Peppermint White Chocolate Cookies

Christmas Cookies! How fun! They’re such a sweet tradition! … but aren’t they almost always dry, stale tasting, flavorless, and too sugary? No offense Christmas Cookies.

These cookies, however, are full of holiday flavor AND they’re soft, chunky, and delicious!

Peppermint is my favorite holiday flavor. To me it beats eggnog, nutmeg, caramel, chocolate, pumpkin, gingerbread, and even apple cider. These cookies are packed full of white chocolate and peppermint chip chunks to make a soft cookie that also has a nice crunch. The peppermint flavor is strong but not overpowering, thanks to Ghiradelli Peppermint chunks and Andes Peppermint Crunch Baking Chips. If you don’t want to buy BOTH of these peppermint chunks, you can still make these cookies, but if you’re like me you’ll want the extra chips to snack on.

These cookies have become a must on Christmas for me, and before I know it they’re gone. (I recommend hiding a few where no one will find them).

Happy Baking,

Ivy B. Lake

For this recipe you will need 1 medium bowl, 1 large bowl, an electric mixer, baking sheet, and a whisk. This recipe yields 3 dozen cookies.

Ingredients:

  • 2 1/4 cups all purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup (2 sticks) butter
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1 cup white chocolate chips
  • 1 cup Andes Peppermint Crunch Baking Chips
  • 1 cup Ghiradelli Peppermint Chunks

Directions:

Preheat oven to 375 degrees. DO NOT grease your baking sheets.

Whisk flour, baking soda, baking powder, and salt in the medium bowl and then set aside.

Cream the butter and sugars together in the large bowl. Add eggs and vanilla. Slowly add the flour mixture, beating with the electric mixer. Add the white chocolate and both peppermints.

Place 1/2 tbsp. balls of dough on the baking sheets about 2 inches apart. Bake for 7 minutes, remove from oven, and let rest on sheet for another 3 minutes. Then, once they have set, remove cookies with metal spatula and transfer to a cooling rack.

The key to these cookies being soft is the baking time. Stick to 6:30/7 minutes and they will be perfect!

Leave comments if you have any questions or suggestions!

 

 

 

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