Holiday Cookie Duo: Sweet, Simple, and Always a Win

Growing up in the shadow of a pastry chef who would bake hundreds of cookies during the holidays, I watched it all happen and thought it looked effortless. Hey, I was young. I didn’t truly appreciate — or even recognize — the amount of time, patience, and work that goes into holiday baking until I tried to do it myself. These days, I aim for cookies that hit that same “wow” factor without the meltdown-level workload. 
 
This duo is exactly that:  and chocolatey with a caramel-toffee crunch, and the other brings a bright, cheerful holiday pop with white chocolate and cranberry. They’re easy, reliable, and festive — the perfect cookies to share, gift, or just enjoy straight from the oven. Bake one, bake both… either way, you’re in for a treat.

 

Salted Caramel-Toffee Chocolate Chip Cookies

Makes about 40 cookies (medium 2-tablespoon scoop)
 
This one’s pure comfort. Think classic chocolate chip cookies, but with little bites of melty toffee and chocolate. Flaky salt on top keeps everything balanced and not too sweet.
 
Ingredients

• 2½ cups all-purpose flour
• 1 tsp baking soda
• ¾ tsp kosher salt
• 1 cup unsalted butter, room temperature
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla
• ¼ tsp almond extract 
• 6 oz semi-sweet chocolate chips or chunks
• 6 oz Heath toffee bits
• Flaky salt, for finishing (Maldon preferred) 

 

Instructions

1. Whisk together the flour, baking soda, and salt.

2. Using a mixer, beat the butter and sugars until creamy and smooth.

3. Add the eggs one at a time, mix, then add in the vanilla and almond extract and mix till combined.

4. Add the dry ingredients, a third at a time, and mix on low until just combined. Do not over-mix.

5. Fold in the chocolate chips and toffee bits.

6. Scoop the dough using a medium (2-tablespoon) cookie scoop onto a half-sheet pan, cover with plastic wrap.

7. Chill for at least 2 hours (or up to 24 hrs). This is the biggest factor in preventing spread.

8. When ready to bake, heat the oven to 350°F.

9. Line two half-sheet pans with a silicone baking mat (this also helps keep the cookies from spreading). 

10. Transfer the chilled dough to fresh baking sheets — 6 cookies per sheet pan, evenly spaced.

11. Bake one sheet at a time 10–12 minutes on a rack centered in the oven until the edges are lightly golden and the centers still look soft. If you prefer to bake more than one sheet pan at a time, just swap the pans between the top and bottom racks a couple times, and give them a turn while you’re at it. Every oven’s got its hot spots, so this helps everything bake nice and even.

12. Sprinkle with flaky sea salt while warm. Let cookies sit on the baking sheet for 1-2 minutes then carefully transfer to a cooling rack.

     

     

Crisp edges, soft centers, semi-sweet chocolate, that caramel-toffee hit, and a whisper of sea salt… these disappear fast.

 

White Chocolate–Cranberry Cookies 

Makes about 36 cookies

These bring that cheerful holiday vibe — creamy white chocolate, pops of tart cranberry, and the tiniest drop of almond extract to make every flavor pop.

Ingredients

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp kosher salt
• 1½ sticks unsalted butter (¾ cup), room temperature
• ⅓ cup packed brown sugar
• ⅓ cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla
• ¼ tsp almond extract
• 1 cup white chocolate chips or chunks
• 1 cup dried cranberries, soaked 10 minutes in warm water or orange juice, then drained

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment or a silicone baking mat.

2. Whisk together the flour, baking soda, and salt.

3. Cream the butter and sugars until fluffy. Add the egg, vanilla, and almond extract.

4. Gradually add the dry ingredients and mix until the dough comes together, do not over-mix.

5. Fold in the white chocolate and cranberries.

6. Scoop the dough using a small (1-tablespoon) cookie scoop and place on the baking pans. I like heaping scoops, about 1¼-inch or so in diameter.

7. Bake 8–10 minutes, (rotate pans at the halfway mark) pulling them when the centers still look soft, and let them finish on the pan for 1-2 minutes, and then transfer to a wire rack to finish cooling.

These cookies are chewy, bright, with just the right amount of festive.

 

Pro Tips for Better Cookies Every Time

1. Chill the dough — especially for the chocolate chunk-toffee cookies
 

Two hours is the sweet spot for preventing spread and deepening flavor. Short on time? Freeze for 20 minutes.

 
2. Use half-sheet pans instead of dark nonstick cookie sheets


They heat evenly and reduce the chance of scorched bottoms or runaway spreading.

 
3. Silicone baking mats work best
 

They give cookies a little grip and encourage a thicker, chewier texture. Parchment works well too — just skip the bare nonstick pans.

 
4. Fewer cookies per pan = better cookies


Six medium scoops per sheet keeps air flowing and prevents the dreaded pancake-cookie effect.

 
5. For more spread-prevention tips


Be sure your flour is measured correctly, your butter isn’t too soft, and your pans are fully cooled between batches. (All great reminders you’ll see echoed on Sally’s Baking Addiction.)

 
If you’re looking to round out your holiday baking plate with zero stress, these two have you covered. They hit totally different notes — one cozy and chocolatey, the other bright and festive — so together they feel like a full spread with minimal effort. They travel well, they stay soft for days, and they’re the kind of cookies people ask for the recipe before they even finish the first bite. And honestly? They just make the house smell like pure holiday magic. Exactly what you want this time of year.

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

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