Snowy-soft centers, melty chocolate, and a kiss of peppermint make these cookies taste like your favorite winter moment. This easy recipe bakes up thick, cozy chocolate chip cookies dressed in a sparkly wonderland finish. Grab a mug of cocoa and let the kitchen smell like the holidays.
Easy Winter Wonderland Chocolate Chip Cookies
Equipment
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper
- 1 Large bowl
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Cookie scoop 2 tbsp
- 1 Wire rack
Ingredients
For the cookie dough
- 0.75 cup unsalted butter softened to cool room temp
- 0.75 cup light brown sugar packed
- 0.5 cup granulated sugar
- 1 large egg room temp
- 1 large egg yolk room temp
- 2 tsp pure vanilla extract
- 0.25 tsp peppermint extract optional
- 2 cup all-purpose flour spooned and leveled
- 2 tsp cornstarch for extra softness
- 1 tsp baking soda
- 0.5 tsp fine sea salt
Mix-ins
- 1 cup semisweet chocolate chips or chunks
- 0.5 cup white chocolate chips
Winter wonderland topping
- 2 to 3 tbsp crushed candy canes or peppermint candies
- 1 to 2 tbsp white sanding sugar or sparkling sugar
- 1 pinch flaky sea salt for finishing
Instructions
Make the cookie dough
- Line 2 baking sheets with parchment. Set butter out until cool-room soft. Preheat oven to 350 F or 175 C. For best accuracy, weigh ingredients.
- In a large bowl, beat butter, brown sugar, and granulated sugar on medium until light and fluffy, 2 to 3 minutes. Proper aeration gives lift and tender centers.
- Beat in the egg and egg yolk until glossy. Mix in vanilla and peppermint extract. Scrape the bowl so everything is evenly combined.
- In a separate bowl, whisk flour, cornstarch, baking soda, and salt. Cornstarch keeps the crumb plush.
- Add dry ingredients to wet on low speed until just combined and no dry streaks remain. Do not overmix.
- Fold in semisweet and white chocolate chips. The mix of chocolates gives balance and that snowy look.
- Cover and chill the dough 30 minutes. This helps limit spread and deepens flavor. If your kitchen is warm, chill up to 1 hour.
Bake and finish
- Scoop 2 tbsp portions, about 45 to 50 g each, spacing 2 inches apart. Bake 10 to 12 minutes until edges are set and centers still look pale and slightly underdone.
- Right out of the oven, sprinkle cookies with crushed candy canes, sanding sugar, and a tiny pinch of flaky sea salt. The residual heat helps toppings stick.
- Let cookies rest on the sheet 5 to 8 minutes, then transfer to a rack. They finish setting as they cool, keeping centers soft.
Notes
Why You’ll Love This Easy Winter Wonderland Chocolate Chip Cookies
- Bakery-style texture with crisp edges and soft, gooey centers.
- Festive flavors from white chocolate, vanilla, and a hint of peppermint.
- Simple pantry ingredients and quick chill time for thick cookies.
- Kid-approved and party-ready with candy cane crunch and sparkle.
- Freezer-friendly dough for fresh-baked cookies anytime.
Easy Winter Wonderland Chocolate Chip Cookies Ingredients & Substitutions
For the cookie dough
- 3/4 cup unsalted butter, softened to cool room temp (170 g)
- 3/4 cup packed light brown sugar (150 g)
- 1/2 cup granulated sugar (100 g)
- 1 large egg + 1 large egg yolk, room temp
- 2 tsp pure vanilla extract
- 1/4 tsp peppermint extract, optional but lovely
- 2 cups all-purpose flour, spooned and leveled (250 g)
- 2 tsp cornstarch for extra softness
- 1 tsp baking soda
- 1/2 tsp fine sea salt
Mix-ins
- 1 cup semisweet chocolate chips or chunks (170 g)
- 1/2 cup white chocolate chips (85 g)
Winter wonderland topping
- 2 to 3 tbsp crushed candy canes or peppermint candies
- 1 to 2 tbsp white sanding sugar or sparkling sugar
- Flaky sea salt, a pinch for finishing
Simple swaps
- No peppermint extract: use all vanilla or add 1/2 tsp almond extract for a cookie-shop vibe.
- Gluten-free: use a quality 1:1 gluten-free flour with xanthan gum and rest dough 10 extra minutes after mixing.
- Dairy-free: use plant-based butter sticks and dairy-free chocolate chips.
- Sugar swap: use dark brown sugar for deeper caramel notes.
- Mix-ins: swap in chopped peppermint bark, toasted walnuts, or milk chocolate chunks.
Step-by-Step Instructions to Make Easy Winter Wonderland Chocolate Chip Cookies
Step 1: Prep the pans and ingredients
Line 2 baking sheets with parchment. Set butter out until cool-room soft. Preheat oven to 350 F or 175 C. For best accuracy, weigh ingredients.
Step 2: Cream butter and sugars
In a large bowl, beat butter, brown sugar, and granulated sugar on medium until light and fluffy, 2 to 3 minutes. Proper aeration gives lift and tender centers.
Step 3: Add eggs and flavor
Beat in the egg and egg yolk until glossy. Mix in vanilla and peppermint extract. Scrape the bowl so everything is evenly combined.
Step 4: Whisk dry ingredients
In a separate bowl, whisk flour, cornstarch, baking soda, and salt. Cornstarch keeps the crumb plush.
Step 5: Bring the dough together
Add dry ingredients to wet on low speed until just combined and no dry streaks remain. Do not overmix.
Step 6: Fold in the chips
Fold in semisweet and white chocolate chips. The mix of chocolates gives balance and that snowy look.
Step 7: Chill briefly
Cover and chill the dough 30 minutes. This helps limit spread and deepens flavor. If your kitchen is warm, chill up to 1 hour.
Step 8: Scoop and bake
Scoop 2 tbsp portions, about 45 to 50 g each, spacing 2 inches apart. Bake 10 to 12 minutes until edges are set and centers still look pale and slightly underdone.
Step 9: Add the winter sparkle
Right out of the oven, sprinkle cookies with crushed candy canes, sanding sugar, and a tiny pinch of flaky sea salt. The residual heat helps toppings stick.
Step 10: Cool and enjoy
Let cookies rest on the sheet 5 to 8 minutes, then transfer to a rack. They finish setting as they cool, keeping centers soft.
Tips for Success
- Use cool-room butter that gently gives to a finger press, not greasy or melty.
- Spoon and level flour or weigh it to 250 g to avoid dry, cakey cookies.
- Underbake slightly for gooey centers. They will continue to set on the hot sheet.
- For perfectly round cookies, scoot a round cutter around hot cookies to nudge edges in.
- Add toppings immediately after baking so they adhere without melting away.
Variations of Easy Winter Wonderland Chocolate Chip Cookies
- Brown butter: Brown the butter, cool until semi-solid, then cream. Adds toffee depth.
- Double chocolate: Replace 1/4 cup flour with cocoa powder and use all white chips for contrast.
- Gingerbread twist: Add 1 tsp ground ginger and 1/2 tsp cinnamon with the dry ingredients.
- Marshmallow magic: Press a few mini marshmallows on top during the last 2 minutes of baking for hot cocoa vibes.
- Nutty crunch: Stir in 1/2 cup toasted walnuts or pecans.
Serving Suggestions: What to Pair with Easy Winter Wonderland Chocolate Chip Cookies
- Classic pairing: cold milk or vanilla almond milk.
- Cozy mug: peppermint hot chocolate or a cinnamon latte.
- Dessert plate: serve warm with a scoop of peppermint or vanilla ice cream.
- Holiday tray: mix with snickerdoodles, gingerbread men, and shortbread for a festive spread.
Storage & Reheating Instructions
- Room temperature: Store in an airtight container up to 4 days. Add a slice of sandwich bread to keep cookies soft.
- Freeze dough: Scoop, freeze on a tray until firm, then bag up to 3 months. Bake from frozen at 350 F, adding 1 to 2 minutes.
- Freeze baked cookies: Wrap and freeze up to 2 months. Thaw at room temp, then warm at 300 F for 3 to 4 minutes if desired.
Memories Made Around the Table
Every year, my little helpers press glittery sugar and candy canes onto warm cookies, and the kitchen fills with peppermint sparkle and giggles. These are the cookies we box up for neighbors, always with a few missing because we taste test for quality control.
FAQs
Why did my cookies spread too much?
Butter may have been too warm or flour under-measured. Chill the dough longer and weigh the flour. Lined pans and cool dough help keep thickness.
Can I skip the peppermint?
Yes. Use only vanilla or try almond extract. Keep the candy cane topping off and replace with extra white chocolate or sprinkles.
How do I make the cookies thicker?
Chill 45 to 60 minutes, use a taller scoop, and bake on chilled sheets. You can add 1 extra teaspoon cornstarch for more lift.
Can I use salted butter?
Yes. Reduce added salt to a small pinch. Taste your dough and adjust if needed.
How many cookies does this make?
About 18 cookies using 2 tbsp scoops. Make minis with 1 tbsp scoops and bake 8 to 9 minutes.
Final Thoughts
These Easy Winter Wonderland Chocolate Chip Cookies bring bakery magic to your cozy kitchen with minimal effort. Bake a batch, add a little sparkle, and share the sweet joy with everyone around your table.