Save Irresistibly soft and chewy cookies filled with creamy white chocolate and crunchy peppermint candy, capturing the festive flavors of classic peppermint bark in every bite.
I love baking these cookies during the holidays they bring a warm festive feeling to my kitchen
Ingredients
- Dry Ingredients: 2 1/4 cups (280 g) all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt
- Wet Ingredients: 1 cup (225 g) unsalted butter softened 3/4 cup (150 g) granulated sugar 1/2 cup (110 g) light brown sugar packed 2 large eggs 2 teaspoons pure vanilla extract
- Mix-ins: 1 1/4 cups (210 g) white chocolate chips or chopped white chocolate 3/4 cup (90 g) crushed peppermint candies or candy canes 2 ounces (55 g) white chocolate melted for drizzling (optional)
Instructions
- Step 1:
- Preheat oven to 350°F (175°C) Line two baking sheets with parchment paper
- Step 2:
- In a medium bowl whisk together flour baking soda baking powder and salt Set aside
- Step 3:
- In a large bowl cream butter granulated sugar and brown sugar together until light and fluffy about 2 3 minutes
- Step 4:
- Beat in eggs one at a time then mix in vanilla extract
- Step 5:
- Gradually add dry ingredients to the wet mixture mixing just until combined
- Step 6:
- Fold in white chocolate chips and crushed peppermint candies
- Step 7:
- Scoop tablespoon-sized balls of dough onto prepared baking sheets spacing them about 2 inches apart
- Step 8:
- Bake for 10-12 minutes or until edges are set and centers look slightly underbaked
- Step 9:
- Cool cookies on the baking sheets for 5 minutes then transfer to a wire rack to cool completely
- Step 10:
- If desired drizzle cooled cookies with melted white chocolate and sprinkle with extra crushed peppermint
Save Baking these cookies has become a cherished tradition that my whole family looks forward to every year
Required Tools
Mixing bowls Electric mixer Measuring cups and spoons Baking sheets Parchment paper Wire rack
Allergen Information
Contains wheat (gluten) milk eggs and soy (in some white chocolate brands) Contains peppermint candy (may contain traces of nuts depending on manufacturer) Always check ingredient labels for specific allergens
Nutritional Information
Calories: 170 Total Fat: 8 g Carbohydrates: 24 g Protein: 2 g per serving
Save These cookies are the perfect balance of sweet and minty making them a delightful holiday treat
Common Questions
- → How do I keep the treats soft and chewy?
Use softened butter and avoid overbaking; remove from oven when edges set but centers look slightly underdone to maintain moistness.
- → Can I substitute peppermint candies?
Yes, crushed candy canes or other mint-flavored candies work well to preserve the refreshing crunch and flavor.
- → What is the best way to melt white chocolate for drizzling?
Melt white chocolate gently over a double boiler or in short bursts in the microwave, stirring frequently to avoid burning.
- → How should I store these treats to retain freshness?
Store in an airtight container at room temperature for up to five days to keep texture and flavor intact.
- → Can I use dark or milk chocolate instead?
Absolutely, substituting with dark or milk chocolate chips offers a delicious variation while maintaining the chewiness and balance.