Winter Wonderland Chocolate Chip Cookies
Delicious cookies that blend chocolate and peppermint, perfect for holiday baking and gift-giving.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Use room-temperature butter for best results.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs Can be substituted with flaxseed meal or chia seed mixture for vegan version.
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate and Peppermint Additions
- 2 cups semi-sweet chocolate chips Can be substituted with dark or milk chocolate.
- 1/2 cup white chocolate chips
- 1/2 cup crushed peppermint candies Can be swapped for toasted pecans.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare cookie sheets.
- In a bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt, then gradually add it to the creamed mixture.
- Gently stir in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies.
Baking
- Drop spoonfuls of dough onto ungreased cookie sheets and bake for 10-12 minutes or until golden around the edges.
- Let them cool on the sheets for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze for up to three months. Microwave briefly when craving a sweet treat.