Winter Wonderland Chocolate Chip Cookies
Delightful cookies combining semi-sweet and white chocolate chips with a hint of peppermint, perfect for the holiday season.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Ensure your butter is at room temperature for easy mixing.
- 3/4 cup granulated sugar Adds sweetness and a slight crunch to the cookie’s exterior.
- 3/4 cup brown sugar, packed Moisten your cookies and give them that rich, deep flavor.
- 2 large eggs Use room temperature eggs for the best texture.
- 1 teaspoon vanilla extract The key ingredient to bring out all the rich flavors.
- 2 1/4 cups all-purpose flour Be mindful of how you measure! Spoon it into the measuring cup and level it off for precision.
- 1 teaspoon baking soda This is your leavening agent—don’t forget it!
- 1/2 teaspoon salt Balances the sweetness.
Chocolate and Peppermint
- 2 cups semi-sweet chocolate chips The stars of the show—the chocolate chips should be high-quality for the best flavor.
- 1/2 cup white chocolate chips For that creamy touch.
- 1/2 cup crushed peppermint candies A festive touch that adds a lovely crunch and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
- Beat in the eggs, one at a time, followed by the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture into the wet mixture, stirring just until combined. Avoid overmixing.
- Gently fold in the semi-sweet and white chocolate chips along with the crushed peppermint candies.
- Use a cookie scoop or tablespoon to drop dough balls onto a lined baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden and the centers look slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional: While still warm, sprinkle with additional crushed peppermint.
Notes
Store cookies in an airtight container at room temperature for up to a week. They also freeze beautifully—just layer them with parchment paper in an airtight container.