Winter Wonderland Chocolate Chip Christmas Cookies
These Winter Wonderland Chocolate Chip Christmas Cookies are soft, chewy, packed with festive colors, and seriously simple to whip up. They capture all the holiday cheer, making them perfect for busy December days, delightful gifts, and a crowd-pleasing treat.
Equipment
- Large mixing bowl
- Mixer
- Sturdy whisk
- Medium-sized bowl
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup red & green candy-coated chocolates (M&M’s or similar)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper.
- Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and packed light brown sugar using a mixer (or sturdy whisk) for 2-3 minutes until light and fluffy.
- Step 3: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Step 4: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly distributed.
- Step 5: Gradually add the dry mixture to the wet mixture. Mix on low speed, or by hand, until just combined. Be careful not to overmix.
- Step 6: Gently fold in the semi-sweet chocolate chips, white chocolate chips, and red & green candy-coated chocolates until evenly distributed throughout the dough.
- Step 7: Use a cookie scoop (about 2 tablespoons per cookie) or two spoons to drop rounded portions of dough onto your prepared baking sheets, leaving a couple of inches between each one.
- Step 8: Bake for 10–12 minutes. The edges should be lightly golden, but the centers should still look wonderfully soft and slightly underdone.
- Step 9: Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes to set up. Then, carefully transfer them to a wire rack to cool completely.
Notes
These cookies are wonderfully versatile! For substitutions, swap white chocolate for milk or dark chocolate chips, or even caramel bits. Any holiday-themed candy-coated chocolates or crushed candy canes (add at end of baking) can replace M&M's. Add 1/2 cup chopped pecans or walnuts for crunch. Experiment with 1/4 tsp almond extract, 1/2 tsp peppermint extract, or 1/2 tsp cinnamon for new flavor profiles.
For success, ensure butter and eggs are at room temperature. Avoid overmixing the dough. Chilling the dough for at least 30 minutes (or overnight) prevents spreading and deepens flavor. Use parchment paper for easy cleanup and even baking. For soft and chewy cookies, don't overbake; remove when edges are lightly golden and centers are still soft. A cookie scoop ensures uniform baking and appearance.
Store completely cooled cookies in an airtight container at room temperature for up to 5-7 days; add a slice of bread to keep them extra soft. Baked cookies can be frozen for up to 3 months by freezing in a single layer until solid, then transferring to a freezer-safe bag/container, separated by parchment. Raw cookie dough balls can also be frozen for future baking; add a few extra minutes to the baking time when baking from frozen.