White Chocolate Peppermint Cookies

5 from 10 votes

White Chocolate Peppermint Cookies

You can never have enough peppermint recipes around the holidays, and one of my favorites is White Chocolate Peppermint Cookies! They look and taste just like Christmas!

Prep Time15

Cook Time10

Course: Dessert

Cuisine: amercian

Keyword: white chocoalte peppermint cookies

Servings: small cookies

Author: Karli Bitner

Ingredients

1 cup (222g) salted butter softened
1 cup (246g) brown sugar
1/2 cup (115g) granulated sugar
1 egg
1 tsp vanilla extract
2 1/4 cup (343g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups (300 g) white chocolate chips
1 cup (168g) crushed peppermints soft peppermints, like Bob's Sweet Stripes

Instructions

Preheat your oven to 350° F (180° C). Line your cookie sheet with either parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar for 2 minutes.
Add the egg and vanilla, mixing until thoroughly combined. Add in the flour, baking soda and salt. Mix until your dough comes together.
Lastly, add in the white chocolate chips and crushed peppermints . Mix until evenly distributed.
Use a cookie scoop to portion out your dough into your desired size. For small cookies, use 1 1/2 tbsp of dough (#50 scoop). For medium cookies use 3 tbsp of dough and for extra large, bakery sized cookies use 1/3 cup of dough.
Arrange on your prepared pan and bake at 350° F (180° C) until the cookies have flattened, spread and are just starting to turn golden brown on the edges. For small cookies, 7-9 minutes. For Medium cookies, 9-11 minutes. For large cookies, 11-13 minutes.
Allow the cookies to cool on the pan. Doing this will help finish cooking the insides of the cookie, so it is okay if the cookie looks slightly under-baked when you pull them out of the oven.
Store in an airtight container on the counter for up to 3 days, or in the freezer for up to 3 months.

Nutrition