These Winter Wonderland Chocolate Chip Cookies are soft, chewy, and bursting with holiday magic. I mix in both semi-sweet and white chocolate chips, then top them with festive red, green, and white sprinkles for a cookie that looks as joyful as it tastes. A final dusting of powdered sugar gives them that snowy, wintery charm—perfect for cookie swaps, gifting, or enjoying by the fire with a cup of cocoa.
Why You’ll Love This Recipe
I love how these cookies combine the classic comfort of chocolate chip cookies with a festive, holiday twist. The white chocolate adds a creamy sweetness, while the colorful sprinkles make each bite visually fun. These cookies are easy to whip up, make around two dozen servings, and hold up beautifully for gifting. The texture is soft and chewy with just the right amount of golden edges—holiday cookie perfection.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
½ cup (110 g) light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups (375 g) all‑purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup semi‑sweet chocolate chips
1 cup white chocolate chips
¼ cup red, green and white holiday sprinkles
Optional: powdered sugar, for dusting
Directions
I preheat the oven to 350 °F (175 °C) and line my baking sheets with parchment paper.
In a large bowl, I cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy—this usually takes about 2–3 minutes.
I beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, I whisk together the flour, baking soda, and salt. I slowly add the dry mixture to the wet ingredients, mixing just until the flour is no longer visible.
After that I fold in both types of chocolate chips until they’re well-distributed. Then I scoop the dough (about 2 tablespoons per cookie) onto the prepared baking sheets, leaving space between each.
I like to press a few extra chocolate chips and sprinkles on top of each dough ball for that extra festive look.
Next I bake the cookies for 10–12 minutes, just until the edges are set but the centers still look a little underdone.
I let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool.
Once they’re cool (or just before gifting), I dust them with powdered sugar to give them a snow-kissed finish.
Servings and timing
Servings: About 24 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories: ~216 kcal per cookie (estimated)
Variations
I sometimes swap the semi-sweet chips for dark chocolate for a richer flavor.
To change up the holiday theme, I use pastel sprinkles for Easter or heart-shaped ones for Valentine’s Day.
I’ve added crushed peppermint candy to the dough or sprinkled it on top for an extra wintery bite.
For a nuttier version, I mix in chopped pecans or walnuts.
If I want a gluten-free version, I use a 1:1 gluten-free flour blend.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, I sometimes tuck a slice of bread into the container. They also freeze well—I freeze the baked cookies or the cookie dough balls for up to 3 months. To reheat, I warm a cookie in the microwave for 10–15 seconds for that fresh-from-the-oven feel.
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FAQs
How do I keep these cookies soft after baking?
I always store them in an airtight container and sometimes add a slice of bread to keep the moisture in. It really helps maintain that chewy texture.
Can I make the dough ahead of time?
Yes, I often make the dough ahead and refrigerate it for up to 48 hours. It gives the flavors time to develop and makes baking day much quicker.
Can I freeze the cookie dough?
Absolutely. I scoop the dough into balls and freeze them on a tray before transferring to a bag. Then I bake them straight from frozen—just adding 1–2 extra minutes to the bake time.
What if I don’t have holiday sprinkles?
I’ve used regular rainbow sprinkles or even left them out entirely. The cookies still turn out delicious and festive-looking with the chocolate chips and powdered sugar.
How do I know when the cookies are done?
I look for edges that are set and lightly golden, while the centers should still look a little soft. They continue baking as they cool, which keeps them from getting too crispy.
Conclusion
These Winter Wonderland Chocolate Chip Cookies are the kind of treat that makes holiday baking feel magical. I love how easy they are to make, and they always bring a smile—whether I’m sharing them with friends or sneaking one for myself. With their soft texture, festive toppings, and chocolatey goodness, these cookies are a must-bake every December.
📖 Recipe:
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Winter Wonderland Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Winter Wonderland Chocolate Chip Cookies are soft, chewy, and loaded with semi-sweet and white chocolate chips, topped with festive sprinkles and a dusting of powdered sugar for the perfect holiday treat.
Ingredients
1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
½ cup (110 g) light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups (375 g) all‑purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup semi‑sweet chocolate chips
1 cup white chocolate chips
¼ cup red, green and white holiday sprinkles
Optional: powdered sugar, for dusting
Instructions
- Preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the semi-sweet and white chocolate chips until evenly distributed.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them apart.
- Press a few extra chocolate chips and sprinkles on top of each dough ball for decoration.
- Bake for 10–12 minutes, until edges are set but centers still look slightly underbaked.
- Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
- Once cooled, optionally dust with powdered sugar for a snowy finish.
Notes
Swap semi-sweet chips for dark chocolate for a deeper flavor.
Use themed sprinkles for other holidays like Easter or Valentine’s Day.
Crushed peppermint candy adds extra winter flair.
Add chopped pecans or walnuts for a nutty variation.
Use a 1:1 gluten-free flour blend for a gluten-free version.
Store in an airtight container with a slice of bread to keep cookies soft.
Freeze baked cookies or dough balls for up to 3 months.
Microwave for 10–15 seconds to enjoy warm cookies later.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 216
- Sugar: 19g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg
