Description
These Winter Wonderland Chocolate Chip Cookies are soft, thick, bakery-style treats loaded with creamy white chocolate chips, rich dark chocolate chunks, and festive red and green sprinkles. They have a perfect chewy center with slightly crisp golden edges—ideal for holiday cookie swaps, gift-giving, or enjoying with a hot cup of cocoa by the fire.
Ingredients
2 1/4 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
1 cup white chocolate chips
1/2 cup dark chocolate chunks
1/3 cup festive red and green sprinkles
Instructions
Preheat and Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Cream the Butter: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together for 2-3 minutes until light, fluffy, and pale in color.
Add Wet Ingredients: Beat in the egg, extra egg yolk, and vanilla extract. Mix just until combined—overmixing can lead to tough cookies.
Whisk Dry Ingredients: In a separate small bowl, whisk together the flour, cornstarch, baking soda, and salt.
Combine: Slowly add the dry mixture into the wet ingredients. Mix on low speed until just a few streaks of flour remain.
Fold in the Magic: Gently fold in the white chocolate chips, dark chocolate chunks, and festive sprinkles with a spatula.
Scoop and Roll: Scoop out balls of dough (about 2 tablespoons each). For extra height, roll them gently into taller cylinders rather than perfect spheres.
Bake: Place them on the baking sheet about 2 inches apart. Bake for 9-11 minutes. The edges should be barely golden, but the centers will still look soft. They will firm up as they cool!
Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Measure Flour Correctly: Spoon your flour into the measuring cup and level it off. Scooping directly packs it down and leads to dry, hard cookies.
Chill if Needed: If your kitchen is hot or the dough feels sticky, pop the bowl in the fridge for 30 minutes. It helps flavors meld and prevents spreading.
Undercook Slightly: Take them out when they look slightly underdone in the middle. They continue cooking on the hot baking sheet for a few minutes. This is the key to that chewy texture.
Make it Pretty: Save a few chocolate chips and sprinkles to press gently onto the tops of the cookies right when they come out of the oven for that professional bakery finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Winter Wonderland cookies, white chocolate chip Christmas cookies, soft batch holiday cookies, festive chocolate chip cookies, bakery style cookies, holiday baking, Christmas cookie recipes, snowy cookies, sprinkle cookies