Ingredients
For the Cookies
- 1 cup unsalted butter, softened Make sure your butter is at room temperature for easier mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed peppermint candies or candy canes Use crushed candy canes for extra crunch and flavor.
- 1 cup white chocolate chips You can substitute with dark or milk chocolate chips for a different taste.
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing 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.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the crushed peppermint candies and white chocolate chips.
- Drop tablespoon-sized balls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 50mgSugar: 10g
Notes
Serve cookies on a festive platter for holiday parties and exchanges. Store in an airtight container at room temperature for about a week, or freeze for up to 3 months. For a fun twist, sprinkle extra crushed peppermint on top of the cookies before baking.
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