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Cozy White Chocolate Peppermint Cookies

white chocolate peppermint cookies - featured image
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Chewy, buttery cookies with a subtle minty freshness and melty pockets of creamy white chocolate, perfect for holiday baking or a cozy treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour (or gluten-free flour blend)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons finely crushed peppermint candies or candy canes
  • 1 1/2 cups (270g) white chocolate chips
  • Optional: 2 tablespoons cream cheese, softened
  • Optional toppings: Extra crushed peppermint for sprinkling before baking

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
  3. Beat in the egg until fully incorporated, then add vanilla extract. If using cream cheese, add it here and mix until smooth.
  4. In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
  5. Gradually add the flour mixture into the wet ingredients, mixing on low speed or folding by hand until just combined. Avoid overmixing.
  6. Gently fold in the white chocolate chips and crushed peppermint candies, distributing evenly throughout the dough.
  7. Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the prepared baking sheets. If desired, sprinkle a little extra crushed peppermint on top.
  8. Bake for 10-12 minutes, until the edges are just turning golden but the centers still look slightly soft.
  9. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

For thicker cookies, chill dough for 30 minutes before baking. Avoid overbaking to keep centers soft and chewy. Use good-quality white chocolate chips to prevent greasiness. Dough can be made a day ahead and refrigerated to deepen flavors. For dairy-free or vegan versions, substitute butter with coconut oil or vegan butter, use dairy-free white chocolate chips, and omit cream cheese or use vegan alternatives.

Nutrition

Keywords: white chocolate, peppermint, holiday cookies, chewy cookies, festive dessert, easy cookie recipe

Find it online: https://nadinetable.com/cozy-white-chocolate-peppermint-cookies-easy-holiday-recipe-to-try/