Peppermint White Chocolate Cookies
Make these easy peppermint white chocolate cookies in less than 30 minutes for a gluten and dairy-free-friendly holiday treat!
Servings: 16 cookies
Calories: 133kcal
Equipment
Ingredients
- ½ cup butter - softened sub vegan to make dairy free
- ½ cup sugar
- ½ cup light brown sugar - sub coconut sugar
- 1 egg room temperature
- 1 teaspoon vanilla
- ½ teaspoon peppermint extract
- 1 ⅓ cup gluten free 1:1 flour sub all purpose flour if needed
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup white chocolate chips
- ⅓ cup crushed candy canes approx. 4 large candy canes
Instructions
- Preheat oven to 350 F. In a bowl, beat the butter with sugar and brown sugar until light and fluffy.½ cup butter - softened, ½ cup sugar, ½ cup light brown sugar - sub coconut sugar
- Add the egg, vanilla, and peppermint extract and continue to mix until well combined. The mixture should look thick and creamy.1 egg, 1 teaspoon vanilla, ½ teaspoon peppermint extract
- Slowly fold in the flour, baking soda, and sea salt. Be sure not to over-mix this step and only mix until the flour is incorporated.1 ⅓ cup gluten free 1:1 flour, ½ teaspoon baking soda, ¼ teaspoon sea salt
- Fold in the white chocolate chips and crushed up candy canes until combined.½ cup white chocolate chips, ⅓ cup crushed candy canes
- Use a cookie scoop to scoop the dough into a ball and place on a cookie sheet lined with parchment paper for easy clean up at least 3 inches apart. These cookies will spread so make sure you leave enough space in between each cookie. Bake in the oven for 12 - 15 minutes until the edges of the cookie look crispy.
- Sprinkle some extra crushed candy canes on top while warm if desired. Let the cookies cool before enjoying!
Notes
Storage : Once cool, transfer leftover cookies to an airtight container, and store at room temperature for 2-3 days or in the fridge for up to 1 week. Or, freeze for up to 3 months.
Make Ahead Options : Prepare the dough, and store it wrapped tightly with plastic wrap in the fridge for up to 3 days. Then, bring it to room temperature, and proceed with the recipe as normal.
Or, flash freeze the cookie dough balls on a baking sheet, transfer them to a sealable bag, and freeze for up to 3 months. Bake from frozen, adding a few extra minutes as needed, and they’ll taste as good as new!
Nutrition
Serving: 1serving | Calories: 133kcal | Carbohydrates: 27g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 82mg | Potassium: 30mg | Fiber: 1g | Sugar: 19g | Vitamin A: 17IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 0.5mg