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White Chocolate Peppermint Cookies

White Chocolate Peppermint Cookies
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Soft, chewy White Chocolate Peppermint Cookies, perfect for beginners to bake and enjoy during the holidays or any time!

Ingredients

Scale
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened but still cool
  • ¼ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • ½ teaspoon peppermint extract
  • ¾ cup white chocolate chips* divided
  • ½ cup crushed hard peppermint candies (such as candy canes) divided

Instructions

  1. Preheat your oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. In a small bowl, combine the flour, baking powder, baking soda, and salt.
  4. Set the flour mixture aside.
  5. In a large bowl, beat the softened butter and both sugars together using a hand mixer or stand mixer.
  6. Beat until the mixture is creamy and combined.
  7. Add the large egg to the creamed butter and sugar mixture.
  8. Add the peppermint extract to the mixture.
  9. Beat until the egg and extract are fully combined.
  10. Slowly add the prepared flour mixture to the wet ingredients.
  11. Beat until the flour mixture is just combined into the dough.
  12. Add ½ cup of the white chocolate chips to the dough.
  13. Add ¼ cup of the crushed peppermint candies to the dough.
  14. Stir until the white chocolate chips and peppermint candies are well combined in the dough.
  15. Scoop 1-½ tablespoon portions of dough.
  16. Press some of the remaining white chocolate chips onto the top of each dough ball.
  17. Roll the top of each dough ball into some of the remaining crushed peppermint candies.
  18. Optional: For thicker cookies, place the dough balls in the refrigerator for one hour.
  19. Place the dough balls a couple of inches apart on the prepared cookie sheets.
  20. Bake the cookies for 9-11 minutes.
  21. Bake until the edges are just beginning to turn light golden brown.
  22. Ensure the center of the cookies are still slightly underdone.
  23. Do not overbake the cookies.
  24. If any cookies have misshapen edges, use the back of a spoon to gently push the edges inward to create a perfect round shape.
  25. Place the baking sheets on wire racks.
  26. Allow the cookies to cool completely on the wire racks.

Notes

Ensure your butter is softened but still cool for the best texture.
Measure flour by spooning it into the cup and leveling, not scooping directly.
Do not overbake; cookies should look slightly underdone in the center.
Chilling the dough for an hour can lead to thicker cookies.

Nutrition

Find it online: https://pinchofwarmthbakes.com/white-chocolate-peppermint-cookies/