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.
These cookies quickly became a holiday favorite in my family thanks to their 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 Baking these cookies together always brings the family together during the holidays, creating warm memories and sweet smiles.
Notes
For a festive look, use both red and green peppermint candies. Store cookies in an airtight container at room temperature for up to 5 days. Substitute dark or milk chocolate for a twist. 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 (may contain traces of nuts depending on manufacturer). Always check ingredient labels for specific allergens.
Save Enjoy these cookies as a festive treat that’s sure to impress both family and friends.
Recipe FAQs
- → What gives these treats their soft texture?
The combination of creamed butter, sugars, and careful baking time ensures a tender and chewy consistency.
- → Can I substitute the peppermint candies with another mix-in?
Yes, crushed candy canes or even toffee bits work well and add their own unique crunch and flavor.
- → How is the white chocolate incorporated?
White chocolate chips are gently folded into the dough to melt slightly during baking, with an optional drizzle of melted white chocolate on top.
- → What is the ideal baking time to avoid dryness?
Bake for 10-12 minutes until edges are set but centers remain soft to preserve moisture.
- → How should these be stored to maintain freshness?
Store in an airtight container at room temperature for up to five days to keep them soft and flavorful.