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Here’s what you need to make White Chocolate Peppermint Bark Cookies. Gather these ingredients before you start cooking. - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 1/2 cups white chocolate chips - 1/2 cup crushed peppermint candies - Extra crushed peppermint candies for topping These ingredients blend together to create a cookie that is soft, chewy, and full of festive flavor. The white chocolate chips add a creamy sweetness, while the crushed peppermint gives a refreshing crunch. Using unsalted butter is key. It allows you to control the salt in your dough. Granulated sugar adds sweetness and helps the cookies spread. Brown sugar adds moisture and a slight chewiness. Eggs bind the mixture and add richness. Vanilla extract boosts the flavor profile, making the cookies taste even better. Flour, baking soda, and salt create the perfect base for the cookies. White chocolate chips melt beautifully in the oven, creating gooey pockets of sweetness. Crushed peppermint candies not only add flavor but also a lovely pop of color and texture. Once you have all your ingredients ready, you’re set to make the yummy White Chocolate Peppermint Bark Cookies. For the full recipe, check out the instructions in the next section. Start by preheating your oven to 350°F (175°C). This helps the cookies bake evenly. While the oven heats, line two baking sheets with parchment paper. The paper keeps the cookies from sticking. In a large bowl, add 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of brown sugar. Beat these together until they are creamy and light in color. Next, add 2 large eggs, one at a time. Mix well after each egg. Finally, stir in 2 teaspoons of vanilla extract. This makes the mixture sweet and fragrant. In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mix to the wet ingredients. Mix just until combined. Do not overmix, or the cookies may get tough. Gently fold in 1 1/2 cups of white chocolate chips and 1/2 cup of crushed peppermint candies. This gives the cookies their fun flavor and festive look. For the full recipe, check out the complete instructions. To get the best texture for your cookies, start with softened butter. Use a mixer to cream it with the sugars until it’s light and fluffy. This step adds air to the dough, making cookies soft. Don't overmix after adding flour. Mix just until combined to keep them tender. Letting the dough chill for at least 30 minutes can also help. This sets the shape and makes your cookies thick. You can easily swap some ingredients in this recipe. If you prefer dark chocolate, use dark chocolate chips instead of white. You can also use coconut oil for a dairy-free option. For a nutty flavor, add chopped walnuts or pecans. If you want a mintier taste, try using peppermint extract instead of vanilla. Each swap can change the flavor, so have fun experimenting! To stop your cookies from spreading too much, make sure your butter is not too soft. If it melts too quickly, your cookies will spread. Also, don’t skip the baking soda; it helps them rise. Use cold dough and space your cookie balls a few inches apart on the baking sheet. These tips will keep your cookies thick and chewy. {{image_2}} To switch things up, you can make dark chocolate peppermint bark cookies. Start by replacing white chocolate chips with dark chocolate ones. This swap adds a rich flavor and pairs well with peppermint. Use the same amount of dark chocolate chips as the white ones. The process remains the same, but the taste will be deeper and more complex. Your friends will love this twist! You can customize your cookies by adding different flavorings or nuts. For a fun flavor, try adding orange zest or almond extract. You can also mix in chopped nuts like walnuts or pecans for some crunch. Just be sure to keep the amounts balanced. Adding about 1/2 cup of nuts or flavorings works well. These additions can make your cookies unique and cater to different tastes! If you want a gluten-free option, you can easily adapt this recipe. Swap all-purpose flour with a gluten-free flour mix. Look for a blend that includes xanthan gum for structure. Use the same amount, about 3 cups. This change keeps the cookies soft and chewy. You won’t miss the gluten, and everyone can enjoy them! To keep your leftover White Chocolate Peppermint Bark Cookies fresh, place them in an airtight container. You can stack them with parchment paper between layers to avoid sticking. Store them at room temperature for up to a week. If you want to enjoy them later, refrigeration can help keep them fresh. Just remember to let them come back to room temperature before eating. You can freeze both the dough and the baked cookies. For the dough, scoop the cookie balls and place them on a baking sheet. Freeze them for about an hour. Once firm, transfer the balls to a zip-top bag and label them. You can freeze them for up to three months. When ready to bake, just add a couple of minutes to the baking time. For baked cookies, let them cool completely. Then, layer them between parchment paper in a freezer-safe container. They will keep well for up to two months. Thaw them in the fridge overnight or at room temperature for a few hours before enjoying. To maintain the best flavor and texture, keep your cookies in a cool, dry place. Avoid exposing them to heat or moisture. Adding a slice of bread to the container can help keep them soft. The bread absorbs excess moisture, keeping the cookies from drying out. Remember, freshness is key to making every bite of your White Chocolate Peppermint Bark Cookies a delight! The secret to soft cookies lies in the fats and sugars. Use butter at room temperature. This helps create a creamy texture. You should also use both granulated and brown sugar. Brown sugar adds moisture and chewiness. Avoid overmixing the dough; mix until just combined. This keeps the cookies soft and tender. Yes, you can substitute white chocolate chips. Try using dark chocolate chips for a richer taste. Milk chocolate chips will add sweetness. You can also use butterscotch or peanut butter chips for fun flavors. Just keep the same amount as in the recipe. This way, your cookies will still have the right texture and taste. Look for the edges of the cookies to turn golden brown. The centers may look a bit soft and shiny. This is normal; they will firm up as they cool. Set a timer for 10-12 minutes. Check them a minute or two early to avoid overbaking. This helps keep them soft and chewy. For the full recipe, check out the detailed instructions. This blog post covered all you need to make delicious cookies. We listed the key ingredients, step-by-step instructions, and tips for great results. You can also try fun variations, like dark chocolate or gluten-free options. Be sure to store your cookies right to keep them fresh. With these guides, your baking will impress friends and family. Enjoy every bite of your sweet treats!

White Chocolate Peppermint Bark Cookies

Indulge in the festive delight of White Chocolate Peppermint Bark Cookies! These easy-to-make treats combine creamy white chocolate chips and crunchy peppermint candies for a delicious holiday treat. Perfect for gifting or enjoying at home, these cookies come together in just 30 minutes. Ready to impress your friends and family? Click through to discover the full recipe and bring some holiday cheer to your kitchen!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups white chocolate chips

1/2 cup crushed peppermint candies

Extra crushed peppermint candies for topping

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy and light in color.

      Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, mixing just until combined.

          Incorporate Chocolate and Peppermint: Gently fold in the white chocolate chips and crushed peppermint candies until evenly distributed throughout the cookie dough.

            Scoop the Dough: Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheets about 2 inches apart.

              Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden (the centers may look slightly underbaked).

                Add Topping: Remove cookies from the oven and immediately sprinkle extra crushed peppermint candies on top while still warm.

                  Cool Down: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies