White Chocolate Peppermint Cookies
A delightful blend of creamy white chocolate and refreshing peppermint, these cookies are easy to make and perfect for family gatherings or cozy winter evenings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Can substitute with vegan butter.
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Mix-ins
- 1 cup white chocolate chips
- 1/4 cup crushed peppermint candies (for topping) Unwrapped.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a mixing bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the egg, followed by the vanilla and peppermint extracts until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Fold in the white chocolate chips and crushed peppermint candies.
- Drop tablespoon-sized amounts of dough onto the prepared baking tray, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden. They may look a bit underdone—don’t worry, they’ll set as they cool!
- Once done, remove them from the oven and let them cool on the baking tray for 5 minutes before transferring them to a wire rack.
Notes
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week or freeze for up to three months. When ready to enjoy, thaw at room temperature or microwave for a few seconds to retain softness.