Description
Soft, buttery Wonderland Chocolate Chip Cookies packed with semi-sweet and white chocolate plus a cool peppermint crunch. Festive, chewy centers with crisp edges. Perfect for Christmas gifting.
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup crushed peppermint candies
Instructions
1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
2. Cream softened butter with both sugars until fluffy.
3. Beat in eggs one at a time, then stir in vanilla.
4. In another bowl, whisk flour, baking soda, and salt; gradually mix into wet ingredients until combined.
5. Fold in semi-sweet chips, white chips, and crushed peppermint.
6. Chill dough 30 minutes to prevent spreading.
7. Scoop tablespoon-sized dough balls and place 2 inches apart on prepared sheets.
8. Bake 9–11 minutes until edges are golden and centers look slightly soft.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
10. Once cooled, drizzle with melted white chocolate and sprinkle more peppermint, if desired.
Notes
Chill dough for 30 minutes to help cookies keep their shape.
Avoid overmixing once flour is added to keep texture soft.
Use room-temperature butter for easy creaming and better lift.
Pull cookies when centers look soft and edges are just golden to maintain chewiness.
Decorate cooled cookies with white chocolate drizzle and extra peppermint for festive flair.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Christmas Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg