Peppermint Sugar Cookies
Just in time for the holidays! I love peppermint all year round, so it’s nice that there are a couple months where peppermint is everywhere. These are simple and easy white chocolate peppermint cookies that are pretty customizable.
Trader Joe’s has some seasonal white chocolate peppermint chips, you can also just use regular white chocolate chunks or chips. I like Ande’s peppermint crunch candy (affiliate link)- it’s like white chocolate pieces and they’re soft. Then you can also use the crushed candy cane pieces that with give an actual crunch to the cookie- so there are options a plenty!
Also, if you just want a subtle peppermint flavor, you can leave out the extract and just have the flavor come from the candies, or you can cut the extract in half- again, totally customizable!
Happy Holidays everyone!
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White Chocolate Peppermint Cookies
Ingredients:
Makes about 36-48 cookies depending on the size you portion out
1 cup (2 sticks) butter, softened (I prefer salted, if you use unsalted- add an extra 1/2 teaspoon of salt or don’t if you don’t like extra salt)
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, room temp
2 teaspoons vanilla extract
2 teaspoons peppermint extract
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white chocolate chips or chunks
1/2 cup crushed peppermint candies or candy canes
Instructions:
Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and peppermint extract (peppermint extract is customizable).
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the white chocolate chips or chunks and crushed peppermint candies.
Use a 1/4 cup measuring cup or a cookie scoop to scoop up the cookie dough and form the dough into balls and place on the cookie sheet. Gently press down the dough- I don’t spread the dough out too much, I just lightly pressed down the edges so that the center was a little taller than the edges.
Bake for 10-12 minutes or until the edges are golden but the centers are still soft.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
