Save 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.
This recipe quickly became a holiday favorite in my family with its perfect balance of sweetness and peppermint crunch.
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
- Step 1:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Step 3:
- In a large bowl, cream butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Step 4:
- Beat in eggs, one at a time, then mix in vanilla extract.
- Step 5:
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Step 6:
- Fold in white chocolate chips and crushed peppermint candies.
- Step 7:
- Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Step 8:
- Bake for 10-12 minutes, or until edges are set and centers look slightly underbaked.
- Step 9:
- Cool cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Step 10:
- If desired, drizzle cooled cookies with melted white chocolate and sprinkle with extra crushed peppermint.
Save My family enjoys baking these cookies together every holiday season creating joyful memories.
Notes
Substitute dark or milk chocolate for a twist and 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.
Save Enjoy these festive cookies fresh or store for later the perfect holiday treat every time.
Recipe Guide
- → What makes the texture soft and chewy?
A combination of creamed butter, sugars, and eggs creates a tender dough that results in a soft and chewy texture after baking.
- → Can I substitute the peppermint candies?
Yes, crushed candy canes work well, or for a different touch, try swapping with other flavored hard candies to suit your preference.
- → How do I prevent the white chocolate from burning?
Melt white chocolate gently over a double boiler or in short bursts in the microwave, stirring frequently to avoid overheating.
- → What is the best way to store these treats?
Store in an airtight container at room temperature for up to 5 days to maintain freshness and texture.
- → Can I use different types of chocolate chips?
Absolutely, swapping white chocolate for milk or dark chocolate chips will slightly change the flavor profile while keeping the overall texture.