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White Chocolate Peppermint Cookies

Soft & Chewy White Chocolate Peppermint Cookies to Love

Delight in the festive flavors of White Chocolate Peppermint Cookies that are soft, chewy, and gluten-free.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Use gluten-free blend for a gluten-free version.
  • 1 teaspoon Baking Powder Essential for helping cookies rise.
  • 1 teaspoon Baking Soda Enhances texture and browning.
  • 1 cup Salted Butter Substitute with dairy-free butter for a vegan option.
  • 1 cup Granulated Sugar Sweetens dough.
  • 1 large Egg Acts as a binder.
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Peppermint Extract Reduce for milder flavor.
  • 1 cup White Chocolate Chips Swap with dark chocolate for a twist.
  • 1/2 cup Crushed Candy Canes Use more for extra peppermint kick.
Optional Add-Ins
  • 1/2 cup Chopped Nuts Finely chopped walnuts or pecans.
  • 1/4 cup Cocoa Powder Mix in for a chocolate variation.
  • 1/2 cup Mint Candies For extra minty flavor.
  • 1 teaspoon Spices Cinnamon or nutmeg can enhance flavor.

Equipment

  • mixing bowls
  • whisk
  • baking sheet
  • Parchment Paper
  • Cookie scoop

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together flour, baking powder, and baking soda in a large mixing bowl for 30 seconds.
  3. In another bowl, beat the butter and sugar for about 2 minutes until fluffy.
  4. Add egg, vanilla extract, and peppermint extract to the butter mixture and mix for 1 minute.
  5. Gradually combine dry ingredients with the wet mixture, mixing until just combined.
  6. Fold in white chocolate chips and crushed candy canes until evenly distributed.
  7. Cover and refrigerate the dough for at least 15 minutes.
  8. Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 9-10 minutes, until edges are golden and centers remain soft.
  10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 120mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

These cookies are versatile and can be adjusted for gluten-free and vegan diets. Ensure to not overmix for the best texture.

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