Description
Delight in these festive Peppermint White Chocolate Chip Cookies, featuring a soft and chewy texture with creamy white chocolate chips and a refreshing peppermint crunch. Perfect for holiday celebrations or anytime you crave a sweet treat with a minty twist.
Ingredients
Scale
Dry Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
Add-ins
- 1 cup white chocolate chips
- 0.5 cup crushed peppermint candies
Instructions
- Preheat and Prepare Baking Sheets. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugars. In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, incorporating air for a tender cookie.
- Add Egg and Vanilla. Beat in the egg and vanilla extract into the butter-sugar mixture until fully combined, which helps bind the ingredients and adds flavor.
- Combine Wet and Dry. Gradually mix the dry flour mixture into the wet ingredients on low speed until just combined to avoid overworking the dough.
- Fold in Add-ins. Using a spatula, gently fold in the white chocolate chips and crushed peppermint candies ensuring they are evenly distributed throughout the dough.
- Form Cookies. Drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake. Bake for 10-12 minutes or until the edges are lightly golden and the centers are slightly underbaked for a soft texture.
- Cool Cookies. Let the cookies cool on the baking sheets for about 5 minutes to set before transferring them to a wire rack to cool completely.
- Store Properly. Store the cooled cookies in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- For best flavor, use high-quality white chocolate chips and fresh peppermint candies.
- Do not overbake to keep cookies soft and chewy.
- Crushing the peppermint candies finely helps distribute flavor without large hard pieces.
- Cookies can be frozen after baking in an airtight container for up to 3 months.
- Adjust spacing on baking sheet depending on cookie size for even baking.
