Chewy, soft, melt-in-your mouth cookies. A crunch of peppermint and chunks of gooey white chocolate with every bite. These are the ideal cookies to pair with a warm hot cocoa this Holiday season.
I have never been a huge fan of peppermint, but once it’s around Christmas time I am all always sticking a sweet candy cane in my homemade hot cocoa whilst cozying up by the fire. Of course, I am a huge fan of holiday cookies, so what better way than to combine the two?
I am sure your Holiday cookie list is getting very long, but what’s another cookie going to do? Peppermint cookies are staple in that list.
Feel free to get creative with this recipe and add ingredients such as:
- Nuts (pecans, hazelnuts, sliced almonds)
- Cocoa powder
- Dark chocolate chips
These White Chocolate Peppermint Cookies are..
- Soft and chewy
- Sweet
- Simple and easy
- Oh so delicious!
Chewy, soft, melt-in-your mouth cookies. A crunch of peppermint and chunks of gooey white chocolate with every bite. These are the ideal cookies to pair with a warm hot cocoa this Holiday season.
- 1/2 cup vegan butter
- 1/2 cup light brown sugar
- 1/4 cup cane sugar
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 5 tbsp non-dairy milk
- 1 1/2 cups unbleached, all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/3 cup finely chopped candy canes
- ⅓ cup white chocolate chips
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Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
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In a large bowl, using a handheld mixer cream together the butter and sugars until light and fluffy. Stir in the extracts and milk until combined. Add the flour, baking soda and powder, and salt. Beat together until a soft dough forms. Fold in the chopped peppermint and white chocolate chips.
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Use a cookie scoop to distribute dough on to the prepared baking sheet. Bake for 15-16 min. until light golden brown and edges are slightly crispy. Cool for 5 min. before transferring to a wire cooling rack
