These quick Thermomix Chocolate Christmas Cookies are soft, chocolatey and topped with colourful sprinkles. They bake in just 15 minutes, making them perfect for last minute festive treats.
If you enjoy simple festive baking, you might also like my Thermomix M&M Christmas Cookies, filled with bright red and green M&Ms.
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Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
Notes on the Key Ingredients
- Unsalted butter - chilled and chopped. Cold butter helps the dough keep its shape.
- Cocoa powder - use unsweetened cocoa powder.
- Christmas sprinkles - available from Coles and Woolworths at the beginning of November.
Variation
- Swap Christmas sprinkles for crushed candy canes.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Soften the chilled butter in the Thermomix until smooth.
- Add the remaining ingredients (apart from the sprinkles), then mix again until the dough comes together. The mixture will look like damp sand after mixing. This is normal for cocoa-based doughs. When you press it with your fingers, it should clump together easily. If it holds when squeezed, it's ready to roll into balls.
- Roll the dough into even balls and coat in sprinkles.
- Place on the tray, leaving room to spread. Gently flatten each ball, then bake until the edges feel lightly set.
Recipe Tips
- Go by feel, not the exact mixing time. As soon as it clumps easily when pressed with your fingers, it's ready.
- Leave the cookies to cool on the tray, they set as they rest.
- Don't worry about the cracks, they are part of the charm.
Storage
Once fully cooled, store the cookies in an airtight container at room temperature and enjoy within three days.
To freeze, place the baked cookies in a sealed container for up to two months. Thaw at room temperature.
📖 Recipe
Thermomix Chocolate Christmas Cookies
Soft, chocolatey and finished with colourful sprinkles, these quick-mix cookies are a simple festive bake the whole family will love.
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Servings: 12
Ingredients
- 125 g unsalted butter chilled and chopped into cubes
- 75 g caster sugar
- 20 g cocoa powder
- 150 g plain flour
- ¼ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- 80 g Christmas sprinkles red, white & green, see notes
Instructions
- Preheat the oven to 170°C/340°F (150°C fan) and line a large baking tray with baking paper.
- Place the chilled butter cubes into the Thermomix bowl. Mix for 12 sec/speed 5 until softened. Scrape down the sides of the mixing bowl with a spatula.
- Add the caster sugar, cocoa powder, plain flour, bicarbonate of soda and baking powder. Mix for 20 sec/speed 4. Scrape down the bowl and mix again for 10-40 sec/speed 4. The mixture will look like damp sand, which is normal for cocoa-based dough. When pressed with your fingers it should clump together easily. Once it holds when squeezed, it is ready to roll.
- Scoop out pieces of dough roughly the size of a walnut and roll into balls. Dip each ball in sprinkles to coat, then place onto the prepared tray, leaving room for spreading. Lightly press each one down with your palm.
- Bake for 15 minutes, or until the edges feel just set. The cookies will naturally crack as they bake.
- Leave the cookies on the tray for 10 minutes to set, then transfer to a wire rack to cool completely. They will be very soft straight from the oven but will firm up as they cool.
Notes
Sprinkles: If you can't find the exact sprinkles shown in the photos, both Woolworths and Coles stock a range of festive sprinkle mixes and Christmas shaped decorations that work just as well.
Storage: Store the cookies in an airtight container and consume within 3 days.
Nutrition
Calories: 187kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 92mg | Fiber: 1g | Sugar: 10g
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