Why You’ll Love Winter Wonderland Chocolate Chip Cookies Recipe

The texture is dreamy: crisp edges and a gooey center that just melts in your mouth.
Two kinds of chocolate (white + dark) mean each bite has rich contrast and depth.
The colorful sprinkles make them festive without extra decorating effort—just bake and serve.
They’re approachable: no rolling out cookie dough, simple ingredients, and great results even for beginners.
Ideal for gifting, sharing, or enjoying as a treat with coffee or cocoa.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
– Unsalted butter, softened
– Granulated sugar
– Brown sugar (packed)
– Large eggs
– Vanilla extract
– All‑purpose flour
– Baking soda
– Baking powder
– Salt
– White chocolate chips
– Dark (or semi‑sweet) chocolate chips
– Holiday red and green sprinkles

Directions

Preheat your oven to around 350 °F (≈ 175 °C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder (if included), and salt.
Gradually add the dry mixture into the wet mixture, stirring just until combined. Avoid over‑mixing.
Fold in the white chocolate chips, dark chocolate chips, and the holiday sprinkles until evenly distributed.
Scoop dough (use a cookie scoop or tablespoon) and drop onto the prepared sheet, spacing them about 2 inches apart.
Bake for about 10‑12 minutes (or as your recipe card specifies) until the edges are golden but the centers still look a touch soft.
Let cookies rest on the baking sheet for 3‑5 minutes, then transfer to a wire rack to cool further.

Servings and timing

This recipe yields approximately 24 cookies (depending on size).

Prep time: ~15 minutes
Baking time: ~10‑12 minutes
Cooling time: ~5‑10 minutes
Total time: ~30 minutes.

Variations

Dairy‑free version: Use non‑dairy butter (vegan butter) and dairy‑free chocolate chips.
Gluten‑free version: Substitute a 1:1 gluten‑free flour blend for the all‑purpose flour.
Nuts added: Fold in ½ cup chopped walnuts or pecans for extra crunch.
Spiced twist: Add ½ teaspoon ground cinnamon or nutmeg into the dry mixture for a warm holiday flavor.
Mini cookie size: Instead of large cookies, make smaller dough balls and reduce bake time by 2‑3 minutes for bite‑sized treats.

Storage/Reheating

Storage: Store baked cookies in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate for up to 10 days.
Freezing: You can freeze dough balls (before baking) for up to 3 months. Or freeze baked cookies for up to 2 months—just thaw at room temperature.
Reheating: To refresh chilled or slightly stale cookies, pop them in a 300 °F (≈ 150 °C) oven for 3‑5 minutes; edges will crisp back up and centers stay soft.

FAQs

1. What makes these cookies chewy instead of crunchy?

Chewiness comes from properly creaming the butter and sugars, using the right ratio of wet to dry ingredients, and not over‑baking the centers so they remain soft.

2. Can I use all one type of chocolate chips instead of both white and dark?

Yes — feel free to use only dark chocolate chips, or only white chocolate chips if you prefer. The dual‑chip version adds depth of flavor, but single‑chip works fine too.

3. Do I have to chill the dough before baking?

No, chilling isn’t strictly necessary, but if you want thicker, less‑spread cookies, chilling for 20‑30 minutes helps control the spread.

4. My cookies are spreading too much — what could be wrong?

Possible causes: The dough was too soft (butter too warm), you didn’t chill the dough and the oven temperature may be low. Also, too little flour or too much sugar can make cookies spread too much.

5. Can I double the recipe?

Yes, you can, but note that dough volume doubles and baking conditions might change (thicker dough might need a few more minutes). If doubling, consider baking in two trays rather than crowding one.

6. How do I know when the cookies are done?

Edges should be golden brown, while the center still looks slightly soft (it will set as it cools). If the center is firm and the edges dark, it’s likely overbaked.

7. Can I add other mix‑ins besides chocolate and sprinkles?

Absolutely — you can add chopped nuts, dried fruit (like cranberries), mini marshmallows, or even bits of peppermint for a holiday spin.

8. Are these cookies good for gifting?

Yes—they’re festive, easy to stack or arrange, and they travel well when stored in a sealed tin. Add a ribbon and they make a lovely homemade gift.

9. What’s the best way to keep them fresh when sharing?

Store in an airtight container with a slice of bread inside: the bread helps maintain moisture and keeps the cookies from becoming stale too quickly.

10. Can I make the dough ahead of time and bake later?

Yes — you can prepare the dough, portion it into balls, and refrigerate for up to 24 hours or freeze for up to 3 months. When ready to bake, allow frozen dough to thaw slightly before baking as directed.

Conclusion

These Winter Wonderland Chocolate Chip Cookies are a wonderful addition to your holiday baking repertoire. With rich chocolate, festive sprinkles, and a texture that hits the sweet spot between chewy and crisp, they’re sure to become a go‑to treat for cozy evenings, cookie swaps, or sweet gifts. Enjoy the baking, and the smiles when they’re devoured!

Winter Wonderland Chocolate Chip Cookies

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Author: Mia
Total Time: 27 minutes
Yield: 24 cookies
Diet: Vegetarian

Print Recipe

Description

These Winter Wonderland Chocolate Chip Cookies are a festive twist on the classic treat, featuring warm spices, white chocolate chips, and sparkling sugar for a cozy, holiday-ready dessert.

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the white chocolate chips.
Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing about 2 inches apart.
Sprinkle tops with sparkling sugar for a festive look.
Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For an extra holiday touch, add a pinch of ground cloves or ginger.
Store cookies in an airtight container for up to 5 days.
You can freeze the cookie dough for up to 3 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 18g
Sodium: 105mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Best Winter Wonderland Chocolate Chip Cookies