White chocolate chip cookies with a flair of peppermint make a fun and easy holiday treat, perfect for entertaining, gifts, or a chilly December evening in with the family.
Last week was not a great week for us and our cars. My husband’s car battery died and my brakes went out. And to top it off, I permanently lost my keys.
So on Friday I baked us a batch of holiday cookies just for fun, to celebrate the end of a frustrating week. If only I’d known our car troubles weren’t over yet.
Friday night my husband and I had a much needed date night planned in Park City. We had a babysitter, I curled my hair, and I was so giddy about getting out just the two of us. Only, we had a tire blowout on the freeway mountain pass on our way up. My husband was amazing, and changed the tire in the dark, with sub-freezing temperatures, and without a proper coat, letting me huddle for warmth in the car.
We were frazzled, but date night wasn’t ruined, thankfully. And though we were late, we still enjoyed some seriously amazing food at Burgers & Bourbon, Montage Deer Valley’s latest dining endeavour. But our cars? Ugh. I hate them.
We went home and I polished off the rest of these cookies, grateful for the impulse I had to bake them earlier. And I felt better.
For these cookies, I found inspiration from a few other bloggers. Jenna at Eat, Live, Run posted a peppermint and white chocolate cookie that I couldn’t stop thinking about, and I’ve had my eye on a cream cheese chocolate chip cookie recipe from Kelly of Just a Taste for months now. And so I combined the two ideas with my favorite cookie recipe. I should note that Jenna’s recipe also includes cream cheese, but I didn’t even realize it until just now. Great minds must think alike!
These cookies are perfect in every way— they’re crisp on the edges and super soft in the middle, and have a holiday touch without being too in-your-face about it. I’ve already enjoyed a few batches, and I think there’s still time in December for a few more!
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White Chocolate Peppermint Cookies
- 1/2 cup (113 grams) butter, at room temperature
- 1/3 cup (85 grams) cream cheese, at room temperature
- 1 cup (210 grams) brown sugar
- 1/2 cup (100 grams) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 2 1/2 cups (300 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170 grams) white chocolate chips
- 1 cup (140 grams) peppermint crunch baking chips (see Note)
- Coarse sugar, for sprinkling (optional)
- Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat together the butter, cream cheese, brown sugar, and sugar until creamy, about 3 minutes, scraping down the bowl as needed. Add the eggs one at a time, mixing after each, followed by the vanilla and peppermint extracts.
- In a separate bowl, combine the flour, baking soda and salt. Add to the mixer and mix on low speed just until incorporated. Mix in the white chocolate chips and peppermint chips.
- Roll cookie dough into rounded tablespoons (dough will be sticky) and place on the prepared sheet pan about 2 inches apart. Sprinkle with coarse sugar, if using. Bake until edges just begin to turn golden, about 9-11 minutes. Let cool on the sheet pan 5 minutes, then transfer to a wire rack to cool completely.
- I like to use Andes brand peppermint crunch baking chips for these cookies. You can find them in some stores around the holidays, but you may have to hunt for them. You can also buy them online. You can find other similar products that work fine, and in a pinch you can use crushed candy canes.