Delicious White Chocolate Peppermint Cookies to Brighten Your Day

These White Chocolate Peppermint Cookies are a delightful blend of creamy sweetness and refreshing peppermint, perfect for holiday gatherings.

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Course: Dessert

Cuisine: American

Keyword: Baking, cookies, desserts, Festive Treats, holiday cookies, White Chocolate Peppermint Cookies

Prep Time: 20

Cook Time: 12

Cooling Time: 5

Total Time: 37

Servings: cookies

Calories: 150kcal

1 cup unsalted butter brings rich flavor and a soft texture to your cookies
1 cup granulated sugar adds sweetness and contributes to the cookies' delightful chewiness
1 cup packed brown sugar enhances moisture and provides a warm, caramel undertone
2 large eggs vital for binding and providing structure
1 teaspoon pure vanilla extract infuses a lovely aromatic essence that compliments the peppermint
3 cups all-purpose flour the backbone of your cookies, giving them just the right amount of structure
1 teaspoon baking soda helps the cookies rise beautifully
½ teaspoon salt enhances the sweetness and balances out the flavors

1½ cups white chocolate chips melt in your mouth with creamy sweetness
1 teaspoon peppermint extract adds an extra burst of minty freshness
½ cup crushed peppermint candies or candy canes provide a delightful crunch and a pop of festive color

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar on medium speed for about 3-4 minutes.
Add the eggs one at a time, mixing well, then stir in vanilla and peppermint extracts.
In a separate bowl, whisk together the flour, baking soda, and salt, then gradually mix into the wet ingredients.
Fold in the white chocolate chips and crushed peppermint candies.
Drop rounded balls of dough onto the prepared baking sheets, leaving space between each.
Bake for 10-12 minutes until edges are lightly golden and centers look slightly undercooked.
Let cool on baking sheets for 5 minutes before transferring to a wire rack.

Use room temperature butter for best results and avoid over-mixing the dough.