Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chunks (or chips)
½ cup red & green candy-coated chocolate pieces (like mini M&Ms)
½ cup sprinkles (optional, for extra holiday cheer)
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter & sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Mix in eggs one at a time, then add vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture until combined.
- Fold in mix-ins: Stir in chocolate chips, white chocolate chunks, and red/green candies.
- Scoop & bake: Drop spoonfuls (about 2 tbsp dough per cookie) onto prepared baking sheets, leaving 2 inches apart.
- Bake 10–12 minutes or until edges are golden but centers still soft.
- Cool: Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack.
✨ Tips:
For extra gooey cookies, chill the dough for 30 minutes before baking.
Would you like me to also give you a small-batch version of this recipe (makes ~6 cookies instead of 24)?