Description
Delicious white chocolate peppermint cookies, perfect for the holidays!
Ingredients
Scale
- 2 1/3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 1/3 cups white chocolate chips, plus more for tops if desired
- 1/2 cup heaping crushed peppermint candy canes (about 8 standard size)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Scrape down the bowl as needed.
- Add the egg and egg yolk, then mix in vanilla and peppermint extracts. Mix until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in white chocolate chips and crushed candy canes.
- Scoop the dough (about 1 heaping Tbsp per cookie), shape into balls, and place on a parchment-lined tray.
- Chill the dough balls for 20 minutes.
- Place 12 cookies per sheet, spaced 2 inches apart. Bake for 12–14 minutes until puffed and slightly underbaked in the center.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Optionally, press a few extra white chocolate chips into the tops while cookies are warm.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For a more intense peppermint flavor, increase the peppermint extract to 1 tsp.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg