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.
I have always enjoyed making these cookies during the holiday season since they bring nostalgic memories and smiles to everyone who tries them.
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
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl whisk together flour baking soda baking powder and salt. Set aside.
- Cream Butter and Sugars:
- In a large bowl cream butter granulated sugar and brown sugar together until light and fluffy about 2 3 minutes.
- Add Eggs and Vanilla:
- Beat in eggs one at a time then mix in vanilla extract.
- Combine Mixtures:
- Gradually add dry ingredients to the wet mixture mixing just until combined.
- Add Mix-ins:
- Fold in white chocolate chips and crushed peppermint candies.
- Scoop Dough:
- Scoop tablespoon-sized balls of dough onto prepared baking sheets spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes or until edges are set and centers look slightly underbaked.
- Cool Cookies:
- Cool cookies on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
- Optional Drizzle:
- If desired drizzle cooled cookies with melted white chocolate and sprinkle with extra crushed peppermint.
Save My family looks forward to these cookies every holiday and we often bake them together which makes for wonderful memories.
Notes
For a festive look use both red and green peppermint candies. 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 fresh for the best texture but they also freeze well for later indulgence.
Recipe FAQs
- → What gives these cookies their peppermint flavor?
Crushed peppermint candies or candy canes mixed into the dough add a refreshing minty crunch throughout.
- → Can I use different types of chocolate?
Yes, dark or milk chocolate chips can be substituted for white chocolate for a different taste and texture.
- → How do I ensure the cookies stay soft and chewy?
Mix the dough until just combined and avoid overbaking; removing cookies from the oven when edges set keeps them tender inside.
- → What is the purpose of drizzling melted white chocolate?
The drizzle adds an extra layer of creamy sweetness and enhances the visual appeal with glossy streaks.
- → How should these treats be stored?
Keep them in an airtight container at room temperature for up to 5 days to maintain freshness and texture.