White Chocolate Peppermint Cookies

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Calories: 249kcal

Crisp-edged, soft-centered white chocolate peppermint cookies with creamy chunks and candy crunch. A festive, freezer-friendly bake in 25 minutes.

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter 1 stick, softened
½ cup granulated sugar
½ cup light brown sugar packed
1 large egg room temperature
1 teaspoon vanilla extract
½ teaspoon peppermint extract
6 oz white chocolate chopped into chunks, substitute 1 cup white chocolate chips
½ cup peppermint candies or candy canes, crushed

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
Add the egg, vanilla extract, and peppermint extract, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix!
Fold in the white chocolate chunks and crushed peppermint candies.
Scoop 1-tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 9-11 minutes or until the edges are lightly golden but the centers still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Store in an airtight container for up to 5 days.
You can use 1 cup of white chocolate chips instead of chunks. The chunks create creamy pockets of melted white chocolate, which is yummy.
Chill the dough for up to 48 hours before baking for a richer flavor. If baking straight from the fridge, let the dough sit at room temperature for 10 minutes before scooping.
Freeze unbaked dough balls: Scoop dough onto a baking sheet, freeze until firm, then transfer to a zip-top bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
To freeze baked cookies, Let them cool completely, then freeze them in a sealed container for up to 3 months. Thaw them at room temperature before serving.