These White Chocolate Peppermint Crunch Cookies are a festive and delicious treat that combines the sweetness of white chocolate with the refreshing, minty crunch of peppermint. With their soft and chewy texture, they’re perfect for holiday gatherings, gift-giving, or simply enjoying as a special treat during the colder months.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 cup crushed peppermint candies
Directions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- Gently fold in the white chocolate chips and crushed peppermint candies until evenly distributed throughout the dough.
- Drop spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Cooking Time: 10-12 minutes
- Total Time: 25-27 minutes
Variations
- Mint Extract: If you want a more intense mint flavor, substitute the vanilla extract with peppermint extract.
- Dark Chocolate Chips: For a twist on the original, you can replace the white chocolate chips with dark or milk chocolate chips.
- Sugar-Free: Use sugar substitutes and sugar-free white chocolate chips to make these cookies a lower-sugar option.
- Add Nuts: Chopped walnuts or pecans can be folded into the dough for added texture.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the cookie dough for up to 3 months. Roll the dough into balls and freeze them on a baking sheet before transferring them to a sealed bag or container. Bake from frozen for an extra minute or two.
- Reheating: To enjoy warm cookies, place them in the microwave for 10-15 seconds.
10 FAQs
- Can I use salted butter instead of unsalted butter? Yes, but if you use salted butter, reduce the amount of salt in the recipe to 1/4 teaspoon.
- Can I use pre-crushed peppermint candies? Yes, pre-crushed peppermint candies work well in this recipe. You can also use peppermint bark or candy canes for a fun texture.
- Can I make these cookies ahead of time? Yes, you can make the cookie dough in advance and refrigerate it for up to 3 days or freeze it for later use.
- How do I know when the cookies are done baking? The cookies should be slightly golden at the edges. They will continue to cook a bit on the baking sheet once you remove them from the oven.
- Can I use peppermint extract instead of crushed peppermint candies? Yes, you can substitute crushed peppermint with peppermint extract for flavor. Start with 1/2 teaspoon of extract and adjust to taste.
- What can I do if the dough is too soft to handle? If the dough is too soft, refrigerate it for 30 minutes before scooping and baking to help it firm up.
- Can I use white chocolate chunks instead of chips? Yes, you can use white chocolate chunks instead of chips for a different texture and flavor.
- How can I make these cookies thicker? For thicker cookies, refrigerate the dough before baking, and make sure to only bake them until the edges are lightly golden, not fully set.
- Can I add more mint flavor? Absolutely! You can increase the amount of crushed peppermint candies or add a little more peppermint extract to the dough.
- Can I make this recipe gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is designed for baking.
Conclusion
These White Chocolate Peppermint Crunch Cookies are a delightful combination of sweet, creamy chocolate and refreshing peppermint flavor, making them a perfect treat for the holiday season or any time you’re craving a minty dessert. With their festive appearance and delicious flavor, they are sure to become a holiday favorite!
PrintWhite Chocolate Peppermint Crunch Cookies Recipe
- Total Time: 25-27 minutes
- Yield: 24 cookies 1x
Description
These White Chocolate Peppermint Crunch Cookies are a festive treat that combines the sweetness of white chocolate chips with the refreshing, minty crunch of peppermint candies. Perfect for the holiday season or any time you’re craving a delicious, seasonal cookie!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 cup crushed peppermint candies
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients and mix until well combined.
- Fold in white chocolate chips and crushed peppermint candies.
- Drop spoonfuls of cookie dough onto prepared baking sheets and bake for 10-12 minutes, or until edges are lightly golden.
- Allow cookies to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a more intense peppermint flavor, increase the amount of crushed peppermint candies.
- You can substitute the white chocolate chips with semi-sweet chocolate chips for a different twist.
- Store cookies in an airtight container for up to a week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes