Winter Wonderland Chocolate Chip Cookies

ByCole Matthews
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Why Make This Recipe

Winter Wonderland Chocolate Chip Cookies are perfect for the cozy winter season. These cookies not only taste amazing with their rich chocolate flavor, but they also bring a festive touch to your holiday gatherings. The addition of crushed peppermint candies gives these cookies a fun and minty twist, making them a delightful treat for everyone. They are easy to make and will fill your home with the warm aroma of baking, creating a perfect winter wonderland atmosphere.

How to Make Winter Wonderland Chocolate Chip Cookies

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

Directions

  1. Prepare the Crust:

    • Preheat your oven to 350°F (175°C).
    • In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
    • Beat in the eggs, one at a time, then mix in the vanilla extract.
    • In a separate bowl, combine the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until well combined.
    • Fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies.

  2. Scoop the Cookies:

    • Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, leaving space between each cookie.

  3. Bake the Cookies:

    • Bake for 10-12 minutes or until the edges are lightly golden.
    • Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

How to Serve Winter Wonderland Chocolate Chip Cookies

Enjoy these cookies warm, straight from the oven, or let them cool completely and serve with a glass of milk or hot cocoa. They are perfect for holiday parties, gift-giving, or simply as a sweet treat for yourself and your family.

How to Store Winter Wonderland Chocolate Chip Cookies

Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for longer, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag, where they will stay fresh for up to three months.

Tips to Make Winter Wonderland Chocolate Chip Cookies

  • Make sure your butter is softened at room temperature to achieve the best texture and flavor.
  • Don’t overmix the dough after adding the flour; this helps keep the cookies soft.
  • You can adjust the amount of peppermint candies to your taste if you want more or less mint flavor.

Variation

For a different twist, you can substitute the semi-sweet chocolate chips with milk chocolate or dark chocolate. You can also add a handful of chopped nuts, such as walnuts or pecans, for extra crunch.

FAQs

Q: Can I use margarine instead of butter?
A: Yes, you can use margarine as a substitute. However, butter tends to give better flavor and texture.

Q: Can I make the dough ahead of time?
A: Absolutely! You can make the dough and store it in the refrigerator for up to three days before baking.

Q: Are these cookies safe to eat if I don’t bake them immediately?
A: It is best to bake the cookies soon after preparing the dough. If you need to store it, keep it in the refrigerator to avoid any spoilage.

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Winter Wonderland Chocolate Chip Cookies

  • Author: admin
  • Total Time: 27 minutes
  • Yield: 24 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful chocolate chip cookies with a festive twist of crushed peppermint candies, perfect for the winter season.

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  3. Beat in the eggs, one at a time, then mix in the vanilla extract.
  4. In a separate bowl, combine the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until well combined.
  5. Fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies.
  6. Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
  7. Bake for 10-12 minutes or until the edges are lightly golden.
  8. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store the cookies in an airtight container for up to one week. For longer storage, freeze cookies in a single layer and transfer to a freezer-safe bag.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: cookies, chocolate chip, peppermint, holiday, dessert

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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