White Chocolate Chip Peppermint Cookies
This has become one of my favorite Christmas cookies! The base is a perfect sugar cookie, but when you add the white chocolate chips and the crushed peppermint, it gives it the perfect holiday twist. Definitely a must try!
Ingredients
- 2 cup all-purpose flour gently spooned and leveled
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter room temp
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1 large egg room temp
- 1 tsp vanilla
- 1 cup white chocolate chips I used Ghirardelli
- 1/3 cup peppermint candy crushed
- flaked sea salt sprinkled on top
Instructions
- Preheat the oven to 350 degrees. Line cookie sheet with parchment paper and set aside.
- Whisk together the flour, baking soda and salt together in a medium bowl until well mixed.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until well mixed. It should appear light and fluffy.
- On low speed, add in the egg and mix until smooth.
- Add in the vanilla.
- On low speed, slowly add the flour mixture into the bowl a little bit at a time until all of the mixture has been mixed in. Be careful not to over mix the dough. It should be just incorporated.
- With a spatula, fold in the white chocolate chips and the crushed peppermint candies.
- Scoop the dough into cookie balls using a medium cookie scoop (about 35 grams each). Place 6-8 cookies on each cookie sheet and sprinkle with the flaked salt.
- Bake the cookies one sheet at a time for 9-11 minutes or until they just start to turn golden brown at the edges.
Notes
I did not chill this dough, but you can if you want to. I usually take the dough out of the refrigerator while the oven preheats, then scoop into balls.
