egg, at room temperature
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup cocoa powder, rich and unsweetened
- 1/2 tsp baking powder, for a slight lift
- 1/4 tsp salt, to balance sweetness
- 1 cup hazelnuts, toasted and finely chopped
- 1 cup dark chocolate chips, for melty pockets
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg until fully incorporated, scraping down the sides as needed.
- In a separate bowl, whisk together sifted flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, mixing just until combined.
- Fold in toasted hazelnuts and dark chocolate chips evenly throughout the dough.
- Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes, until edges are set but centers are still soft.
- Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
Velvety chocolate and crunchy hazelnuts make these cookies a textural dream. Serve them stacked high on a festive plate or crumbled over vanilla ice cream for an indulgent twist.
Chocolate Almond Christmas Cookies
Whip up these Chocolate Almond Christmas Cookies for a festive treat that combines rich flavors and a satisfying crunch. Perfect for holiday gatherings or a cozy night in.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar, fine and sparkling
- 1 large farm-fresh egg, at room temperature
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup cocoa powder, rich and unsweetened
- 1 tsp pure vanilla extract, aromatic and smooth
- 1/2 tsp baking powder, for a slight rise
- 1/4 tsp salt, to enhance flavors
- 1 cup sliced almonds, toasted for extra crunch
- 1/2 cup dark chocolate chips, melty and luxurious
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Whisk together the sifted flour, cocoa powder, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the toasted sliced almonds and dark chocolate chips evenly.
- Using a cookie scoop, drop dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but centers are still soft.
- Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
Kick back and enjoy these cookies with their crisp edges, chewy centers, and bursts of chocolate and almond. Serve alongside a glass of cold milk or as part of a holiday cookie platter for a delightful contrast.
Chocolate Coconut Christmas Cookies
Unwrap the holiday spirit with these Chocolate Coconut Christmas Cookies, a festive treat that blends rich cocoa with tropical coconut for a delightful twist. Perfect for cookie exchanges or gifting, they’re irresistibly soft with a slight crunch.
Ingredients
– 1 cup unsalted butter, softened to room temperature
– 1 cup granulated sugar, fine and sparkling
– 2 large eggs, farm-fresh and at room temperature
– 1 tsp pure vanilla extract, aromatic and rich
– 2 cups all-purpose flour, sifted for lightness
– 1/2 cup cocoa powder, unsweetened and deeply chocolatey
– 1 tsp baking soda, fresh and potent
– 1/2 tsp salt, finely ground
– 1 cup sweetened shredded coconut, moist and fluffy
Instructions
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in the shredded coconut until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft for the perfect chew.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Whisk these cookies into your holiday lineup for a batch that’s as fun to make as they are to eat. The coconut adds a subtle chewiness against the rich chocolate base, making them a standout on any dessert table. Try drizzling with melted white chocolate for an extra festive touch.
Chocolate Cherry Christmas Cookies
Oozing with festive flavors, these Chocolate Cherry Christmas Cookies blend rich cocoa and tart cherries for a holiday treat. Perfect for cookie exchanges or Santa’s plate, they’re irresistibly soft with a chewy center.
Ingredients
– 1 cup unsalted butter, room temperature and creamy
– 1 cup granulated sugar, fine and sparkling
– 1 large egg, farm-fresh and beaten
– 1 tsp pure vanilla extract, aromatic and smooth
– 2 cups all-purpose flour, sifted and light
– 1/2 cup cocoa powder, rich and dark
– 1 tsp baking soda, fresh and active
– 1/2 tsp salt, finely ground
– 1 cup dried cherries, plump and juicy
– 1/2 cup semi-sweet chocolate chips, melty and decadent
Instructions
1. Preheat oven to 350°F. Line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Beat in egg and vanilla until fully incorporated, ensuring a smooth base.
4. Whisk together flour, cocoa powder, baking soda, and salt in a separate bowl to avoid lumps.
5. Gradually mix dry ingredients into wet, scraping the bowl to ensure even mixing.
6. Fold in dried cherries and chocolate chips for bursts of flavor in every bite.
7. Scoop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes until edges are set but centers are soft for that perfect chew.
9. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
Knead the dough gently to keep cookies tender. For extra shine, brush with melted chocolate post-bake. Store in an airtight container to maintain freshness. These cookies boast a deep chocolate flavor punctuated by sweet-tart cherries, ideal with a cold glass of milk or as a gourmet gift.
Chocolate Espresso Christmas Cookies
Kick off your holiday baking with these Chocolate Espresso Christmas Cookies, blending rich cocoa with bold espresso for a festive treat.
Ingredients
- 1 cup unsalted butter, room temperature for easy creaming
- 1 cup granulated sugar, for a sweet base
- 1 large farm-fresh egg, to bind the dough
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup high-quality cocoa powder, for deep chocolate flavor
- 1 tbsp finely ground espresso, for a caffeine kick
- 1 tsp pure vanilla extract, for aromatic sweetness
- 1/2 tsp baking powder, to ensure a soft rise
- 1/4 tsp salt, to balance the sweetness
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large bowl, cream together the room-temperature butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the farm-fresh egg and pure vanilla extract until fully incorporated.
- In a separate bowl, whisk together the sifted all-purpose flour, high-quality cocoa powder, finely ground espresso, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid tough cookies.
- Roll the dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet.
- Bake for 10-12 minutes, until the edges are set but the centers are still soft for a chewy texture.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Unwrap the joy of these cookies with their chewy texture and rich, coffee-infused chocolate flavor. Serve them alongside a glass of cold milk or as a sophisticated dessert with a shot of espresso.
Chocolate Toffee Christmas Cookies
Absolutely irresistible, these cookies blend the deep flavors of chocolate with the crunchy sweetness of toffee, perfect for holiday gifting or indulging.
Ingredients
- 1 cup unsalted butter, room temperature and creamy
- 1 cup granulated sugar, fine and sparkling
- 1 large egg, farm-fresh and beaten
- 2 cups all-purpose flour, sifted and light
- 1/2 cup cocoa powder, rich and unsweetened
- 1 tsp baking soda, fresh and active
- 1/2 tsp salt, finely ground
- 1 cup toffee bits, crunchy and buttery
- 1 tsp pure vanilla extract, aromatic and smooth
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper for easy cleanup.
- Cream together butter and sugar in a large bowl until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fold in toffee bits evenly throughout the dough.
- Drop dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are set but centers are still soft.
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Crunchy on the outside with a chewy center, these cookies offer a delightful contrast. Serve them stacked high on a festive plate or wrapped in clear bags tied with ribbon for a thoughtful homemade gift.
Chocolate Raspberry Christmas Cookies
Some holiday treats stand out, and these Chocolate Raspberry Christmas Cookies are no exception. They blend rich flavors with festive cheer.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar, fine texture
- 2 large farm-fresh eggs
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour, sifted
- 1/2 cup cocoa powder, Dutch-processed
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup raspberry jam, seedless and thick
- 1 cup white chocolate chips, premium quality
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Cream butter and sugar in a large bowl until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then vanilla. Tip: Scrape bowl sides to ensure even mixing.
- Whisk flour, cocoa, baking powder, and salt in another bowl. Gradually add to butter mixture.
- Roll dough into 1-inch balls. Place 2 inches apart on baking sheets.
- Make a thumbprint in each ball. Fill with 1/2 tsp raspberry jam. Tip: Use a small spoon for neat filling.
- Bake for 10-12 minutes until edges are set. Tip: Cookies will look soft but firm up upon cooling.
- Melt white chocolate chips in 30-second intervals, stirring until smooth. Drizzle over cooled cookies.
How these cookies marry the tartness of raspberry with deep chocolate is magical. The chewy texture contrasts beautifully with the crisp white chocolate drizzle. Serve them on a vintage platter for a nostalgic holiday touch.
Chocolate Walnut Christmas Cookies
Just in time for the festive season, these Chocolate Walnut Christmas Cookies blend rich flavors and crunchy textures into every bite. Perfect for holiday gatherings or a cozy night in.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar, fine and sparkling
- 2 large farm-fresh eggs, at room temperature
- 1 tsp pure vanilla extract, aromatic and smooth
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup cocoa powder, rich and unsweetened
- 1 tsp baking soda, for lift
- 1/2 tsp salt, finely ground
- 1 cup walnuts, roughly chopped for crunch
- 1 cup semi-sweet chocolate chips, melty and luxurious
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract until combined.
- In a separate bowl, whisk together sifted flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing just until incorporated to avoid tough cookies.
- Fold in chopped walnuts and chocolate chips evenly throughout the dough.
- Drop tablespoon-sized balls of dough onto prepared sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are set but centers are still soft for chewy cookies.
- Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
With a crisp edge and a soft, chewy center, these cookies offer a delightful contrast. The walnuts add a nutty depth, while the chocolate chips ensure a gooey surprise in every bite. Serve them stacked high on a vintage plate for a festive touch.
Chocolate Pistachio Christmas Cookies
Fancy a festive treat that combines rich chocolate and crunchy pistachios? These cookies are a holiday must-have, blending sweet and nutty flavors in every bite.
Ingredients
– 1 cup unsalted butter, softened to room temperature
– 1 cup granulated sugar, fine and sparkling
– 1 large farm-fresh egg, at room temperature
– 2 cups all-purpose flour, sifted for lightness
– 1/2 cup unsweetened cocoa powder, rich and dark
– 1 tsp pure vanilla extract, aromatic and sweet
– 1/2 tsp baking powder, for a slight lift
– 1/4 tsp salt, to balance sweetness
– 1/2 cup shelled pistachios, roughly chopped for texture
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Sift together the flour, cocoa powder, baking powder, and salt, then gradually mix into the wet ingredients.
5. Fold in the chopped pistachios until evenly distributed throughout the dough.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Tip: For extra flavor, toast the pistachios before chopping them.
Tip: Don’t overmix the dough to keep the cookies tender.
Tip: Use a cookie scoop for evenly sized cookies.
How these cookies delight with their crisp edges and chewy centers, the pistachios adding a delightful crunch. Serve them stacked on a vintage plate for a nostalgic holiday touch.
Chocolate Macadamia Christmas Cookies
Visions of holiday treats dance in our heads, and these Chocolate Macadamia Christmas Cookies are no exception. They blend rich flavors with a festive crunch, perfect for your seasonal platter.
Ingredients
- 1 cup unsalted butter, room temperature creamy
- 1 cup granulated sugar, fine and sparkling
- 1 large egg, farm-fresh and beaten
- 2 cups all-purpose flour, sifted and light
- 1/2 cup cocoa powder, rich and unsweetened
- 1 tsp baking soda, fresh and active
- 1/2 tsp salt, finely ground
- 1 cup macadamia nuts, roughly chopped and buttery
- 1 cup white chocolate chips, sweet and melty
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper for easy cleanup.
- In a large bowl, cream together 1 cup creamy unsalted butter and 1 cup fine granulated sugar until light and fluffy, about 3 minutes.
- Beat in 1 large farm-fresh egg until fully incorporated.
- In a separate bowl, whisk together 2 cups light all-purpose flour, 1/2 cup rich cocoa powder, 1 tsp fresh baking soda, and 1/2 tsp finely ground salt.
- Gradually mix dry ingredients into the butter mixture until just combined. Tip: Overmixing leads to tough cookies.
- Fold in 1 cup buttery macadamia nuts and 1 cup sweet white chocolate chips.
- Drop dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are set but centers are still soft. Tip: Cookies continue to cook on the sheet out of the oven.
- Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely. Tip: For extra crunch, toast macadamia nuts before adding.
Lusciously chewy with a crisp edge, these cookies offer a delightful contrast. Serve them stacked high on a vintage plate for a nostalgic holiday touch.
Chocolate Peanut Butter Christmas Cookies
Whip up these Chocolate Peanut Butter Christmas Cookies for a festive treat that combines rich flavors and a satisfying crunch. Perfect for holiday gatherings or a cozy night in.
Ingredients
- 1 cup creamy peanut butter, smooth and rich
- 1 cup granulated sugar, fine and white
- 1 large egg, farm-fresh and room temperature
- 1 tsp pure vanilla extract, aromatic and sweet
- 1/2 cup semi-sweet chocolate chips, high-quality and melty
- 1/4 cup crushed peanuts, for a crunchy texture
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, combine 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, and 1 tsp pure vanilla extract. Mix until smooth.
- Fold in 1/2 cup semi-sweet chocolate chips and 1/4 cup crushed peanuts until evenly distributed.
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing them 2 inches apart.
- Flatten each ball slightly with a fork, creating a crisscross pattern for a classic look.
- Bake for 10-12 minutes, or until the edges are lightly golden. Tip: For softer cookies, bake for 10 minutes; for crunchier, go for 12.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They firm up as they cool.
- Serve warm or at room temperature. Tip: Pair with a glass of cold milk for the ultimate experience.
Bite into these cookies to discover a perfect balance of creamy peanut butter and melted chocolate, with a delightful crunch from the peanuts. Enjoy them as a sweet ending to any meal or pack them as a thoughtful homemade gift.
Chocolate Caramel Christmas Cookies
Kick off your holiday baking with these Chocolate Caramel Christmas Cookies, a decadent treat that combines rich flavors and festive cheer in every bite.
Ingredients
– 1 cup unsalted butter, softened to room temperature
– 1 cup granulated sugar, fine and sparkling
– 1 large egg, farm-fresh and room temperature
– 2 tsp pure vanilla extract, aromatic and rich
– 2 1/4 cups all-purpose flour, sifted for lightness
– 1/2 tsp baking soda, for the perfect rise
– 1/4 tsp salt, finely ground
– 1 cup semi-sweet chocolate chips, melty and luxurious
– 1/2 cup caramel bits, gooey and sweet
Instructions
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated, ensuring a smooth batter.
4. Gradually mix in the sifted flour, baking soda, and salt, stirring just until the dough comes together.
5. Fold in the chocolate chips and caramel bits evenly throughout the dough for consistent flavor in every cookie.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft for a chewy texture.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Warm from the oven, these cookies boast a chewy center with crispy edges, packed with molten chocolate and pockets of caramel. Serve them stacked on a festive plate or alongside a glass of cold milk for the ultimate holiday indulgence.
Chocolate Marshmallow Christmas Cookies
Fancy a sweet treat that combines the cozy flavors of chocolate and marshmallow? These cookies are a festive delight, perfect for holiday gatherings or a cozy night in.
Ingredients
– 1 cup unsalted butter, softened to room temperature
– 1 cup granulated sugar, fine and sparkling
– 2 large eggs, farm-fresh and at room temperature
– 1 tsp pure vanilla extract, aromatic and rich
– 2 cups all-purpose flour, sifted for lightness
– 1/2 cup cocoa powder, unsweetened and deeply chocolatey
– 1 tsp baking soda, for lift
– 1/2 tsp salt, finely ground
– 1 cup mini marshmallows, fluffy and white
– 1/2 cup semi-sweet chocolate chips, for melty pockets
Instructions
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
6. Gently fold in the mini marshmallows and chocolate chips until evenly distributed throughout the dough.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. The marshmallows will puff up and toast slightly.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Enjoy the cookies warm for a gooey center or at room temperature for a chewy texture. For an extra festive touch, drizzle with melted chocolate or sprinkle with powdered sugar. How delightful these cookies are, with their rich chocolate flavor, chewy texture, and surprise pockets of melted marshmallow. Serve them alongside a glass of cold milk or crumble over vanilla ice cream for an indulgent dessert.
Chocolate Cinnamon Christmas Cookies
Zesty and festive, these Chocolate Cinnamon Christmas Cookies blend warm spices with deep cocoa for a holiday treat that’s both comforting and indulgent.
Ingredients
- 1 cup unsalted butter, room temperature creamy
- 1 cup granulated sugar, fine and sparkling
- 1 large egg, farm-fresh and beaten
- 2 cups all-purpose flour, sifted and light
- 1/2 cup cocoa powder, rich and unsweetened
- 1 tsp ground cinnamon, aromatic and freshly ground
- 1/2 tsp baking powder, aluminum-free
- 1/4 tsp salt, fine sea salt
- 1 tsp pure vanilla extract, fragrant and high-quality
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper for easy cleanup.
- In a large bowl, cream together the creamy unsalted butter and fine granulated sugar until light and fluffy, about 3 minutes.
- Beat in the farm-fresh egg and fragrant vanilla extract until fully incorporated.
- In a separate bowl, whisk together the sifted all-purpose flour, rich cocoa powder, aromatic cinnamon, aluminum-free baking powder, and fine sea salt.
- Gradually add the dry ingredients to the wet, mixing until just combined to avoid tough cookies.
- Roll dough into 1-inch balls, placing them 2 inches apart on prepared baking sheets. Flatten slightly with the bottom of a glass.
- Bake for 10-12 minutes, until edges are set but centers are still soft. Cool on baking sheets for 5 minutes before transferring to wire racks.
Now, these cookies boast a crisp edge with a chewy center, infused with the warmth of cinnamon and the depth of chocolate. Serve them stacked high on a vintage plate for a nostalgic holiday presentation.
Chocolate Cardamom Christmas Cookies
Melt-in-your-mouth Chocolate Cardamom Christmas Cookies combine rich cocoa and warm spices for a festive treat. Perfect for holiday gatherings, these cookies are a delightful twist on classic flavors.
Ingredients
– 1 cup unsalted butter, softened to room temperature
– 1 1/2 cups granulated sugar, fine and sparkling
– 2 large eggs, farm-fresh and at room temperature
– 2 teaspoons pure vanilla extract, aromatic and smooth
– 2 cups all-purpose flour, sifted for lightness
– 3/4 cup cocoa powder, rich and unsweetened
– 1 teaspoon ground cardamom, freshly ground for maximum aroma
– 1/2 teaspoon baking powder, for a slight lift
– 1/4 teaspoon salt, to balance sweetness
Instructions
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, cocoa powder, ground cardamom, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Flatten each ball slightly with the bottom of a glass dipped in sugar to prevent sticking.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Tip: For extra flavor, let the dough chill in the fridge for 30 minutes before baking.
Tip: Use a cookie scoop for evenly sized cookies that bake uniformly.
Tip: Dust with powdered sugar before serving for a snowy holiday look.
Yieldingly tender with a crisp edge, these cookies boast a deep chocolate flavor accented by the warmth of cardamom. Serve them alongside a glass of cold milk or as part of a holiday cookie platter for a memorable treat.
Conclusion
Sweeten your holiday season with these 23 irresistible chocolate Christmas cookie recipes! Whether you’re a baking novice or a seasoned pro, there’s something here to delight everyone at your table. We’d love to hear which recipes become your festive favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the sweetness by pinning this article on Pinterest. Happy baking!
