I’m always on the lookout for seasonal recipes that are easy but still feel special, and this one checks all the boxes. The dough comes together quickly with simple ingredients, and the crushed peppermint adds both crunch and a burst of holiday flavor. These cookies are ideal for gifting, serving at parties, or just enjoying with a mug of hot cocoa by the fire. Plus, they make the kitchen smell amazing while baking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
unsalted butter, softened granulated sugar brown sugar, packed large eggs vanilla extract all-purpose flour baking soda salt semi-sweet chocolate chips white chocolate chips crushed peppermint candies
Directions
I start by preheating the oven to 375°F (190°C) and lining my baking sheets with parchment paper.
In a large bowl, I cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
I beat in the eggs one at a time, then stir in the vanilla extract.
In another bowl, I whisk together the flour, baking soda, and salt. I add this gradually to the wet ingredients, mixing until just combined.
Then I fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies, making sure everything is evenly distributed.
Using a tablespoon or cookie scoop, I drop dough balls onto the prepared baking sheets, leaving about 2 inches between each one.
I bake them for 9 to 11 minutes, just until the edges are golden brown and the centers are set. After baking, I let them cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
Servings and timing
This recipe makes about 30–36 cookies, depending on how large I scoop the dough. It takes around 15 minutes to prep and 9–11 minutes to bake, so I usually have a full batch ready in under 30 minutes.
Variations
Sometimes I like to switch things up by using dark chocolate chips instead of semi-sweet, or adding a pinch of cinnamon for a warm spice note. If I don’t have crushed peppermint candies on hand, I’ve also used peppermint bark pieces or festive holiday sprinkles to keep the seasonal flair. For a softer texture, I slightly underbake them and let them finish setting on the tray.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, I sometimes tuck a slice of bread into the container. They also freeze really well—I place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag for up to 2 months. To reheat, I pop a cookie in the microwave for about 10 seconds to bring back that fresh-baked warmth.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough in advance and refrigerate it for up to 48 hours. I find that chilling the dough actually improves the flavor and texture of the cookies.
Can I freeze the cookie dough?
Definitely. I scoop the dough into balls and freeze them on a tray, then store in a freezer bag. I bake straight from frozen, just adding 1–2 extra minutes to the baking time.
What if I don’t like peppermint?
If peppermint isn’t my thing, I just leave it out or swap it for something like chopped nuts or toffee bits. The cookies still turn out great.
Can I make these cookies gluten-free?
Yes, I’ve used a 1:1 gluten-free flour blend with good results. I make sure it includes xanthan gum to help with the structure.
How do I prevent the cookies from spreading too much?
I always make sure the butter isn’t too soft and I chill the dough if my kitchen is warm. That helps the cookies hold their shape better while baking.
Conclusion
Winter Wonderland Chocolate Chip Cookies are a cozy, festive treat I love to make all season long. They combine nostalgic flavors with a fun holiday twist, making them perfect for cookie trays, parties, or quiet evenings at home. With their chewy centers, crisp edges, and bursts of minty chocolate, they’re the kind of cookie that disappears fast—so I always make a double batch.
Soft, chewy, and festive—these winter wonderland chocolate chip cookies are loaded with chocolate chips and peppermint candy for a perfect holiday treat.
Author:Ella
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:Approx. 30 cookies
Category:Dessert, Cookies
Method:Baking
Cuisine:American
Diet:Vegetarian
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
Preheat Oven: Preheat to 375°F (190°C). Line baking sheets with parchment paper.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Mix in Add-Ins: Fold in semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies.
Scoop and Bake: Drop tablespoon-sized dough balls onto baking sheets, spacing 2 inches apart.
Bake: Bake for 9–11 minutes, or until the edges are golden brown.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Customize with extra chocolate chips, festive sprinkles, or swap in toffee bits for variety.
Make-ahead tip: Dough can be chilled for up to 24 hours before baking for thicker cookies.
