Irresistible White Chocolate Peppermint Bark Cookies Recipe

The holidays are approaching, and there’s nothing quite like the sweet, creamy embrace of white chocolate peppermint bark cookies to ignite your festive spirit. Picture biting into a soft, chewy cookie that melts in your mouth, leaving you with the delightful crunch of peppermint pieces. Orange Chocolate Cupcakes The aroma wafts through the air, wrapping you in a cozy warmth, while the flavors dance together like joyful carolers outside your window.

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These cookies are not just treats; they’re a hug for your taste buds! I can still hear my niece’s laughter as she adorned each cookie with sprinkles last Christmas, turning our baking session into a riot of giggles and flour explosions. These cookies make every holiday gathering feel extra special, and I promise they will be the star of your dessert table. For more inspiration, check out this Delicious Banana Bread Cookies recipe.

Baking these white chocolate peppermint bark cookies is a cherished tradition in my home, always bringing smiles and happy memories to our gatherings. Strawberry Cheesecake Tacos Banana Pudding Cheesecake Cones.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: The base of any good cookie; use unbleached for better flavor.

• Baking Soda: Essential for giving those cookies that perfect lift and airy texture.

• Salt: Just a pinch enhances all flavors—don’t skip it!

• Unsalted Butter: Use room temperature butter for easy creaming with sugar.

• Granulated Sugar: Adds sweetness and helps achieve that perfect chewy texture.

• Brown Sugar: For depth of flavor; it brings moisture to the party.

• Eggs: They bind everything together; ensure they’re at room temperature.

• Vanilla Extract: A must-have for that warm, aromatic essence in every bite.

• White Chocolate Chips: Melty goodness that makes these cookies irresistible.

• Candy Canes: Crush them up for that minty crunch everyone loves during the holidays.

• Peppermint Extract: A little goes a long way in enhancing the peppermint flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven and Prepare Your Baking Sheets: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.

Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt until well combined. This ensures even distribution of leavening agents and flavor.

Cream Butter and Sugars: In another large mixing bowl, cream softened unsalted butter with granulated and brown sugar until light and fluffy. This should take about 3-5 minutes; you’ll want it super airy!

Add Eggs and Vanilla: Beat in eggs one at a time into the sugary mixture, followed by vanilla extract. Mix until combined—this is where magic starts happening!

Combine Dry Mixtures: Gradually add your flour mixture to the butter mixture. Mix just until combined; over-mixing can lead to tough cookies!

Add White Chocolate and Peppermint: Fold in white chocolate chips along with crushed candy canes gently so you don’t break them too much. The goal is scrumptious bites of minty bliss!

Scoop and Bake: Using a cookie scoop or tablespoon, drop dough onto prepared sheets about 2 inches apart. Bake for 10-12 minutes until edges are golden but centers appear soft.

Let these delightful white chocolate peppermint bark cookies cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely—if you can resist sampling one right away!

Now you have an irresistible batch of cookies that will fill your home with holiday cheer! Enjoy sharing them at gatherings or keep them all for yourself (no judgment here!).

Perfecting the Cooking Process

Start by preheating your oven to 350°F while preparing the dough. This way, when you’re ready, the oven is hot and waiting. Mix dry ingredients first, then cream butter and sugar for fluffy cookies.

Add Your Touch

Feel free to swap white chocolate for dark chocolate or add crushed nuts for extra crunch. Dark Chocolate Nut Bars You can also sprinkle sea salt on top for a delightful contrast with sweetness.

Storing & Reheating

Store cookies in an airtight container at room temperature for up to a week. For longer freshness, freeze them wrapped well in plastic wrap.

It was during a chilly December that my friend surprised me with a batch of these cookies. The moment I took a bite, I knew I had to recreate that magic myself!

FAQ

What ingredients do I need for White Chocolate Peppermint Bark Cookies?

You need flour, sugar, butter, peppermint extract, white chocolate chips, and crushed peppermint candies. For more inspiration, check out this Decadent Peanut Butter Brownies recipe.

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough a day in advance and refrigerate it until you’re ready to bake.

How should I store leftover cookies?

Keep them in an airtight container at room temperature to maintain freshness and texture.

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Delightful White Chocolate Peppermint Bark Cookies

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• Author: tastyfoodonly
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Get ready to embrace the holidays with these irresistible White Chocolate Peppermint Bark Cookies! Soft, chewy, and bursting with refreshing peppermint crunch, each bite is a festive celebration. Perfect for sharing at cookie swaps or cozy gatherings, these cookies will quickly become a holiday favorite.

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Ingredients

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• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 large eggs (room temperature)
• 2 tsp vanilla extract
• 1 cup white chocolate chips
• 1/2 cup crushed candy canes
• 1/2 tsp peppermint extract

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Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt; set aside.
3. In a large mixing bowl, cream the butter with both sugars until light and fluffy (3-5 minutes).
4. Beat in eggs one at a time and add vanilla extract until well combined.
5. Gradually incorporate the dry ingredients into the wet mixture until just combined.
6. Gently fold in white chocolate chips and crushed candy canes.
7. Scoop dough onto prepared sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes until edges are golden but centers remain soft.
9. Cool on the baking sheet for 5 minutes before transferring to wire racks.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 150
• Sugar: 10g
• Sodium: 85mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: <1g
• Protein: 2g
• Cholesterol: 25mg