Winter Wonderland Chocolate Chip Cookies
These festive cookies filled with chocolate chips and peppermint are a delightful treat that embodies the spirit of the holidays.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Make sure the butter is at room temperature for easy mixing.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed Use light or dark brown sugar as per your preference.
- 2 large eggs
- 1 teaspoon vanilla extract Use pure vanilla extract for best flavor.
Dry Ingredients
- 2 1/4 cups all-purpose flour Sifted for better mixing.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Enhances flavor.
Mix-ins
- 2 cups semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup crushed peppermint candies Can substitute with crushed candy canes.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually beat the dry mixture into the wet ingredients, combining well.
- Fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies.
Baking
- Drop spoonfuls of cookie dough onto a baking sheet.
- Bake in the preheated oven for 10-12 minutes or until golden.
- Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Notes
Chill the cookie dough for about 30 minutes for extra chewy cookies. Store in an airtight container for up to one week at room temperature or two weeks in the fridge. You can also freeze the dough for fresh cookies anytime.