This recipe for Chocolate Christmas Cookies is a festive twist on a classic treat. Ready in under 30 minutes too!
These cookies are great for getting kids involved in holiday baking. Serve these alongside my Homemade Oreo Christmas Cookies and Chocolate Christmas Smash Cake for the perfect Holiday party sweet spread!
I made these cookies entirely by accident while attempting to create a recipe for Chocolate Crinkle Cookies. These cookies are traditionally rolled in powdered sugar before baking. Giving them a lovely, snowy white surface.
When creating and testing my recipe, I coated them in sugar, but when I baked them, they were coated in more of an icing. I’m guessing my recipe is too buttery to work with sugar, but these cookies were way too good not to share. So here they are!
These Chocolate Christmas Cookies are like crisp little brownie cookies. These luxurious cookies are perfect for when only chocolate will do.
Why This Recipe Works
- Rolling the cookies in the sprinkles gives these colorful cookies a festive twist.
- Using melted chocolate instead of just cocoa powder gives the recipe a rich chocolate taste.
- It’s a fun way to get kids helping in the kitchen.
Ingredient Notes
- Chocolate Chips: Try to use the best quality chocolate chips your budget will allow. It really makes a difference to the overall flavor.
- Cocoa Powder: A good quality cocoa powder is always best when baking as it ensures a wonderfully intense flavor.
- Butter: I like to use salted butter in my baking as it helps to balance the sweetness, but you can use unsalted; it will work just fine.
- Sugar: I use granulated sugar, but superfine sugar (caster sugar in the UK) works just as well.
- Flour: All-purpose flour gives the best results; cake flour would make your cookies puffy.
- Baking Powder: It is very important to ensure your baking powder is in date and fresh enough to use; this can affect the outcome of your baking.
- Sprinkles: I used Christmas-colored sprinkles for these cookies, but you can use any sprinkles you like. Who says these cookies are only for the holidays?
Step By Step Instructions
Start with melting the chocolate (for more information on how to properly melt chocolate, see my guide on How to Melt Chocolate).
Mix the flour, cocoa powder, baking powder, and salt in a separate bowl.
Cream the butter and sugars in a large mixing bowl, and add egg and vanilla extract.
Add the chocolate.
Combine the chocolate followed by the flour mixture mix to combine.
Chill well (at least 2 hours). Place 1/2 cup of the sprinkles onto a plate. Roll the dough between your palms into 1-inch balls and roll into the sprinkles, and place onto a prepared cookie sheet 2 inches apart
You can get similar sprinkles to mine on Amazon (A#paidlink)
Bake 12-14 minutes and let cool on the pan for five minutes before moving to a cooling rack.
They make a wonderful holiday gift!
Erren’s Top Tips
- Some larger-sized sprinkles cause the cookies to flatten and ruin the cookies. For best results, use small size sprinkles (as pictured).
- Be sure to start with room temperature ingredients so the butter and egg mix together easier.
- Cream the butter and sugar well. Be sure to cream the butter and sugar long enough. Cream until light and fluffy. That said, over-creaming will also affect the bake resulting in a cookie that can collapse.
- Be careful not to over-mix. Mixing the cookie dough once the flour is added will also affect the baking result. Only mix until the flour is combined on a lower speed (when in doubt, mix by hand).
- Be sure to thoroughly chill the cookies before baking. This keeps the cookies from spreading and allows the dough to firm up so that it doesn’t stick to your hands (although it will still be slightly sticky when you go to roll it)
- Don’t be shy with the sprinkles. Make sure each cookie is coated well before baking.
- Don’t flatten the dough balls once coated and placed onto the baking sheet. They will naturally bake into cookies.
- Start with a hot oven. If you don’t preheat the oven, the cookies won’t crinkle or bake correctly
- Bake one batch at a time on the middle rack. You’ll get the best possible results when doing so. If you absolutely need to bake more than one batch at a time, turn the pans and rotate the baking sheets from the top rack to the bottom rack halfway through the baking process to encourage even baking.
Make ahead and Freezing Instructions
How do you store cookies? These Chocolate Christmas Cookies can be stored in an airtight container at room temperature for up to three days.
Can you freeze the dough? Yes, This dough can be frozen well wrapped for up to three months.
Can you freeze the baked cookies? Proper storage allows these cookies to be kept in the freezer for up to three months. To freeze, wrap well or place in an airtight container.
Did you make this?
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Let’s Make Chocolate Christmas Cookies
Ingredients
- 1 cup semi-sweet chocolate chips
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder sifted to remove lumps
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup butter softened
- ¼ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg lightly beaten
- 1½ teaspoon vanilla extract
- Christmas sprinkles to decorate
Instructions
- Preheat oven to 325 degrees F/170CPrepare 2 cookie sheets with baking paper
- In a microwave-safe bowl, melt the chocolate chips on medium power in 30-second intervals until just melted.
- In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. In a large bowl, beat butter, brown sugar and granulated sugar until creamy. Add melted chocolate and mix until combined. Add egg and vanilla extract and mix to combine well.
- Add the dry ingredients and mix until blended.
- Chill 20 to 30 minutes.
- Place ½ cup of the sprinkles onto a plate. Roll the dough between your palms into 1-inch balls, roll into the sprinkles, place onto a prepared cookie sheet 2 inches apart, and bake 12 to 14 minutes.
- Cool on the pan for 5 minutes before placing them on a wire rack to cool completely.
Tips + Notes
- Some larger-sized sprinkles cause the cookies to flatten and ruin the cookies. For best results, use small size sprinkles (as pictured).
- Be sure to start with room temperature ingredients so the butter and egg mix together easier.
- Cream the butter and sugar well. Be sure to cream the butter and sugar long enough. Cream until light and fluffy. That said, over-creaming will also affect the baking resulting in a cookie that can collapse.
- Check the date on your Baking Powder. Make sure you’re using baking powder that’s not too old. This can affect how well the cookies rise and bake.
- Be careful not to over-mix. Over mixing the cookie dough once the flour is added will also affect the end result of the baking. Only mix until the flour is combined on a lower speed (when in doubt, mix by hand).
- Be sure to chill the cookies before baking. The cookie dough will need to chill for several hours before it can be baked. This keeps the cookies from spreading and allows the dough to firm up so that it doesn’t stick to your hands (although it will still be slightly sticky when you go to roll it)
- Don’t be shy with the sprinkles. Make sure each cookie is coated well before baking.
- Don’t flatten the dough balls once coated and placed onto the baking sheet. They will naturally bake into cookies.
- Start with a hot oven. If you don’t preheat the oven, the cookies won’t crinkle or bake correctly
- Bake one batch at a time on the middle rack. You’ll get the best possible results when doing so. If you need to bake more than one batch at a time, not only turn the pans but rotate the baking sheets from the top rack to the bottom rack halfway through the baking process to encourage even baking.
Nutrition Information:
Update Notes: This recipe was originally posted in 2016, but was published again in 2018 to include step by step directions, nutritional information, new photos, and a video.
Tt says
Hello can you use anything else other then sprinkles like powdered sugar?
Erren's Kitchen says
Hi there! Absolutely, you can skip the sprinkles and use powdered sugar instead! You could roll the cookie dough balls in powdered sugar before baking for a crinkle effect or dust the cookies lightly with powdered sugar once they’ve cooled for a festive finish.
Another option is to drizzle them with melted chocolate or white chocolate for a decorative touch. Let me know what you decide to try—I’d love to hear how they turn out! 😊
Susan says
I’ve had a difficult time finding/creating a chewy yet fluffy chocolate cookie so I thought I’d give these a go. After following the directions exactly, I was a little disappointed. They taste delicious but they are a very flat cookie, even upon creating the balls and chilling the dough just before baking. I am a very seasoned baker and though I love the concept and the flavor of this cookie, once pulled from the oven, they flattened out completely, I may try to tweak it a bit next time so they appear more like the photos because they’re a beautiful cookie and I would love something like this for our local Nutcracker tea.
Erren's Kitchen says
Thank you so much for your feedback! I’m sorry to hear the cookies didn’t turn out as expected but am happy you enjoyed the flavor. It sounds like you took great care in following the instructions, so let’s troubleshoot a bit to help you achieve that chewy-yet-fluffy texture next time.
Chilling the Dough: While 20–30 minutes is usually sufficient, some environments (like warmer kitchens) might benefit from longer chilling times. Try chilling the dough for at least an hour next time to ensure it’s firm enough to hold its shape during baking.
Baking Powder Freshness: Since you’re a seasoned baker, you likely already checked this, but just in case, ensuring your baking powder is fresh is crucial for cookies that rise properly.
Room Temperature Butter: If the butter is overly soft (especially in warm climates), it could cause the cookies to spread. For best results, the butter should be softened but still slightly cool to the touch, not overly warm or melted.
Sprinkles Size: Larger sprinkles can sometimes weigh down the cookies. If your sprinkles were larger, consider using smaller ones as recommended in the notes.
Additional Flour: If the dough feels too soft after mixing, you could try adding 1–2 tablespoons of flour. This can help the cookies hold their shape better during baking.
Baking Temperature: A hotter oven might also help. You can try increasing the temperature slightly (to 350°F/175°C) and reducing the bake time to prevent spreading.
If you decide to tweak the recipe, I’d love to hear how it goes—especially for your Nutcracker Tea event! Thank you again for sharing your experience, and I hope these tips help you achieve the perfect fluffy, chewy cookie!
Cynthia Bailey says
If you love chocolate these cookies are for you. The scent in my kitchen was like a cup of hot cocoa. The cookies turned out very nice. No spreading in the pan. My only complaint is that they didn’t crinkle. Oh well they are going to taste delicious!
Erren's Kitchen says
Thank you for trying out the recipe and sharing your feedback! I’m glad to hear that the cookies turned out nice and delicious, even if they didn’t crinkle as expected. Sometimes, variations in ingredients or environmental factors can affect the outcome. If you’re open to experimenting, you could try adjusting the chilling time or the size of the dough balls in your next batch to see if it influences the crinkling. Regardless, we’re thrilled you enjoyed the chocolatey aroma in your kitchen. Happy baking!
Deb Morrell says
I cannot wait to make these!
Question: May I make and form the dough balls and freeze for a few weeks before baking?
Erren's Kitchen says
Absolutely! You can definitely make and form the dough balls in advance and freeze them. It’s a great time-saving strategy, especially during the busy holiday season. Just be sure to place the formed dough balls on a baking sheet and freeze them until they’re solid. Once frozen, transfer them to a sealed container or a zip-top bag for easier storage. When you’re ready to bake, simply place the frozen dough balls on a prepared cookie sheet, allowing a little extra time in the oven to account for the colder dough. Happy baking, and enjoy the delicious cookies!
Paula says
Loved all the sprinkles! I would definitely make these again! They had such a rich, fudge-like taste and looks so pretty on a cookie tray!
Erren Hart says
Thank you for the kind words! We’re so glad you enjoyed your experience and hope you’ll come back to try more recipes!
Jamie says
This was my first attempt, and the cookies tasted great and soft in the middle. But I may have made the balls too big, they took about 15 minutes to bake and I didn’t get any crinkles like your photos, but they were still lovely.
Erren Hart says
Hi Jamie, I’m glad you enjoyed them! These used to be called Christmas Crinckle Cookies. It turned out that with so many different kinds of chocolate out there, too many people had trouble replicating them, so I had to change the name because they were still beautiful and delicious with or without the crinkles!
Cheryl Hull says
Nice cookies. Although I chilled the dough overnight, it was hard and unmanageable, so I don’t recommend it. Had to thaw it a little in the microwave first. Didn’t use sprinkles in them either.
Erren's Kitchen says
Hi Cheryl, I’m glad it worked out for you in the end. It’s always good to know how a recipe goes! Thank you
Jeanne says
The cookie is quite good and rich, a 5-star experience. Though the sprinkles look festive, they don’t do anything to enhance the flavor.
Erren Hart says
Glad you liked them despite the mess! Merry Christmas!