Description
Delight in these festive White Chocolate Peppermint Bark Cookies that combine the creamy sweetness of white chocolate with the refreshing crunch of crushed candy canes. Perfect for holiday gatherings or a seasonal treat, these cookies offer a tender texture with a delightful peppermint twist.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Add-ins
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined to distribute the leavening agent and salt evenly throughout.
- Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter and granulated sugar using a mixer until the mixture becomes light and fluffy, which usually takes about 3-4 minutes. This step incorporates air and helps with the texture of the cookies.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, making sure each is fully mixed before adding the next. Then add the vanilla extract and mix well to combine all wet ingredients thoroughly.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients. Fold gently with a spatula or spoon just until the dough comes together to avoid overmixing, which can toughen the cookies.
- Add Chips and Candy Canes: Fold in the white chocolate chips and crushed candy canes evenly throughout the dough to distribute the flavors and textures uniformly.
- Portion Dough: Use a tablespoon to scoop and drop portions of the cookie dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading while baking.
- Bake and Cool: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets before transferring to a wire rack or serving.
Notes
- For a stronger peppermint flavor, add a few drops of peppermint extract along with the vanilla.
- Make sure the butter is at room temperature for easier creaming with sugar.
- Crush candy canes finely but avoid powder to maintain the crunchy texture in cookies.
- Store cookies in an airtight container at room temperature for up to one week.
- You can freeze the cookie dough balls for up to 3 months; bake directly from frozen, adding a couple of extra minutes to the baking time.
