White Chocolate Peppermint Cookies
There is nothing more festive than these white chocolate peppermint cookies. Melty white chocolate chunks and crushed sweet peppermint are folded into every bite of these soft, chewy cookies.
Servings: 24 cookies
Equipment
Ingredients
- 2¼ c white whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- 1 c vegan or plant-based butter
- ⅔ c granulated sugar
- ½ c brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- ⅔ c white chocolate, chopped
- ½ c candy canes, crushed
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In a stand mixer, cream together the butter and sugars on high speed for 30 seconds, or until light and fluffy. Beat in the eggs, one at a time. Add the vanilla and peppermint extract.
- Slowly add the flour mixture to the batter while on low speed until fully incorporated. Fold in the white chocolate and crushed candy canes. Chill the dough, covered, in the refrigerator for 2 hours.
- Scoop a heaping tablespoon of batter onto a baking sheet and slightly flatten with your palm. Repeat until all of the batter is used.
- Bake the cookies for 10 to 12 minutes, or until lightly golden around the edges. Let the cookies cool on the baking sheet for 2 minutes before transferring to a cooling rack to finish cooling. Enjoy!