Description
These White Chocolate Peppermint Cookies combine the creamy sweetness of white chocolate with the refreshing zing of peppermint, making them a perfect holiday treat. Easy to make and delightful to eat, they are sure to bring joy to any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- a pinch of salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- ½ cup crushed peppermint candies
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt. Set this aside for later.
- In a large mixing bowl, beat together 1 cup of softened unsalted butter and 1 cup of granulated sugar until creamy and light in color, about 2-3 minutes.
- Add in 2 large eggs, one at a time, mixing well after each addition. Then stir in 1 teaspoon of vanilla extract until combined.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined. It’s important not to overmix!
- Gently fold in 1 cup of white chocolate chips and ½ cup of crushed peppermint candies.
- Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheet, leaving space in between for spreading.
- Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers will look slightly underbaked.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Chill the dough for about 30 minutes before baking to help the cookies maintain their shape. Don’t overbake; they may look soft in the center but will set up as they cool.