Christmas Chocolate Chip Cookies
Even Santa needs a break from his busy schedule of gift-giving. What better way to welcome him than with the absolute BEST cookies for Santa plate — thick, bakery-style Christmas chocolate chip cookies loaded with red & green Holiday M&Ms, crunchy pretzel pieces, extra chocolate chips, and a sprinkle of flaky sea salt?
These sweet-and-salty monsters are addictive, stay soft for days, and look insanely festive enough to make the North Pole jealous. Let’s bake the cookies that will 100% end up on Santa’s “nice list” favorites!
Why These Are the Ultimate Cookies for Santa Plate
- Soft and chewy centers with crisp edges
- Buttery brown-sugar base
- Festive red & green Holiday M&Ms
- Sweet + salty magic from pretzels and flaked sea salt (HIGHLY RECOMMEND Maldon’s Flaked Sea Salt)
- Extra chocolate chips because… Santa deserves it
These are the perfect thick cookies that don’t spread too much even with all the heavy add-ins. Trust me, these are worth the calories!
Santa’s Favorite: Christmas Chocolate Chip Cookies
Chocolate chip cookies are a universal favorite and the most popular choice for Santa’s plate. By now you surely know I’m crazy for chocolate chip cookies (Oatmeal Chocolate Chip Cookies or White Chocolate Cranberry Cookies are also winners). These chocolate chip cookies have an amazing buttery flavor and soft, chewy texture. They are so satisfying and sure to put a smile on Santa’s face!
Serving & Storing the Cookies
Once your cookies have cooled completely, they’re ready to be served! Arrange them on a festive plate and set them out for Santa to enjoy a few of them. Remember to pair them with a glass of milk – Santa will need something to wash down these delicious treats!
Since this is a larger batch of cookies and there is no way Jolly Ole Saint Nick or his reindeer can eat them all. You can store the leftover cookies in an airtight container at room temperature for up to a week.
For longer storage, you can also freeze the cookie dough balls and bake them fresh whenever needed. This is a great option if you want to prepare ahead of time and enjoy warm, fresh cookies on Christmas Eve.
Final Thoughts
These Christmas chocolate chip cookies truly are the ultimate cookies for Santa’s plate — thick, buttery, chewy-centered, and loaded with festive red-and-green M&Ms, crunchy pretzel pieces, extra chocolate chips, and that irresistible pop of flaky sea salt.
Bake up a batch (or two), pile them high on your prettiest holiday plate, pour a cold glass of milk, and watch the magic happen. Santa’s going to take one bite, give you a wink, and maybe even leave an extra present under the tree.
From my kitchen to yours, happy baking and the merriest Christmas ever!
Christmas Chocolate Chip Cookies
Print Recipe
equipment (affiliate links
Ingredients
- 1 ¼ c. (283 g) salted butter softened
- 1 ¼ c. (275 g) light brown sugar packed
- 1 c. (200 g) granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 3 ¾ c. (470 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 c. (180 g) Holiday M&M’s milk chocolate
- 1 c. (60 g) miniature pretzels broken
- ½ c. (90 g) semisweet chocolate chips
- Flaked sea salt (RECOMMEND MALDON'S) optional
Instructions
- In a mixing bowl, cream together the butter and sugars until your mixture is light and fluffy.1 ¼ c. (283 g) salted butter1 ¼ c. (275 g) light brown sugar1 c. (200 g) granulated sugar
- Add in the vanilla and eggs, one at a time and mix until fully incorporated.2 tsp vanilla extract2 large eggs
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt (NOT THE FLAKED SALT).3 ¾ c. (470 g) unbleached all-purpose flour (RECOMMEND WEIGHING)1 tsp baking soda1 tsp baking powder½ tsp salt
- Gradually add the dry mixture to the wet mixture, stirring gently to avoid overmixing.
- Fold in the candy, pretzels, chocolate chips, and whatever other add-ins you decide. DO NOT ADD FLAKED SALT YET.1 c. (180 g) Holiday M&M’s1 c. (60 g) miniature pretzels½ c. (90 g) semisweet chocolate chips
- Chill for 30 minutes to an hour.
- Preheat the oven to 400° F.
- Scoop cookie dough onto a cookie sheet or silicone-lined cookie sheet. Arrange cookies with at least 1 inch in between them.
- Bake until the cookies are lightly golden brown, or for about 8 to 10 minutes.
- Immediately after removing the cookies from the oven, sprinkle them with flaked sea salt.Flaked sea salt (RECOMMEND MALDON'S)
- Cool on the pan for a few minutes and transfer to a wire rack to cool completely.
Video
Notes
- Yield note: With a standard 1.5 Tbsp cookie scoop this recipe makes about 36 cookies.Scoop size & bake time guide (400 °F oven):
- 1.5 Tbsp scoop (#40–50) → 8–10 minutes (the original timing in the recipe)
- 2 Tbsp scoop (#30) → 10–11 minutes
- 3 Tbsp large scoop (#24 or #20) → 11½–13 minutes — this is my favorite size for thick, bakery-style cookies
- Pro tip for big cookies: Pull them from the oven when the edges are golden but the centers still look a touch underdone. They’ll finish setting on the hot pan and stay chewy for days.
- Space larger cookies at least 3 inches apart (only 6–8 per sheet). Happy baking — Santa’s going to love these!
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