White Chocolate Peppermint Cookie With Vanilla Salt

Name: White Chocolate Peppermint Cookie With Vanilla Salt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, room temperature; 2 tablespoons granulated sugar; 2 tablespoons turbinado sugar; 3/4 cup plus 2 tablespoons dark brown sugar; 1 egg, room temperature; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup white chocolate chips; 2 tablespoons crushed peppermint candies (or candy canes)

Servings: persons

1/2 cup unsalted butter, room temperature
2 tablespoons granulated sugar
2 tablespoons turbinado sugar
3/4 cup plus 2 tablespoons dark brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup white chocolate chips
2 tablespoons crushed peppermint candies (or candy canes)

1
In a medium bowl, cream the butter and sugars together with an electric mixer on medium speed, until light in color and texture, 5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and mix well to combine. Again, stop the machine and scrape down the bowl with a spatula.
2
In a medium bowl, whisk the flour, baking soda, and salt to combine.
3
With the mixer on low, slowly add the flour mixture. Mix until streaks of flour still run throughout. Add the chocolate and peppermint candies then mix until everything just comes together. Finish the dough by hand, taking care to scrape the sides and the bottom of the bowl to make sure everything is evenly distributed.
4
At this point, it is best to refrigerate the dough for 24 hours. Resting the dough intensifies the deep toffee flavors, and the texture of the baked cookie improves.
5
When ready to bake, preheat the oven to 360u00b0 F. Line two baking sheets with parchment paper. Scoop the dough onto the baking sheets. Top the cookies with a pinch of vanilla salt just before baking.
6
Bake for 10 to 12 minutes. Rotate the sheets halfway through if the cookies appear to be baking unevenly. The cookies should be lightly golden on the outside but still look quite gooey on the inside. Let the cookies cool on the baking sheets for at least 5 minutes.
7
Transfer the cookies to a wire rack to finish cooling.
8
These are best eaten the day of baking but will keep, if well sealed, for up to 2 days.

883

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup unsalted butter, room temperature, 2 tablespoons granulated sugar, 2 tablespoons turbinado sugar, 3/4 cup plus 2 tablespoons dark brown sugar, and more.

Yes, White Chocolate Peppermint Cookie With Vanilla Salt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!