
Soft, buttery chocolate chip cookies sprinkled with white chocolate 'snow' — a festive, family-friendly holiday favorite that’s easy to make and beautiful to serve.

This recipe is my go-to for holiday cookie exchanges and cozy nights by the tree. I first developed this version during a particularly snowy December when I wanted cookies that tasted classic but looked festive without requiring icing. The result is a soft, slightly chewy cookie studded with semi-sweet chips and dotted with white chocolate that melts into little snowy pockets. The coarse sugar or edible glitter on top gives each cookie a holiday sparkle — it reads like a snow-covered cookie on the outside and a familiar, comforting chocolate chip cookie on the inside.
I discovered the balance of textures while baking with my grandmother; she insisted on slightly underbaking so the center stays tender, and that single tip transformed my cookies. The flavor profile is straightforward: brown sugar for warmth and moisture, granulated sugar for crisp edges, and generous chocolate to keep every bite indulgent. These cookies are perfect for school parties, neighbor gifts, or a plate left out for visitors on Christmas Eve. They freeze beautifully and thaw quickly, so you can bake ahead and still have the fresh-baked aroma on the big day.
On my first run of these for a neighborhood swap, everyone asked for the recipe and came back for seconds. I love that this version feels celebratory without being fussy: no refrigeration time, straightforward mixing steps, and reliable results even when baked in a rush between wrapping presents and holiday errands.
My favorite thing about these cookies is how they transform a simple kitchen into a holiday bakery: neighbors stop by because they smell the baking, kids press their faces to the oven window, and the white chips really do look like tiny snow patches. I often make a double batch and gift them in tins — they always arrive looking special and tasting timeless.
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To keep edges crisp and centers tender, layer cookies between sheets of parchment paper. For longer storage, freeze baked cookies in a single layer until solid, then stack in a freezer-safe container with parchment between layers for up to 3 months. Reheat frozen cookies briefly in a 300°F (150°C) oven for 4–6 minutes to refresh the texture; avoid microwaving which can make them gummy.
If you need to adapt, swap up to 1/2 cup of all-purpose flour for oat flour for a nuttier flavor — note the texture will be slightly softer. For a dairy-free option, use vegan butter sticks and dairy-free chocolate chips; texture will be slightly different but still delicious. To make them gluten-free, replace the flour with a 1-to-1 gluten-free blend and add 1/4 teaspoon xanthan gum if the blend doesn’t contain it. For a lower-sugar version, reduce granulated sugar to 1/2 cup and increase brown sugar by 2 tablespoons for moisture; flavor will remain balanced but cookies may brown faster.
Serve on a festive platter with sprigs of rosemary or edible sugared cranberries for color contrast. These cookies pair beautifully with hot cocoa, spiced latte, or a simple glass of cold milk. For a more adult presentation, serve alongside a robust coffee or a small scoop of cinnamon ice cream as an after-dinner treat. Arrange them in gift tins layered with parchment and a ribbon for neighborly giving.
Chocolate chip cookies are an iconic American treat born in the 1930s. This holiday variation borrows the simple, universal appeal of the original while adding visual cues — white chocolate and coarse sugar — that evoke snow and winter. The practice of decorating cookies for celebrations is centuries old, but this version is intentionally low-fuss, reflecting a modern desire for beautiful results with minimal specialized technique.
In winter, fold in a teaspoon of ground cinnamon or a pinch of nutmeg for a warm, festive note. For a peppermint twist, replace the white chips with crushed peppermint candy or use peppermint baking chips and sprinkle tiny pieces on top after baking. During summer cookie exchanges, omit the coarse sugar topping and add toasted chopped pecans for a nuttier bite.
For efficient holiday prep, scoop dough into tablespoon-sized balls onto a parchment-lined tray, freeze until solid, then store in freezer bags. Label with the date and bake straight from frozen when needed. If you need freshly baked cookies for a party, plan 15–20 minutes per sheet (including oven recovery time) and stagger batches so cookies stay warm but not overbaked.
These Winter Wonderland chocolate chip cookies are a simple, reliable way to add sparkle to the season. Whether you bake them for yourself, your family, or to share, they bring warmth, nostalgia, and a little snowy magic to any holiday table. Enjoy the baking — and the smiles that follow.
Chill the dough for 15 minutes if your kitchen is warm to keep cookies from spreading too much.
Use a small cookie scoop for uniform cookies; this ensures even baking and consistent portion sizes.
Rotate baking sheets halfway through the bake to promote even browning on all trays.
To refresh day-old cookies, warm them in a 300°F oven for 4–5 minutes to revive softness.
This nourishing winter wonderland chocolate chip christmas cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Winter Wonderland Chocolate Chip Christmas Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats. This ensures even baking and prevents sticking.
In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt until well combined to ensure even leavening.
In a large bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until light and creamy, about 2–3 minutes.
Add 2 large eggs one at a time, beating after each addition, then mix in 2 teaspoons vanilla extract until smooth and emulsified.
Gradually add the flour mixture to the butter-sugar mixture on low speed or fold with a spatula until just combined; avoid overmixing.
Stir in 2 cups semi-sweet chocolate chips and 1/2 cup white chocolate chips until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto prepared sheets. Sprinkle with coarse sugar if desired. Bake 9–11 minutes until edges are lightly golden and centers remain slightly soft. Cool 2 minutes on the sheet, then transfer to wire racks.
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