Oh, the holidays are just *screaming* for these White Chocolate Peppermint Crunch Cookies! Seriously, every time I pull these out of the oven, my whole house just smells like Christmas magic. I remember one year, it was a total whirlwind, and I needed something quick and festive for a neighborhood cookie exchange. These were my absolute lifesaver! The way that creamy white chocolate melts just perfectly into the crisp cookie, with those little bursts of peppermint? It’s pure holiday bliss in every single bite. They’re so easy, too, which is a major win when you’ve got a million other things to do!
Why You’ll Love These White Chocolate Peppermint Crunch Cookies
Honestly, these cookies are a total win for so many reasons!
- Super Easy to Make: Seriously, you can whip these up in no time. Perfect for when you need a festive treat in a pinch!
- Festive Flavor Combo: That creamy white chocolate paired with the cool, crisp peppermint? It’s like a holiday party in your mouth!
- Looks So Pretty: They’re just beautiful to look at, with those flecks of red and white. Perfect for any holiday spread or cookie tin.
- Crowd Pleaser: Whether it’s for Santa, a potluck, or just your family, everyone always asks for more of these.
Gather Your Ingredients for White Chocolate Peppermint Crunch Cookies
Alright, let’s get our baking magic started! For these dreamy White Chocolate Peppermint Crunch Cookies, you’re gonna want to grab a few simple things from your pantry and fridge. The quality of your ingredients really does shine through here, so go for the good stuff if you can! You’ll need:
- 2 1/4 cups of all-purpose flour – just your standard stuff works great.
- 1 teaspoon of baking soda – this gives our cookies that perfect lift.
- 1/2 teaspoon of salt – to balance all that sweetness.
- 1 cup (that’s two sticks!) of unsalted butter, nice and softened. Make sure it’s softened, not melted!
- 3/4 cup of granulated sugar and 3/4 cup of packed light brown sugar – this combo makes them chewy and caramel-y.
- 2 large eggs – fresh ones are best here.
- 1 teaspoon of vanilla extract – adds that lovely warmth you can’t quite put your finger on.
- 1 cup of white chocolate chips – make sure they’re chips you like the taste of, because they’re a star!
- And for that special crunch, you’ll need 1/2 cup of crushed peppermint candies. You know, the candy canes or those little starlight mints!
Step-by-Step Guide to Making White Chocolate Peppermint Crunch Cookies
Alright, let’s get down to business and make these amazing cookies! It’s really not complicated, just follow these steps and you’ll have a batch of festive perfection in no time. Trust me, the smell alone is worth it!
Preparing the Dough for Your White Chocolate Peppermint Crunch Cookies
First things first, get that oven preheating to 375°F (190°C) and line your baking sheets with parchment paper. This makes cleanup a breeze! In one bowl, whisk together your flour, baking soda, and salt. Now, grab a big bowl and cream together that softened butter and both sugars until it’s light and fluffy. This is super important for texture!
Adding the Festive Crunch: White Chocolate and Peppermint
Once your butter and sugar are happily mixed, beat in the eggs one at a time, then stir in the vanilla. Now, gradually add your dry ingredients to the wet, mixing *just* until it’s combined. Seriously, don’t overmix! Overmixing makes tough cookies, and we don’t want that. Then, gently fold in those white chocolate chips and your crushed peppermint candies. If you’re crushing your own candies, a quick pulse in a food processor or a few whacks in a Ziploc bag does the trick!
Baking Your Perfect White Chocolate Peppermint Crunch Cookies
Now for the fun part! Drop rounded tablespoons of the dough onto your prepared baking sheets. Give them a little space, about 2 inches apart, because they will spread a bit. Pop them into that preheated oven and bake for about 9 to 11 minutes. You’re looking for the edges to be just lightly golden brown. If your oven tends to run hot, keep an eye on them; a consistent temperature is key!
Cooling and Finishing Your White Chocolate Peppermint Crunch Cookies
Once they’re out of the oven, let those beauties hang out on the baking sheets for a few minutes. This is actually crucial so they don’t fall apart when you move them. Then, gently transfer them to a wire rack to cool completely. Patience here pays off, I promise! Completely cooled cookies store way better and have that perfect crispness we’re going for. Once they’re cool, you can dip them into more chocolate or just enjoy them as is!
If you love chocolate chip cookies, you’ve gotta check out this recipe too!
Tips for the Best White Chocolate Peppermint Crunch Cookies
Okay, so you want your cookies to be absolutely spectacular, right? A few little tricks can make all the difference! First off, using good quality ingredients really does make these White Chocolate Peppermint Crunch Cookies sing. Fresh, real butter and nice white chocolate chips you actually enjoy eating by the handful (no judgment here!) will totally elevate the flavor. It’s worth it, trust me!
Ingredient Quality Matters
Seriously, don’t skimp on your butter – use good unsalted butter, and make sure it’s properly softened. And for those white chocolate chips? A higher quality brand makes a noticeable difference in how creamy and delicious they are when they melt. Freshly grated peppermint candies will also give you the best little pockets of flavor.
Achieving the Perfect Crunch
For that signature crunch, I like to crush my peppermint candies pretty fine, but not quite powdered. You want little bits that really give you a burst! I usually pop them in a sturdy zip-top bag and give them a good whack with a rolling pin. Make sure they’re evenly distributed in the dough so every bite gets that festive kick!
If you’re looking for more holiday cookie inspo, you’ve got to check out these easy 3-ingredient Christmas cookies or even these Christmas chocolate chip cookies!
Storage and Make-Ahead for Your White Chocolate Peppermint Crunch Cookies
Okay, so you’ve baked up a storm and now you’ve got these gorgeous White Chocolate Peppermint Crunch Cookies! To keep them tasting their best, store them in an airtight container at room temperature. They’re usually good for about 3-4 days, but honestly, they don’t last that long in my house! If you want to get a head start, you can totally make the dough ahead of time. Just wrap it up well and pop it in the fridge for up to 3 days. When you’re ready to bake, just let it soften slightly – maybe 15-20 minutes on the counter – and then scoop and bake as usual!
Nutritional Information for White Chocolate Peppermint Crunch Cookies
Now, I’m no nutritionist, but I can give you a good ballpark of what’s in these delightful White Chocolate Peppermint Crunch Cookies per cookie. Keep in mind these are just estimates, and they can wiggle a bit depending on the brands you use! This recipe usually comes out to about 150 calories, with roughly 8g of fat (about 5g saturated), 18g of carbs, and around 15g of sugar. They also pack a little protein and fiber, which is always a nice bonus!
Frequently Asked Questions About White Chocolate Peppermint Crunch Cookies
Got questions about whipping up these festive goodies? I’ve got answers!
Can I use mint extract instead of crushed peppermint candies?
You sure can! If you don’t have crushed candies, add about 1/2 teaspoon of peppermint extract to the wet ingredients. Just know you’ll miss out on that delightful crunch, but the flavor will still be there!
How do I prevent my cookies from spreading too much?
A couple of tricks! Make sure your butter isn’t too soft, and try chilling the dough for about 30 minutes before baking. Also, ensure your oven is at the correct temperature; a thermometer can really help!
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, wrap it well in plastic wrap, and pop it in the fridge for up to 3 days. When you’re ready to bake, just let it sit out for about 15-20 minutes to soften slightly before scooping.
Looking for more peppermint goodness? Check out this chocolate peppermint cake!
Share Your White Chocolate Peppermint Crunch Cookie Creations!
Okay, now it’s YOUR turn! I absolutely LOVE seeing your baking adventures. Have you made these White Chocolate Peppermint Crunch Cookies? Drop a comment below and tell me all about it – did they turn out perfectly? What did your family think? And if you snapped some pics, I want to see! Tag me on social media; it seriously makes my day to see your delicious creations!
Print
White Chocolate Peppermint Crunch Cookies
- Total Time: 30 min
- Yield: 3 dozen 1x
- Diet: Vegetarian
Description
Crisp cookies with white chocolate and peppermint.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the white chocolate chips and crushed peppermint candies.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger peppermint flavor, you can add a few drops of peppermint extract to the dough.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: white chocolate cookies, peppermint cookies, holiday cookies, Christmas cookies, chocolate chip cookies, easy cookies, festive baking