Snowflake Chocolate Chip Cookies

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Your favorite, classic chocolate chip cookies just got an upgrade for the holiday season. These soft & chewy cookies are topped with Lindt Milk Chocolate Snowflakes and are absolutely delicious!

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We are officially in the thick of baking season. No, seriously, I’m baking an unreal amount of cookies each week. The temperature drops and suddenly all I want to do is bake cookies. Today, I have a fun, easy way to spice up your chocolate chip cookies for the fast-approaching holiday season. These dreamy, homemade chocolate chip cookies are made with melted butter to ensure the perfect soft & chewy texture and they come together in one bowl — no stand mixer required! After baking, each cookie is topped with a Lindt Milk Chocolate Snowflake. These snowflakes create a delicious pool of chocolate at the top of each cookie and add extra chocolate to every single bite. Plus, they’re super cute & festive!

Since it’s a standard chocolate chip cookie base, you can top your cookies with any kind of candy, like Reese’s Peanut Butter Cups or Hershey’s Kisses. I personally love the Lindt Snowflakes because they’re perfect for winter baking & very high quality chocolate. The Lindt Snowflakes also come in Peppermint White Chocolate if you want to spice your cookies up and add some extra flavor.

A dreamy, easy-to-bake chocolate chip cookie recipe that is full of chocolate — it’s an absolute must bake and the perfect addition to your holiday dessert lineup!

Read on for the full recipe for these super-chocolatey Snowflake Chocolate Chip Cookies.

I just love baking for the holidays. There are so many fun candies and toppings that come out this time of year that add the perfect festive flair to your favorite classic recipes. And, let me tell you, these Lindt Milk Chocolate Snowflakes are SO good! The quality of the chocolate is amazing and they just take a simple recipe like this one to the next level.

If you’ve been following me for a while now, hopefully you can tell that my goal is to find simple, easy ways to take your favorite recipes to the next level. People love the classics, we don’t need to overcomplicate them and add in 10 other flavors. Just a simple touch, like adding a chocolate snowflake, makes them even more visually appealing and adds some extra chocolate to every bite. Now, don’t get me wrong, there is absolutely nothing wrong with classic chocolate chip cookies — but by taking this extra step, your friends and family will be impressed. It’s the little things, people!

Since this is a pretty straightforward recipe, I don’t think that it needs too much explaining. However, there are a few things that I want you to keep in mind:

1. Since the chocolate snowflakes are small (at least in my opinion), I decided to make these cookies a bit smaller than the standard size that I usually go for. Because of that, this recipe is actually a half batch of my usual cookie recipe. I used a 1½ tbsp cookie scoop and got 14 cookies. I don’t advise making these cookies any smaller as the chocolate snowflakes may not fit on the tops of the cookies. However, you can definitely make the cookies larger if you’d like. You will need to add about 2 to 3 minutes to your baking time.
2. Please chill your dough. Since we’re placing a chocolate snowflake on top of each cookie, the cookies need to have some height and thickness. Otherwise, the snowflake will look weird on top and there won’t really be any cookie to wrap around it.
3. Do not overbake your cookies. I repeat (and will continue to repeat it throughout this blog post), do not overbake your cookies! In order for the snowflakes to stick on top, the tops of the cookies must be slightly wet. They are not underbaked. The cookies will continue to bake and set on the hot pan after they’re removed from the oven.

A simple, but delicious addition to your favorite chocolate chip cookies, these Snowflake Chocolate Chip Cookies are so dreamy and easy to make. I’ve included some Tips for Success and answers to FAQs below, so be sure to scroll down and read through those. If you still have questions, feel free to DM me on Instagram and I can help answer any additional questions you have!

Other cookie recipes you may like:

• Mini Chocolate Dipped M&M Chocolate Chip Cookies
• Brown Butter Cookie Butter Lava Chocolate Chip Cookies
• Chocolate Dipped Cheesecake Stuffed Chocolate Chip Cookies
• Peanut Butter Oreo Cookies
• Chocolate Dipped M&M Oreo Cookies

Ingredients you’ll need:

• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Egg
• All-purpose flour
• Baking soda
• Salt
• Semisweet chocolate chips
• Mini chocolate chips
• Lindt Milk Chocolate Snowflakes (or, Peppermint White Chocolate for a fun, festive twist!)
• Flaky sea salt (optional)

Kitchen tools you’ll need:

• Mixing bowls
• Dry ingredient measuring cups
• Spatula
• Whisk
• Cookie scoop – I used the medium scoop from this set that holds 1½ tbsp
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these next-level Snowflake Chocolate Chip Cookies

Melt ½ cup butter on the stove or in the microwave. Set aside to cool for 10 minutes.

While the butter is cooling, combine 1½ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt in a bowl and whisk together. Set aside.

In a large bowl, add ½ cup brown sugar, ¼ cup granulated sugar, and the melted butter. Whisk together until all of the ingredients are combined and create a smooth mixture.

Add 1 egg and 1 tsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Fold the dry ingredients in with a rubber spatula until a few flour streaks remain. Then, add in ½ cup semisweet chocolate chips and ⅓ cup mini chocolate chips. Do not overmix.

Chill the dough in the refrigerator for 60 minutes. While the dough is chilling, preheat the oven to 350 degrees Fahrenheit.

Scoop out 14 dough balls. Place the cookie dough balls on a baking sheet lined with parchment paper. Bake for 7-10 minutes or until the edges are golden and the tops of the cookies still look slightly wet. The tops of the cookies must be slightly wet – do not overbake them. If you overbake them, you will not be able to press and attach the chocolate snowflake to the top of each cookie.

As soon as they come out of the oven, gently press a Lindt Snowflake into the top of each cookie. Shape the cookies with a spoon, bowl, or circular cookie cutter, if needed. Top with extra mini chocolate chips and flaky sea salt, if desired.

Let the cookies cool for 5-10 minutes before transferring to a wire rack to finish cooling.

Store in an airtight container at room temperature or freeze for up to 3 months.

Tips for success

• If you want your cookies to have a dreamy, soft & chewy texture, it is imperative that you measure your dry ingredients correctly! Too much flour will lead to a dry, crumbly cookie and can also impact the taste. Before you measure out your flour, take a spoon, run through the flour and fluff it up. This will help loosen up the flour and get rid of any clumps that may cause you to measure out too much. Then, take your spoon and place the flour into your measuring cup — do not scoop it up directly with the measuring cup. If you scoop it up, you will most likely end up with more flour than you need. If you’re like me and use volume measurements (cups) to bake, please make sure you’re using the correct measuring cups for dry ingredients (these are the ones that I use). However, if you bake using grams and weigh out your ingredients with a kitchen scale, you can use an online conversion calculator (like this one from Inch Calculator) to convert the recipe.
• In order to have your cookies bake up tall and with a bit of height/thickness, it’s mandatory that you chill your cookie dough. For this particular recipe, I recommend chilling the dough for one hour. Since we’re using melted butter in this recipe, if you skip this step, your cookies will most likely end up flat. Don’t say I didn’t warn you!
• Do not overbake your cookies! I say this all the time, but it is especially important with this recipe. I always advise to remove your cookies from the oven when the edges are set and lightly golden. The tops of the cookies should still look slightly wet. This is a must for this recipe. If the tops of the cookies are not still slightly wet, you will not be able to press the chocolate snowflakes on top and they will not adhere to the cookies. Trust me, the cookies will continue to set and bake after they’re removed from the oven. Also, by removing them at this point, the cookies will have the best texture and will not be dry and crumbly.
• Use the bake time listed as simply a guide. Instead, always go by how the cookies look to decide if they should be removed from the oven. Everyone’s oven is different and oven temperature can vary. For that reason alone, I highly recommend investing in an oven thermometer. You’d be surprised by how inconsistent your oven temperature can be.

FAQs

Can I make this dough in advance?

Absolutely! This dough can be made and stored in the refrigerator for up to 3 days. Or, you can freeze the pre-made cookie dough balls for up to 3 months. If freezing the cookie dough balls, when you bake them, I recommend dropping the baking temperature to 325 degrees Fahrenheit and increasing the bake time by 2 to 5 minutes. Again, go by how the cookies look and bake a test cookie first to determine the optimal bake temperature and time.

What size cookie scoop did you use?

I used the medium cookie scoop from this two-pack set which holds 1½ tbsp of dough.

Can I make these cookies smaller or larger?

I don’t recommend making these cookies smaller if you plan to use the Lindt Snowflakes. Otherwise, they won’t fit on the tops of the cookies. You can absolutely make them larger cookies. You will just need to increase the bake time by 2 to 3 minutes.

Can I use a different candy on top?

Absolutely! Since these are simply a chocolate chip cookie base, there are so many different pairings that would be delicious! A few that come to mind are: Reese’s Peanut Butter Cups, Hershey’s Kisses, and Mini Lindt Chocolate Teddy Bears.

How to store

Store the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months in a freezer-safe container or bag. If freezing, set the cookies out for about 20 to 30 minutes so that they come to room temperature. Or, you can heat them up in the microwave for about 30 seconds. The chocolate snowflake on top of each cookie will be melty and gooey.

An easy, classic, festive cookie recipe that everyone will love, these cookies need to be added to the top of your holiday baking list! They’re perfectly sweet, super soft & chewy, and full of chocolate. The Lindt Snowflakes provide the best little upgrade and add extra chocolate to every bite. I can’t get enough of these cookies and hope you all love them as much as I do!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock.