Oh my goodness, can you *believe* the holidays are almost here?! I swear, it feels like just yesterday we were basking in the summer sun, and now, bam! Christmas lights are twinkling, and the smell of cinnamon is wafting through the house. And you know what that means, right? Time to bake! This year, I’m especially excited to share my recipe for the most amazing White Chocolate Peppermint Crunch Cookies. Seriously, these cookies are a total game-changer. The combination of creamy, dreamy white chocolate with that refreshing peppermint crunch? It’s like a winter wonderland in every bite!
For me, the holidays aren’t the holidays without a plate piled high with homemade cookies. Growing up, my grandma always had fresh batches ready for anyone who stopped by. Making these White Chocolate Peppermint Crunch Cookies always reminds me of her. So, grab your apron, preheat that oven, and let’s get baking! You won’t regret it, I promise!
Why You’ll Love These White Chocolate Peppermint Crunch Cookies
Okay, so listen up, because these cookies are seriously special. Here’s why you’re going to fall head-over-heels for these White Chocolate Peppermint Crunch Cookies:
- They’re ridiculously easy to make – seriously, even a beginner baker can totally nail these!
- The flavor combo of white chocolate and peppermint is pure magic. It’s like Christmas in a cookie.
- They’re perfect for gifting (if you can resist eating them all yourself, that is!).
- That satisfying crunch from the peppermint candies? Pure bliss.
Trust me, these are going to become your new holiday favorite!
Ingredients You’ll Need for White Chocolate Peppermint Crunch Cookies
Alright, let’s talk ingredients! To make these magical White Chocolate Peppermint Crunch Cookies, you’ll need the usual suspects, plus a couple of special additions. Don’t worry, nothing too crazy!
Here’s what you’ll need, measured perfectly so you get the best results:
- 1 cup (2 sticks) unsalted butter, softened (make sure it’s nice and soft, but not melted!)
- ¾ cup granulated sugar (the regular stuff!)
- ¾ cup packed light brown sugar (this adds that yummy chewiness!)
- 2 large eggs (room temperature is best, but don’t sweat it if they’re not!)
- 1 teaspoon vanilla extract (the real deal, if you have it!)
- 2 ¼ cups all-purpose flour (the trusty standard!)
- 1 teaspoon baking soda (for that perfect lift!)
- ½ teaspoon salt (don’t skip this – it balances everything!)
- 1 cup white chocolate chips (the better the quality, the better the cookie!)
- ¾ cup crushed peppermint candies (I love to use the Starlight mints, but any kind works!)
See? Nothing too scary! Now, let’s get baking!
Equipment Needed to Make the Best White Chocolate Peppermint Crunch Cookies
Okay, before we get started, we gotta have the right tools! Don’t worry, you probably already have most, if not all, of this stuff in your kitchen. Here’s what you’ll need to whip up these amazing White Chocolate Peppermint Crunch Cookies:
- Baking sheets (you’ll need at least one, maybe two!)
- Mixing bowls (a few different sizes are good!)
- Electric mixer or whisk (makes things a *lot* easier!)
- Measuring cups and spoons (precision is key!)
- Wire rack (for cooling those beauties!)
That’s it! Now we’re ready to roll!
Step-by-Step Instructions: How to Make White Chocolate Peppermint Crunch Cookies
Alright, friends, here’s the fun part! Let’s get these White Chocolate Peppermint Crunch Cookies happening. I promise, the steps are super easy, and the results are totally worth it. Just follow along, and you’ll be munching on these delicious cookies in no time! (And don’t worry, I’ll be right there with you…in spirit, of course!)
- Get that Oven Ready: First things first, crank up your oven to 375°F (190°C). Gotta have it hot and ready to go! While it’s preheating, go ahead and line your baking sheets with parchment paper. Trust me, it makes clean-up so much easier!
- Cream Butter and Sugars: In a big bowl (or the bowl of your electric mixer, if you’re fancy!), cream together the softened butter, granulated sugar, and brown sugar. Beat that goodness until it’s light and fluffy. This usually takes about 2-3 minutes on medium speed. You want it to be nice and airy – that’s the secret to those perfect cookies!
- Add the Eggs and Vanilla: Next up, crack in those eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract. Give it a good mix until everything is combined.
- Whisk the Dry Stuff: In a separate bowl, whisk together your flour, baking soda, and salt. This is important – whisking helps to evenly distribute everything so you don’t end up with any weird pockets of baking soda (yikes!).
- Combine Wet and Dry (Gently!): Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Be careful not to overmix! Overmixing develops gluten, and that can make your cookies tough. We want soft, chewy cookies here!
- Add the Goodies: Now for the best part! Stir in those white chocolate chips and crushed peppermint candies. Make sure everything is nicely distributed throughout the dough.
- Scoop and Bake: Drop rounded tablespoons of dough onto your prepared baking sheets. Leave a little space between each cookie – they’ll spread a bit as they bake.
- Bake to Golden Perfection: Bake for 9-11 minutes. Keep an eye on them! You want the edges to be golden brown. The centers might still look a little soft, that’s okay – they’ll continue to cook a bit as they cool.
- Cooling is Key: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them set up properly.
And that’s it! You’ve officially made a batch of amazing White Chocolate Peppermint Crunch Cookies! Now, try not to eat them all at once (I know, it’s hard!).
Tips for Success: Perfecting Your White Chocolate Peppermint Crunch Cookies
Listen, I’ve made *a lot* of cookies in my time, so let me give you a few little secrets for making these White Chocolate Peppermint Crunch Cookies absolutely perfect! First off, don’t overbake them! Seriously, nobody likes a dry, crumbly cookie. Keep an eye on the edges, and pull them out when they’re golden. The centers will still be a little soft, but that’s what makes ’em so chewy!
And about those peppermint candies? Quick tip: stick them in a zip-top bag and bash ’em with a rolling pin! Easy peasy, and you’ll get the perfect crunch. Also, if you have time, you can chill the dough for a bit. It helps the flavors meld, and it also prevents the cookies from spreading *too* much when baking.
Ingredient Notes and Substitutions for White Chocolate Peppermint Crunch Cookies
Okay, let’s chat about a few of these ingredients. I get asked questions all the time! First up, the white chocolate chips. You can definitely swap those out for other kinds of chocolate if you want—milk chocolate, dark chocolate, even butterscotch chips if you’re feeling adventurous. Just try to keep the same amount!
As for the granulated sugar, you technically *could* use a different kind, but trust me, it’s best to stick with the recipe! I did an experiment with this once using an erythritol blend. It was a disaster, a total flat cookie catastrophe! You should also be careful with the packing of the brown sugar, and if you are ever low on peppermint candies, you can crumble some candy canes instead.
Make-Ahead and Storage Tips for White Chocolate Peppermint Crunch Cookies
So, life gets busy, right? Don’t worry, you can totally make these White Chocolate Peppermint Crunch Cookies ahead of time! It’s actually a lifesaver, especially during the holiday rush. Here’s the lowdown:
Make-Ahead Dough: You can absolutely make the cookie dough a day or two in advance. Just mix it all up, cover the bowl tightly with plastic wrap, and pop it in the fridge. When you’re ready to bake, let the dough sit at room temperature for about 30 minutes, and then bake as usual.
Storing Baked Cookies: Once your cookies are baked and cooled, store them in an airtight container at room temperature. They should stay fresh and delicious for about 3-4 days (if they last that long!).
Freezing Cookies & Dough: For longer storage, freeze those cookies! Freeze the baked cookies in a freezer-safe bag or container (with layers of parchment paper between them to prevent sticking). You can also freeze the cookie dough! Form the dough into a disc, wrap tightly in plastic wrap, and freeze for up to a month. Thaw the dough in the fridge overnight before baking.
Estimated Nutritional Information for White Chocolate Peppermint Crunch Cookies
Okay, so listen up, this is just an *estimate*, remember! Nutritional info can vary depending on your ingredients and how big you make each cookie. But here’s a rough idea of what you’re looking at per cookie:
- Calories: 180
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 75mg
- Carbohydrates: 24g
- Fiber: 1g
- Sugar: 18g
- Protein: 2g
Hope that gives you a little heads up!
Frequently Asked Questions About White Chocolate Peppermint Crunch Cookies
Okay, so you’ve got questions? Fantastic! Here are a few of the most common ones I get about these yummy White Chocolate Peppermint Crunch Cookies. Hopefully, this answers everything. If not, drop me a comment, and I’ll be happy to help!
Can I use a different type of chocolate?
Absolutely! While I adore the combination of white chocolate and peppermint, you can totally experiment with different types of chocolate chips. Milk chocolate, dark chocolate, even semi-sweet chocolate chips would all work great. Just keep the same amount and enjoy!
How do I crush peppermint candies?
Easy peasy! My favorite method is to put the peppermint candies (I usually use Starlight mints because they’re pretty) in a zip-top bag and whack them with a rolling pin. You want them to be in small, crunchy pieces. Be careful! Peppermints can sometimes fly everywhere. You can also use a food processor, but make sure you don’t over-process them into a powder!
How long will these cookies stay fresh?
If you can avoid scarfing them all down immediately (I know, it’s hard), your White Chocolate Peppermint Crunch Cookies will stay fresh for about 3-4 days when stored in an airtight container at room temperature. But honestly? They’re usually gone long before then in my house!
Can I freeze the cookie dough?
You betcha! You can freeze the dough for up to a month. Just scoop your cookie dough as usual, and place them on a baking sheet lined with parchment paper. Flash freeze until solid. Then, transfer the cookie dough to a freezer-safe bag. No need to thaw – just bake from frozen, and add a few extra minutes to the baking time!
Print
White Chocolate Peppermint Crunch Cookies
- Total Time: 30 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These cookies combine white chocolate with peppermint for a festive treat.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- ¾ cup crushed peppermint candies
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, cream together the butter, granulated sugar, and brown sugar.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the white chocolate chips and crushed peppermint candies.
- Drop by rounded tablespoons onto baking sheets.
- Bake for 9-11 minutes, or until the edges are golden.
- 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, add a few drops of peppermint extract to the dough.
- Store 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: 180
- Sugar: 18g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cookies, white chocolate, peppermint, Christmas, dessert, baking