Q: Can I freeze White Chocolate Peppermint Cookies?

Absolutely! These cookies freeze well. Just ensure they are in an airtight container.

Q: How do I know when my cookies are done?

Look for a lightly golden edge and slightly soft centers; they will continue to cook on the baking sheet after removed from the oven.

Yes, fresh peppermint can enhance the flavor. Just be careful with quantities as it can be more potent than dried options.

Stored properly in an airtight container, they can last up to a week at room temperature.

Yes! Feel free to add M&Ms, dried fruits, or nuts for customization.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until smooth. Add in the vanilla extract and egg, mixing until well combined.
Gradually add the dry flour mixture into the wet ingredients, stirring until just combined. Fold in the white chocolate chips and peppermint pieces.
Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
Bake for 10-12 minutes, or until the cookies are lightly golden.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

For best results, use room temperature butter and avoid overmixing the dough after adding the flour.