Description
These soft and chewy chocolate chip cookies are dressed up for winter with festive white chocolate, sprinkles, and a hint of peppermint. Perfect for holiday parties, cozy nights, or gifting to friends and family!
Ingredients
Units
Scale
- 2 1/2 cups (310g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 tsp peppermint extract (optional, for a holiday twist)
- 1 cup (180g) semi-sweet chocolate chips
- 1/2 cup (90g) white chocolate chips
- 1/2 cup (90g) holiday sprinkles (blue, white, and silver for a winter theme)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add eggs, vanilla extract, and peppermint extract. Mix until combined.
- Gradually add the dry ingredients, mixing just until incorporated.
- Fold in the chocolate chips, white chocolate chips, and sprinkles.
- Scoop 1.5 tbsp-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are lightly golden but the center looks soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy with a cup of hot cocoa!
Notes
- For extra festive cookies, drizzle melted white chocolate over the cooled cookies and add extra sprinkles.
- If you prefer thicker cookies, chill the dough for 30 minutes before baking.
- Store in an airtight container for up to 5 days, or freeze for up to 3 months.