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Peppermint White Chocolate Cookies

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Festive cookies featuring a perfect balance of sweet white chocolate and minty candy canes, sure to delight during the holiday season.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup crushed candy canes

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture.
  5. Fold in the white chocolate chips and crushed candy canes.
  6. Drop tablespoons of dough onto baking sheets lined with parchment paper.
  7. Bake for 10-12 minutes or until the edges are lightly golden.
  8. Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

For an extra peppermint kick, add a few drops of peppermint extract. Store cookies in an airtight container for up to a week, or freeze for up to three months.

Nutrition

Keywords: cookies, peppermint, white chocolate, holiday baking, desserts

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