Celebrate the season with these soft, festive cookies made with white and dark chocolate chips plus holiday sprinkles!

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

1 tablespoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup white chocolate chips

1 cup dark chocolate chips

½ cup holiday sprinkles (red and green)

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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy.

Add eggs one at a time, beating after each. Stir in vanilla.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Gradually add dry ingredients to wet mixture until just combined.

Fold in chocolate chips and sprinkles.

Scoop rounded dough balls onto baking sheets, 2 inches apart.

Bake for 10–12 minutes, until edges are golden.

Cool on baking sheet briefly, then transfer to wire rack to cool completely.

Add crushed candy canes for a peppermint variation.

Fold in chopped nuts for extra crunch.

Use a gluten-free 1:1 flour blend for a gluten-free version.

Chill dough for 30 minutes before baking to prevent spreading.

For a more festive look, press extra sprinkles on top before baking.