Description
These White Chocolate Peppermint Cookies are a festive celebration of flavors, combining creamy white chocolate with a refreshing burst of cool peppermint. Perfect for any holiday gathering or cozy evening at home!
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon peppermint extract
- 1 cup white chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- In a large mixing bowl, beat together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1/2 cup of brown sugar until light and fluffy.
- Mix in 2 large eggs, one at a time, followed by 1 teaspoon of peppermint extract, ensuring everything is fully combined.
- In another bowl, whisk together 2 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Gently fold in 1 cup of white chocolate chips and 1/2 cup of crushed peppermint candies, making sure they are evenly distributed throughout the dough.
- Use a cookie scoop or tablespoon to drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Place the sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks 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: 100 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: If you have time, refrigerate the dough for 30 minutes before baking to help the cookies maintain their shape. For a richer flavor, you can substitute half the granulated sugar with brown sugar.