Pin 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.
These cookies remind me of holiday gatherings where everyone eagerly reaches for seconds, bringing festive joy with every bite.
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:
- Oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare dry mix:
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream wet ingredients:
- 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 mixtures:
- 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.
- Form dough balls:
- Scoop tablespoon-sized balls of dough onto prepared baking sheets spacing them about 2 inches apart.
- Bake cookies:
- Bake for 10 12 minutes or until edges are set and centers look slightly underbaked.
- Cool cookies:
- Cool cookies on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
- Drizzle chocolate (optional):
- If desired drizzle cooled cookies with melted white chocolate and sprinkle with extra crushed peppermint.
Pin These cookies have quickly become a family favorite, often enjoyed while sharing stories around the fireplace during the holidays.
Notes
Substitute dark or milk chocolate for a different twist. Pair with hot cocoa or coffee for a cozy treat.
Required Tools
Mixing bowls, electric mixer, measuring cups and spoons, baking sheets, parchment paper, wire rack
Allergen Information
Contains wheat (gluten), milk, eggs, and soy (in some white chocolate brands). Contains peppermint candy which may contain traces of nuts depending on manufacturer. Always check ingredient labels for specific allergens.
Pin Enjoy baking these delightful cookies that bring festive cheer to any occasion.
Recipe Q&A
- → What makes these cookies soft and chewy?
The combination of creamed butter and sugars with a slightly underbaked center helps create a soft and chewy texture.
- → Can I substitute the white chocolate?
Yes, you can try milk or dark chocolate chips for a different flavor profile.
- → How do crushed peppermint candies affect the texture?
They add a crunchy contrast while imparting a cool peppermint flavor throughout.
- → What is the best way to store these treats?
Store in an airtight container at room temperature to keep them fresh for up to five days.
- → Can I prepare the dough ahead of time?
Yes, chilling the dough before baking helps control spread and enhances flavor depth.
- → Is it necessary to drizzle melted white chocolate?
Drizzling adds extra richness and visual appeal but can be omitted if preferred.
