Dessert

Winter Wonderland Chocolate Chip Cookies Recipe

ByMarina Montclair October 27, 2025October 27, 2025

Introduction

Winter Wonderland Chocolate Chip Cookies are a festive twist on the classic favorite, blending rich chocolate chips with the refreshing crunch of crushed peppermint candies. These cookies offer a perfect balance of buttery softness and crisp edges, making them an irresistible treat for the holiday season or any cozy day.

A stack of five thick cookies is shown, each cookie light golden-brown with a soft, slightly crumbly texture. The cookies are filled with an array of colorful toppings: dark brown chocolate chips, white chocolate chunks, and small round red and green candy bits scattered throughout. The top cookie has a bite taken from its right side, revealing a dense, moist interior with visible chocolate and candy pieces embedded inside. The stack is placed on a black wire rack with a blurred white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup crushed peppermint candies

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 3: Beat in the eggs one at a time, then stir in the vanilla extract until smooth.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Step 5: Fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies to evenly distribute them throughout the dough.
Step 6: Drop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake for 9-11 minutes, or until the edges are golden brown but the centers remain soft.
Step 8: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

Use room-temperature butter for easier creaming and better cookie texture.
For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Add a pinch of cinnamon or ginger to the dry ingredients for a warm holiday spice twist.
Drizzle melted white chocolate over cooled cookies and sprinkle extra crushed peppermint for a festive look.
Try swapping peppermint candies for crushed candy canes or other holiday candies to customize flavor and texture.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a freezer-safe container for up to three months. To reheat, warm gently in a 300°F (150°C) oven for 5 minutes or microwave briefly to bring back their soft texture.

How to Serve

A stack of five thick, soft cookies is shown, each dotted with white chocolate chunks, dark chocolate chips, and tiny red and green candy pieces. The top cookie has a bite taken out, revealing a dense, chewy interior with embedded chocolate and candy pieces. The cookies have a golden-brown edge and a light beige dough color. The stack is placed on a dark wire rack over a white marbled surface. The lighting highlights the texture and rich colors of the chocolate and candy, making the cookies look fresh and delicious. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to about 1/4 teaspoon to avoid oversalting the cookies.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened, not melted, and chill the dough for 30 minutes before baking. Also, spacing dough balls properly on the baking sheet helps keep cookies from merging.