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White Chocolate Peppermint Cookies

Delightfully crispy on the outside and soft on the inside, these White Chocolate Peppermint Cookies are perfect for holiday gatherings, packed with festive flavors of white chocolate and crushed peppermint candy canes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 165
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 2 1/4 cups all-purpose flour Use a good quality brand like King Arthur Flour for best results.
  • 1 teaspoon baking soda Ensure it’s fresh for optimal rise.
  • 1/2 teaspoon salt Balance the sweetness.
  • 1 cup unsalted butter, softened Room temperature for easy creaming; I recommend Land O’Lakes.
  • 3/4 cup granulated sugar Adds sweetness and moisture.
  • 3/4 cup brown sugar, packed For that rich flavor and chewiness.
  • 1 teaspoon vanilla extract Use pure vanilla for the most impactful flavor.
  • 1 large egg Best at room temperature to blend seamlessly.
  • 1 cup white chocolate chips Go for Ghirardelli for a rich, creamy taste.
  • 1/2 cup crushed peppermint candy canes Perfect for that festive crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C). This ensures an evenly baked cookie.
  2. In a bowl, whisk together flour, baking soda, and salt.
  3. In another large bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla until smooth.
  4. Beat in the egg until well combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  6. Fold in the white chocolate chips and crushed peppermint.
  7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden.
  9. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. You can prepare the dough ahead of time and refrigerate it for up to 3 days.