Soft Baked White Chocolate Peppermint Cookies


2 1/2 cups All Purpose Gold Medal Flour

1 tsp baking soda

1 tsp salt

2 cups sugar

2 eggs

1/2 tsp peppermint extract

1 1/2 sticks unsalted butter, room temperature (12 tbsp)

1/4 cup cream cheese, room temperature

1 cup white chocolate chips

1 cup peppermint crunch bits {I love the Andes kind!}


Line a baking sheet with parchment paper and set aside.

In a large bowl, cream together the sugar, butter and cream cheese until light and fluffy. Add the eggs, one by one, followed by the peppermint extract. Mix until combined.

In another bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients along with the white chocolate chips and peppermint crunch bits. The dough will be on the soft side. Place bowl in the fridge and let dough chill for 1 hour.

Meanwhile, preheat your oven to 350 degrees. After the dough has chilled, remove from the fridge and scoop out large balls using an ice cream scoop or big spoon. Place balls of dough 3" apart on the prepared sheet. No need to press down.

Bake cookies for 20 minutes, less if cookies are smaller. They will begin to turn golden brown around the edges.

Let cookies cool for 10 minutes before serving.


1.5 hours