White Peppermint Cookies
These bright, minty cookies blend white chocolate and peppermint chips into a soft, buttery treat, perfect for the holidays or any time you crave a festive snack.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 1 cup white chocolate chips
- 1 cup peppermint chips
- Optional: crushed candy canes for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt; set aside.
- In another large bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
- Beat in the eggs one at a time.
- Gradually blend in the dry ingredients.
- Fold in the white chocolate chips and peppermint chips.
- Drop tablespoon-sized balls of dough onto ungreased baking sheets, spacing them a few inches apart.
Baking
- Bake for 10–12 minutes or until the edges are lightly golden.
- Remove from the oven and allow to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
- Optional: sprinkle with crushed candy canes before serving.
Notes
Let cookies cool completely. Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temperature when ready to eat.