One Santa Cookie (Quick and Easy to Make)

December 10, 2017

This recipe for One Santa Cookie is the easiest and fastest Christmas cookie you can make! And it’s one of the tastiest too. I know Santa’s loves it!

One Big Santa Cookie

Recipe for One Extra Large Christmas Cookie

If you’re like me come Christmas eve you don’t have much time to make a full batch of cookies – so this is going to be our new go-to tradition.

One big cookie just for Santa that only took minutes to prep!

It’s got perfectly crisp edges, a soft and chewy center and it has chocolate in every bite.

Oh and those sprinkles add the perfect special touch (though they are optional. I also added a few edible star sprinkles after baking because I couldn’t help it).

How to Make One Big Cookie

Collage image of how to make one chocolate chip cookie

After all the work you’ve put into the holidays you’ll deserve this cookie!

My two kids and I have actually been making it many times over the last few weeks because it’s a great size for sharing.

Plus I love the simple prep, the quick results and the easy clean up.

This cookie is an all around win! Save this recipe, it will definitely come in very handy soon and not just for Christmas eve.

It would make a perfect last minute gift for a friend as well.

One Big Santa Cookie

One Santa Cookie

5 from 7 votes

Recipe for one extra large Christmas cookie that's perfect for Santa! Fun to make and extra delicious. Soft and chewy and with fun festive colors.

Servings: 2
Prep Time 6 minutes
Cook Time 12 minutes
Total Time 18 minutes

Ingredients

  • 2 Tbsp (29g) salted butter
  • 3 Tbsp (42g) packed light-brown sugar
  • 1 pinch salt
  • 1 Tbsp whisked egg*
  • 1/4 tsp vanilla extract
  • 1/3 cup (43g) all-purpose flour (scoop and level to measure)
  • 1/8 tsp baking soda
  • 1/4 cup (60g) red and green M&Ms**
  • 1/2 tsp Christmas jimmies (optional)

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet (half or quarter sheet) with parchment paper or a silicone baking mat.

  2. Place butter in a microwave safe mixing bowl. 

  3. Heat in microwave until about 2/3 of the way melted (it should take roughly 20 seconds), remove and stir to melt fully.

  4. To melted butter, add brown sugar, salt, 1 tbsp egg, vanilla, flour and baking soda. Stir with a spoon or rubber spatula until well combined.

  5. Mix in about 3/4 of the M&Ms. Shape dough into a disk about 3 1/2-inches on a prepared baking sheet.

  6. Sprinkle remaining 1/4 of the M&Ms over top along with sprinkles if using. Bake in preheated oven 11 - 14 minutes, until edges are just golden brown (cookie should appear slightly under-baked in center). 

  7. Serve warm or allow to cool on a wire rack then store in an airtight container.
  8. *To get 1 Tbsp egg crack egg into a small bowl, whisk until yolk and white are blended, then measure out 1 Tbsp. Reserve remainder for another use.

  9. **I've also made this using a 1.77 oz tube of red and green Mini M&Ms, which is equal to 1/4 cup.

  10. Recipe source: Cooking Classy - inspired by my other single cookie

Nutrition Facts
One Santa Cookie
Amount Per Serving
Calories 409 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 62mg21%
Sodium 236mg10%
Potassium 50mg1%
Carbohydrates 56g19%
Fiber 1g4%
Sugar 37g41%
Protein 2g4%
Vitamin A 460IU9%
Calcium 48mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: christmas cookies, Cookies
Author: Jaclyn

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29 Comments

  • Christine

    I want to make these for a cookie swap but normal size. Should I just double or triple the recipe? Will that be enough for everyone you think hoping to make three dozen plus a few extra for me!!

  • Chelsea

    This looks amazing! Do you think the recipe will work for making smaller cookies in half a dozen or so? Brainstorming ideas for some preschoolers and this looks like the perfect cookie.

    • Jaclyn

      Jaclyn Bell

      It makes about 3 normal size cookies so if you were to double it you could get 6. Or it would probably do 6 minis also then I’d use mini m and ms.

  • Vicki Skonieczny

    Our children are grown, so we are way past leaving cookies out for Santa. But, hopefully, grandchildren are in our future. I couldn’t help but make this cookie. I used the excuse that it was practice for when we do have grandchildren. Either way, I’ve made two of them since you posted this and it is so easy and so very delicious. So many options to customize it any way you want. That’s part of the fun. Thanks.

    • Jaclyn

      Jaclyn Bell

      I’m so happy to hear you’ve enjoyed this cookie recipe Vicki! And yes, hopefully in the future you’ve got some grandkids to bake it with too :). Happy Holidays!

  • Juliana Ramsey

    This looks delicious! I’m going to the store and grabby some M&Ms and Sprinkles I wonder why?????????

  • Ashley Atherton

    I’ve been wanting to bring up the previous post where you showed how to make a single, big chocolate chip cookie for one and this seems like a good time. I have been using this little gem of a recipe since you first introduced it. Since then I’ve had a son with several severe food allergies. The cookie is perfect as is but I have tested it many ways looking for the best egg substitute and can recommend to anyone reading that 1T canned pumpkin is perfect in place of the egg. You don’t taste the pumpkin at all. Flax is the classic egg substitute for chocolate chip cookies but for some reason this one was made tough by my flax experiments.

  • Anna @ Crunchy Creamy Sweet

    I absolutely love the photo with Santa’s hand! So adorable! What a great idea to make one giant cookie for the big guy!

  • Jenna

    Loving your photography! Oh, and I made your Apple Crisp for Thanksgiving and again for a party this past weekend. Wow. I’m never changing recipes. I think I’ll love you forever just for sharing that. =) The caramel-y sauce in the apples is pure magic.

  • Deb

    I love this! I know Santa will too! I probably should go ahead and make one to taste just to make sure it’s good enough for Santa, which I’m sure it is! Thanks for sharing the recipe, Jaclyn!