Dessert

Easy Winter Wonderland Chocolate Chip Cookies Recipe

ByGabriel Langdon November 1, 2025November 1, 2025

Introduction

These Easy Winter Wonderland Chocolate Chip Cookies are a festive twist on a beloved classic. Loaded with semi-sweet and white chocolate chips plus crushed peppermint candies, they bring holiday magic to every bite. Ready in just 30 minutes, they’re perfect for quick holiday baking or any cozy day.

A stack of five thick, soft cookies sits on a white marbled surface, each cookie studded with white and dark chocolate chunks, small red candy pieces, and tiny green round sprinkles. The top cookie has a bite taken out of it, showing a soft, light golden-brown interior with visible chocolate chunks inside. The cookies have a slightly cracked surface, adding texture, with the colorful candy decorations scattered evenly across each cookie, giving 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 to prevent sticking.
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 fully combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing.
Step 6: Fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies evenly.
Step 7: Drop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 9 to 11 minutes, or until the edges turn golden brown while centers remain soft.
Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

Use softened butter at room temperature for easier creaming and a better dough texture.
To add extra holiday flair, drizzle melted white chocolate over cooled cookies and sprinkle with additional crushed peppermint.
For a spicy twist, try adding a pinch of cinnamon or chili powder to the dough.
If you prefer a chewy texture, slightly underbake the cookies and allow them to finish setting while cooling.

Storage

Store the 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. To reheat, warm them in the oven at 300°F (150°C) for 5–7 minutes or enjoy them at room temperature.

How to Serve

A stack of five round cookies stands tall on a white marbled surface, each cookie thick and golden brown with a soft texture, studded generously with red, green, and dark brown chocolate chips. The top cookie is broken halfway, showing a rich, gooey chocolate center with white chocolate chunks embedded inside. The red and green small candy pieces are scattered on the cookies' surface, adding bright color contrast. The cookies have slightly cracked edges and look soft and chewy. 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 or omit the added salt in the recipe to avoid overly salty cookies.

How do I keep the cookies soft?

Be careful not to overbake; bake just until edges are golden and centers still look slightly underdone. Cooling on the baking sheet helps them stay soft as well.