pin it
I first discovered the magic of combining peppermint with chocolate chip cookies during a holiday baking marathon five years ago. I was determined to create something more exciting than standard chocolate chip cookies but didn't want to stray too far from the classic. These Winter Wonderland cookies are my love letter to the holiday season. The base is a rich, buttery chocolate chip cookie dough that I've perfected over years of baking. What makes them special is the layering of flavors—dark chocolate for depth, white chocolate for creaminess, and crushed peppermint for that refreshing zing. The festive sprinkles aren't just decorative; they add tiny pops of sweetness throughout. When you bite into one, you get chewy centers with slightly crisp edges, and every bite is different depending on which chocolate or peppermint piece you hit. The powdered sugar dusting is the final touch that transforms them from delicious cookies into something truly magical and festive.
Why I love this recipe
What I love most about these cookies is how they capture the essence of winter celebrations in every bite. They're incredibly versatile—fancy enough for holiday parties but comforting enough for a quiet evening by the fire. The recipe is forgiving and flexible, perfect for bakers of all skill levels. I love that I can prep the dough in advance and bake fresh cookies whenever guests arrive, filling the house with that irresistible aroma. The combination of textures keeps things interesting—you've got soft, chewy cookie, melty chocolate, crunchy peppermint, and that delicate powdered sugar coating. These cookies also make fantastic gifts; I package them in festive tins and they always receive rave reviews. Most importantly, they bring people together and create memories, which is what holiday baking is all about.
What You Need From Your Kitchen
- All-purpose flour: Provides structure to the cookies; measure by spooning into cup and leveling off
- Unsalted butter: Must be softened to room temperature for proper creaming with sugars
- Brown sugar: Pack firmly into measuring cup; adds moisture and chewy texture
- Eggs: Bring to room temperature before using for better incorporation
- Dark chocolate chips: Use quality chips for best flavor; semi-sweet or bittersweet work well
- White chocolate chunks: Chop from a bar for irregular pieces that create melty pools
- Crushed peppermint candies: Use candy canes or peppermint rounds; crush to small pieces for even distribution
Let's Make These Together
- Mix your dry ingredients
- Start by whisking together your flour and baking soda in a medium bowl. This ensures the leavening agent is evenly distributed throughout your flour, which helps your cookies rise uniformly. Set this bowl aside while you work on the wet ingredients.
- Cream butter and sugars
- Using an electric mixer, beat your softened butter with both sugars until the mixture becomes light, fluffy, and pale in color. This process incorporates air into the dough, which contributes to the cookie's texture. The mixture should roughly double in volume and take about 3-4 minutes of beating on medium-high speed.
- Add eggs and vanilla
- Beat in your eggs one at a time, ensuring each is fully incorporated before adding the next. This gradual addition prevents the mixture from curdling. Stir in your vanilla extract, which enhances all the other flavors in your cookies.
- Combine and fold ingredients
- Gradually add your flour mixture to the wet ingredients, mixing on low speed just until combined. Overmixing develops gluten and creates tough cookies. Once combined, gently fold in all your chocolate chips, white chocolate chunks, peppermint pieces, and sprinkles using a spatula.
- Bake to perfection
- Scoop uniform portions of dough onto your prepared baking sheets, leaving space for spreading. Bake until edges are golden but centers still look slightly soft. They'll continue cooking on the hot pan after removal. Cool slightly on the sheet before transferring to a wire rack, then dust with powdered sugar once completely cooled.
pin it
Switch Things Up
Last December, I decided to elevate my classic chocolate chip cookie recipe for a holiday party. I was standing in my kitchen experimenting with different chocolate ratios when I spotted leftover candy canes from my nephew's stocking. On a whim, I crushed them up and folded them into the dough along with white chocolate chunks. The first batch came out looking like a winter wonderland—golden cookies studded with chocolate and minty red pieces. When I dusted them with powdered sugar, they looked like they'd been kissed by snow. My friends at the party went crazy for them, and three people asked for the recipe before the night ended. Now I make them every winter, and they've become my signature holiday cookie.
Perfect Pairings
These cookies pair beautifully with a hot cup of peppermint cocoa or a classic glass of cold milk. For an adult gathering, serve them alongside Irish coffee or peppermint schnapps-spiked hot chocolate. They also make an excellent accompaniment to vanilla ice cream—try sandwiching a scoop between two cookies for an indulgent winter dessert. During the holidays, I love arranging them on a platter with gingerbread cookies and sugar cookies for variety.
pin it
Frequently Asked Questions
- → Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. For refrigerated dough, let it sit at room temperature for 10 minutes before scooping. For frozen dough, you can bake directly from frozen, just add 1-2 minutes to the baking time.
- → Why are my cookies spreading too much?
Cookie spread is usually caused by butter that's too warm or dough that's too warm. Make sure your butter is softened but still cool to the touch, and consider chilling your dough for 30 minutes before baking. Also ensure your baking sheets are cool before adding more dough.
- → Can I substitute different types of chocolate?
Yes! Feel free to use milk chocolate, semi-sweet, or even ruby chocolate. You can also adjust the ratio of dark to white chocolate based on your preference. The key is maintaining roughly 2 cups of total chocolate additions.
- → How do I keep the cookies soft and chewy?
The secret is slightly underbaking them. Remove cookies when the edges are set but centers still look a bit underdone. They'll firm up as they cool. Also, storing them in an airtight container with a slice of bread helps maintain moisture.
- → What if I don't like peppermint?
No problem! You can omit the peppermint candies and replace them with more chocolate chips, toffee bits, crushed pretzels, or chopped nuts. The base recipe is versatile and works with many different mix-ins.
- → Can these cookies be frozen after baking?
Yes, baked cookies freeze beautifully for up to 3 months. Let them cool completely, then layer between parchment paper in an airtight container. Thaw at room temperature for about 30 minutes before serving. Dust with fresh powdered sugar after thawing.
Conclusion
These Winter Wonderland Chocolate Chip Cookies are everything a holiday cookie should be—festive, delicious, and guaranteed to spread cheer. The combination of dark and white chocolate creates incredible depth, while the peppermint adds that signature winter flavor. They're simple enough for beginner bakers but impressive enough to be the star of any cookie exchange. Make a double batch because they disappear fast!