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Giant Christmas Cookies

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Happy Holidays! Now that it’s finally December, I figured it’s time to make some giant Christmas Cookies. For the cookie base, I used my favorite browned butter, chocolate chip cookie recipe. I mixed in some Christmas chocolate chips (had no ideas these existed until a week ago!), a couple handfuls of Christmas M&Ms, and snowflake and gingerbread man sprinkles, and the cookies were transformed into festive Christmas cookies!! I’m positive Santa would approve 😛

Cookie Dough Ingredients:

  • 2 sticks (1 cup) unsalted butter
  • 2 1/4 cup all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoon plain greek yogurt
  • 1 cup Christmas chocolate chips
  • 1/2 cup Christmas M&Ms
  • Holiday sprinkles (I used snowflake and gingerbread man sprinkles)
  • 6 chopped up peppermint Oreos
  • Peppermint kisses (for decoration)

Servings: 8 Giant Cookies (or 20 regular sized cookies)

Prep Time: 15 minutes

Chill Time: At least 2 hours

Bake time: 9-10 minutes

Begin by browning the butter. Melt butter in a saucepan over medium heat, until it begins to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning, and let it cool.

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With an electric mixer, mix the butter and sugars. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the flour, baking soda, and salt,  and beat on low-speed just until combined. Gently fold in all holiday mix-ins using a spatula. I used some Christmas colored chocolate chips, Christmas M&Ms, holiday sprinkles, chopped peppermint Oreos, and peppermint kisses 🙂 Make sure you don’t add in more than two cups of mix-ins, or else the dough will be overloaded!

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Chill your dough overnight, or AT LEAST 2 hours. This allows the dough to absorb the flavor of the brown butter, and results in a chewier, thicker cookie. Trust me, don’t skip this step!!!

The following morning, preheat the oven to 350 degrees. For giant cookies, form cookie dough balls with about 3 tablespoons of cookie dough. Place the cookie dough balls onto a greased cookie sheet about 4 inches apart, and gently flatten the dough with your hand. Bake the cookies for 15-18 minutes, until the edges just begin to brown.

If you want to make regular sized cookies, use 1 1/2 tablespoons of dough, and place cookie dough balls 2 inches apart. Bake for 9-10 minutes.

I made a few giant cookies, and a dozen normal sized cookies.

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Let the cookies cool on a wire wrack. After they’ve been out of the oven for about 10 minutes, press a few additional chocolate chips and peppermint kisses onto the tops of the cookies. Once the cookies are fully cooled, they can be stored in an airtight container for up to a week.

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