Go Back

Winter Wonderland Chocolate Chip Cookies

Delightful holiday cookies featuring a blend of classic chocolate chip flavors and festive crushed candy canes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Baking, Dessert
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups All-Purpose Flour Substitute with gluten-free flour for gluten-free version.
  • 1 teaspoon Baking Soda Ensure freshness for best rise.
  • 1/2 teaspoon Salt Opt for sea salt for a sophisticated touch.
Wet Ingredients
  • 3/4 cup Unsalted Butter Soften to room temperature for easier mixing.
  • 1/2 cup Brown Sugar Light or dark brown sugar can be swapped.
  • 1/2 cup Granulated Sugar Feel free to reduce slightly without impacting texture.
  • 2 large Eggs Large eggs recommended for optimal results.
  • 1 teaspoon Vanilla Extract Use pure vanilla for a more robust taste.
Add-ins
  • 1 cup Chocolate Chips (Dark or Semi-Sweet) Feel free to substitute with your preferred chocolate variety.
  • 1/2 cup White Chocolate Chips Omit if you're looking for a more traditional flavor.
  • 1/2 cup Crushed Candy Canes Can be replaced with crushed nuts for added crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, mix the all-purpose flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
  5. Gradually add the flour mixture to the wet ingredients, stirring until just combined.
  6. Fold in the chocolate chips, white chocolate chips, and crushed candy canes.
  7. Drop tablespoons of dough onto the prepared baking sheets, leaving enough space for the cookies to spread.
Baking
  1. Bake for 10-12 minutes or until the edges are golden and the center is set.
  2. Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Store these cookies in an airtight container at room temperature for up to a week. Can freeze for up to three months, layering with parchment to prevent sticking. For extra flavor, lightly toast crushed candy canes before adding to dough.