Winter Wonderland Chocolate Christmas Cookies
Soft, chewy, buttery Christmas cookies loaded with chocolate chips, crushed candy canes, white chocolate chips, and festive snowflake sprinkles. A magical winter wonderland treat perfect for gifting, parties, and holiday cookie exchanges.
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Servings: 24
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups chocolate chips
- 1 cup candy canes crushed
- 1/2 cup white chocolate chips
- Snowflake sprinkles for decoration
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips, crushed candy canes, and white chocolate chips. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- If adding holiday sprinkles, place the sprinkles in a small bowl and roll the cookie balls into the sprinkles and then add to the baking sheets.. Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a thicker cookie, chill the dough for 30–60 minutes before baking.
You can freeze unbaked dough balls for up to 3 months. Bake from frozen with an additional 1–2 minutes.
Crushed candy canes add crunch but won’t melt into the dough, this is normal.
For extra chocolatey cookies, add more white chocolate chips on top before baking.