Description
Delight in the festive flavors of these White Chocolate Peppermint Crunch Cookies. Soft and chewy with a perfect balance of sweet white chocolate and refreshing peppermint candy pieces, these cookies are an ideal treat for the holidays or any time you crave a minty, chocolaty indulgence.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 cup white chocolate chips
- 1 cup crushed peppermint candies
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper. This ensures even baking and easy removal of cookies.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes light and fluffy, which takes about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed butter mixture, mixing well after each addition. Then stir in the vanilla extract to add depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed. Gradually add these dry ingredients to the wet ingredients, mixing until just combined to form a smooth cookie dough.
- Incorporate Mix-ins: Gently fold in the white chocolate chips and crushed peppermint candies, ensuring they are evenly spread throughout the dough without overmixing.
- Shape and Bake: Using a spoon or cookie scoop, drop spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden brown while the centers remain soft.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool for a few minutes on the sheets to set. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For extra peppermint flavor, you can add a few drops of peppermint extract along with the vanilla.
- Make sure not to overbake; cookies will continue to cook slightly on the warm baking sheet after removal from the oven.
- Use crushed peppermint candies rather than whole to avoid sharp edges and to distribute flavor evenly.
- Store cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
