There’s something about chocolate chip cookies that feels like home. But when winter rolls in, they deserve a little extra sparkle. Picture this: golden, chewy cookies fresh from the oven, ribbons of melted chocolate, creamy white chocolate chips, and a whisper of peppermint crunch. Every bite tastes like a cozy night by the fire, wrapped in a blanket with snow falling outside.
These Winter Wonderland Chocolate Chip Cookies are pure comfort soft in the middle, crisp on the edges, and filled with festive magic. They’re easy to make, totally crowd-pleasing, and the kind of cookie you’ll bake on repeat through the holidays.
Table of Contents
Why You’ll Love This Recipe
- Simple ingredients, big flavor. Nothing fancy here just pantry staples that bake into something dreamy.
- Soft, chewy perfection. Buttery centers with just the right amount of crisp on the edges.
- Festive twist. White chocolate and crushed peppermint make them sparkle with holiday cheer.
- Bake ahead friendly. Freeze the dough and bake fresh cookies anytime you crave one.
- The ultimate cozy bake. Pair them with cocoa, coffee, or a snow-day movie marathon.
Ingredients You’ll Need
Think of these cookies as your classic chocolate chip favorite dressed up for winter. Each ingredient adds its own charm.
For the Cookie Base
- Unsalted butter (1 cup, softened): The heart of every great cookie. Softened butter gives that melt-in-your-mouth texture and rich, buttery flavor.
- Granulated sugar (¾ cup): Adds sweetness and a light crunch.
- Brown sugar (¾ cup, packed): Brings caramel depth and keeps the centers irresistibly chewy.
- Large eggs (2): The glue that holds it all together while adding richness.
- Vanilla extract (1 tsp): The cozy aroma that ties everything together.
- All-purpose flour (2¼ cups): Gives structure and that classic cookie bite.
- Baking soda (1 tsp): Helps the cookies puff and spread just right.
- Salt (½ tsp): A touch of balance to make the sweetness shine.
For the Chocolate & Peppermint Magic
- Semi-sweet chocolate chips (2 cups): Deep, melty chocolate pockets in every bite.
- White chocolate chips (½ cup): Creamy contrast that pairs beautifully with peppermint.
- Crushed peppermint candies (½ cup): Festive sparkle, subtle crunch, and that wintry coolness you’ll crave.
Step-by-Step Instructions
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Your kitchen will already start to smell cozy.
Step 2: Cream the Butter & Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy about 2 to 3 minutes. This step is what gives your cookies that dreamy, bakery-style texture.
Step 3: Add Eggs & Vanilla
Crack in the eggs one at a time, then mix in vanilla extract until the batter turns smooth and glossy.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry mix into the wet ingredients, stirring until just combined. Don’t overmix you want soft cookies, not tough ones.
Step 5: Fold in the Good Stuff
Use a spatula to gently fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies. Every scoop should sparkle with bits of chocolate and candy.
Step 6: Scoop & Shape
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. You can roll each portion lightly for a more uniform shape if you’d like.
Step 7: Bake to Perfection
Bake for 10–12 minutes, until the edges are just golden and the centers still look slightly soft. They’ll finish setting as they cool trust the process!
Step 8: Cool & Enjoy
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. The chocolate will be glossy, the peppermint will glisten, and your kitchen will smell like a winter bakery.
Pro Tips for Success
- Measure flour carefully. Spoon and level it too much will make your cookies dry.
- Room-temperature butter is key. It creams perfectly and traps air for a light texture.
- Don’t overbake. Soft centers mean chewy cookies once cooled.
- For extra flair, sprinkle crushed peppermint or sea salt on top before baking.
- Storage tip: Keep in an airtight container at room temp for up to 5 days.
Variations and Creative Twists
Why not get a little creative? Here are some variations to consider:
- Swap semi-sweet chocolate chips for dark chocolate for a more intense flavor.
- Add a sprinkle of sea salt on top before baking for a sweet and salty contrast.
- Fold in some chopped nuts, like pecans or walnuts, for added crunch and richness.
- Drizzle melted chocolate on cooled cookies for a decorative touch.
How to Store or Freeze
To keep these delicious cookies fresh:
- Room temperature: Store in an airtight tin or glass jar for up to a week.
- Freeze dough balls: Scoop cookie dough onto a baking sheet, freeze solid, then store in a zip-top bag. Bake straight from frozen just add 2 minutes to the baking time.
- Freeze baked cookies: Layer between sheets of parchment in an airtight container and freeze up to 2 months. Warm in the oven for that fresh-baked taste.
Serving Ideas
These chocolate chip cookies fit every cozy moment:
- Serve warm with hot cocoa topped with whipped cream and crushed peppermint.
- Pair with coffee or milk for an afternoon pick-me-up.
- Add them to your holiday cookie platter with sugar cookies and fudge.
- Wrap stacks in clear bags tied with red ribbon for sweet homemade gifts.
- Crumble them over vanilla ice cream for a festive dessert sundae.
For More Recipe Inspiration
If you enjoyed this recipe, you might love these as well:
- Protein Muffins for a healthy breakfast lift.
- Cottage Cheese Quiche for a hearty brunch option.
- Mini Bento Cake Recipe for a cute and fun dessert.
Chocolate Chip Cookies – FAQs
FAQs
Can I use salted butter?
Yes! Just skip the added salt to keep the balance right.
Can I make these gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend and check your peppermint candies for gluten-free certification.
Can I make the dough ahead of time?
Yes, chill the dough for up to 48 hours before baking. Chilling deepens the flavor and helps control spreading.
My cookies came out flat why?
Your butter may have been too soft or your dough too warm. Try chilling the dough for 20 minutes before baking next time.
Can I skip the peppermint?
Of course! They’ll still be classic, chewy chocolate chip cookies—just less festive.
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Winter Wonderland Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- Add in the eggs and vanilla extract, mixing well to combine.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Gently fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies until evenly distributed.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving space between each.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look soft but will firm up as they cool.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.