Description
Soft, pillowy cookies studded with melty white chocolate and crunchy peppermint—perfect for the holidays and ridiculously easy to make.
Ingredients
Scale
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 1 cup white chocolate chips
- ⅓ cup chopped peppermint pieces (candy canes, peppermint bark, or crushed mints)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Roughly chop your peppermint until you have about ⅓ cup of small pieces. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until creamy. Mix in the egg and vanilla until smooth.
- Stir the flour, baking soda, and salt into the wet mixture until a soft dough forms. Fold in the white chocolate chips.
- Portion the dough into roughly 18 balls (about 1.5–2 inches each). Roll or press the top of each ball into the chopped peppermint so the pieces stick. Place cookies about 2 inches apart on the prepared sheet.
- Bake for 10–11 minutes. The centers should still look slightly soft when you pull them out—they’ll finish setting on the hot tray. Let cookies rest on the baking sheet for 1–2 minutes, then transfer to a wire rack to cool completely (about 10 minutes).
- Serve warm for the meltiest chocolate; otherwise store once cooled.
Notes
- Use softened, not melted, butter to keep cookies thick and tender.
- Remove just before fully set—cookies continue to cook on the sheet and stay soft if you don’t overbake.
- Press extra peppermint onto warm cookies for better adhesion.
- If the dough is too sticky to roll, chill it for 20–30 minutes.
Nutrition
- Calories: 204kcal
- Sugar: 17g
- Sodium: 126mg
- Fat: 10g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg