Can I make the dough ahead?

Yes — up to 48 hours in the fridge, or freeze scooped dough for months.

Can I use regular chocolate chips instead of minis?

Sure, but minis give more evenly distributed chocolate. Choice matters.

Dough too warm, too much melted butter, or your oven runs hot. Chill dough and measure carefully.

Bake 12 minutes and allow the 10-minute resting period on the sheet.

Totally. This is one of the Best Cookies To Make With Kids — scooping and sprinkling are kid-approved tasks.

A festive take on the classic — chewy, cinnamony, and dotted with white chocolate and sprinkles.

Scale

1 stick salted butter (½ cup), melted (heat ~25 seconds in the microwave until liquified)
½ cup light brown sugar
¼ cup granulated white sugar
1 large egg
2 teaspoons vanilla extract
1⅔ cups all-purpose flour
1 teaspoon ground cinnamon (start with ¼–½ tsp if you’re cautious)
1 teaspoon baking soda
½ teaspoon salt
½ cup mini semi-sweet chocolate chips
½ cup white chocolate chips
¼ cup red/green/white confetti sprinkles (flat confetti sprinkles give a softer bite)

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together the flour, cinnamon, baking soda, and salt until blended. Set aside.
In a large mixing bowl, stir the melted butter together with the brown sugar and granulated sugar until smooth and glossy.
Beat in the egg, then add the vanilla and mix until the batter looks uniform.
Fold the dry flour mixture into the wet ingredients just until everything comes together — don’t overwork the dough.
Gently fold in both kinds of chocolate chips and the sprinkles until evenly distributed.
Using a 2-tablespoon scoop (or two-tablespoon mounds), drop the dough onto the prepared baking sheet, spacing the cookies comfortably apart. This recipe yields about 16 cookies.
Bake for 11 minutes. When they come out, leave the cookies on the hot baking sheet for at least 10 minutes so they finish setting — they’ll look very soft at first but will firm up as they rest.
Transfer the cookies to a cooling rack to finish cooling. If you prefer slightly less gooey centers, increase the bake time to 12 minutes, then still allow the 10-minute rest on the sheet before moving them.
Ovens vary — if yours runs hot or cool, tweak the time a minute or two to get your preferred texture.

Tips:
- Let the cookies rest on the baking sheet after removing from the oven; that carryover heat is what gives you soft, chewy centers.
- Use flat confetti sprinkles if you want a softer mouthfeel — the little hard sugar balls can add crunch.