Santa’s Favorite Cookies! Santa won’t be able to resist these red velvet cookies loaded with white chocolate chips, marshmallows, candy canes, cookie dough, and sprinkles.
The big guy may just spend a little more time in your household this year with these incredible cookies. He may even come in to ask you specifically for the recipe. These ooey-gooey cookies are packed with all sorts of sweet and rich flavors. You will for sure need a big ole glass of milk to go along with these.
Key Ingredients You’ll Need
Sugar: You will need granulated sugar for the cookie batter and powdered sugar for the icing.
Cocoa Powder: There will be a lot of sweet ingredients in this recipe, so use unsweetened cocoa powder.
Flour: You will need cake flour and all-purpose flour for the best results along with baking soda and cornstarch to help with the consistency and allow the cookies to rise in the oven.
Add-ins: I add in semi-sweet chocolate chips, mini marshmallows, candy canes, edible chocolate chip cookie dough, white chocolate chips, and holiday sprinkles.
How To Make Santa Cookies
Step 1. Set the oven to 410 degrees and use silicone mates to line 2 baking sheets and place them aside. Add the butter and sugar into the bowl of a standing mixer and combine for 3 minutes on medium using a paddle attachment until light in color and fluffy. One at a time, add in the eggs and combine after each addition. Put in the red food coloring and combine on low speed. Add the cake and all-purpose flour, cocoa, baking soda, cornstarch, and salt into a large bowl and combine using a whisk. Gradually combine the wet and dry ingredients on low speed until a soft dough forms.
Step 2. Add in the chocolate chips and combine on low until fully incorporated. Place the dough into the fridge uncovered for 20 minutes to chill. Make 3.5 oz dough balls using a cookie scoop and roll them in your hands. Arrange 4 balls onto the prepared cookie sheet apart from each other. Press them down slightly using your hand to flatten them. Place the sheets into the oven for 8-11 minutes at 410 degrees until the middle is slightly gooey. Once done, place them aside to cool while you prepare the icing.
Step 3. In a small bowl, add in the icing ingredients and whisk to combine until you have a thick gaze. Add the icing onto each cookie in a circle. Add the cookie dough, white chocolate chips, and mini marshmallows on top before adding a drizzle of more icing on top. Top with sprinkles, serve, and enjoy!
Variations For Santa Cookies:
These cookies are full of different ingredients that make them oh-so-delicious but feel free to use some of the options below if you need to alter the recipe to your liking.
- Feel free to use dark chocolate chips or add more of one if you don’t like the other.
- I use candy canes but any crushed peppermint candy will work.
- Drizzle with caramel sauce or chocolate sauce for even more flavor.
Tips & Tricks
- Place any leftover cookies in an airtight container for the best storage method.
- You can also store them in a Ziploc bag for an alternative method.
- You can keep these at room temperature or in the fridge for up to 2 weeks.
More Santa Recipes:
- Strawberry Cheesecake Santas
- Christmas Santa Pancakes
- Santa Claus Jack Quesadilla from Nightmare Before Christmas!
- 2 sticks butter unsalted, cubed
- 1 ½ cup sugar
- 2 large eggs room temp
- 1 tsp pure vanilla extract
- 2 tsp food coloring super red
- ¼ cup cocoa powder unsweetened
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp kosher salt
- 1 cup cake flour
- 1 ¾ cup all-purpose flour
- 1 ½ cup chocolate chips semi-sweet
- 1 cup Marshmallows Mini
- 1 cup Candy Canes Crushed
- 1 ¼ cups powdered sugar
- 2 Tbsp milk
- ½ cup chocolate chip cookie dough Edible
- ½ cup Marshmallows Mini
- ⅛ cup White Chocolate chips
- ¼ cup Sprinkles Holiday
- Preheat the oven to 410 degrees.
- Line 2 baking sheets with silicone liners. Set aside. In the bowl of a stand mixer add the butter and sugar.
- Using a paddle attachment, cream the butter and sugar on medium for 3 minutes. The butter/sugar mixture will appear light in color and fluffy.
- Add one egg at a time, beating directly after adding. After adding each egg, blend the vanilla in the mixture. Add in the red food coloring, beating at low speed until mixed.
- In a large bowl add both types of flour, cocoa, baking soda, cornstarch, and salt, and whisk to combine.
- Slowly add the flour mixture to the butter mixture while the mixer is on low speed. Continue beating the mixture until a soft dough is made. With the mixer on low beat in the chocolate chips until mixed.
- Put in the refrigerator, uncovered, until chilled for about 20 minutes.
- Using an ice cream/cookie scoop, scoop out dough balls weighing approximately 3.5 oz. Using your hands form the dough into a tall ball. Place 4 dough balls on the baking sheet, staggering each one. Using your hand, lightly press down on each dough ball to flatten it slightly.
- Bake at 410 degrees for 8-11 minutes. The cookies will be slightly gooey in the center.
- Set it to the side to allow it to cool.
- Prepare the icing by adding ingredients to a small bowl. Using a whisk, whisk until fully combined. You will want it to be a thick glaze.
- Top each cookie with icing and spread it on top of the cookie in a circle.
- Sprinkle each cookie with cookie dough, white chocolate chips, and mini marshmallows.
- Now using a spoon drizzle more icing on top. Add the holiday sprinkles on top.