Description
Delight in these Winter Wonderland Chocolate Chip Cookies, a soft and chewy treat with festive chocolate and peppermint, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup Butter (softened)
- 3/4 cup Brown Sugar (can substitute with coconut sugar)
- 1/2 cup Granulated Sugar (adjust to taste)
- 2 large Eggs (can substitute with flaxseed for vegan)
- 1 teaspoon Vanilla Extract (preferably pure)
- 2 1/2 cups All-Purpose Flour (gluten-free if necessary)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Chocolate Chips (dark and white) (can mix with chopped chocolates)
- 1/2 cup Candy Canes (crushed) (or crushed nuts for texture)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract until smooth.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt, then gradually mix into the wet mixture.
- Fold in chocolate chips and crushed candy canes gently using a spatula.
- Scoop dough onto prepared baking sheets, spacing about 2 inches apart (aim for 12 cookies per sheet).
- Bake for 10-12 minutes, until edges are golden and centers are just set. Cool on sheets for 5 minutes, then transfer to a wire rack.
- Optional: melt white chocolate, drizzle over cooled cookies, and sprinkle with extra crushed candy canes.
Notes
- Store cookies in an airtight container for freshness.
- For a richer flavor, chill the dough for 30 minutes before baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg