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White Chocolate Peppermint Cookies

White Chocolate Peppermint Cookies
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Chewy, soft cookies bursting with sweet white chocolate and refreshing crushed peppermint candies, perfect for the holidays.

Ingredients

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  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened but still cool
  • ¼ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • ½ teaspoon peppermint extract
  • ¾ cup white chocolate chips
  • ½ cup crushed hard peppermint candies

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Line two baking sheets with parchment paper.
  3. In a small bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
  4. Set the dry ingredient mixture aside.
  5. In a large bowl, use a hand mixer or stand mixer to beat the softened unsalted butter, brown sugar, and granulated sugar until creamy and well combined.
  6. Add the large egg and peppermint extract to the butter mixture.
  7. Beat until the egg and extract are fully combined into the mixture.
  8. Slowly add the prepared flour mixture to the wet ingredients.
  9. Beat until the flour mixture is just combined into the dough.
  10. Add ½ cup of the white chocolate chips to the dough.
  11. Add ¼ cup of the crushed peppermint candies to the dough.
  12. Stir until the white chocolate chips and peppermint candies are well combined throughout the dough.
  13. Scoop 1 ½-tablespoon portions of dough for each cookie.
  14. Press some of the remaining white chocolate chips onto the top of each dough ball.
  15. Roll the top of each dough ball into some of the remaining crushed peppermint candies.
  16. (Optional: For thicker cookies, place the dough balls in the refrigerator for one hour before baking.)
  17. Place the dough balls a couple of inches apart on the prepared cookie sheets.
  18. Bake the cookies for 9-11 minutes.
  19. Bake until the edges are just beginning to turn light golden brown and the center of the cookies are still slightly underdone.
  20. Do not overbake the cookies.
  21. If any cookies have misshapen edges, use the back of a spoon to gently push the edges inward to create a perfect round shape.
  22. Place the baking sheets on wire racks.
  23. Allow the cookies to cool completely on the wire racks before serving.

Notes

Ensure butter is softened but still cool to prevent excessive spreading.
Do not overmix the dough once flour is added for tender cookies.
For a perfect presentation, press extra chips and candies on top before baking.
Underbake slightly for the best chewy texture.

Find it online: https://sweetcraftrecipes.com/white-chocolate-peppermint-cookies/