White Chocolate Peppermint Bliss Cookies

$- 1 cup unsalted butter, softened to room temperature - 3/4 cup granulated sugar - 3/4 cup packed brown sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup white chocolate chips - 1/2 cup crushed peppermint candies (plus extra for garnish) Each ingredient has a special role in these cookies. - Unsalted butter adds moisture and a rich flavor. - Granulated sugar gives sweetness and helps with browning. - Brown sugar adds a hint of caramel flavor and keeps cookies soft. - Eggs bind the dough and add richness. - Vanilla extract brings warmth and depth to the taste. - All-purpose flour gives structure to the cookies. - Baking soda acts as a leavening agent for a light texture. - Salt balances the sweetness and enhances flavors. - White chocolate chips provide creamy sweetness in each bite. - Crushed peppermint candies add a refreshing crunch and festive flair. Gather these ingredients to create a batch of irresistible white chocolate peppermint cookies. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step warms the oven and helps the cookies bake evenly. While the oven heats, line two baking sheets with parchment paper. This prevents cookies from sticking and makes cleanup easy. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together. Use an electric mixer on medium speed for about 3-5 minutes. You want the mixture to be light, fluffy, and pale in color. This step adds air and creates a nice texture. Next, add the eggs one at a time. Make sure each egg mixes in fully before adding the next. After that, stir in the pure vanilla extract. This will add a warm flavor to your cookies. Take a separate bowl and whisk together the flour, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients. Use low speed to avoid overmixing. Just mix until combined, and it will keep the cookies soft. Now, it’s time to fold in the white chocolate chips and crushed peppermint candies. Use a spatula or wooden spoon for this. Make sure these treats are evenly mixed into the dough for bursts of flavor in every bite. Use a cookie scoop or tablespoon to scoop heaping tablespoons of dough. Place them on the lined baking sheets, leaving about 2 inches of space between each cookie. This space helps them spread while baking. Bake the cookies in the oven for 10-12 minutes. The edges should be lightly golden, while the centers stay soft. After baking, let the cookies cool on the sheets for about 5 minutes. This helps them set. Then, transfer them to a wire rack to cool completely. While they are still warm, sprinkle extra crushed peppermint on top. This adds a festive touch and extra flavor. - Avoid overmixing the dough: Mix the dry and wet ingredients until just combined. Overmixing can lead to tough cookies. - Ensuring proper cookie spacing on the baking sheet: Leave about 2 inches between each scoop of dough. This helps them spread evenly while baking. - Incorrect oven temperature: Always use an oven thermometer to check the heat. A too hot oven can burn your cookies. - Not chilling the dough if needed: If the dough feels too soft, chill it for 30 minutes. Chilling helps cookies hold their shape. - Best pairings and serving ideas: These cookies are great with a glass of cold milk or hot cocoa. Serve them at holiday parties or as gifts in a pretty tin. Pro Tips Chill the Dough: For thicker cookies, chill the dough in the refrigerator for at least 30 minutes before baking. This helps prevent spreading and keeps them chewy. Use Fresh Peppermint: For an even more intense flavor, use fresh peppermint extract instead of the candies in the dough, and keep the crushed candies for garnish. Storage Tips: Store cookies in an airtight container at room temperature for up to one week, or freeze them for up to three months for longer storage. Customize the Chocolate: Feel free to mix in dark or milk chocolate chips along with the white chocolate for a richer flavor profile! {{image_4}} If you need to adjust for dietary needs, don't worry! You can use gluten-free flour instead of all-purpose flour. This keeps the cookies tasty. If you want to cut down on sugar, replace some of the granulated sugar with a sugar substitute. You can also use dairy-free white chocolate chips for a vegan version. Want to mix things up? Add nuts like chopped walnuts or pecans for crunch. Dried fruits such as cranberries or cherries can add a nice touch too. These additions enhance the cookie flavor and texture. Experimenting lets you find your favorite twist! Make your cookies even more fun! Drizzle melted white chocolate on top for a fancy look. You can also use festive cookie cutters to create fun shapes. Sprinkling extra crushed peppermint on top makes every cookie feel like a treat. These little touches impress guests and make the cookies special! To keep your cookies fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. You can keep them at room temperature for up to a week. If you want to keep them longer, try the fridge. This will help maintain their soft texture. You can freeze both cookie dough and baked cookies. For dough, scoop it into balls and freeze on a baking sheet. Once frozen, transfer them to a freezer bag. This way, you can bake fresh cookies anytime. Baked cookies can also go in a freezer bag. Just make sure they cool completely before freezing. When stored properly, these cookies last about one week at room temperature. If you freeze them, they can stay fresh for up to three months. Always check for any signs of freezer burn before eating. Enjoy your cookies any time you crave a sweet treat! You can use dark chocolate chips or semi-sweet chocolate chips if you prefer. Milk chocolate chips also work well. If you're looking for a healthier option, try using carob chips. For a sugar-free choice, opt for sugar-free white chocolate or dark chocolate. Each option brings a unique taste to your cookies. Look for a light golden edge on the cookies. The centers should look soft and slightly underbaked. If they are too shiny, they need more time. Use a toothpick to test if they are done. Insert it into the center; if it comes out clean, they are ready. Yes, you can! You can store the dough in the fridge for up to three days. Just wrap it tightly in plastic wrap. You can also freeze the dough for up to three months. To bake, let it thaw in the fridge overnight and scoop onto baking sheets. If you bake them ahead, store the cookies in an airtight container for freshness. Try adding nuts like pecans or walnuts for crunch. Dried cranberries or cherries give a fruity twist. You could also use orange zest for a citrus flavor. For a spiced version, add cinnamon or nutmeg. These ideas can give your cookies a festive flair for the holidays! You’ve learned how to bake delicious cookies with white chocolate and peppermint. Each step is key to the perfect treat, from measuring ingredients to cooling cookies. Remember to avoid common mistakes and try new flavors. Store your cookies to keep them fresh, and don’t forget to share with friends. Baking is fun, and these cookies will impress everyone. Enjoy the process, and happy baking!$

White Chocolate Peppermint Bliss Cookies

Delicious cookies featuring creamy white chocolate and refreshing peppermint.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup unsalted butter, softened to room temperature
3.4 cup granulated sugar
3.4 cup packed brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2.25 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
1 cup white chocolate chips
0.5 cup crushed peppermint candies (plus extra for garnish)

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat together the softened butter, granulated sugar, and packed brown sugar on medium speed for about 3-5 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the pure vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing on low speed until just combined.
Fold in the white chocolate chips and crushed peppermint candies until evenly distributed.
Scoop heaping tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10-12 minutes until the edges are lightly golden and the centers remain soft.
Let the cookies cool on the baking sheets for about 5 minutes, then transfer to a wire rack. Sprinkle additional crushed peppermint on top while still warm.
Allow the cookies to cool completely before serving.

Notes

Sprinkle extra crushed peppermint on top for garnish.

Keyword cookies, dessert, peppermint, white chocolate