White Chocolate Peppermint Cookies Recipe
Delight in these festive White Chocolate Peppermint Cookies, featuring a soft and buttery base studded with creamy white chocolate chips and topped with crunchy peppermint pieces. Perfect for the holiday season or any time you want a sweet, minty treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
Dry Ingredients
- 1 3/4 cup all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 cup white chocolate chips
- 1/3 cup peppermint pieces, chopped
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking.
- Chop Peppermint: Chop peppermint candies into small pieces until you have about 1/3 cup for coating the cookies.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Then, add the egg and vanilla extract, mixing until combined.
- Add Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt to the wet mixture. Stir until just combined to form the cookie dough.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the dough for pockets of sweet, creamy flavor.
- Form Dough Balls: Roll the dough into about 18 small balls, each approximately 1.5-2 inches in diameter.
- Coat with Peppermint: Dip each dough ball onto the chopped peppermint pieces to coat the top. Press gently so the peppermint adheres well.
- Place on Baking Sheet: Arrange the dough balls peppermint-side up on a parchment-lined baking sheet, spacing them evenly to allow for spreading.
- Bake: Bake in the preheated oven for 10-11 minutes. Check at 10 minutes—the cookies should be slightly soft in the center.
- Cool: Let cookies rest on the baking sheet for 1-2 minutes to set, then transfer carefully to a wire rack to cool for 10 minutes before serving.
- Serve: Enjoy these festive, minty cookies fresh or store in an airtight container for up to a week.
Notes
- For best results, use softened butter, not melted.
- Chilling the dough for 30 minutes before baking can help cookies maintain their shape.
- You can substitute peppermint pieces with crushed candy canes if desired.
- Store cookies in an airtight container at room temperature for up to one week.
- Do not overbake; cookies should remain slightly soft in the center for the best texture.
Keywords: White Chocolate Peppermint Cookies, holiday cookies, peppermint cookies, white chocolate cookies, festive cookies, easy cookie recipe
