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Soft Chewy Peppermint White Chocolate Crinkle Cookies

Soft Chewy Peppermint White Chocolate Crinkle Cookies - featured image
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These soft, chewy cookies feature a crisp, sugary exterior with a cracked crinkle effect and a cool, refreshing peppermint center studded with creamy white chocolate.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 ½ cups granulated white sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 to 2 teaspoons peppermint extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup powdered sugar, for rolling
  • 1 cup white chocolate chips

Instructions

  1. In a large bowl, beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes until light, fluffy, and pale yellow. Scrape down the sides of the bowl.
  2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and peppermint extract until combined.
  3. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears. Do not overmix.
  5. Gently fold in the white chocolate chips using a spatula or wooden spoon.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour (or up to 3 days).
  7. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop the dough into balls (about 1.5 tablespoons each). Roll each ball in powdered sugar until completely coated, then roll them in powdered sugar a second time for a thicker crust.
  9. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes. The edges should be set and lightly golden, but the centers should still look soft.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For the best texture, ensure butter and eggs are at room temperature. Chilling the dough is crucial to prevent spreading and ensure chewiness. Roll the dough balls in powdered sugar twice for the signature thick, cracked crust. Cookies are best served at room temperature. They can be stored in an airtight container for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: peppermint cookies, white chocolate crinkle cookies, holiday baking, Christmas cookies, soft chewy cookies, peppermint extract cookies

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