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To make White Chocolate Peppermint Bark Cookies, gather these simple ingredients: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup white chocolate chips - 1/2 cup crushed peppermint candies - 1/2 teaspoon peppermint extract You can swap some ingredients if needed. Here are a few options: - Use coconut oil instead of butter for a dairy-free version. - Try coconut sugar instead of brown sugar for a healthier option. - Substitute eggs with flaxseed meal (1 tablespoon flaxseed + 3 tablespoons water) for a vegan choice. - Use gluten-free flour in place of all-purpose flour for gluten-free cookies. Selecting good ingredients makes a big difference. Here are my tips: - Choose unsalted butter for better control of salt levels in your cookies. - Look for high-quality white chocolate chips. Check for cocoa butter in the ingredients. - Use fresh peppermint candies for the best flavor and crunch. Old candy can lose its taste. - Always buy organic eggs if possible. They tend to have better flavor and quality. These choices ensure your cookies taste great and look amazing! Start by gathering all your ingredients. You will need: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup white chocolate chips - 1/2 cup crushed peppermint candies - 1/2 teaspoon peppermint extract Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will help your cookies not stick. In a large bowl, cream the softened butter, brown sugar, and granulated sugar. Mix until it is light and fluffy. This step is key for a soft cookie. Next, add the eggs one at a time. Mix well after each egg. Stir in the vanilla extract for a nice flavor. In another bowl, whisk the flour, baking soda, and salt. Slowly add this dry mix to the wet ingredients. Combine until just mixed. Now, fold in the white chocolate chips, crushed peppermint candies, and peppermint extract. This mixture will smell amazing! Use a cookie scoop or a tablespoon to drop dough balls onto the prepared baking sheet. Leave about 2 inches between each ball. Bake in your preheated oven for 10-12 minutes. The edges should be lightly golden, and the centers may look soft. After baking, let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. For a fun touch, drizzle extra melted white chocolate on top. Sprinkle more crushed peppermint for a festive look. Arrange your cookies on a pretty platter. You can even place them in cellophane bags tied with a ribbon for gifts. These cookies are sure to delight! When making White Chocolate Peppermint Bark Cookies, avoid overmixing your dough. This can make your cookies tough. Another mistake is not measuring ingredients correctly. Use dry measuring cups for flour and sugar. Too much flour can lead to dry cookies. Make sure your butter is soft, not melted. Melted butter will change the cookie texture. For soft and chewy cookies, do not bake for too long. Pull them out when the edges are golden but the center is soft. Let them cool on the baking sheet for a few minutes. This helps them set while still being soft. Using room temperature eggs will help mix everything smoothly. You can also chill your dough for 30 minutes before baking. This gives the cookies a thicker, chewier bite. To make your cookies look festive, arrange them on a colorful platter. You can drizzle extra white chocolate on top for a beautiful touch. Sprinkle extra crushed peppermint over them for color and crunch. For gifts, put cookies in clear bags tied with red ribbons. This adds a personal touch and makes them look special. You can also serve these cookies with hot cocoa or milk for a cozy treat! {{image_2}} You can spice up these cookies with fun flavors. Try adding orange zest for a citrus twist. Almond extract can replace the vanilla for a nutty taste. You might even add a hint of espresso powder to deepen the flavor. Each option makes your cookies unique and enjoyable. The toppings can change the look and taste of your cookies. Instead of crushed peppermint, you could use crushed nuts like almonds or walnuts. Mini chocolate chips mixed in can add a rich flavor. Sprinkling sea salt on top can provide a nice contrast to the sweet white chocolate. To make these cookies gluten-free, swap all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for the right texture. If you want vegan cookies, use vegan butter and replace eggs with flax eggs. Each option keeps your cookies tasty while meeting dietary needs. To keep your white chocolate peppermint bark cookies fresh, store them in an airtight container. You can layer them with parchment paper to prevent sticking. Keep the container in a cool, dry place. This method helps maintain their soft texture and peppermint flavor. If you want to save some cookies for later, freezing works well. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer them to a freezer-safe bag. Be sure to remove as much air as possible before sealing. These cookies last about one week at room temperature. If you freeze them, they can stay good for up to three months. When ready to eat, thaw them at room temperature. Enjoy the rich flavors and soft texture just like when they were fresh! Yes, you can use regular chocolate. Dark or milk chocolate works well. The taste will change. Dark chocolate gives a rich flavor, while milk chocolate adds sweetness. The peppermint flavor will still shine through. To make these cookies without eggs, use a flaxseed or chia seed mix. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes. This mix replaces one egg. You could also use applesauce, about 1/4 cup for each egg. The cookies will still turn out soft and tasty. You can use leftover crushed peppermint candies in many ways! Add them to hot chocolate for a fun twist. Sprinkle them on cupcakes or brownies for a festive look. Mix them into ice cream or yogurt. You can even use them to decorate your holiday desserts. They add a nice crunch and flavor! This blog covered essential ingredients, step-by-step baking, and helpful tips. You learned how to pick quality ingredients and avoid common mistakes. We explored fun variations and proper storage too. Remember, great cookies come from quality choices and careful steps. Enjoy making different flavors and sharing your creations. Happy baking, and have fun experimenting in the kitchen!

White Chocolate Peppermint Bark Cookies

Indulge in the festive spirit with these delicious White Chocolate Peppermint Bark Cookies! Perfectly soft and bursting with the flavors of peppermint and creamy white chocolate, this recipe is simple and quick to make. With just a few ingredients, you can create a delightful treat that's perfect for sharing or gifting this holiday season. Click to explore the full recipe and bring some holiday magic to your kitchen!
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup white chocolate chips

1/2 cup crushed peppermint candies

1/2 teaspoon peppermint extract

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

        In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

          Fold in the white chocolate chips, crushed peppermint candies, and peppermint extract until evenly distributed.

            Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

              Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly soft.

                Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Optional: Once cooled, you can drizzle additional melted white chocolate on top and sprinkle extra crushed peppermint for an eye-catching finish.

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

                      - Presentation Tips: Arrange the cookies on a festive platter and garnish with fresh mint leaves or add them to clear cellophane bags tied with a red ribbon for a charming gift!