The Best White Chocolate Peppermint Cookies
Deliciously creamy and refreshing, these white chocolate peppermint cookies are perfect for cozy gatherings and winter evenings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened Ensure butter is at room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
Add-ins
- 1 cup white chocolate chips
- Crushed optional peppermint candies For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In another bowl, cream the softened butter, brown sugar, and granulated sugar until fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until well combined.
- Gradually fold in the dry ingredients with a spatula until just combined. Be careful not to overmix!
- Stir in the white chocolate chips and peppermint extract until evenly distributed.
- Drop spoonfuls of dough onto the prepared baking sheets, ensuring they are spaced apart.
- Sprinkle with crushed peppermint candies if desired.
Baking
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow to cool for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. For best results, reheat in a preheated oven. Cookies may be frozen for up to 3 months.