Chocolate Holly Berry Cookies

Why You’ll Love This Recipe

I love how these cookies are equal parts festive and delicious. The chocolate cookie base has a deep cocoa flavor and just the right amount of crunch. Adding a red candy melt in the center gives it that classic holly berry look without any complicated decorating. They’re easy to make, hold their shape beautifully, and are always a hit with both kids and adults.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• salted butter, softened

• sugar

• large egg

• vanilla extract

• all-purpose flour

• dark cocoa powder

• baking powder

• red candy melts

Directions

1. I start by creaming the softened butter in a mixing bowl until light and fluffy, then I beat in the sugar until fully combined.

2. I add the egg and vanilla extract, beating again until the mixture is smooth.

3. In a separate bowl, I combine the flour, cocoa powder, and baking powder. With the mixer on low speed, I blend the dry ingredients into the wet mixture until just incorporated.

4. I divide the dough into two portions, flatten each into a thick disc, wrap them in plastic wrap, and chill in the refrigerator for one hour.

5. Once chilled, I preheat the oven to 350°F and line a baking sheet with parchment paper.

6. I roll out one portion of dough between two sheets of parchment paper to about ¼ inch thickness and use a small round cookie cutter to cut out shapes (mine is just over 1 inch wide).

7. I place the cookies on the prepared baking sheet and press one red candy melt into the center of each cookie.

8. I bake the cookies for 12 minutes, then remove them from the oven and let them cool on the baking sheet for a full 10 minutes before transferring to a wire rack.

9. I repeat the process with the remaining dough until all cookies are baked and cooled.

Servings and Timing

This recipe makes about 32 cookies, depending on the size of the cutter.
Prep time: 15 minutes
Chill time: 1 hour
Cook time: 12 minutes
Total time: 1 hour 27 minutes

Variations

• I sometimes swap the red candy melts for green ones or use a mix to add variety to the tray.

• For an extra layer of flavor, I’ve added a pinch of cinnamon or espresso powder to the dough.

• I’ve also used peppermint candy melts for a festive minty twist.

• You can make them slightly larger or smaller depending on the cutter you use—just adjust the bake time accordingly.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to one week.
They also freeze beautifully—I layer them between parchment sheets in a freezer-safe container for up to three months.
No reheating needed, but if I want to serve them slightly warm, I pop them in a 300°F oven for 2–3 minutes.

FAQs

Can I use unsalted butter instead of salted?

Yes, I’ve used unsalted butter with great results. I just add a pinch (about ¼ teaspoon) of salt to the dough to balance the flavor.

What if I don’t have candy melts?

I’ve used red chocolate buttons or even red M&Ms in a pinch. Just be aware that some candies may melt differently in the oven.

Can I make the dough ahead of time?

Absolutely. I make the dough and keep it wrapped in the fridge for up to 2 days, or freeze it for later use.

How do I keep the cookies from spreading?

I make sure the dough is well chilled and avoid overworking it when rolling. Chilling helps the cookies keep their shape while baking.

Can I use different cookie cutter shapes?

Yes! Even though a round cutter is traditional for this look, I’ve used stars, scalloped circles, and even trees. Just keep the center clear for the candy melt.

Conclusion

Chocolate Holly Berry Cookies are a festive must-have on my Christmas baking list. With their deep cocoa flavor and eye-catching pop of red, they’re as fun to make as they are to eat. Whether I’m giving them as gifts, stacking them on a cookie tray, or enjoying one with a hot cup of cocoa, these cookies always bring holiday joy.

Chocolate Holly Berry Cookies

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• Author: Mia
• Total Time: 1 hour 27 minutes
• Yield: 32 cookies
• Diet: Vegetarian

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Description

These festive Christmas cookies feature a rich chocolate base and a bright red candy melt center. Perfect for your holiday cookie trays!

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Ingredients

For the Cookies:

3/4 cup salted butter, softened

1 cup sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cup dark cocoa powder

1 teaspoon baking powder

32 red candy melts

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Instructions

In a mixing bowl, beat the softened butter until light and fluffy.

Add sugar and beat until well combined.

Mix in the egg and vanilla until fully incorporated.

On low speed, add flour, cocoa powder, and baking powder. Mix just until combined.

Divide dough in half, flatten each into a disk (about 3/4 inch thick), wrap in plastic wrap, and refrigerate for 1 hour.

Preheat oven to 350°F and line a baking sheet with parchment paper.

Roll out dough between two sheets of parchment to 1/4 inch thickness.

Use a round cookie cutter (about 1 inch in diameter) to cut out shapes.

Place cookies on baking sheet and press one red candy melt into the center of each.

Bake for 12 minutes.

Let cookies cool on the baking sheet for 10 full minutes before transferring to a wire rack.

Repeat rolling and cutting process with remaining dough.

Notes

Do not skip the full 10-minute cooling time on the baking sheet—it helps the cookies set properly around the candy melt.

Store cookies in an airtight container at room temperature for up to one week.

You can use colored candy melts for other holidays too—green for St. Patrick’s Day or pink for Valentine’s!

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Cookies, Holiday Baking, Christmas Recipes
• Method: Baking
• Cuisine: American