Dessert

Winter Wonderland Chocolate Chip Cookies Recipe

BySana Jeannette December 5, 2025December 5, 2025

Introduction

Winter Wonderland Chocolate Chip Cookies bring a festive twist to a classic favorite. With a delightful blend of semi-sweet and white chocolate chips combined with crushed peppermint candies, these cookies are perfect for cozy holiday gatherings or a sweet seasonal treat.

A stack of five thick, soft cookies sits on a black wire rack over a white marbled surface. Each cookie is light golden brown with a slightly cracked texture and is loaded with visible white chocolate chips, dark chocolate chips, small green sugar pearls, and small red candy pieces spread evenly on top and inside. The top cookie has a bite taken out from the front, showing a chewy, moist interior filled with chunks of white and dark chocolate. The colors of the toppings contrast with the pale cookie dough for a festive look. 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, mixing well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.

Step 5: Fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies evenly.
Step 6: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake for 9–11 minutes or until the cookie edges turn golden brown. Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

For a chewier cookie, refrigerate the dough for at least 30 minutes before baking.
Swap out peppermint candies for crushed toffee bits for a rich, buttery crunch.
Use dark chocolate chips instead of semi-sweet for a more intense chocolate flavor.

To make these cookies gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months; thaw at room temperature before serving. Reheat warmed cookies in a microwave for 10–15 seconds to restore softness.

How to Serve

A stack of five thick, soft cookies is shown, each cookie embedded with white chocolate chunks, dark chocolate chips, and small red and green candy pieces scattered throughout. The cookies are golden brown with a slightly cracked surface, showing a chewy texture. The top cookie has a bite taken out, revealing a soft, moist inside with rich chocolate and white chocolate pieces. The stack is placed on a black cooling rack with a blurred warm background. 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 butter?

Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

Can I make the dough ahead of time?

Absolutely! The dough can be prepared and refrigerated for up to 48 hours before baking. Just allow it to come to room temperature before scooping and baking.