Name: Winter Wonderland Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1 cup unsalted butter, room temperature; 1/2 cup granulated sugar; 1 cup packed light-brown sugar; 1 teaspoon salt; 2 teaspoons pure vanilla extract; 2 large eggs; 2 cups semisweet and/or milk chocolate chips; 1/2 cup holiday-themed sprinkles; 1/2 teaspoon peppermint extract (optional)

Why You’ll Love Winter Wonderland Chocolate Chip Cookies Recipe

You’ll love this recipe because:

It takes the beloved texture and flavor of a traditional chocolate chip cookie (soft center, crisp edge) and gives it a seasonal upgrade.
The combination of semi‑sweet and white chocolate chips rewards every bite with melty pockets of chocolate.
The festive sprinkles and powdered sugar finish turn an ordinary cookie into a holiday standout — perfect for gift trays, cookie exchanges or cozy moments at home.
It’s approachable for bakers of all levels, using pantry‑staple ingredients and straightforward steps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
for the cookie dough:

unsalted butter, softened
granulated sugar
light brown sugar, packed
large eggs
vanilla extract
all‑purpose flour
baking soda
salt

for the mix‑ins & toppings:

semi‑sweet chocolate chips
white chocolate chips
holiday sprinkles (red, green, white)
optional: sparkling/sanding sugar
optional: powdered sugar for dusting

Directions

Preheat your oven to 350 °F (175 °C). Line baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy (about 2‑3 minutes).
Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until no dry streaks remain.
Fold in the semi‑sweet and white chocolate chips, reserving a small handful of each to press onto the tops of the cookies before baking.
Scoop the dough into balls (about 2 tablespoons each) and place them a few inches apart on the prepared baking sheets. Press a few reserved chocolate chips and sprinkles into the tops of each dough ball for a festive look.
If time allows and you prefer thicker cookies, chill the shaped dough balls in the refrigerator for 30 minutes (optional).
Bake for about 10‑12 minutes, or until the edges are set but the centers still appear slightly underbaked.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, optionally dust lightly with powdered sugar for a “snowy” finish.

Servings and timing

Makes approximately 24 large cookies.
Prep time: about 15 minutes
Bake time: about 12 minutes
Additional time (optional chilling): about 30 minutes
Total time: around 57 minutes (including chilling)

Variations

Swap in milk chocolate chips or dark chocolate chips instead of semi‑sweet for a different chocolate profile.
Add ½ cup of chopped nuts (such as toasted pecans or walnuts) for extra crunch.
For a seasonal twist, mix in dried cranberries or roll dough balls in red/green sanding sugar.
To make a gluten‑free version: use a 1:1 gluten‑free all‑purpose flour blend.
To make a dairy‑free/vegan version: use plant‑based butter, vegan chocolate chips and an egg substitute such as flax egg.

Storage/Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 3‑4 days. If you want to keep them longer, you can freeze the baked cookies: layer between parchment and store in a freezer‑safe container for up to 3 months. To reheat, thaw at room temperature or warm gently in a 300 °F (150 °C) oven for 5 minutes to restore a just‑baked texture.

FAQs

What if my cookies spread too much?

If your cookies spread excessively, it may mean your butter was too warm or melted, or the dough was too soft. Ensure butter is softened (not liquid) and consider chilling the dough for 15‑30 minutes. Also measure flour accurately (spoon into the cup and level off) to prevent too thin a dough.

Can I skip chilling the dough?

Yes — chilling is optional. If you skip it, you may have slightly flatter cookies, so reduce bake time by a minute or two and monitor closely. Chilling just helps them hold shape and bake thicker.

How can I make them more chewy rather than crisp?

To maximize chewiness: use more brown sugar relative to granulated sugar, remove the cookies when centers are just set (not fully firm), and allow them to cool on the baking sheet for a few minutes so residual heat continues to set them.

Can I freeze the dough instead of the baked cookies?

Absolutely. Scoop the dough into balls, freeze until solid, then transfer to a freezer bag/container. When ready to bake, you can place them (still frozen) on a sheet and bake, adding a minute or two to the bake time.

What kind of chocolate chips should I use?

Semi‑sweet and white chocolate chips are recommended for this recipe — the semi‑sweet gives depth and holds shape well, the white adds contrast and visual interest. You can choose milk chocolate or dark chocolate if you prefer, but sweetness levels and texture may shift slightly.

My cookies came out cakey. Why?

Cakey cookies usually result from using too much flour or overmixing the dough after adding flour (overdeveloping gluten). Make sure you measure flour properly and mix just until ingredients are combined — stop once no dry streaks remain.

Can I use my own holiday sprinkles?

Yes — using red, green, white sprinkles or sanding sugar is purely decorative and gives a festive flair. Feel free to use any holiday‑themed sprinkles you have. Press them gently into the dough balls before baking for best result.

How do I get that snowy finish effect?

After the cookies have cooled, lightly dust them with powdered sugar just before serving or gifting. This gives a visual effect like fresh snow and adds a little extra sweetness.

What’s the best way to present these cookies for gifting?

Place cooled cookies in an airtight tin layered with parchment paper. For extra festive look, tie a ribbon around the tin or add a small holiday tag. If shipping or transporting, keep different textures separate (e.g., cookies with sprinkles vs. crisp ones) so they don’t affect each other.

Can I double the recipe?

Yes — doubling the ingredients works well to make a larger batch. Just make sure you have enough mixer capacity and bake sheets. You may need to bake in multiple batches and rotate sheets mid‑bake for even results.

Conclusion

These Winter Wonderland Chocolate Chip Cookies take the one‑you‑know and love chocolate chip cookie recipe and elevate it into something festive, fun and perfect for sharing. With melty chocolate chips, soft‑chewy texture, holiday sprinkles and a light snow‑dusting of powdered sugar, they bring warmth and joy to your baking tray. Whether for holiday gifting, a cookie swap, or just a cozy afternoon treat, this recipe is reliable, delicious and ready to become a favourite.