18 Decadent Chocolate Christmas Cookie Recipes Irresistible

Picture this: your kitchen filled with the warm, inviting aroma of chocolate as you bake your way through the holiday season. Our collection of 18 Decadent Chocolate Christmas Cookie Recipes is here to turn that sweet dream into reality. From classic favorites to innovative twists, each recipe promises to deliver irresistible treats that’ll make your festive celebrations even more special. Ready to get baking? Let’s dive in!

Double Chocolate Peppermint Cookies

Craving something sweet with a refreshing twist? I recently stumbled upon the perfect holiday treat that combines rich chocolate with a cool peppermint finish—ideal for those who love a little indulgence with a festive touch. Here’s how to whip up these irresistible cookies that are sure to be a hit at any gathering.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup Dutch-process cocoa powder
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 1 1/2 cups dark chocolate chips
• 1/2 cup crushed peppermint candies

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, Dutch-process cocoa powder, baking soda, and fine sea salt until well combined.
3. In a large bowl, cream the room-temperature unsalted butter with granulated sugar and light brown sugar until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, beating until fully incorporated.
5. Slowly fold the dry ingredients into the wet mixture, being careful not to overmix.
6. Gently stir in the dark chocolate chips and crushed peppermint candies until evenly distributed throughout the dough.
7. Using a cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: For chewier cookies, slightly underbake.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: They firm up as they cool.
10. Store in an airtight container to maintain freshness. Tip: Adding a slice of bread can keep them soft.

These cookies boast a delightful contrast between the rich, fudgy chocolate and the crisp, refreshing peppermint. Try serving them with a glass of cold milk or crumbled over vanilla ice cream for an extra decadent dessert.

Chocolate Crinkle Christmas Cookies

Nothing says holiday cheer like the aroma of freshly baked cookies wafting through the house. I remember the first time I made Chocolate Crinkle Christmas Cookies; the kitchen was a mess, but the joy they brought was immeasurable. Now, it’s a tradition I look forward to every year, and I’m excited to share my perfected recipe with you.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup confectioners’ sugar, for rolling

Instructions

1. In a medium bowl, whisk together the sifted flour, Dutch-processed cocoa powder, baking powder, and fine sea salt until well combined.
2. In a large bowl, cream the room-temperature unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, beating well after each addition.
4. Slowly incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies.
5. Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours, or until firm. This step is crucial for easy handling and the perfect crinkle effect.
6. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
7. Using a tablespoon, scoop the dough and roll into 1-inch balls. Roll each ball in confectioners’ sugar until heavily coated. Tip: For extra sparkle, roll the balls twice in the sugar.
8. Place the sugar-coated balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: The cookies will continue to cook on the baking sheet out of the oven, so don’t overbake.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Delightfully fudgy with a crackly sugar crust, these cookies are a festive treat that’s as fun to make as they are to eat. Serve them stacked high on a vintage plate for a charming holiday display, or pack them in a decorative box for a heartfelt homemade gift.

White Chocolate Cranberry Christmas Cookies

Delightfully festive and irresistibly sweet, these White Chocolate Cranberry Christmas Cookies have become a staple in my holiday baking repertoire. There’s something magical about the combination of tart cranberries and creamy white chocolate that screams Christmas to me, and I’m excited to share this recipe with you.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3/4 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup dried cranberries
• 3/4 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until well combined.
3. In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten pasture-raised egg and pure vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Fold in the dried cranberries and white chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Remarkably soft with a slight chew, these cookies are a delightful contrast of flavors and textures. Serve them on a vintage platter for a nostalgic holiday touch, or package them in clear cellophane bags tied with ribbon for thoughtful homemade gifts.

Chocolate Dipped Gingerbread Cookies

Baking these Chocolate Dipped Gingerbread Cookies brings back memories of my grandmother’s kitchen, where the spicy aroma of ginger and molasses filled the air every holiday season. I’ve tweaked her classic recipe just a bit, adding a luxurious chocolate dip that makes these cookies irresistible.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, room temperature
• 1/2 cup dark brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup molasses
• 8 oz semisweet chocolate, finely chopped
• 1 tbsp coconut oil

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
3. In a large bowl, cream the room temperature butter and dark brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg and molasses until fully incorporated.
5. Gradually add the dry ingredients to the wet, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies.
6. Roll the dough into 1-inch balls, place them 2 inches apart on the prepared baking sheets, and flatten slightly with your fingers.
7. Bake for 8-10 minutes, or until the edges are just starting to brown. Tip: The cookies will firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. In a double boiler, melt the finely chopped semisweet chocolate with coconut oil, stirring until smooth. Tip: The coconut oil gives the chocolate a glossy finish and makes dipping easier.
10. Dip each cooled cookie halfway into the melted chocolate, then place on a parchment-lined tray to set.

These cookies strike the perfect balance between spicy and sweet, with a crisp edge and chewy center. For an extra festive touch, sprinkle the chocolate-dipped edges with crushed candy canes or sea salt before the chocolate sets.

Hot Chocolate Christmas Cookies

Snowflakes are dancing outside my window, and all I can think about is wrapping my hands around a warm mug of hot chocolate. But this year, I decided to take that cozy, chocolatey comfort and bake it into cookies that remind me of Christmas mornings and family gatherings. These Hot Chocolate Christmas Cookies are my new holiday obsession, blending the rich, velvety taste of hot cocoa with the festive joy of cookie baking.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, clarified and cooled to room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup mini marshmallows
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, Dutch-processed cocoa powder, baking soda, and fine sea salt until well combined.
3. In a large bowl, cream the clarified butter with granulated sugar and light brown sugar until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten pasture-raised egg and pure vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Gently fold in the mini marshmallows and semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: For chewier cookies, slightly underbake.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool.
10. Serve warm with a dusting of cocoa powder or alongside a glass of cold milk for the ultimate hot chocolate experience. Tip: For an extra festive touch, drizzle with melted white chocolate.

Golden edges give way to a soft, fudgy center in these cookies, with pockets of melted chocolate and gooey marshmallow that mimic a cup of hot cocoa. They’re perfect for holiday cookie exchanges or as a sweet treat to enjoy by the firelight.

Chocolate Espresso Snowflake Cookies

Baking these Chocolate Espresso Snowflake Cookies takes me back to my first winter in Colorado, where the snowflakes outside inspired the delicate patterns on these rich, flavorful treats. They’re the perfect blend of deep chocolate and bold espresso, with a melt-in-your-mouth texture that’s absolutely irresistible.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp pure vanilla extract
• 2 tbsp finely ground espresso beans
• 1/2 cup powdered sugar, for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, Dutch-processed cocoa powder, baking powder, and fine sea salt until well combined.
3. In a large bowl, cream the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg and pure vanilla extract until fully incorporated.
5. Gradually mix in the dry ingredients until a soft dough forms, then fold in the finely ground espresso beans.
6. Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
7. Roll the dough into 1-inch balls, then roll each ball in powdered sugar until fully coated.
8. Place the balls on the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes, or until the cookies have cracked tops but are still soft in the center.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Delight in the contrast of the crisp, sugary exterior against the soft, fudgy center of these cookies. For an extra touch, serve them alongside a shot of espresso or dust with more powdered sugar for a snowy effect.

Chocolate Cherry Thumbprint Cookies

Just when I thought my love for cookies couldn’t get any deeper, I stumbled upon the perfect combination of rich chocolate and tart cherries in these thumbprint cookies. They’re a nostalgic nod to the ones my grandma used to make, but with a gourmet twist that’s all my own.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp fine sea salt
• 1/2 cup cherry preserves
• 1/4 cup dark chocolate chips, melted

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Sift together the all-purpose flour, cocoa powder, and fine sea salt in a separate bowl to avoid any lumps.
5. Slowly mix the dry ingredients into the wet ingredients until a smooth dough forms.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
8. Fill each indentation with 1/2 teaspoon of cherry preserves.
9. Bake for 12-14 minutes, or until the edges are set but the centers are still soft.
10. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack.
11. Drizzle the cooled cookies with melted dark chocolate for an extra decadent touch.

Out of the oven, these cookies are a delightful contrast of textures—crisp edges with a soft, chewy center. The burst of cherry preserves paired with the rich chocolate drizzle makes them irresistible. Serve them alongside a scoop of vanilla bean ice cream for an indulgent dessert that’s sure to impress.

Peppermint Mocha Chocolate Cookies

Oh, the holiday season just isn’t complete without a batch of these Peppermint Mocha Chocolate Cookies warming up the kitchen. I remember the first time I tried them at a friend’s holiday party—utterly irresistible with their rich chocolate base, a hint of coffee, and that refreshing peppermint crunch. Now, they’re a must-have in my December baking lineup.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 1 tbsp instant espresso powder
• 1 cup semi-sweet chocolate chips
• 1/2 cup crushed peppermint candies

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla extract and instant espresso powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips and crushed peppermint candies until evenly distributed throughout the dough.
7. Using a cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Mmm, these cookies are a delightful contrast of textures—crispy edges with a soft, chewy center, and those little bursts of peppermint make every bite exciting. Serve them with a cold glass of milk or crumble them over vanilla ice cream for an extra special treat.

Chocolate Hazelnut Christmas Stars

Last December, I found myself in a whirlwind of holiday baking, determined to create a treat that would dazzle at my family’s Christmas gathering. That’s when I stumbled upon the magic of Chocolate Hazelnut Christmas Stars, a recipe that combines the rich, nutty flavor of hazelnuts with the deep, comforting embrace of chocolate.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup Dutch-process cocoa powder
• 1/4 tsp fine sea salt
• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup finely ground hazelnuts
• 1/2 cup high-quality dark chocolate, finely chopped
• 1 tbsp clarified butter, for brushing

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, and sea salt until well combined.
3. In a large bowl, cream the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg and vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet, mixing until just combined to avoid overworking the dough.
6. Fold in the finely ground hazelnuts and chopped dark chocolate until evenly distributed throughout the dough.
7. Roll the dough out on a lightly floured surface to 1/4-inch thickness and cut into star shapes using a cookie cutter.
8. Transfer the stars to the prepared baking sheet, leaving about 1 inch between each for even baking.
9. Brush the tops of the stars lightly with clarified butter for a glossy finish.
10. Bake for 10-12 minutes, or until the edges are firm but the centers are still soft.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

As you bite into these Chocolate Hazelnut Christmas Stars, you’ll notice the perfect balance of crisp edges and chewy centers, with the hazelnuts adding a delightful crunch. The dark chocolate melts in your mouth, leaving a rich, lingering sweetness that pairs beautifully with a cup of hot cocoa or a glass of cold milk. For an extra festive touch, dust them with powdered sugar or drizzle with melted white chocolate before serving.

Chocolate Orange Shortbread Cookies

Perfectly balancing the rich depth of chocolate with the bright zest of orange, these Chocolate Orange Shortbread Cookies are a delightful twist on a classic. I remember the first time I experimented with this combination; it was a chilly afternoon, and the aroma of citrus and cocoa filling my kitchen was nothing short of magical.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 cup Dutch-process cocoa powder
• 1 tbsp orange zest, finely grated
• 1/2 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Sift in the all-purpose flour and Dutch-process cocoa powder, then add the orange zest, vanilla extract, and fine sea salt. Mix until just combined.
4. Turn the dough onto a lightly floured surface and gently knead into a smooth ball. Tip: Overworking the dough can make the cookies tough, so handle it as little as possible.
5. Roll the dough out to 1/4-inch thickness and cut into desired shapes using cookie cutters.
6. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart. Tip: Chilling the cut cookies for 10 minutes before baking helps maintain their shape.
7. Bake for 12-15 minutes, or until the edges are firm to the touch. Tip: The cookies will continue to firm up as they cool, so don’t overbake.
8. Transfer the cookies to a wire rack to cool completely.

Delightfully crisp with a melt-in-your-mouth texture, these cookies are a testament to the harmony of chocolate and orange. Serve them alongside a cup of Earl Grey tea for an afternoon treat that’s sure to impress.

Dark Chocolate Mint Christmas Cookies

Mmm, there’s something magical about the combination of dark chocolate and mint, especially when it’s baked into a festive cookie. I remember the first time I made these; the aroma filled the kitchen, instantly putting everyone in the holiday spirit. Now, it’s a tradition I look forward to every year.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon peppermint extract
• 1 cup dark chocolate chips
• 1/2 cup crushed candy canes

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, cream the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg, vanilla extract, and peppermint extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Fold in the dark chocolate chips and crushed candy canes until evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Perfectly crisp on the outside with a chewy center, these cookies are a delightful contrast of rich chocolate and refreshing mint. For an extra festive touch, drizzle with melted white chocolate and sprinkle with additional crushed candy canes before serving.

Chocolate Almond Spritz Cookies

Last weekend, I found myself craving something sweet yet sophisticated, a cookie that could bridge the gap between casual snacking and elegant dessert. That’s when I decided to whip up a batch of these Chocolate Almond Spritz Cookies, a recipe that’s as fun to make as it is to eat.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 cup Dutch-process cocoa powder
• 1/2 tsp fine sea salt
• 1/2 cup finely ground almonds
• 1/2 cup dark chocolate chips, melted

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the lightly beaten egg and vanilla extract until fully incorporated.
4. Sift together the all-purpose flour, Dutch-process cocoa powder, and fine sea salt, then gradually add to the butter mixture, mixing until just combined.
5. Fold in the finely ground almonds until evenly distributed throughout the dough.
6. Fill a cookie press with the dough and press onto the prepared baking sheets, spacing cookies about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are firm but the centers are still soft.
8. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. Drizzle the cooled cookies with melted dark chocolate chips using a piping bag or a fork for a decorative finish.

Out of the oven, these cookies boast a delicate crispness with a rich, nutty depth from the almonds, perfectly complemented by the bittersweet chocolate drizzle. Serve them alongside a glass of cold milk or as a sophisticated addition to your dessert platter.

Chocolate Candy Cane Cookies

Oh, the holiday season just wouldn’t be the same without the nostalgic crunch of candy canes, and what better way to incorporate that festive flavor than into a batch of decadent chocolate cookies? I remember the first time I tried adding crushed candy canes to my chocolate cookie dough; the peppermint’s cool zing against the rich, dark chocolate was a revelation. Now, it’s a tradition in my kitchen every December.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup unsweetened cocoa powder, Dutch-processed
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 tsp pure vanilla extract
• 1 cup crushed candy canes
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, Dutch-processed cocoa powder, baking soda, and fine sea salt until well combined.
3. In a large bowl, cream the room-temperature butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten pasture-raised egg and pure vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet, mixing until just combined to avoid overworking the dough.
6. Gently fold in the crushed candy canes and semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Using a 1 1/2 tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. For a chewier cookie, err on the side of underbaking.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Perfectly balanced between chewy and crisp, these cookies are a symphony of rich chocolate and refreshing peppermint. Serve them alongside a glass of cold milk or crumble them over vanilla ice cream for an indulgent winter dessert.

Chocolate Coconut Snowball Cookies

Sometimes, the simplest recipes bring the most joy, especially when they remind you of cozy winter days. That’s exactly how I feel about these Chocolate Coconut Snowball Cookies—a delightful treat that combines the richness of chocolate with the tropical flair of coconut, all rolled into a bite-sized snowball.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1/4 cup cocoa powder, Dutch-processed
• 1/4 tsp fine sea salt
• 1 cup shredded coconut, unsweetened
• 1/2 cup powdered sugar, for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the pure vanilla extract to the butter mixture, mixing until fully incorporated.
4. Sift together the all-purpose flour, Dutch-processed cocoa powder, and fine sea salt, then gradually add to the wet ingredients, mixing just until combined.
5. Fold in the unsweetened shredded coconut until evenly distributed throughout the dough.
6. Using a tablespoon, scoop the dough and roll into 1-inch balls, placing them 2 inches apart on the prepared baking sheet.
7. Bake for 12-14 minutes, or until the cookies are set but still soft in the center.
8. Allow the cookies to cool on the baking sheet for 5 minutes, then roll them in powdered sugar while still warm.
9. Let the cookies cool completely on a wire rack before serving.

Crumbly yet moist, these cookies offer a perfect balance of chocolate intensity and coconut sweetness. For an extra touch, serve them alongside a cup of hot cocoa or as part of a holiday cookie platter.

Chocolate Caramel Christmas Cookies

Remember those chilly December evenings when the only thing that could warm you up was the smell of cookies baking in the oven? That’s exactly what these Chocolate Caramel Christmas Cookies bring to mind for me. They’re a festive twist on the classic chocolate chip cookie, with gooey caramel bits that make every bite a delightful surprise.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp sea salt
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup caramel bits

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Fold in the semi-sweet chocolate chips and caramel bits until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, slightly underbake them.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: The caramel bits will be extremely hot, so let them set before serving.
10. Store in an airtight container to maintain freshness. Tip: Adding a slice of bread to the container can help keep the cookies soft.

How these cookies turn out is nothing short of magical—crispy edges with a soft, chewy center, and pockets of melted chocolate and caramel that ooze with every bite. Serve them warm with a glass of cold milk for the ultimate holiday treat, or package them in a festive tin as a thoughtful homemade gift.

Chocolate Marshmallow Christmas Trees

Yesterday, as I was rummaging through my holiday recipe box, I stumbled upon a gem that brought back a flood of festive memories—Chocolate Marshmallow Christmas Trees. These adorable treats were a hit at my family’s Christmas party last year, and I can’t wait to share how you can whip them up for your own celebrations.

Ingredients

• 1 cup semi-sweet chocolate chips, finely chopped
• 1/4 cup heavy cream
• 1 tsp pure vanilla extract
• 12 large marshmallows
• 1/2 cup green sanding sugar
• 12 small star-shaped sprinkles

Instructions

1. In a double boiler over medium heat, melt the finely chopped semi-sweet chocolate chips with heavy cream, stirring constantly until smooth, about 3 minutes.
2. Remove from heat and stir in pure vanilla extract. Let the chocolate mixture cool slightly, about 5 minutes, to thicken.
3. Insert a toothpick into the base of each large marshmallow. Dip the marshmallow into the chocolate mixture, ensuring it’s fully coated.
4. Roll the chocolate-coated marshmallow in green sanding sugar until completely covered. Place on a parchment-lined tray.
5. Before the chocolate sets, gently press a small star-shaped sprinkle on top of each marshmallow to resemble a tree topper. Let set at room temperature for 30 minutes.
6. Once set, carefully remove the toothpicks. Serve immediately or store in an airtight container at room temperature for up to 3 days.

Zesty and sweet, these Chocolate Marshmallow Christmas Trees are a delightful blend of creamy chocolate and fluffy marshmallow, with a satisfying crunch from the sanding sugar. For an extra festive touch, arrange them on a platter with powdered sugar ‘snow’ and watch them disappear before your eyes!

Chocolate Pistachio Christmas Cookies

Yesterday, as I was rummaging through my grandma’s old recipe box, I stumbled upon a gem that instantly transported me back to my childhood Christmases—Chocolate Pistachio Christmas Cookies. These aren’t just any cookies; they’re a festive blend of rich chocolate and crunchy pistachios, wrapped up in a buttery dough that melts in your mouth.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 cups all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 tsp fine sea salt
• 1 cup shelled pistachios, roughly chopped
• 1/2 cup high-quality dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised egg to the butter mixture, mixing until fully incorporated.
4. Sift together the all-purpose flour, Dutch-process cocoa powder, and fine sea salt, then gradually add to the wet ingredients, mixing just until combined.
5. Fold in the roughly chopped shelled pistachios and high-quality dark chocolate chips until evenly distributed throughout the dough.
6. Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheets.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

With their crisp edges and chewy centers, these cookies are a textural dream. The bold cocoa flavor paired with the nutty pistachios creates a sophisticated twist on the classic chocolate chip cookie. Serve them stacked high on a vintage plate for a nostalgic holiday touch.

Chocolate Raspberry Linzer Cookies

Sometimes, the simplest combinations create the most unforgettable flavors, and that’s exactly what happened when I first tried making Chocolate Raspberry Linzer Cookies. The rich, dark chocolate paired with the tartness of raspberry jam not only won over my heart but also became a staple in my holiday baking lineup.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 3/4 cup unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup raspberry jam, seedless
• Powdered sugar, for dusting

Instructions

1. In a medium bowl, whisk together the sifted all-purpose flour, unsweetened cocoa powder, ground cinnamon, and fine sea salt until well combined.
2. In a large bowl, cream the room temperature unsalted butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, beating until fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies.
5. Divide the dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
6. Preheat the oven to 350°F and line two baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out cookies, then use a smaller cutter to create a window in the center of half the cookies.
8. Bake for 10-12 minutes, or until the edges are set. Tip: The cookies will continue to firm up as they cool, so don’t overbake.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Spread a thin layer of seedless raspberry jam on the solid cookies, then top with the windowed cookies. Lightly dust with powdered sugar before serving. Tip: For an extra touch, drizzle melted chocolate over the assembled cookies.

Unbelievably, these cookies strike the perfect balance between crisp and tender, with the raspberry jam adding a juicy contrast to the rich chocolate. Serve them at your next gathering or package them beautifully as a heartfelt homemade gift.

Summary

Kickstart your holiday baking with these 18 decadent chocolate Christmas cookie recipes that promise to delight every sweet tooth. Perfect for sharing with loved ones or gifting, each recipe is a ticket to festive joy. We’d love to hear which ones become your favorites—drop us a comment below! Don’t forget to spread the cheer by pinning this article on Pinterest for your fellow bakers to discover. Happy baking!