Easy Winter Wonderland Chocolate Chip Cookies Recipe
Introduction
These Easy Winter Wonderland Chocolate Chip Cookies are a festive twist on a classic treat, bursting with chocolate chips and a hint of peppermint. Ready in just 30 minutes, they’re perfect for holiday baking or anytime you need a sweet, comforting cookie with a seasonal flair.
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
- Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough and keeping the cookies tender.
- Step 6: Fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies gently, so they are well distributed throughout the dough.
- Step 7: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Step 8: Bake the cookies for 9-11 minutes or until the edges turn golden brown, then let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Tips & Variations
- For a richer flavor, substitute half of the unsalted butter with browned butter before creaming.
- Use dark chocolate chips instead of semi-sweet for a deeper chocolate taste.
- If peppermint candies aren’t available, crushed candy canes work just as well and add a nice crunch.
- Chill the dough for 30 minutes before baking to reduce spreading and intensify flavors.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the baked cookies for up to 3 months and thaw at room temperature before serving. Reheat briefly in a microwave or oven to restore a freshly baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use margarine or another butter substitute for these cookies?
While unsalted butter is ideal for flavor and texture, you can substitute margarine or dairy-free butter alternatives. Keep in mind that this may slightly alter the cookie’s taste and texture.
How do I prevent the cookies from spreading too much during baking?
Chilling the dough before baking helps control spreading. Also, make sure not to use melted butter in the dough and space the cookies adequately on the baking sheet.
PrintEasy Winter Wonderland Chocolate Chip Cookies Recipe
These Easy Winter Wonderland Chocolate Chip Cookies combine the classic comforts of soft, chewy chocolate chip cookies with festive crushed peppermint candies for a delightful holiday treat. Ready in just 30 minutes, these cookies feature a perfect blend of semi-sweet and white chocolate chips, making them ideal for winter celebrations or cozy afternoons.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookies:
- 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 and Prepare: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: In a large bowl, using a mixer, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even mixing, then stir in the vanilla extract until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Chips and Candies: Gently fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies, ensuring even distribution without overmixing.
- Shape Cookies: Using a tablespoon, drop dough balls onto the prepared baking sheets spaced about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 9-11 minutes or until the edges turn golden brown but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely for best texture.
Notes
- You can substitute butter with margarine or coconut oil for dairy-free options, but results may vary slightly.
- For a more intense peppermint flavor, increase the crushed peppermint candies up to 3/4 cup.
- Ensure softened butter is not melted to achieve the best cookie texture.
- Use parchment paper or silicone baking mats to prevent possible sticking and for easier cleanup.
- Store cookies in an airtight container at room temperature for up to one week.
Keywords: chocolate chip cookies, peppermint chocolate chip cookies, holiday cookies, Christmas cookies, easy cookies
