The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Christmas Chocolate Chip Cookies are an easy cookie that is dipped and chocolate and covered in sprinkles. They’re chewy on the outside and soft in the middle.
Disclosure: Karo has sponsored this Dipped Chewy Chocolate Chip Cookies post. All opinions are mine alone.
Chocolate Dipped Chocolate Chip Cookies are an easy cookie that you can enjoy for the holidays or anytime. They’re chewier on the outside and soft in the middle. That’s cookie perfection if you ask me!
The secret to Christmas Chocolate Chip Cookies: Karo® Syrup
Have you ever tried a cookie recipe that you were so excited to make, but it ended up being a huge disappointment? A disappointment because the cookies ended up being flat, hard, and even worse, not chewy at all?
It’s the worst thing ever. What if I told you you could have soft and chewy chocolate chip cookies EVERY.SINGLE.TIME by adding one simple ingredient into the recipe? Well, you can. This tip is life-changing, folks!
What is this one simple ingredient, you might ask? Karo® Corn Syrup. Every time I add it to my cookies, they always bake up nice and chewy.
When I bake, I love knowing that I am baking with quality products like Karo® Corn Syrup. It has over 100 years of quality and trust over multiple generations of home bakers.
That’s a brand I can stand behind, and it just so happens that Karo® Corn Syrup is the leading corn syrup brand out there. When you use Karo® Corn Syrup in your recipes, the ingredients come together perfectly to create amazing dishes!
Opening a bottle of Karo® Corn Syrup is like opening a tradition that you can pour your heart into.
Whether I’m making a classic Pecan Pie or this dipped chewy chocolate chip cookies recipe, Karo® Corn Syrup is the way to go. Tasting is believing folks!
You need to make this recipe so you too can taste the big difference a little Karo® Corn Syrup makes. It produces the BEST chocolate chip cookies that are chewier on the outside and soft on the inside. That’s perfection in my book.
What else is Karo® Corn Syrup used for?
Besides making this fabulous chewy chocolate chip cookies recipe, try some of these other ideas!
- Holiday Baking. Think Pecan Pie or my Pecan Pie Bars. Also, holiday cookies like my Dark Chocolate Cherry Cookies.
- Southern Cuisine. It’s a staple in southern baked goods and sweet toppings for pancakes like my Buttermilk Syrup.
- Frozen Treats. Like my Raspberry Sorbet.
- Fudge and Candy. Like Peanut Brittle.
- Other Sweet Treats. Like Scotcheroos and Caramel Corn!
Ingredients and cost break down for Holiday Chocolate Chip Cookies
RECIPE COST: $11.16
PER COOKIE COST: $0.26
NOTE: The recipe prices are used calculating name brand products from Walmart’s website. The actual cost of the recipe will vary depending on what your pantry is already stocked with and current grocery prices.
- ½ cup unsalted butter – $0.81
- ½ cup vegetable shortening – $0.72
- 1 ¼ cups light brown sugar – $0.60
- ¼ cup granulated sugar – $0.06
- 2 large eggs – $0.20
- 1 teaspoon baking powder – $0.15
- ⅓ cup Karo® Light Corn Syrup – $0.68
- 2 teaspoons pure vanilla extract – $1.36
- 3 ¼ cups all-purpose flour – $0.62
- 1 teaspoon salt – $0.01
- 24 oz bag semisweet chocolate chips – $5.94
- 1 teaspoon baking soda – $0.01
Christmas Chocolate Chip Cookies substitutions
- Butter: You can substitute unsalted butter with salted butter or plant-based butter.
- Shortening: You can substitute vegetable shortening with coconut shortening, coconut oil, or avocado oil.
- Brown sugar: You can substitute light brown sugar with dark brown sugar, or muscovado sugar.
- Granulated sugar: You can substitute granulated sugar with coconut sugar.
- Corn syrup: You can substitute corn syrup with maple syrup or agave syrup.
- Vanilla extract: You can substitute vanilla extract with almond extract or orange extract.
- All-purpose flour: You can substitute all-purpose flour with gluten-free flour, whole wheat flour, or almond flour.
- Salt: You can substitute salt with Himalayan salt or sea salt.
- Chocolate chips: You can substitute semisweet chocolate chips with milk chocolate chips, white chocolate chips, or dark chocolate chips.
How to make Chocolate Chip Cookies Dipped in Chocolate
STEP ONE: First, mix together the cookie dough. Finish the dough by mixing in the chocolate chips.
STEP TWO: Next, prep the baking sheets with parchment paper. Then scoop the dough and roll into balls. Place the dough balls on the baking sheets.
STEP THREE: Bake the cookies for 10-12 minutes. Let the cookies cool.
STEP FOUR: Meanwhile melt the chocolate until smooth. Hold a cookie over the bowl of chocolate and spoon chocolate over half of the cookie.
STEP FIVE: Finally, place the cookies on a baking sheet. Sprinkle with desired sprinkles. Let the cookies set fully before serving.
Holiday Chocolate Chip Cookies variations
- Peanut butter chocolate chip cookies: Add ½ cup of peanut butter to the dough.
- Oatmeal chocolate chip cookies: Add ½ cup of oatmeal to the dough.
- Nuts and dried fruit chocolate chip cookies: Add ½ cup of nuts and dried fruit to the dough.
- Chewy chocolate chip cookies: Reduce the amount of baking soda to ½ teaspoon.
- Crispy chocolate chip cookies: Increase the amount of baking soda to 1 ½ teaspoons.
How to decorate these Chocolate Chip Christmas Cookies
- Use any holiday or colored sprinkles to make these Christmas chocolate chip cookies work any time of the year! I especially love making them with rainbow sprinkles for school birthday treats!
Tips for making Chocolate Chip Cookies with Sprinkles
How do you make cookies chewier?
A high level of moisture content is the secret to making a cookie chewy. That’s why using Karo® Light Corn Syrup in place of some of the granulated sugar helps keep the cookie batter moist and the baked cookie chewy!
The other trick is to make the cookies a little larger on the cookie sheet. Larger balls of dough stay moist by not spreading as much and remaining firm when baked at a high temperature for a short time.
Why are my homemade chocolate chip cookies cakey?
There are a few common causes that can be corrected easily to avoid cake-like cookies in the future.
- Avoid whipping too much air into the dough while you are mixing the butter and sugar.
- Do not add too many eggs.
- Do not add too much flour.
- Also, do not use too much baking powder.
Why are my chocolate chip cookies flat?
Flat cookies are the worst! One culprit of this could be due to the butter being too soft. Butter that is too soft melts faster in the oven which causes the cookies to flatten before they can have enough time to set.
How to store leftover Chocolate Chip Cookies Dipped in Chocolate
Cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 6 months.
- Browned Butter and M&M Pretzel Cookies
- Soft Frosted Sugar Cookies
- Chocolate Chip Shortbread Cookies with M&Ms
- Black and White Cookies
- Gummy Bear Thumbprint Cookies
- Lemon and Raspberry Jam Thumbprint Cookies
- Snickerdoodle Cookies
- Loaded Peanut Butter Cookies
- White Chocolate Macadamia Nut Cookies
- Pistachio Pudding Cookies with Cranberries
- Perfect Chocolate Chip Cookies
- Chocolate Covered Cherry Cookies
- Peanut Butter Cookies with Chocolate Drizzle
- Monster Cookies
- Paradise Cookies
Dipped Chewy Chocolate Chip Cookies
- ½ cup unsalted butter softened to room temperature
- ½ cup vegetable shortening at room temperature
- 1 ¼ cups light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ⅓ cup Karo® Light Corn Syrup
- 2 teaspoons pure vanilla extract
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 oz bag semisweet chocolate chips
- 12 oz bag semisweet chocolate chips
- Sprinkles for decorating
- Move oven rack to middle position and preheat oven to 350 degrees F.
MIX TOGETHER COOKIE DOUGH:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, cream together butter, vegetable shortening, and sugars until light, fluffy, and lightened in color, about 2-3 minutes.
- Add eggs and beat until combined. Pour in corn syrup and vanilla and mix until just combined.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Pour flour mixture into the wet ingredients and pulse mixer on and off until flour is absorbed. Increase speed to low and mix until no more flour streaks remain.
- Pour in the chocolate chips and mix until combined.
PREP BAKING SHEETS AND ROLL COOKIE DOUGH:
- Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
- Use a 2-Tablespoon scoop to scoop dough. Roll dough mounds into a ball and space balls 2 inches apart on prepared baking sheets.
BAKE AND COOL COOKIES:
- Bake cookies, one sheet at a time, for 10-12 minutes (the cookies will look a little underdone, but the edge will be beginning to turn slight golden-brown).
- Cool cookies completely on the baking sheet.
MELT CHOCOLATE AND DIP COOKIES:
- In a medium microwave-safe bowl, add chocolate and heat on HIGH for 1 minute. Stir chocolate, and continue heating in 15-second increments until the chocolate chips are completely melted and smooth.
- Line baking sheets with parchment paper.
- Hold cookie over the bowl of chocolate and spoon chocolate over half of the cookie, allowing excess chocolate to drip off. Place cookie on a lined baking sheet and sprinkle with the desired amount of sprinkles.
- Repeat process with remaining cookies, chocolate, and sprinkles.
- Let cookies set completely, about 2 hours.