Description
Delight in the festive flavors of these White Chocolate Peppermint Crunch Cookies, perfect for the holiday season. Soft and chewy cookies are packed with sweet white chocolate chips and refreshing crushed peppermint candies, offering a perfect balance of creamy and minty sensations in every bite.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 cup crushed peppermint candies
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper for an easy cleanup and to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together softened butter, granulated sugar, and brown sugar until the mixture becomes light, fluffy, and well combined, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Mix-ins: Gently fold in the white chocolate chips and crushed peppermint candies to evenly distribute the sweet and minty elements throughout the dough.
- Portion Dough: Using a spoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheets, spacing them evenly to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies turn lightly golden while the centers remain soft.
- Cool Cookies: Remove cookies from the oven and allow them to cool on the baking sheets for a few minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For stronger peppermint flavor, increase crushed peppermint candies to 1 1/2 cups.
- Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh and chewy.
- For a crunchier cookie, bake an additional 1-2 minutes but be careful not to overbake.
- Use good quality white chocolate chips for the best flavor and texture.
- Crushing peppermint candies can be done by placing them in a sealed plastic bag and crushing with a rolling pin or heavy pan.
