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 first baked these cookies for a holiday party and they were an instant hit with friends and family alike.
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 Mix dry ingredients:
- In a medium bowl whisk together flour baking soda baking powder and salt Set aside.
- Step 3 Cream butter and sugars:
- In a large bowl cream butter granulated sugar and brown sugar together until light and fluffy about 2 3 minutes.
- Step 4 Add eggs and vanilla:
- Beat in eggs one at a time then mix in vanilla extract.
- Step 5 Combine wet and dry:
- Gradually add dry ingredients to the wet mixture mixing just until combined.
- Step 6 Fold in mix-ins:
- Fold in white chocolate chips and crushed peppermint candies.
- Step 7 Portion dough:
- Scoop tablespoon-sized balls of dough onto prepared baking sheets spacing them about 2 inches apart.
- Step 8 Bake cookies:
- Bake for 10-12 minutes or until edges are set and centers look slightly underbaked.
- Step 9 Cool cookies:
- Cool cookies on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
- Step 10 Drizzle white chocolate:
- If desired drizzle cooled cookies with melted white chocolate and sprinkle with extra crushed peppermint.
Save These cookies always bring my family together during the holidays when we share baking stories and laughs in the kitchen.
Notes
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 festive cookies with friends and family to make your holiday season even sweeter.
Recipe FAQ
- → What type of chocolate is best for these cookies?
Using high-quality white chocolate chips or chopped bars ensures creamy texture and rich flavor. A drizzle of melted white chocolate enhances their appearance and taste.
- → Can I substitute peppermint candy with another ingredient?
Yes, crushed candy canes or other mint-flavored candies work well. For a twist, consider swapping with dark or milk chocolate pieces.
- → How do I achieve a soft and chewy cookie texture?
Creaming butter and sugars thoroughly and slightly underbaking the cookies helps maintain a tender, chewy center with just-cooked edges.
- → What is the best way to store these cookies?
Store in an airtight container at room temperature to keep cookies fresh for up to five days. Avoid refrigeration to maintain softness.
- → Can these cookies be made vegan or gluten-free?
For vegan versions, substitute butter and eggs with plant-based alternatives. Gluten-free flour blends can replace all-purpose flour but may alter texture slightly.