Christmas Chocolate Chip Cookies Layered

Christmas Chocolate Chip Cookies

Big, thick, soft and chewy cookies, fully decorated for the holidays in Christmas colored candy melt.
5 from 2 votes
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 18 people
Calories: 148kcal


Chocolate Chip Cookies

  • 2 cups unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1 egg
  • 1 egg yolk
  • 12 tbsp unsalted butter melted
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 cups semisweet chocolate chunks
  • 2 tsp vanilla extract
  • 2 tsp cinnamon freshly ground, optional

Candy Melt Decoration

  • 1 bag White Wilton Candy Melts
  • 1 bag Red Wilton Candy Melts
  • 1 bag Green Wilton Candy Melts
  • 1 bag silver edible sprinkles


  • Heat oven to 325 degrees. Prepare two baking sheets, lined with parchment paper.
  • Whisk flour, baking soda, cinnamon, and salt in a regular sized bowl.
  • Beat together butter and both sugars until fully incorporated and smooth.
  • Mix the wet ingredients - egg yolk, egg, and vanilla and add to the dry ingredients, scraping down the bowl until everything is incorporated. Do not overmix, which will yield a tough cookie. 
  • Mix in the chocolate chunks gently, until dispersed evenly.
  • Separate mix into 18 portions and roll into rough balls. Pull the ball apart and stack them on the parchment - one on top of the other. Make sure the balls are about two inches apart. More is better.
  • Bake for 15-17 minutes, rotating the sheets once until the edges start to harden. Remove the sheets and allow the cookies to cool.

Chocolate Chip Cookie Decoration

  • Empty half of each Wilton Candy Melt in separate microwave proof bowls. Add a teaspoon of shortening to each bowl.
  • Microwave each bowl in 30-second segments. Stir in between segments until chips are fully melted. About two minutes total.
  • Melt should drip off a spoon easily. 
  • Once all the cookies have cooled, prepare the baking sheets with new parchment paper. 
  • Dip each cookie in alternating candy melt colors and place on the parchment sheet to harden. Quickly sprinkle candy sprinkles or other toppings before the candy melt sets.
  • Serve or store and refrigerate for later.


Serving: 1g | Calories: 148kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 104mg | Potassium: 20mg | Sugar: 5g | Vitamin A: 265IU | Calcium: 10mg | Iron: 0.7mg