Winter Wonderland Chocolate Chip Cookies Recipe
Introduction
These Winter Wonderland Chocolate Chip Cookies are a festive twist on a classic favorite, bursting with both semi-sweet and white chocolate chips. Topped with colorful sprinkles and a dusting of powdered sugar, they bring holiday cheer to every bite.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (110g) light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- ¼ cup red, green, and white sprinkles
- Optional: 2 tablespoons sparkling or sanding sugar
- Optional: Powdered sugar, for dusting
Instructions
- Step 1: In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes using a hand or stand mixer.
- Step 2: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until no dry streaks remain.
- Step 4: Using a spatula or wooden spoon, gently fold in the semi-sweet and white chocolate chips, reserving a small handful of each to press on top of the cookies before baking.
- Step 5: Scoop the dough into balls about 2 tablespoons each and place them a few inches apart on a parchment-lined baking sheet. Press a few reserved chocolate chips and sprinkles into the tops of each dough ball for a festive look.
- Step 6: For thicker cookies, chill the shaped dough balls in the refrigerator for 30 minutes before baking (optional but recommended).
- Step 7: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, or until the edges are set but the centers still look slightly underbaked.
- Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once fully cooled, dust lightly with powdered sugar for a snowy finish, if desired.
Tips & Variations
- Use chilled dough to prevent spreading and achieve thicker cookies.
- Swap sprinkles for crushed peppermint candy for a minty holiday flavor.
- For extra sparkle, sprinkle sanding sugar on top before baking.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the baked cookies in a sealed container for up to 3 months. Reheat briefly in a microwave or oven to enjoy them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.
Can these cookies be made gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup for best results.
PrintWinter Wonderland Chocolate Chip Cookies Recipe
These Winter Wonderland Chocolate Chip Cookies are a festive twist on the classic treat, featuring a delightful blend of semi-sweet and white chocolate chips with colorful holiday sprinkles. Perfect for the winter season, these cookies offer a soft, chewy texture with a slightly crisp edge, finished with optional sparkling sugar or a dusting of powdered sugar for a snowy effect.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (110g) light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Mix-Ins & Toppings:
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- ¼ cup red, green, and white sprinkles
- Optional: 2 tablespoons sparkling or sanding sugar
- Optional: Powdered sugar, for dusting
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes using a hand or stand mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until no dry streaks remain.
- Fold in the Chips: Using a spatula or wooden spoon, gently fold in the semi-sweet and white chocolate chips, reserving a small handful of each to press on top of the cookies before baking.
- Scoop and Decorate: Scoop the dough into balls about 2 tablespoons each and place them a few inches apart on a parchment-lined baking sheet. Press a few reserved chocolate chips and sprinkles into the tops of each dough ball for a festive look.
- Chill (Optional but Recommended): For thicker cookies, chill the shaped dough balls in the refrigerator for 30 minutes before baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, or until the edges are set but the centers still look slightly underbaked.
- Cool and Finish: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once fully cooled, dust lightly with powdered sugar for a snowy finish, if desired.
Notes
- Chilling the dough before baking helps the cookies hold their shape and enhances thickness.
- Pressing reserved chocolate chips and sprinkles on top adds a festive appearance.
- Adjust baking time slightly if you prefer softer or crisper cookies.
- Store cookies in an airtight container at room temperature for up to one week.
- For an extra sparkle, sprinkle sanding sugar on top before baking.
Keywords: chocolate chip cookies, holiday cookies, festive cookies, winter cookies, white chocolate, sprinkles, baking, dessert
