Wonderland Chocolate Chip Christmas Cookies are festive, cozy treats that bring all the magic of the holidays into one bite. Imagine a classic, chewy chocolate chip cookie base, then add white chocolate, dark chocolate, sparkling sprinkles, and a hint of warm spice. The result is a tray of cookies that look like they belong at a holiday market and taste like the best parts of Christmas—sweet, buttery, and full of texture. They are perfect for cookie exchanges, gifting, or leaving out for Santa with a glass of milk.
Ingredients
- 2 1/4 cups (280 g) all‑purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup (170 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup (130 g) semisweet chocolate chips
- 3/4 cup (130 g) white chocolate chips
- 1/3 cup (60 g) mini chocolate chips (optional, for extra speckles)
- 1/3 cup (50 g) red and green candy‑coated chocolate pieces or crushed holiday M&M‑style candies
- 1/4 cup (40 g) white chocolate chunks or chips for topping
- 3 tablespoons holiday sprinkles (nonpareils or jimmies)
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined. This ensures the spices and leavening are evenly distributed so each cookie bakes uniformly and carries the same warm holiday flavor.
In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar using a hand mixer or stand mixer on medium speed for about 3 minutes, until the mixture becomes light, fluffy, and slightly paler in color. Add the whole egg, the extra egg yolk, and the vanilla extract, then beat again until smooth and creamy. The extra yolk adds richness and helps keep the cookies chewy in the center.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Avoid overmixing, as that can make the cookies tough. Fold in the semisweet chocolate chips, white chocolate chips, mini chocolate chips if using, and the red and green candy‑coated pieces. Stir gently until the mix‑ins are evenly distributed and every scoop of dough looks colorful and chocolate‑studded.
Use a medium cookie scoop or a heaping tablespoon to portion the dough onto the prepared baking sheets, spacing the dough balls about 5 cm apart to allow for spreading. Gently press a few extra white chocolate chunks and some holiday sprinkles on top of each mound of dough; this makes the baked cookies look especially festive and “wonderland” ready.
Bake the cookies, one sheet at a time, for 9–11 minutes, or until the edges are just turning light golden and the centers still look slightly soft and puffy. They will continue to set as they cool, which keeps the texture chewy rather than dry. If you like thicker cookies, you can lightly tap the baking sheet on the counter right after removing it from the oven to help them settle and crinkle on top.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them carefully to a wire rack to cool completely. Once cooled, the cookies should have crisp edges, soft centers, and plenty of melty chocolate pockets surrounded by red and green candy pops and sparkling sprinkles. Store Wonderland Chocolate Chip Christmas Cookies in an airtight container at room temperature for up to five days, or freeze them for up to a month. They are delicious on their own, dipped in hot cocoa, or arranged on a holiday cookie platter to share with family and friends.