Description
Deliciously festive cookies with semi-sweet and white chocolate chips, accented with crushed peppermint, perfect for winter celebrations.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Place softened butter in a large bowl. Add granulated and brown sugar. Beat until light and fluffy.
- Crack in the eggs, one at a time. Pour in vanilla. Mix until smooth.
- In a separate bowl, whisk the flour, baking soda, and salt.
- Add dry mix to wet mix in batches and fold with a spatula. Stop once the dough comes together.
- Stir in the semi-sweet chips, then the white chips. Finally, add crushed peppermint candies.
- If needed, chill the dough for 15 to 30 minutes.
- Scoop dough mounds onto the prepared baking sheets, flattening slightly with fingers.
- Bake for 10 to 12 minutes until edges are golden but centers remain soft.
- Remove from the oven and let sit for 2 to 3 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 3 months. Warm cookies before serving for a fresh taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American