Winter Wonderland Chocolate Chip

These winter wonderland chocolate chip cookies bring cozy cheer to chilly evenings and festive gatherings. With a blanket of classic chocolate chips and a flurry of peppermint, they are the go-to treat when snow is falling and family is gathered around the table.

Every time I bake these for a winter movie night, the smell alone makes everyone rush to the kitchen long before the timer dings. They have become as much a part of our holiday traditions as decking the halls.

Gather Your Ingredients

• Unsalted butter: Softened butter creates a tender cookie and helps everything cream together smoothly. Choose a high-quality butter for the richest flavor
• Granulated sugar: Adds the classic sweetness and helps the cookies spread. Use pure cane sugar if possible
• Brown sugar: Packed brown sugar brings moisture and a touch of caramel flavor. Look for fresh soft sugar
• Large eggs: Bind the dough and give each bite its soft chew. Make sure your eggs are at room temperature for better blending
• Vanilla extract: Deepens the overall flavor. Pure vanilla makes a difference here
• All-purpose flour: Gives the dough structure. Measure carefully for a perfect balance
• Baking soda: Helps the cookies rise for just the right amount of chewiness. Check that your baking soda is fresh
• Salt: Balances the sweetness and enhances flavors. Sea salt or kosher salt is best
• Semi-sweet chocolate chips: Provide a bold chocolate flavor. Use a quality brand for the best melt
• White chocolate chips: Bring creamy sweetness and pretty color to the mix
• Crushed peppermint candies: Add crunch and a burst of wintery freshness. Use peppermints that are crisp and not sticky

How to Make It

Cream the Butters and Sugars:

In a large bowl use a handheld mixer or stand mixer to beat the softened butter with granulated sugar and brown sugar on medium speed about three minutes. The mixture should become light and fluffy and noticeably paler in color. This creaming step traps air for a soft cookie texture

Add the Eggs and Vanilla:

Add the eggs one at a time mixing well between each addition. Beat in vanilla extract. Scrape the sides of the bowl to ensure the mixture is fully combined. The dough will look smooth and glossy at this stage

Combine the Dry Ingredients:

In a separate bowl whisk together flour baking soda and salt. This ensures even distribution of leavening and seasonings throughout the cookies

Mix the Dough:

Gradually add the dry ingredients to the wet mixture. Mix on low speed just until everything is incorporated. Overmixing can make the cookies tough so stop as soon as no streaks of flour remain

Fold in the Chips and Peppermint:

Gently stir in semi-sweet chocolate chips white chocolate chips and crushed peppermint candies. Use a spatula to fold them in evenly. Every scoop of dough should have plenty of chips and peppermint bits

Chill the Dough:

Cover the bowl with plastic wrap and chill for at least 30 minutes. This resting period keeps the cookies from spreading too much and gives a chewier texture. If you have extra time an hour is even better

Scoop and Bake:

Preheat your oven to 350F. Line baking sheets with parchment paper. Use a cookie scoop or heaped tablespoon to portion dough onto the sheets spacing about two inches apart. Bake for 10 to 12 minutes or until the edges are golden but centers still look soft. Rotate the trays halfway through

Cool and Enjoy:

Let cookies cool on the baking sheet for five minutes before transferring to a wire rack. They firm up as they cool. For the best flavor enjoy them slightly warm with melty chocolate still inside

The white chocolate chips are my favorite part. The creamy pockets they create melt right alongside the bold chocolate and peppermint making each bite pure winter magic. Last year my best friend and I spent a snowy afternoon baking these while catching up and now it is our seasonal ritual.

Flavor Boosters

If you prefer dark chocolate swap half the chocolate chips for chopped bittersweet chocolate. For a nutty crunch try stirring roasted chopped pecans into the dough. You can skip the peppermint for a classic chocolate chip cookie base or substitute crushed toffee for another twist.

Serving Suggestions

These cookies are perfect alongside a mug of hot cocoa with whipped cream or cradling a scoop of peppermint ice cream on top. When I host cookie swaps I like to serve them on a platter dusted with powdered sugar for a snowy effect.

Creative Twists

Chocolate chip cookies are a year-round favorite but the addition of peppermint makes these extra festive. Peppermint evokes wintry memories in so many families. These are especially fun for holiday parties and snow days when you want something both familiar and special. Bake with kids and let everyone sprinkle extra peppermint before baking.

Always cream the butter and sugars thoroughly for the best texture, and let the dough chill to allow the flavors to deepen and cookies to stay thick. Use parchment for even baking and easy cleanup.

Common Questions About This Recipe

→ How can I ensure cookies stay soft?

Use softened butter and avoid overbaking. Let the cookies cool slightly on the sheet before transferring to a rack to maintain a chewy center.

→ Can I substitute peppermint candies?

Yes, you can use crushed candy canes or omit them for a classic chocolate chip variant. Peppermint extract can also be used sparingly for flavor.

→ How do I mix in the chocolate chips?

Stir in the semi-sweet and white chocolate chips after combining the wet and dry ingredients to distribute them evenly throughout the dough.

→ What is the best way to crush peppermint candies?

Place candies in a zip-top bag and gently crush them with a rolling pin or bottom of a pan for even, small pieces.

→ Can the dough be made ahead of time?

Absolutely. Chill the dough, tightly covered, for up to 48 hours before baking for enhanced flavor and texture.