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.
This recipe quickly became a holiday favorite in my family because of its perfect balance of sweet and minty flavors.
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
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugars:
- In a large bowl, cream butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla:
- Beat in eggs, one at a time, then mix in vanilla extract.
- Combine Dry and Wet:
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fold in Mix-ins:
- Fold in white chocolate chips and crushed peppermint candies.
- Scoop Dough:
- Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until edges are set and centers look slightly underbaked.
- Cool:
- Cool cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Optional Drizzle:
- If desired, drizzle cooled cookies with melted white chocolate and sprinkle with extra crushed peppermint.
Pin it These cookies always bring my family together during the holidays for joyful baking sessions and cozy evenings.
Notes
Substitute dark or milk chocolate for a twist on the classic recipe, and pair these cookies with hot cocoa or coffee for a cozy treat.
Required Tools
Mixing bowls, electric mixer, measuring cups and spoons, baking sheets, parchment paper, and wire rack are needed to make this recipe with ease.
Allergen Information
Contains wheat (gluten), milk, eggs, and soy in some white chocolate brands. Peppermint candy may contain traces of nuts depending on manufacturer. Always check ingredient labels.
Pin it Enjoy baking these festive cookies and sharing the joy they bring with loved ones.
Frequently Asked Questions
- → What ingredients give these cookies their peppermint flavor?
Crushed peppermint candies or candy canes are folded into the dough, adding a refreshing minty crunch throughout the cookies.
- → Can I substitute dark or milk chocolate for the white chocolate?
Yes, swapping white chocolate chips with dark or milk chocolate is a tasty alternative that provides a richer cocoa flavor.
- → How do I achieve chewy texture in these cookies?
Mixing butter with both granulated and light brown sugars, and avoiding overbaking, helps maintain a soft and chewy consistency.
- → Is there a recommended way to store these cookies?
Store in an airtight container at room temperature for up to five days to preserve freshness and texture.
- → Can I prepare these cookies ahead for a festive event?
Yes, the dough can be scooped and chilled before baking, or the baked cookies can be made in advance and stored properly.