I wasn’t planning on baking anything.
Honestly, it was just supposed to be one of those Saturdays where I lounge in my sweats and pretend “doing laundry” counts as being productive. But then I opened the pantry and saw a bag of red candy melts from a holiday party I never actually hosted, and something clicked.
And when I say clicked, I mean I decided to procrastinate even harder by making cookies.
These Chocolate Holly Berry Cookies came out of that moment. They’re soft in the middle, have just the right hint of cocoa bitterness, and that red center makes them feel like something straight off a magazine cover—even though they’re super easy.
They’re the kind of cookie that makes people go “oh wow, you made these?” when all you really did was roll out some dough and stick a candy in the center. My kind of win.
If you’re craving something festive but not fussy, these are for you. If you want your kitchen to smell like a chocolate daydream, definitely for you. And if you need an excuse to eat cookie dough “just to test it,” I got you.
Let’s talk ingredients.
What You’ll Need
Simple stuff. Most of this you probably already have.
Ingredient Amount
Unsalted butter (room temp) 1 cup (2 sticks)
Granulated sugar ¾ cup
Egg (room temp) 1 large
Vanilla extract 2 tsp
All-purpose flour 1⅔ cups
Unsweetened cocoa powder ½ cup
Baking powder 1 tsp
Red candy melts ~30 pieces
No weird items. No running to five different stores. It’s basic pantry meets festive magic.
Tools You’ll Want
You don’t need a professional kitchen. Just a few basics:
Mixing bowls
Hand mixer (or stand mixer if you’re fancy)
Measuring cups and spoons
Parchment paper (this matters)
Rolling pin
Small round cookie cutter (1 to 1½ inches works well)
Baking sheet
Wire cooling rack
Everything here is either already in your kitchen or super easy to get. And no, you don’t need a cookie press or anything complicated.
Real-Life Pro Tips
I’ve made these a few times now. And every time, I pick up a new little trick. If this is your first go at them, here’s what I’d tell you:
Roll your dough between parchment paper.
Don’t use flour on your surface—it dulls the dark, rich chocolate look of these cookies. Parchment gives you the smooth roll without the mess.
Chill the dough.
This helps the cookies hold their shape and keeps them from spreading into flat, sad blobs. Thirty to sixty minutes in the fridge is enough.
Add the candy melt before baking.
That way, the candy settles in as the cookie bakes and creates that perfect little “holly berry” effect. Don’t press too deep—just a light push.
Don’t overbake.
Ten to twelve minutes is plenty. You want the edges set but the center still a bit soft. They’ll keep firming up after they come out of the oven.
Let them cool on the tray.
Cookies need a moment after baking. Give them ten minutes before moving them to a cooling rack so they don’t fall apart on you.
These little things make a big difference.
Substitutions and Variations
Not everyone’s pantry looks the same, so here are some easy swaps:
Butter: You can use salted butter if that’s what you have—just skip any added salt in the recipe. Plant-based butter also works well for dairy-free versions.
Flour: Use a 1:1 gluten-free baking blend if you’re avoiding gluten. The dough may be a bit more delicate, so chill it well before rolling.
Candy melts: Can’t find them? Use red M&Ms, mini peanut butter cups, or even a dot of red jam after baking.
Flavor twist: Add a teaspoon of peppermint extract or some orange zest to the dough. Makes it feel extra holiday.
Make them yours. No rules here.
Want to Get Ahead?
Good news: you can totally prep this recipe ahead of time.
Make the dough, wrap it up tight, and keep it chilled for up to two days. Or pop it in the freezer and forget about it until your next baking mood hits. Just thaw it overnight in the fridge before using.
You can even roll out the cookies and freeze them unbaked—with the candy already pressed in. Store flat on a tray until solid, then transfer to a bag. When you’re ready, just bake straight from frozen and add 1–2 minutes to your timer.
Big fan of anything that makes future-you say thank you.
How to Make Chocolate Holly Berry Cookies
Step 1
In a large mixing bowl, beat the butter and sugar together until the mixture looks light and fluffy. This usually takes about 2 to 3 minutes with a hand mixer.
Step 2
Add in the egg and vanilla extract. Continue beating for another minute or two until it’s all well combined and creamy.
Step 3
On low speed, mix in the flour, cocoa powder, and baking powder until a dough forms. Don’t overmix—just until everything comes together.
Step 4
Split the dough into two halves. Flatten each into a round disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
Step 5
Preheat your oven to 350°F. Line baking sheets with parchment paper.
Step 6
Roll out one dough disk between two sheets of parchment to about ¼ inch thick. No flour needed here.
Step 7
Cut the dough into circles using your cookie cutter. Reroll any scraps and keep cutting.
Step 8
Place cookies on the prepared baking sheet and gently press a red candy melt into the center of each one.
Step 9
Bake for 10 to 12 minutes, until the cookies look set but not dry.
Step 10
Let cookies cool on the baking sheet for 10 minutes before moving to a cooling rack.
Repeat the process with the second half of the dough, or freeze it for later. Your call.
Nutrition Breakdown (Per Cookie)
Nutrient Amount
Calories ~95
Total Fat 6g
Saturated Fat 3.5g
Carbs 11g
Sugar 6g
Protein 1g
Fiber 1g
Just enough indulgence to feel like a treat without tipping into full sugar overload.
Pair It With
Cookies this cute and chocolatey deserve a little something on the side.
A hot cup of peppermint tea
A scoop of vanilla or cherry ice cream
A warm chai latte with a cinnamon stick
Or just a quiet moment on the couch
They also make a great holiday gift or cookie-swap star if you’re in the sharing mood.
Leftovers and Storage
Here’s how to make the most of what’s left:
Store in an airtight container at room temperature for up to 5 days
Freeze fully baked cookies by layering them between sheets of parchment in a container or freezer bag
Thaw at room temp before serving—or eat straight from the freezer if you’re into that
They keep their flavor well, and the texture actually holds up beautifully.
FAQ
Can I make these without a mixer?
Yes! Just make sure your butter is very soft so you can cream it by hand. Arm workout included.
Do I really have to chill the dough?
Yes, please don’t skip this. It helps the cookies bake evenly and hold their shape.
Can I double the batch?
Absolutely. Just work in batches so your dough stays chilled and manageable.
What if I want them softer or crispier?
Bake on the shorter side for softer cookies, and the longer end for a little crunch. Just don’t overdo it.
How many cookies does this make?
About 30 small cookies, depending on your cutter size.
Wrap Up
You’ve got the recipe, the tips, and all the options to make it your own.
These Chocolate Holly Berry Cookies aren’t just a festive treat—they’re the kind of cookie that makes you feel a little more capable, a little more cozy, and a whole lot happier that you decided to bake something.
If you make them, let me know how it goes. Did you try a fun variation? Swap in a different candy? I’d love to hear. Drop a comment with your thoughts, questions, or even your cookie disaster stories. We’ve all been there.
And if you’re reading this with dough-covered hands and flour on your shirt… you’re doing it right.
