Get ready to transform your kitchen into a festive paradise with these irresistible White Chocolate Peppermint Crunch Cookies that will make your taste buds dance with joy! Imagine biting into a perfectly soft, buttery cookie studded with creamy white chocolate chips and crunchy peppermint candy pieces - it's like a holiday celebration in every single bite. Whether you're looking to impress your guests, create a memorable treat for your family, or simply satisfy your sweet tooth, these cookies are about to become your new seasonal obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cookie removal.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add the eggs one at a time, mixing thoroughly after each addition. Pour in the vanilla extract and mix until completely incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the white chocolate chips and crushed peppermint candies using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to allow them to firm up slightly.
- Transfer the cookies to a wire rack to cool completely. As they cool, the peppermint candies will create a delightful crunch.
- Optional: Drizzle additional melted white chocolate or sprinkle extra crushed peppermint candies on top for extra decoration and flavor.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Don't overmix the dough, as this can lead to tough cookies.
- Use a cookie scoop for uniform size and even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra festive presentation, drizzle with melted white chocolate and sprinkle additional crushed peppermint candies.
- Store in an airtight container to maintain freshness and crunch.
- For best results, use fresh, high-quality ingredients and measure precisely.
- Room temperature eggs blend more smoothly into the batter.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
