These Peppermint White Chocolate Cookies are a festive twist on a classic treat, perfect for holiday gatherings or cozy winter nights. The combination of creamy white chocolate and refreshing peppermint creates a delightful balance that’s hard to resist.
Butter is the base of our cookies, providing a rich flavor and helping to achieve that soft, chewy texture we all love. Granulated sugar adds sweetness and aids in the perfect spread of the cookies, while brown sugar contributes to moisture and a slight caramel hint. The eggs bind everything together, and both peppermint extract and vanilla extract offer a complementary aroma and flavor that make these cookies truly special.
All-purpose flour forms the structure of the cookies, while baking soda ensures they rise beautifully. A touch of salt enhances all the flavors. Finally, the white chocolate chunks add creaminess, and the crushed peppermint candies provide a festive crunch and flavor burst.
These cookies are delightful on their own, but for an extra special touch, serve them alongside a steaming mug of hot chocolate topped with whipped cream. They also make a perfect addition to a holiday dessert platter, complementing other seasonal treats like gingerbread or spiced shortbread.
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure your cookies don’t stick and make cleanup easier. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. You’re looking for a texture that’s light and fluffy, which takes about 2-3 minutes.
Next, add the eggs one at a time, beating well after each addition. This helps to maintain the smooth texture of your batter. Now, stir in your peppermint and vanilla extracts, giving the dough a fragrant boost.
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the baking soda is evenly distributed, which is key for consistent cookie texture. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated.
Fold in the white chocolate chunks and crushed peppermint candies gently. You want every bite to have a bit of both, without breaking them down too much. Using a tablespoon, drop rounded amounts of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in your preheated oven for 10-12 minutes. You’ll know they’re ready when the edges are golden brown while the centers remain soft. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set up perfectly.
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