There’s something magical about the smell of cookies baking during the winter months that instantly transforms any kitchen into a cozy haven. I first created these Winter Wonderland Chocolate Chip Cookies during a particularly busy December when my kids were begging for “fancy” holiday cookies but I only had an hour between soccer practice and dinner prep.
The combination of rich chocolate chips with a hint of peppermint creates the most delightful surprise, and that snowy white chocolate drizzle makes them look like they’re dusted with fresh powder. My teenagers actually stopped scrolling their phones when these came out of the oven, which honestly might be the highest compliment a recipe can get.
Table of Contents
Ingredients for Winter Wonderland Chocolate Chip Cookies
I always use room temperature butter for these cookies because it creates the perfect creamy base that holds all those festive mix-ins beautifully. My preference is to use high-quality chocolate chips since they’re the star of the show here.
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed – I recommend using dark brown sugar for deeper flavor
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour – In my experience, spooning and leveling prevents dense cookies
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips – I usually go with Ghirardelli or Guittard brands
- 1/2 cup white chocolate chips
- 1/2 cup crushed peppermint candies – Pro tip: pulse candy canes in a food processor for perfect chunks
Step-by-Step Instructions
I recommend chilling your dough for at least 30 minutes before baking to prevent excessive spreading and maintain that perfect chewy texture.
Step 1: Preheat your oven to 375°F and line baking sheets with parchment paper. Cream butter with both sugars using an electric mixer until pale and fluffy, about 3-4 minutes.
Step 2: Beat in eggs one at a time, then add vanilla extract. Mix just until combined to avoid tough cookies.
Step 3: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined. Gently fold in all chocolate chips and crushed peppermint candies using a wooden spoon.
Step 4: Chill dough for 30 minutes, then drop tablespoon-sized portions onto prepared sheets, spacing 2 inches apart.
Step 5: Bake for 9-11 minutes until edges are golden but centers still look slightly soft and underdone. Cool on sheets for 5 minutes before transferring to wire racks.
Step 6: For white chocolate drizzle, melt 1/4 cup white chocolate chips in microwave at 30-second intervals, stirring until smooth. Drizzle over cooled cookies and sprinkle with extra crushed peppermint if desired.
What to Serve with Winter Wonderland Chocolate Chip Cookies
These cookies pair beautifully with both warm and cold beverages, creating perfect texture contrasts and complementary flavors.
Hot Cocoa: The peppermint in the cookies enhances the chocolate warmth, creating a double dose of winter comfort that reminds me of high protein hot chocolate vibes.
Vanilla Ice Cream: The cold creaminess balances the cookies’ rich sweetness while highlighting the peppermint notes, similar to how our cottage cheese ice cream provides that perfect creamy contrast.
Coffee or Espresso: The bitter coffee cuts through the sweetness perfectly, making each bite more satisfying – pair with our protein overnight oats for a complete breakfast.
Cold Milk: Classic pairing that softens the cookies’ edges while cleansing the palate between bites.
Peppermint Tea: Echoes the cookies’ mint flavor while providing a lighter, refreshing contrast.
Storage & Serving Tips
Store these Winter Wonderland Chocolate Chip Cookies in an airtight container at room temperature for up to one week. I recommend placing parchment paper between layers to prevent the white chocolate drizzle from sticking.
For best results, serve them slightly warm by heating in a 300°F oven for 2-3 minutes. Pro tip: You can freeze the dough balls for up to three months and bake fresh cookies whenever cravings hit – just add an extra minute to baking time.
These cookies are incredibly versatile for holiday entertaining. Arrange them on a festive platter dusted with powdered sugar, or package them in clear bags tied with ribbon for perfect holiday gifts alongside our blueberry protein muffins for a complete treat collection.
Conclusion
These Winter Wonderland Chocolate Chip Cookies deliver all the holiday magic you’re craving with minimal effort and maximum flavor. The festive peppermint twist on classic chocolate chip cookies creates something truly special that your family will request year after year. Give this recipe a try and watch as your kitchen fills with the most wonderful winter aromas!
Winter Wonderland Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper
- In a large bowl, cream together butter, granulated sugar, and brown sugar until pale and fluffy, about 3-4 minutes
- Beat in eggs one at a time, then stir in vanilla extract
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined
- Gently fold in semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies using a wooden spoon until evenly distributed
- Chill dough for 30 minutes to prevent spreading
- Drop tablespoon-sized dough balls onto prepared baking sheets, spacing them 2 inches apart
- Bake for 9-11 minutes or until edges are golden brown but centers still look slightly soft and underdone
- Let cool on baking sheets for 5 minutes before transferring to wire racks
- For drizzle: melt 1/4 cup white chocolate chips in microwave at 30-second intervals, stirring until smooth. Drizzle over cooled cookies
Notes
