White Chocolate Peppermint Cookies
These white chocolate peppermint cookies are a great holiday cookie to add to your cookie boxes. They are a chewy cookie full of white chocolate and peppermint chips.
Servings: 24 Large cookies
Calories: 209kcal
Ingredients
- 2 3/4 cup All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter room temperature
- 1 1/2 cups White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs room temperature
- 1 cup White chocolate bar 2 Lindt white chocolate bars
- 3/4 cup Peppermint chips plus more for topping
Instructions
- In a medium bowl, sift the flour. Add in the baking soda and salt. Set aside. Take out the white chocolate bars and chop them into small pieces about 1/2 inch cubes. Separate out 1 cup of white chocolate. The rest goes on top of the cookies.2 3/4 cup All-purpose flour, 1 tsp Baking soda, 1 tsp Salt, 1 cup White chocolate bar
- Using a mixer in a large bowl, beat the butter and sugar together on high speed for 2 minutes. It will become pale and fluffy.1 cup Unsalted butter, 1 1/2 cups White granulated sugar
- Add in the vanilla and eggs. Mix on medium speed until combined. Add in the flour mixture and mix on low speed until just combined.1 tsp Pure vanilla extract, 2 Large eggs
- Take off the mixer, add in the chopped white chocolate and peppermint chips. Use a rubber spatula to fold in the fillings.3/4 cup Peppermint chips
- Prepare one more cookie sheet with parchment paper. Use a large cookie scoop (3 Tablespoons) to scoop the dough. Place all cookie dough balls on the cookie sheet. Place in the fridge for 30 minutes before baking to prevent over spreading.
- Preheat the oven to 350℉. Prepare one more cookie sheet with parchment paper. Place 6 cookie dough balls per cookie sheet.
- Bake for 12-14 minutes. Bake until the edges are lightly golden. Immediately, scoot the cookies by using a biscuit cutter and have it go around the cookies to make them more round. Then top with white chocolate pieces and peppermint chips.
- Let the cookies sit on the hot cookie sheet for 5 minutes before transferring a cooling rack.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
When chopping the white chocolate, chop into small pieces.
Nutrition
Calories: 209kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 149mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 236IU | Calcium: 16mg | Iron: 1mg