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White Chocolate Peppermint Cookies

Irresistibly Soft White Chocolate Peppermint Cookies Recipe

Delightful White Chocolate Peppermint Cookies that combine creaminess with a refreshing peppermint twist.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1.5 cups all-purpose flour Gluten-free option available.
  • 1 teaspoon baking powder Ensure freshness for best results.
  • 0.5 teaspoon baking soda Used in conjunction with baking powder for optimal results.
  • 0.5 cups salted butter Substitute with dairy-free butter for a non-dairy version.
  • 1 cups granulated sugar Brown sugar can be used for a deeper flavor.
  • 1 large egg Vital for the cookie's success.
  • 1 teaspoon vanilla extract Use pure extract for best results.
  • 0.5 teaspoon peppermint extract Reduce quantity for milder taste or substitute with peppermint oil starting with just a drop.
For the Mix-ins
  • 1 cups white chocolate chips Dark chocolate can be used for a richer flavor.
  • 0.5 cups crushed candy canes Use as topping for extra decoration and flavor.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Baking Sheet
  • Parchment paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
  4. Add the egg, vanilla extract, and peppermint extract to the butter and sugar mixture, beating until fully combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  6. Fold in the white chocolate chips and crushed candy canes until evenly distributed.
  7. Chill the cookie dough in the refrigerator for about 15 minutes.
  8. Scoop tablespoon-sized dough onto the baking sheet, spacing them about 2 inches apart.
  9. Bake for 9-10 minutes until edges are lightly golden but centers remain soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 80mgPotassium: 30mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

These cookies can be made gluten-free and dairy-free with the right substitutions. For optimal texture, do not overmix and keep an eye on the bake time.

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