Christmas Chippity Chip Cookies: Christmas Chippity Chip Cookie Recipe

My Christmas Cookie Helper

My grandson, Jamie, named these cookies. He was five. He saw all the chips in the bowl. He shouted, “It’s a chippity chip party!” I still laugh at that. The name stuck forever.

Now, he helps me measure the M&M’s. He always sneaks a few. I pretend I don’t see. This matters. It’s not just baking. It’s making sweet memories together. What’s your favorite kitchen memory with someone?

The Secret to a Perfect Cookie

Listen to your grandma here. Do not over-bake them. Take them out after 9 minutes. They will look too soft. That’s the trick!

Let them sit on the warm pan. They finish cooking there. This keeps them chewy inside. A crisp edge with a soft middle is the goal. Doesn’t that sound perfect?

Why All Those Chips?

You might ask, why five kinds? It’s for fun and flavor. Every bite is a surprise. You might get butterscotch. Next bite has chocolate and a crunch.

This matters. Food should be a joyful adventure. It’s like a treasure hunt in a cookie. Fun fact: Butterscotch chips are not really butterscotch! They are mostly sugar and butter flavor. So, are you a nuts-in-cookies person, or a no-nuts person?

The Smell of Christmas

When these bake, my whole house smells like holiday joy. It’s butter, brown sugar, and melting chocolate. It’s the best air freshener ever.

That smell brings everyone into the kitchen. My husband will wander in, smiling. The dog will sit and watch the oven. Doesn’t that smell amazing? It tells a story before you even take a bite.

Make Them Your Own

This recipe is your friend. You can change it. Use only chocolate chips if you want. Try peanut butter chips. Leave out the nuts.

Baking is about sharing love. The recipe is just the start. Your hands make it special. What mix-ins would make your perfect cookie? Tell me, I’d love to know.

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	2 1/4 cups
Baking soda	1 teaspoon
Salt	1 teaspoon
Butter, softened	1 cup
Granulated sugar	3/4 cup
Brown sugar, packed	3/4 cup
Vanilla extract	1 teaspoon
Large eggs, room temperature	2
Semi-sweet chocolate chips	1/2 cup
Semi-sweet mini chocolate chips	1/2 cup
White chocolate chips	1/2 cup
Butterscotch chips	1/2 cup
M&M’s, red and green	1/2 cup
Pecans, chopped	1/2 cup	if desired

My Christmas Chippity Chip Cookie Secret

Hello, my dear! It’s Anna. Come sit at my kitchen table. I want to tell you about my favorite cookie. We call them Chippity Chips. My grandson named them that years ago. He said they were full of little chippity bits. I still laugh at that. They are the perfect Christmas cookie. They are soft, chewy, and packed with surprises. Doesn’t that smell amazing? Let’s bake some together.

First, get your ingredients ready. This is called “mise en place.” It just means everything in its place. It makes baking so much easier. Now, preheat your oven to 375 degrees. Let’s get our bowls ready. I always use my big yellow mixing bowl. It has seen so many Christmases.

Step 1: Whisk your flour, baking soda, and salt in a small bowl. Just give it a good stir. Set this aside for now. This is our dry team. They will join the party later.

Step 2: In your big bowl, beat the soft butter and both sugars. Add the vanilla too. Beat until it’s creamy and fluffy. This is the most important part! (My hard-learned tip: Your butter must be soft, not melted. Just leave it on the counter for an hour.)

Step 3: Crack in the eggs, one at a time. Beat well after each one. This makes the dough nice and smooth. See how the color gets lighter? That’s how you know it’s working.

Step 4: Now, add your dry team to the wet team. Do it a little bit at a time. Mix it gently until just combined. What do you think happens if you mix too much? Share below! The dough will get tough. We want tender cookies.

Step 5: Here comes the fun part! Use a spatula to mix in all the chips and nuts. You want a little bit of everything in each bite. The dough will be very full. That’s exactly right.

Step 6: Drop spoonfuls of dough onto your baking sheet. I like to use a small ice cream scoop. It keeps my hands clean. And all the cookies are the same size. They bake evenly that way.

Step 7: Bake for 9 minutes only. They will not look done. Trust me! This is the secret to soft cookies. Let them sit on the hot pan for 5 minutes. Then move them to a rack. They will finish cooking there.

Cook Time: 9 minutes per batch
Total Time: About 30 minutes
Yield: About 4 dozen cookies
Category: Dessert, Cookies

Three Fun Twists on the Classic

You can make these cookies your own. Try one of these fun ideas next time. They are all delicious. Baking is about playing and creating memories.

Peppermint Sparkle: Swap the butterscotch chips for crushed peppermint candies. The cookies will taste like a candy cane!

Everything But The Kitchen Sink: Add pretzel pieces and potato chips. Sounds wild, I know. But the salty crunch is wonderful.

Fruit & Nut Festival: Use dried cranberries and chopped almonds instead of M&M’s and pecans. It’s a lovely, tart change.

Which one would you try first? Comment below!

Serving Your Cookie Masterpieces

These cookies are stars all on their own. But presentation is part of the fun. Stack them high on a vintage plate. Tie them with ribbon in a clear bag for friends. They make the best gifts.

For a real treat, serve a cookie slightly warm. Place it next to a scoop of vanilla ice cream. The melty chips are divine. For a drink, a cold glass of milk is always perfect. Grown-ups might like a sweet sherry with theirs. It’s a cozy pairing. Which would you choose tonight?

Keeping Your Christmas Cookies Happy

Let’s keep these cookies tasting fresh. First, cool them completely. Then, store them in a tin at room temperature. They will stay soft for about a week. You can also freeze the dough or baked cookies. For dough, scoop balls onto a tray. Freeze them solid, then bag them up. You can bake frozen dough anytime. Just add a minute or two to the bake time.

I once gave my neighbor a whole frozen log of dough. She baked them for a surprise snow day. Her kids were so happy! Batch cooking like this matters. It means you are always ready for a sweet moment. Have you ever tried storing it this way? Share below!

Cookie Troubles? Easy Fixes Right Here

Sometimes cookies spread too thin. Your butter was probably too warm. Use cool, softened butter next time. Chilling the dough for an hour helps too. This matters because a thicker cookie holds all those lovely chips.

What if your cookies are too cakey? You might have measured the flour wrong. Spoon it into the cup, then level it off. I remember when my first batch was puffy. I had packed the flour in! Getting this right builds your cooking confidence.

Are they burning on the bottom? Your baking sheet could be too dark. Try a light-colored one. Or, put a second sheet underneath it. This little trick protects the bottoms. Which of these problems have you run into before?

Your Quick Cookie Questions, Answered

Q: Can I make these gluten-free?
A: Yes! Use a good gluten-free flour blend. The one that says “1-to-1” works best.

Q: How far ahead can I make the dough?
A: You can chill it for up to three days. Or freeze it for three months.

Q: I don’t have butterscotch chips.
A: That’s fine! Use more chocolate chips instead. Any mix you love will work.

Q: Can I double the recipe?
A: Absolutely. Just mix in a very big bowl. You might need to bake in more batches.

Q: Are the nuts important?
A: They add a nice crunch. But you can leave them out if you want. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these cookies. They are full of joy and color. Fun fact: The first chocolate chip cookie was an accident in the 1930s! I think that’s wonderful. The best things often start by chance.

I would love to see your baking creations. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. Share your photos and stories with me. It makes my day to see your family’s smiles.

Happy cooking!

—Anna Whitmore.