Peppermint White Chocolate Chip Cookies
Get ready to embrace the festive spirit with these Peppermint White Chocolate Chip Cookies—a delightful fusion of creamy white chocolate and refreshing peppermint in every bite. These soft and chewy holiday cookies are enhanced with crushed peppermint candies or candy canes for a crunchy texture and a burst of seasonal charm. With just 15 minutes of prep time and a handful of pantry staples, this recipe is perfect for holiday baking or gift-giving. The addition of both vanilla and peppermint extracts creates a beautifully balanced flavor profile, making these cookies irresistible for holiday parties or cozy nights by the fire. Bake a batch today and bring a little holiday magic to your cookie jar!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 0.75 cup light brown sugar
- 0.75 cup granulated sugar
- 2 large egg
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- 1.5 cups white chocolate chips
- 0.5 cup crushed peppermint candies or candy canes
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and peppermint extract, and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until the flour mixture is fully incorporated. Do not overmix.
Fold in the white chocolate chips and crushed peppermint candies using a spatula.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are light golden brown. The centers may still appear slightly underbaked but will set as the cookies cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy these peppermint-infused delights! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 22.8 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 54 mg | 1% | |
*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.
