Winter Wonderland Chocolate Chip Cookies
These cookies combine rich chocolate with cool peppermint for a holiday-ready treat. Chewy, soft, and sparkled with white chocolate drizzle, they’re winter baking at its best.
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- - 1 cup unsalted butter softened
- - ¾ cup granulated sugar
- - ¾ cup packed brown sugar
- - 2 large eggs
- - 1 tsp vanilla extract
- - 2¼ cups all-purpose flour
- - 1 tsp baking soda
- - ½ tsp salt
- - 2 cups semi-sweet chocolate chips
- - ½ cup white chocolate chips
- - ½ cup crushed peppermint candies
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a bowl, beat butter and sugars until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Whisk flour, baking soda, and salt. Add to wet mixture just until combined.
- Fold in chocolate chips and crushed peppermint.
- Scoop dough onto baking sheets. Bake for 9–11 minutes until golden around edges.
- Cool 5 minutes on pan, then transfer to wire racks.
- Optional: drizzle with melted white chocolate and extra peppermint.
Notes
- Chill dough 30 mins for thicker cookies
- Store in airtight container for 5 days
- Freeze dough up to 3 months
- Store in airtight container for 5 days
- Freeze dough up to 3 months