White Chocolate Peppermint Cookies
These cookies combine creamy white chocolate with refreshing peppermint, perfect for holiday baking and cozy nights.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Room temperature for a rich, creamy dough.
- 1 cup granulated sugar Adds sweetness to balance flavors.
- 1 cup brown sugar, packed Brings depth of flavor and moisture.
- 2 large eggs Binding agents for texture.
- 2 teaspoons vanilla extract Adds a hint of vanilla magic.
- 3 cups all-purpose flour Structural base; measure properly.
- 1 teaspoon baking soda Leavening agent for lift.
- 1/2 teaspoon salt Enhances sweet flavors.
- 1 cup white chocolate chips For gooey, melty goodness.
- 1/2 cup crushed peppermint candies Key ingredient for flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract until creamy.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in the white chocolate chips and crushed peppermint candies gently.
- Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes until the edges are lightly golden, ensuring they remain slightly underbaked to stay chewy.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks.
Notes
For best results, use room temperature ingredients, avoid overmixing, and consider chilling the dough for improved flavors. These cookies can also be made vegan or gluten-free with suitable substitutions.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 3.5gSodium: 70mgSugar: 8g
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