These chocolate dipped sprinkle topped Chocolate Chip Christmas Cookies are fun to make and even more fun to eat! They make a fun and festive holiday activity and are great for gifting in holiday cookie boxes!
I’m posting these bad boys a wee bit early because I know some of y’all go into full Christmas mode the second Thanksgiving is over.
With how early it gets dark out, I’m already itching to put up the tree for the extra lighting, and so I don’t have to turn on the “big light” which for some reason instantly makes me cranky.
These cookies are the cutest and sure to help jumpstart your holiday cheer.
Turn them into a fun holiday activity for friends and family and let everyone join in on the decorating!
My daughter likes to help dunk the cookies and top them with sprinkles, though, she will tell anyone within earshot that the taste testing is the best part of the gig.
Dipped Chocolate Chip Christmas Cookies with Sprinkles
I’ve included my go-to chocolate chip cookie recipe in the printable recipe card below but you’re welcome to use any chocolate chip cookies as the base!
For a speedy shortcut, you can use my decorating technique on store bought cookies from the grocery store bakery or opt to bake your cookies from premade cookie dough.
My Brown Butter Chocolate Chip Cookies and Chocolate Chunk Cookies work marvelously as the base for these baller boo-tastic cookies.
I’ve included some FAQ and tips below the recipe card if you need extra help and feel free to leave me a comment if you need any additional assistance. I’m always happy to help.
Let’s get our cookie on!
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PREP + MEASURE
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Set out 2 sticks of butter and 2 eggs to soften to room temperature. Soften butter just until you are able to leave a light indentation with your finger, but not so softened that it’s shiny/greasy/melted.
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Measure the flour by weight or via the spoon and sweep method: Fluff the flour with a spoon then gently sprinkle spoonfuls into a dry measuring cup until a little over-full. Then use a butter knife to scrape the excess flour so its level with the top edge of the measuring cup. Packing the four into the cup or using the measuring cup to scoop itself full of flour will make the cookies dry/crumbly instead of tender and chewy.
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Measure out remaining ingredients.
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In a medium bowl combine flour, corn starch, baking soda, and salt. Mix with a metal whisk.
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In the bowl of an electric stand mixer, cream together butter with brown and granulated sugar for approx. 2 minutes until creamy.
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Add vanilla and eggs and beat for an additional 30-40 seconds.
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Gradually beat in flour mixture until just combined. Add chocolate chips and mix on lowest setting for just a few seconds to evenly distribute throughout the dough.
BAKE THE COOKIES
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Preheat oven to 350°F. Line large baking sheets with parchment paper.
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Use a large 3 TBSP cookie scoop to portion out dough.
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Arranged spaced on parchment paper (cookies will be approx. 3.5-4 inches) and bake (in batches) on the center rack for 11-13 minutes per batch or until edges are golden and the center of the cookie has begun to set.
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For smaller cookies, check for doneness at the 9 minute mark and add any additional time needed.
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Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling.
LET’S GET DIPPING!
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Once cookies have fully cooled, melt remaining chocolate wafers in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals until melted and smooth.
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Dip the top half of each cookie in chocolate then transfer to cooled, rimmed baking sheet and decorate with sprinkles right away while the chocolate is still wet. Allow to cool and set. You can pop them in a fridge for 10 minutes if you need them to set faster.
MAKE AHEAD INSTRUCTIONS
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Place prepared dough on a large sheet of plastic wrap and wrap securely *OR* place in an airtight container with a lid. Refrigerate dough for 1-3 days until you’re read to get your bake on. If you have extra space, you’re welcome to pre-scoop the dough balls and store them in the fridge that way so they’re ready to go when it’s time to bake them.
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The flavors and textures are amazing when chilled 24-72 hours in advance! The cookies also bake up thicker. When ready to bake, allow dough to soften on the counter for about an hour until scoopable.
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Need to freeze some cookie dough balls for later? You can do that too!
Nutrition Facts below are estimated for dipped cookies made with 3 TBSP dough using an online recipe nutrition calculator. Adjust as needed and enjoy!
Calories: 256kcal, Carbohydrates: 39g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 12mg, Sodium: 125mg, Potassium: 152mg, Fiber: 2g, Sugar: 25g, Vitamin A: 23IU, Calcium: 23mg, Iron: 2mg
Q: Can I use regular chocolate chips
I like to use mini chocolate chips for the ultimate chocolate-to-cookie ratio but they’re beyond flexible and will work with any chocolate chips of your choosing! Feel free to use all mini, regular sized chocolate chips, chocolate chunks, or chopped chocolate.
For the meltable chocolate wafers you can use milk chocolate like I did or opt for dark chocolate if preferred! You can even use melted white vanilla wafers or white chocolate wafers to dunk your cookies in.
SEASONAL SPRINKLE OPTIONS
Feel free to change up the sprinkles to reflect your favorite holiday! In addition to a Christmas theme, you could make these cookies for Valentine’s Day, Fourth of July, Hanukkah, Kwanzaa, Diwali, Halloween, etc… all by changing up your sprinkle colors and shapes. Have fun with it!
I’ve had the best luck finding awesome sprinkle mixes at Marshalls and Homegoods as well as some super-cute mixes at Michaels and Target too. You can always find amazing sprinkles on Amazon too. I love the Wilton’s holiday mix with 6 different sprinkle options. For a dye-free option, I adore Supernatural Sprinkles.
Cookie Sizing and Scooping
This easy peasy recipe makes 26 large chocolate cookies made with 3 TBSP dough per cookie or around 52 smaller cookies made with 1.5 TBSP of dough per cookie.
I like to use my trusty cookie scoop to portion the dough before rolling into balls.
The large OXO cookie scoop will portion exactly 3 TBSP of dough for 3.5-4 inch cookies. They’re the size of my palm!
The medium OXO cookie scoop will portion a tablespoon and a half of dough to make 1.5-2 inch cookies.
Q: Can I make these cookies in advance?
Yes! I almost always make my chocolate chip cookie dough in advance.
Place prepared dough on a large sheet of plastic wrap and wrap securely *OR* place in an airtight container with a lid. Refrigerate dough for 1-3 days until you’re read to get your bake on.
The flavors and textures are amazing when chilled 24-72 hours in advance! The cookies also bake up thicker. When ready to bake, allow dough to soften on the counter for about an hour until scoopable.
If you have extra space, you’re welcome to pre-scoop the dough balls and store them in the fridge that way so they’re ready to go when it’s time to bake them.
Need to freeze some cookie dough balls for later? You can do that too!
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