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White Chocolate Peppermint Cookies
White chocolate chips combined with pieces of candy cane make a delicious, melt in your mouth White Chocolate Peppermint holiday cookie.
Course
Cookies
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Chill Time
2
hours
hours
Total Time
2
hours
hours
25
minutes
minutes
Servings
36
cookies
Calories
219
kcal
Author
Leigh Anne Wilkes
Equipment
Cookie Scoop (1.5 Tbs)
Measuring Spoons
Sheet Pan
Ingredients
1
cup
unsalted butter
softened
1 1/2
cups
sugar
2
eggs
1
tsp.
vanilla extract
2 1/4
cups
flour
1
tsp.
baking soda
1
tsp.
salt
1 3/4
cups
white chocolate chips
1 3/4
cups
peppermint baking chips
Instructions
Beat butter and sugar until creamy
Add eggs one at a time, beating well with each addition
Add vanilla
Add flour, baking soda and salt into butter mixture
Fold in white chocolate chips and peppermint chips
Cover and refrigerate for at least 2 hours
Bake at 350 degrees
Line baking pan with parchment paper
Drop dough by heaping teaspoonfuls, 2 inches apart (they will spread)
Bake for 12-15 minutes or until light golden brown
Let cool on pan for 5 minutes
Remove to wire rack to cool completely
Notes
I have used both Andes Peppermint Crunch and crushed candy cane in these cookies and both are delicious.
For more peppermint flavor use half peppermint extract and half vanilla.
You can also substitute semi sweet or milk chocolate chips for the white chocolate if you prefer.
Do not over mix your cookie dough, mix until just combined. Over mixing causes tough cookies.
Use a
cookie scoop
to shape your dough into balls for evenly sized cookies.
Nutrition
Calories:
219
kcal
|
Carbohydrates:
26
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
24
mg
|
Sodium:
110
mg
|
Potassium:
39
mg
|
Fiber:
1
g
|
Sugar:
20
g
|
Vitamin A:
173
IU
|
Vitamin C:
1
mg
|
Calcium:
39
mg
|
Iron:
1
mg