Ingredients

The following ingredients have 12 Servings
  • 1/2 cup unsalted butter (, softened to room temperature (1 stick, 113 grams))
  • 3 oz full fat cream cheese (, softened to room temperature (85 grams))
  • 1 cup packed light or dark brown sugar ((210 grams))
  • 1/2 cup granulated sugar ((100 grams))
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 2 ½ cups all-purpose flour ((300 grams))
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips ((170 grams))
  • 1 cup peppermint crunch baking chips (, see Notes (140 grams))
  • Coarse or sanding sugar (, for sprinkling )
  • ½ cup white chocolate chips (, for drizzling (optional))

Instruction

  • Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat together the butter, cream cheese, brown sugar, and sugar until creamy, about 3 minutes, scraping down the bowl as needed. Add the eggs one at a time, mixing after each, followed by the vanilla and peppermint extracts.
  • In a separate bowl, combine the flour, baking soda and salt. Add to the mixer and mix on low speed just until incorporated. Mix in the white chocolate chips and peppermint chips.
  • Roll cookie dough into rounded tablespoons (dough will be sticky) and place on the prepared sheet pan about 2 inches apart. Sprinkle with coarse sugar, if using. Bake until edges just begin to turn golden, about 9-11 minutes. Let cool on the sheet pan 5 minutes, then transfer to a wire rack to cool completely.