These double chocolate Christmas cookies are easy to make and a new favorite in our homes. A spin on a traditional chocolate chip cookie, this recipe has more chocolate and seasonal flare! Add these to your cookie-making list for neighbors or just for your family. You won’t be disappointed.

The Double Chocolate Christmas Cookie Ingredients

The original recipe for these double chocolate chip cookies came from our Aunt K. The idea for adding seasonal candy came from our kids and the desire to add a chocolate-dominant cookie into the holiday rotation.

You will need 1/2 cup butter, 1 cup white sugar, 1/2 cup light brown sugar, 1 1/2 tsp vanilla, 2 eggs, 1/3 cup cocoa, 2 cups flour, 1/2 tsp salt, 1 tsp baking soda, 1 cup chocolate chips, 1/2 cup – 3/4 cup your favorite seasonal candy suited for baking. We love using red and green M&Ms or Andes candy bits (found in the baking section during the holidays).

Double Chocolate Chip Cookies with Andes Candies

Instructions for these Chocolatey Christmas Cookies

First, set butter and eggs out on the countertop. Preheat the oven to 350° and prepare baking sheets by greasing or lining them with silicone mats.

Cream the softened butter, brown, and white sugars together in a large bowl. Add in room temperature eggs and vanilla, then combine these well.

Next, in a separate bowl, sift together dry ingredients, including the flour, salt, cocoa, and baking soda using a wire whisk. Gradually add the dry mixture to the butter/ egg mixture. Combine these well to make the dough.

Fold in the chocolate chips and 1/2 cup of the seasonal candies of choice. Form tablespoon-sized balls of dough 1-2 inches apart on the baking sheets. If using M&Ms, put a few more candies on top of each cookie dough ball.

Cookie dough balls laid out on a silicone baking mat on the baking sheet

Bake for 10-11 minutes. Allow to cool on the pan for 1 minute, then remove them to cool on a wire rack. Cool completely before storing but eat whenever!

Double Chocolate Christmas Cookie Tips

This recipe makes 3 dozen medium-sized cookies. Make the dough balls smaller to increase the amount, but be sure to decrease the baking time by a few minutes.
If using Andes candies bits, you can fold in 1/2 cup of the bits at the same stage as the chocolate chips, and no need to add more on top. The bits tend to rise to the surface for visual appeal. If you prefer mintier cookies, use 1/2 cup chocolate chips and 1 full cup of the Andes bits.
If you like crunchier cookies, bake 1-2 minutes longer.
Check out some of our other favorite Christmas cookies: Gingerbread Cookies, Holiday Butter Cookies.