Dessert

Winter Wonderland Chocolate Chip Cookies Recipe

ByLana Polati December 16, 2025December 16, 2025

Introduction

These Winter Wonderland Chocolate Chip Cookies bring a festive twist to a classic favorite with the addition of white chocolate and peppermint candies. Soft, chewy, and full of holiday flavor, they are perfect for sharing or gifting during the winter season.

A stack of four thick, round cookies is shown, with the top cookie having a bite taken out of it, revealing a soft, slightly crumbly texture inside. The cookies are light golden brown with visible chunks of red and green candy pieces mixed throughout the dough, along with white and dark brown chocolate chips scattered on the surface. The cookies rest on a dark cooling rack, and the background shows blurred similar cookies. The surface beneath has been changed to a white marbled texture. 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 the oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a mixer until the mixture becomes light and fluffy.
Step 3: Beat in the eggs one at a time until fully incorporated, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
Step 6: Gently fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies.
Step 7: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 9-11 minutes or until the edges turn golden brown, being careful not to overbake.
Step 9: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

For an extra festive look, press a whole peppermint candy or a few chocolate chips on top of each dough ball before baking.
Use crushed candy canes instead of peppermint candies for a slightly different texture and flavor.
Chilling the dough for 30 minutes before baking can help control spreading and enhance flavor.
Substitute dark chocolate chips for a richer chocolate taste if preferred.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them soft, you can add a slice of bread to the container. These cookies can also be frozen for up to 3 months; thaw at room temperature before enjoying. Reheat briefly in the microwave for a warm treat.

How to Serve

A stack of five sugar cookies sits on a black wire cooling rack over a white marbled texture. The cookies are thick with a soft, slightly golden dough mixed with green, red, and white candy pieces and white chocolate chips. The top cookie is broken in half, showing a soft, chewy inside filled with more colorful candy bits and dark chocolate chips. The candies on the cookies' surface add bright pops of red, green, and white, giving a festive look. 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 to 1/4 teaspoon to balance the flavors properly.

How do I prevent the peppermint candies from melting too much?

Crush the peppermint candies into small pieces and fold them gently into the dough. Adding them last and baking at the recommended temperature helps maintain their texture without excessive melting.