Description
These Easy Winter Wonderland Chocolate Chip Cookies are soft, chewy, and packed with both semi-sweet and white chocolate chips. Crushed peppermint candies give them a festive holiday twist that makes every bite taste like Christmas! Perfect for parties, cookie swaps, or cozy winter baking nights.
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
- Preheat oven: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add eggs and vanilla: Mix in eggs one at a time, followed by the vanilla extract, until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and stir until combined.
- Fold in mix-ins: Gently stir in semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies.
- Scoop and bake: Drop tablespoon-sized dough balls onto prepared sheets about 2 inches apart. Bake for 9–11 minutes, until edges are golden and centers are soft.
- Cool and serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!
Notes
- For extra peppermint flavor, drizzle cookies with melted white chocolate and sprinkle with crushed candy canes after baking.
- Make sure your butter is softened—not melted—for the best chewy texture.
- Dough can be refrigerated up to 48 hours before baking for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American