Nestle White Chocolate Chip Peppermint Cookies
Experience the holiday magic with Nestle's White Chocolate Peppermint Cookies, the go-to treat for festive parties and chilly winter evenings.
Servings: 12
Calories: 220kcal
Ingredients
- 1 stick of Butter
- 1/2 cup of brown sugar
- 1/4 cup of sugar
- 1 egg
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of peppermint extract
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 1/2 cups of flour
- 1/2 cup of white chocolate chips
- Candy cane sprinkles about five candy canes crushed
Instructions
- Add the butter, both of the sugars, egg, vanilla, and peppermint extract to the bowl of a stand mixer.
- Mix on high until it turns into a smooth and well-combined mixture.
- Sift the flour into another bowl.
- Add the salt and baking powder to the flour and whisk it together.
- Add half of the dry mixture to the bowl with the butter and sugar mixture and mix.
- Add the remainder of the dry mixture to the wet mixture and mix it all together.
- Add the white chocolate chips and fold them into the cookie dough.
- Refrigerate the dough for one hour so it doesn't spread too much when baking.
- Preheat the oven to 375 degrees and line your baking sheet with the parchment paper.
- Use a medium cookie scoop to add 1-1/2-inch cookie dough balls, taking care not to overcrowd the cookie sheet.
- Bake the cookies for about seven minutes or until the edges are golden.
- As soon as you remove the cookies from the oven, sprinkle the candy canes on top.
Video
Notes
- The dough can spread easily, so make sure you chill it for at least one hour before baking.
- You’ll also want to keep from piling too many cookie dough balls onto your baking tray. If you’re using a smaller baking sheet, you will either need another cookie sheet or bake these in batches to keep them from spreading too close together.
- Crushing the candy canes is easy either with a food processor or by putting them in a plastic bag and using a rolling pin to crush them. However, if you choose to make these candy cane sprinkles, make sure you have them ready before the cookies are done baking. You want to sprinkle them on after they come out while they’re still hot so they adhere to the tops. However, don't crush them too far in advance, as the candy canes tend to stick together.
- You can try this recipe with semi-sweet chocolate chips or even make white chocolate macadamia nut cookies by adding crunchy macadamia nuts if you love the recipe but don’t want that peppermint flavor. They’re easy to customize in so many ways, and every time, they turn out perfectly.
- Store them in an airtight container at room temperature, and they’ll be good for about four days.
Nutrition
Serving: 1 | Calories: 220kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 216mg | Sugar: 17g