White Chocolate Peppermint Crunch Cookies
Serves: 4 dozen
A classic cookie base loaded with peppermint crunch and white chocolate chips!
  • 1 cup butter, softened
  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 large eggs
  • 1 Tablespoon vanilla
  • ½ teaspoon peppermint extract
  • 3 cups (15 ounces) flour (spoon and level into the cup)
  • 2 Tablespoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white chocolate chips, plus additional for topping (optional)
  • 1 cup Andes peppermint crunch
  1. Preheat your oven to 350 degrees. Line your cookie sheets with parchment or a silpat mat.
  2. Cream the butter and sugars. Add the eggs and mix just until creamy. Add the vanilla & peppermint extract and stir (or mix in mixer) to combine.
  3. In another bowl, stir the flour, cornstarch, baking soda & salt together. Add to the creamed mixture.
  4. Stir in the white chocolate chips & peppermint crunch chips just until combined
  5. Scoop into balls (my cookie scoop is 1½") and bake for 9-11 minutes. (I cooked mine for 9 because I like a softer cookie).
Recipe by Baked in AZ at https://bakedinaz.com/white-chocolate-peppermint-crunch-cookies/