Description
Soft, chewy, festive cookies studded with creamy white chocolate chips and crunchy peppermint — perfect as a holiday treat or cozy snack.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1½ cups white chocolate chips
- 1 cup crushed peppermint candies or candy canes
- 1/2 teaspoon peppermint extract (optional — for stronger peppermint flavor)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla (and peppermint extract if using).
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in white chocolate chips and crushed peppermint candies or candy canes.
- Scoop 1–2 tablespoon-sized dough balls onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 9–11 minutes, or until edges are lightly golden but centers still look soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Do not overbake — cookies should remain soft in the center.
- Optional peppermint extract adds extra minty flavor.
- Use a cookie scoop for even-sized cookies and consistent baking.
- For thicker cookies, chill dough 15–30 minutes before baking.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dessert / Cookies
- Method: Drop cookies / Baking
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 cookie
- Calories: ≈210 kcal
- Sugar: ≈18–20 g
- Sodium: ≈120–140 mg
- Fat: ≈9–10 g
- Saturated Fat: ≈5–6 g
- Unsaturated Fat: ≈3–4 g
- Trans Fat: negligible
- Carbohydrates: ≈25–26 g
- Fiber: ≈1 g
- Protein: ≈2 g
- Cholesterol: ≈20 mg