Holiday Sprinkle Chocolate Chip Cookies

Holiday Sprinkle Chocolate Chip Cookies

There’s something magical about the holiday season, isn’t there? Twinkling lights, cozy evenings, and the warm aroma of cookies baking in the oven. This year, why not take a classic favorite and give it a festive makeover? Enter: Holiday Sprinkle Chocolate Chip Cookies — the ultimate combination of chewy, chocolatey goodness and a burst of colorful holiday cheer.

Print Pin

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookies, cookies

Prep Time: 30

Cook Time: 45

Chilling Time: 45

Total Time: 2

Servings:

Calories: 178kcal

Equipment

Ingredients

1 cup Butter flavored shortening
¾ cup Brown sugar
¾ cup Granulated sugar
1 tsp Vanilla
2 large Eggs
1 tsp Baking soda
1 tsp Salt
2 ⅔ cup All-purpose flour
2 cup Milk chocolate chips
⅓ cup Holiday Sprinkles

Instructions

With a mixer or a wooden spoon, mix together shortening, brown sugar, granulated sugar, vanilla, and eggs.
Once the batter is smooth and silky looking, add in the baking soda, salt, and flour. Mix well.
Lastly, by hand mix in the chocolate chips and the sprinkles.
Chill the dough in the fridge for about 30-60 minutes. I return the dough to the fridge between batches to keep it cool, but that is optional.
While the dough is chilling, preheat the oven to 350 degrees. Place a baking stone in the oven as it preheats.
Once the oven and baking stone are preheated, using a medium cookie dough scoop, drop the cookies a couple inches apart onto the baking stone. Do not press flat. Just leave them as dough balls. They will flatten out somewhat as they bake.
Bake for 13-14 minutes or until golden brown.
Immediately remove from the baking stone to cool.
Store in an airtight container if you have some left. They freeze well too.

Notes

Nutritional information is an estimate. It will vary based the brands of ingredients used and on your cooking methods.

These are the directions for how I make the cookies.

Any baking sheet can be used instead of a baking stone. I think the stone bakes the cookies more evenly.

The dough does not have to be chilled, but I think the chilled dough helps make a softer cookie center with a slightly crisp outside.

I use a medium cookie scope. You can use a tablespoon or other sized cookie scope, but your baking times may need to be adjusted.

Please let me know how your cookies turn out. If you have any issues, please reach out to me. I want your cookies to be fabulous too!

Nutrition