If I had a dollar for every batch of cookies, or other holiday treat, I’ve made (and eaten) so far this year, my piggy bank would be fat and happy. I love holiday baking, especially cookies. They’re so fun. Today’s recipe for Christmas Chip Cookies is no different—they’re soft, colorful, and festive.
Christmas Chip Cookies are fun, easy, and festive—perfect for the holiday season!
Before we dive in, in case you missed it, I now have an email list! If you’d like more recipes, creative inspiration, social media and marketing thoughts, and more fun stuff in your life, sign up here and I’ll see you in your inbox. Now, let’s talk cookies.
Every year, I spend a couple weekends baking all kinds of holiday treats to share with friends and family. While I have my tried-and-true recipes, like truffles and peanut butter balls, every year I create something new that makes its way into my recipe notebooks for future baking. It just means my friends get lucky with more treats year after year.
These cookies were actually a 2018 creation that I’m just now blogging in 2019. I made them with whatever ingredients I had left after my holiday bake-a-thons, because sometimes, you just can’t stop baking. Plus, an easy cookie recipe is a welcome relief after some hardcore truffle-making and trying to temper chocolate.
The best thing about Christmas Chip Cookies is how easy they are to make. These babies require fewer than 10 ingredients, which is always nice when you’re baking for a crowd (or to pack gift boxes). My trick to keeping cookie recipes easy? Use cake mix as your base! I love using cake mix for cookies because it’s so versatile, and you can play with a bunch of different flavors. It also keeps the cookies soft and chewy—just the way I like mine!
If you remember, I also use cake mix for my 3-ingredient pumpkin spice cookies. See? So many uses!
For this recipe, I used white cake mix to make the colorful mix-ins really pop, and because it has a slight almond flavor that I really love. Yellow cake mix would work just as well if you want more of a buttery flavor. Chocolate cake mix is always a good option, or even red velvet this time of year. But like I said, I went with white cake mix for the aesthetic. Because of course.
As far as mix-ins go, the more, the merrier. The first time I made Christmas Chip Cookies, I used M&Ms, white chocolate chips, and sprinkles. This time, I added some mini semi-sweet chocolate chips and really loaded ’em up. You can never have too many chocolate chips, am I right? These cookies would also be delicious with mint-chocolate pieces, or caramel chips, or even pretzel pieces for a salty twist. Get creative—it’s the holiday season, after all!
A couple more tips: if you’re using white cake mix and want the cookies to stay extra white, use 3 egg whites instead of 2 whole eggs. And if you’re adding sprinkles, add them at the very end, right before chilling the dough, so the colors don’t bleed and turn your dough tie-dye. The dough will be pretty soft, even after chilling, so it’ll be easy to scoop.
If after making these, you still need a cookie fix, check out my Orange Oatmeal Craisin cookies for a unique twist on a classic. If you want even more recipes, sign up for my email list to get all sorts of fun stuff sent straight to your inbox once a week.
Now… let’s make some Christmas Chip Cookies!
Christmas Chip Cookies
- 1 box white cake mix
- 1/2 cup canola or vegetable oil
- 2 eggs (or 3 egg whites)
- 2 tbsp AP flour
- 1/2 cup each: holiday M&Ms, mini semi-sweet chocolate hips, white chocolate chips, and festive sprinkles
- Add cake mix, oil, eggs, and flour to a large mixing bowl. Stir to combine.
- Add mix-ins and stir carefully. Dough will be very soft.
- Cover and chill for 30 minutes to an hour.
- When dough is ready, preheat oven to 350 degrees F. Prepare a baking sheet with parchment paper, a silicone mat, or non-stick baking spray.
- Scoop dough by the spoonful and place one inch apart on the baking sheet. You should be able to fit 12 cookies per sheet.
- Bake for 10-12 minutes (depending on your oven), or until the edges just start to turn golden brown.
- Remove from oven and let cookies cool for 5 minutes before transferring to wire rack to cool completely.