Ingrédients pour Peppermint White Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 cups white chocolate chips
- 1 cup crushed peppermint candy canes
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Comment préparer Peppermint White Chocolate Chip Cookies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) of softened unsalted butter until light and fluffy.
- Gradually add 1 cup granulated sugar and ¾ cup packed brown sugar, creaming well until fully combined.
- Beat in 1 teaspoon pure vanilla extract and 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups white chocolate chips and 1 cup crushed candy canes.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown. Keep a close eye on them as ovens vary.
- Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
290g
Fat
133g
Carbs
37g
