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Winter Wonderland Chocolate Chip Cookies

These cookies merge classic chocolate chip flavors with festive peppermint and white chocolate, creating a delightful treat perfect for the holiday season.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Make sure it’s at room temperature for the creamiest texture.
  • 3/4 cup granulated sugar I use C&H brand for its fine quality and sweetness depth.
  • 3/4 cup brown sugar, packed This adds moisture and a rich flavor.
  • 2 large eggs Farm-fresh eggs beat any store-bought ones!
  • 1 teaspoon vanilla extract I love using pure vanilla for that aromatic depth.
  • 2 1/4 cups all-purpose flour Sifting helps make the cookies lighter.
  • 1 teaspoon baking soda For that perfect rise.
  • 1/2 teaspoon salt Balances all the sweetness.
  • 2 cups semi-sweet chocolate chips I recommend Ghirardelli for that rich chocolate flavor.
  • 1/2 cup white chocolate chips Adds a creamy touch to each bite.
  • 1/2 cup crushed peppermint candies Brings holiday vibes.

Method
 

Prepare the Dough
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, add your softened butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy (around 3-4 minutes).
  3. Beat in the eggs one at a time, ensuring each is well incorporated before adding the vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the butter mixture, beating just until a dough forms.
  5. Gently fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies until evenly distributed.
Bake the Cookies
  1. Using a cookie scoop or two tablespoons, drop rounded balls of dough onto a parchment-lined baking sheet, leaving about 2 inches between each mound.
  2. Place the sheet in the preheated oven and bake for 10-12 minutes until the edges are lightly golden but the center is still soft.
  3. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in an airtight bag for up to three months.