I bake these Winter Wonderland Chocolate Chip Christmas Cookies when I want a soft, chewy chocolate chip cookie that tastes like peppermint bark, looks like a snow globe, and fits perfectly on every holiday cookie tray. I cream butter and two kinds of sugar until fluffy, stir in eggs and vanilla, then fold in chocolate chips, white chocolate chips, and crushed candy canes before topping each scoop with snowflake sprinkles so they come out festive and sparkling.
Why I love these cookies
I love that the base dough is a classic bakery‑style chocolate chip cookie: a full cup of butter, equal parts white and brown sugar, eggs, and vanilla, plus flour, baking soda, baking powder, and just enough salt to balance the sweetness. The texture lands right where I want it—soft and chewy in the center with lightly golden edges. When I stir in crushed candy canes, I add cool peppermint crunch and a little sparkle without overpowering the chocolate.
I also love the way these cookies look. The mix of dark chocolate chips, white chocolate chips, red‑and‑white candy cane bits, and snowflake sprinkles on top makes every cookie look like a tiny winter wonderland without any icing or dipping. They’re easy enough for a weeknight bake but pretty enough for cookie exchanges, Santa plates, and gift boxes.
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