The first snow of December always brings out the baker in me. That afternoon, the world outside my kitchen window was quiet, just the faint hum of the heater and the soft flutter of snowflakes drifting past the glass. My husband was reading by the fire, and I decided it was the perfect time to make something sweet for the family’s upcoming visit.
The scent of butter and sugar creaming together filled the air as Bing Crosby crooned from the radio. There’s something magical about baking when it’s snowing outside, it slows time just enough to savor it.
When I first created these Winter Wonderland Chocolate Chip Cookies, I was simply trying to add a festive twist to the classic chocolate chip cookie. Then I found a small jar of peppermint candies leftover from Christmas stockings and decided to crush them up.
The result? A soft, chewy cookie laced with bits of chocolate and peppermint sparkle—like a snowfall in every bite. My grandchildren love to help press the dough balls onto the tray, sneaking chocolate chips when they think I’m not looking. These cookies have become our family’s sweet symbol of winter joy.
Short Description
Soft, buttery chocolate chip cookies with a festive peppermint twist. These Winter Wonderland Chocolate Chip Cookies combine semi-sweet and white chocolate chips with crushed peppermint candies for a holiday treat that’s cozy, cheerful, and irresistibly sweet.
Key Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
- ½ cup white chocolate chips
- ½ cup crushed peppermint candies
Tools Needed
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Rubber spatula
- Baking sheets
- Parchment paper
- Measuring cups and spoons
- Wire cooling racks
Cooking Instructions
Step 1: Preheat the Oven
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy. This step creates the perfect base for soft cookies.
Step 3: Add Eggs and Vanilla
Beat in eggs one at a time, then stir in vanilla extract until fully incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined. Avoid overmixing to keep the cookies tender.
Step 5: Add the Goodies
Fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies. The peppermint will melt slightly as they bake, adding color and flavor bursts.
Step 6: Shape and Bake
Drop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes or until the edges are lightly golden.
Step 7: Cool and Enjoy
Let the cookies rest on the baking sheet for 5 minutes before transferring to wire racks. Serve warm, when the chocolate is still soft and the peppermint bits sparkle.
Troubleshooting Tip: If your dough feels too sticky, chill it for 15 minutes before baking. This helps the cookies hold their shape.
Why You’ll Love This Recipe
Festive Flavor: The combination of peppermint and chocolate captures the essence of the holidays.
Soft and Chewy Texture: Perfectly balanced so every bite melts in your mouth.
Simple and Foolproof: Uses everyday ingredients and straightforward steps.
Beautiful Presentation: The white chocolate and peppermint give each cookie a winter sparkle.
Family-Friendly: Great for baking with kids or sharing at holiday gatherings.
Mistakes to Avoid & Solutions
Overbaking: Cookies will continue cooking on the sheet after you remove them. Take them out when the edges are just golden.
Skipping the Chill (if needed): Warm dough spreads too quickly. If your kitchen is warm, chill dough before baking.
Uneven Mixing: Always scrape down the bowl to ensure even distribution of sugar and butter.
Too Much Peppermint: A little goes a long way—excess can overpower the cookie’s sweetness.
Using Hot Sheets: Never drop dough on a hot baking sheet; it causes spreading and uneven texture.
Serving and Pairing Suggestions
Enjoy warm with hot cocoa or peppermint mocha for a true winter treat.
Serve as part of a holiday dessert platter alongside sugar cookies and fudge.
Pair with vanilla ice cream for a cozy contrast of warm and cold.
Pack in cellophane bags tied with red ribbons for a festive homemade gift.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 4 days.
Freezing: Freeze baked cookies for up to 2 months; thaw at room temperature.
Reheating: Warm cookies in the microwave for 10 seconds to revive the soft texture.
Dough Storage: Chill unbaked dough balls in the freezer and bake directly from frozen, adding 1–2 minutes to baking time.
FAQs
1. Can I use crushed candy canes instead of peppermint candies?
Yes! Candy canes work perfectly and add an even more festive look.
2. Can I substitute margarine for butter?
Butter gives the best flavor and texture, but margarine can be used in a pinch.
3. Why did my cookies spread too much?
The butter might have been too soft, or the dough too warm. Chill for 15–30 minutes before baking next time.
4. Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking mix.
5. Can I skip the peppermint candies?
Of course. You’ll still have delicious double chocolate cookies with a classic flavor.
Tips & Tricks
Always start with room-temperature butter for a smooth, fluffy base.
Measure flour by spooning it into the cup and leveling it off to avoid dense cookies.
For prettier tops, press a few extra chocolate chips on the dough before baking.
Don’t overcrowd the pan—leave space for even browning.
Sprinkle a pinch of sea salt on top before baking for a flavor boost.
Recipe Variations
Mint Mocha Version: Add 1 tablespoon cocoa powder and a teaspoon of espresso powder to the dough for a deeper chocolate note.
Triple Chocolate Twist: Use dark, milk, and white chocolate chips for an indulgent blend.
Nutty Delight: Fold in ½ cup chopped toasted pecans or walnuts for crunch.
Holiday Sprinkle Cookies: Swap peppermint for red and green sprinkles for a kid-friendly look.
Peppermint Bark Style: Drizzle melted white chocolate and sprinkle crushed peppermint on top after baking for an elegant finish.
Final Thoughts
That evening, as snow blanketed the neighborhood and the kitchen filled with the sweet scent of chocolate and peppermint, I couldn’t help but smile. The cookies cooled on the rack while my husband made cocoa and turned on the twinkle lights. We sat together by the window, the world hushed and white outside, breaking warm cookies in half and savoring each bite.
These cookies capture that moment for me—a simple, quiet joy shared with someone you love. Sometimes, the best memories come not from grand gestures but from small, cozy moments baked right into your favorite recipes.
Winter Wonderland Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
- ½ cup white chocolate chips
- ½ cup crushed peppermint candies
Instructions
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, beat butter with granulated and brown sugar until light and fluffy.
- Mix in eggs one at a time, then add vanilla. In another bowl, whisk flour, baking soda, and salt, then gently fold into the wet mixture until just combined.
- Stir in semi-sweet and white chocolate chips along with crushed peppermint candies.
- Scoop tablespoon-sized dough balls onto the sheets, spacing 2 inches apart.
- Bake 9–11 minutes until edges turn golden. Cool for 5 minutes, then transfer to a rack and enjoy while warm.
