Description
These Festive White Chocolate Peppermint Cookies are a delightful holiday treat, combining creamy white chocolate with a refreshing peppermint crunch in a tender, buttery cookie base. Perfect for your holiday baking traditions!
Ingredients
2.25 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1.5 tsp vanilla extract
1/2 tsp peppermint extract
1 cup white chocolate chips
3/4 cup crushed candy canes
Instructions
Warm your oven to 350F (175C) and prepare two large baking sheets with parchment paper.
In a bowl, gently whisk together the flour, baking soda, and salt.
Cream the softened butter, granulated sugar, and brown sugar in a large bowl until smooth and fluffy.
Add the eggs one by one, followed by the vanilla and peppermint extracts.
Slowly incorporate the flour mixture until a lovely dough comes together.
Gently fold in the white chocolate chips and 1/2 cup of the crushed candy canes.
Portion the dough using 1.5-tbsp scoops onto your prepared baking sheets, then press the remaining crushed candy canes onto the tops. Bake for 9-11 minutes until the edges are just set, then let them cool on wire racks.
Notes
Make sure your butter is truly softened, not melted. This allows it to cream properly with the sugar, creating the right texture.
Once you add the flour, mix just until combined. Overmixing can develop the gluten too much, leading to tougher cookies.
Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack. This prevents them from breaking and allows them to set properly.
If you notice your oven has hot spots, rotating the baking sheets halfway through the baking time can help ensure even browning and cooking.
For the best visual and textural effect, reserve about half of your crushed candy canes to press onto the tops just before baking.
- Prep Time: 25 minutes
- Cook Time: 9-11 minutes
- Category: Dessert
- Cuisine: American