Description
These Peppermint White Chocolate Cookies are soft, buttery, and filled with festive peppermint flavor. Loaded with white chocolate chips and crunchy candy cane pieces, they’re perfect for holidays, cookie exchanges, or a cozy winter treat.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cornstarch
- ¾ cup butter, softened
- ¾ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract
- 1–1½ cups mix-ins (white chocolate chips, peppermint chips, crushed candy canes)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and cornstarch.
- In another bowl, cream butter, brown sugar, and white sugar for about 2 minutes until light and fluffy.
- Beat in the egg, egg yolk, vanilla extract, and peppermint extract until well combined.
- Add the dry ingredients and mix just until combined. Do not overmix.
- Fold in white chocolate chips, peppermint chips, or crushed candy canes.
- Scoop dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 9–11 minutes until the edges are set but the centers remain soft.
- Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough for 30 minutes before baking. Add extra crushed candy canes on top right after baking for a festive look and extra peppermint crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg