Peppermint Cookies
Indulge in the festive charm of Peppermint Cookies, a delightful treat that perfectly balances buttery softness with a refreshing minty crunch. These holiday-inspired cookies are studded with crushed peppermint candies and optional white chocolate chips, creating the ultimate wintertime dessert. With just 15 minutes of prep and a quick bake time, they're as easy to make as they are irresistible. The dough is chilled for a perfect texture, ensuring thick, chewy results with every batch. Whether you drizzle them with melted white chocolate for extra decadence or enjoy them as-is, these cookies are a must-bake for cookie swaps, holiday parties, or cozy nights by the fire.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Peppermint extract
- 0.5 cups Crushed peppermint candies or candy canes
- 0.5 cups White chocolate chips (optional)
Instructions
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy (about 2-3 minutes).
Add the egg, vanilla extract, and peppermint extract to the butter mixture, and beat until well combined.
Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until the dough comes together. Do not overmix.
Fold in the crushed peppermint candies and white chocolate chips (if using) with a spatula until evenly distributed.
Cover the dough and refrigerate for at least 30 minutes to allow it to firm up. This helps prevent the cookies from spreading too much during baking.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Scoop approximately 1.5 tablespoons of dough and roll it into a ball. Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake each batch for 8-10 minutes, or until the edges are set and the centers look slightly underbaked. The cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies as-is or drizzle them with melted white chocolate for an extra festive touch.
Nutrition Facts
Calories |
4045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 576.5 g | 210% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 359.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 249 mg | 19% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
