Christmas Party Jumbo Cookies

A bakery-style holiday cookie stacked with chocolate, festive baking chips, and colorful sprinkles for maximum Christmas cheer.

These Christmas Party Jumbo Cookies are made for the kind of holiday baking that feels extra fun and a little over-the-top in the best way. Big, thick, and packed with chocolate chunks, red and green baking chips, and cheerful sprinkles, they bake up with golden edges and soft, gooey centers that look straight out of a bakery case. They’re perfect for cookie boxes, classroom treats, or a cozy night of Christmas movie baking when you want a cookie that feels special without complicated steps.

Why You’ll Love This Recipe

• Thick, bakery-style jumbo cookies with soft centers and golden edges.
• Loaded with red and green baking chips, chocolate chunks, and holiday sprinkles in every bite.
• That classic Levain-style texture that feels special without complicated steps.
• Perfect for Christmas baking days, cookie boxes, or party dessert tables.
• Big, festive cookies that make an instant statement on any holiday spread.
• Easy to mix, scoop, and bake with simple pantry ingredients.
• A fun, colorful holiday cookie recipe that’s great for gifting or sharing.

Ingredient Notes

• Butter: Use cold, cubed salted butter to create that thick, bakery-style texture and prevent the cookies from spreading too much.
• Granulated & brown sugar: The blend adds crisp edges from the white sugar and soft, chewy centers from the brown sugar.
• Eggs: Cold eggs keep the dough temperature low, helping the cookies bake up tall and thick.
• Cornstarch: Provides a tender crumb and soft bite while supporting the jumbo cookie structure.
• Baking chips: Red and green chips add festive color and sweet pops throughout each cookie.
• Chocolate chunks: Chopped bars melt better than regular chips and create gooey chocolate pockets.
• Sprinkles: Fold in gently at the end to color the dough without bleeding or melting.

Before You Bake

Do I need to chill the dough?
Usually no, since the recipe relies on cold butter and cold eggs. However, if your kitchen is warm or the dough feels soft, chilling the shaped dough mounds for 20–30 minutes before baking will help keep the cookies thick.

Why do I shape the dough into tall mounds instead of flattening?
Tall, rough mounds help the cookies bake upward instead of spreading out, creating that bakery-style height and soft center.

Why do the cookies look underbaked when I pull them out?
That’s intentional for jumbo cookies. They finish setting on the hot baking sheet, giving you lightly crisp edges with gooey centers instead of dry cookies.

Christmas Party Jumbo Cookies

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• Author: Taryn Camp

Ingredients

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• 1 cup (2 sticks) salted butter, cold and cubed
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs, cold
• 2 teaspoons vanilla extract
• 2¾ cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup red and green baking chips
• 1 cup chopped chocolate chunks (semi-sweet, dark, or milk)
• ⅓ cup holiday sprinkles

Instructions

1. Preheat oven to 410°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the cold, cubed butter with both sugars just until combined and slightly creamy, about 1 to 2 minutes. Do not overmix. Add the cold eggs and vanilla and mix until fully incorporated.
3. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until a thick dough forms.
4. Fold in the baking chips, chopped chocolate, and sprinkles until evenly distributed.
5. Divide the dough into 8 large portions (about 6 ounces each). Shape each portion into tall, rough mounds rather than flattening them. This helps create that signature thick, bakery-style center.
6. Bake at 400°F for 8 to 11 minutes, until the edges look set and lightly golden while the centers remain soft and slightly underbaked.
7. Allow the cookies to rest on the hot baking sheets for 30 minutes to finish setting, then transfer to a wire rack to cool completely for at least 2 hours before serving.

FAQ

Can I make smaller cookies instead of jumbo ones?
Yes. Scoop about 3 ounces of dough per cookie and bake for 7–9 minutes instead of the full jumbo bake time.

Can I use regular chocolate chips instead of chunks?
Definitely. Chocolate chunks melt into bigger pockets, but standard chips work well for flavor and texture.

Will the sprinkles bleed or melt during baking?
Most holiday jimmies hold their color fine. Nonpareils may bleed slightly, so stick with classic jimmies if you want crisp color.

How should I store these cookies?
Store fully cooled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Can I freeze the dough or finished cookies?
Yes to both. Freeze shaped dough mounds for up to 2 months and bake directly from frozen, adding 1–2 minutes to the bake time. Baked cookies freeze well and can be thawed at room temperature when ready to serve.

Sprinkle of Fun

Plan a full Prep & Landing movie night and watch all three shorts back-to-back while enjoying these Christmas Party Jumbo Cookies fresh from the oven. Stack the cookies on a festive platter, pour hot cocoa, and let the elf adventures play while everyone grabs a warm, melty cookie between episodes. It’s an easy, feel-good way to turn a simple baking night into a cozy holiday tradition.