Introduction

Winter Wonderland Chocolate Chip Cookies are a festive twist on a classic favorite. Combining both semi-sweet and white chocolate chips with crushed peppermint candies, these cookies offer a perfect blend of sweetness and a refreshing minty crunch. They’re great for holiday gatherings or cozy winter treats.

A stack of five soft, thick cookies is shown on a black wire cooling rack, placed on a white marbled surface. Each cookie is light brown with a slightly cracked texture and filled with visible dark brown chocolate chips, white chocolate chunks, small green round candies, and small red candy pieces. The top cookie has a bite taken from its edge, showing a soft and gooey interior with melted chocolate and bits of candy inside. The candies and chocolate pieces are spread evenly throughout all cookies, making them colorful and festive. Photo taken with an iphone --ar 4:5 --v 7

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 well combined.

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 overmixing.

Step 6: Fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies evenly throughout the dough.

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 are golden brown. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

For extra peppermint flavor, add a few drops of peppermint extract to the dough, but use sparingly to avoid overpowering the other flavors.

Substitute crushed candy canes with crushed Andes mints or other holiday candies for a different twist.

Chill the dough for 30 minutes before baking to help the cookies hold their shape better.

Use a cookie scoop for evenly sized cookies and consistent baking results.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the baked cookies for up to 3 months; thaw at room temperature before serving. If reheating, warm cookies in the oven at 300°F (150°C) for 5 minutes to soften the chocolate and refresh texture.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to 1/4 teaspoon or omit it entirely to balance the saltiness.

Can I make these cookies vegan or dairy-free?

To make a vegan or dairy-free version, substitute butter with a plant-based alternative and use dairy-free chocolate chips. Replace eggs with flax eggs or other egg substitutes, though the texture may vary slightly.