Soft and thick chewy cookies made with creamy peppermint and white chocolate chips!
I wish I could say that I’ve been looking forward to Christmas. But the usual hints just haven’t been there.
It’s been 60 degrees here in Kansas and the whole wearing a t shirt and jeans business is throwing off my Christmas spirit.
Also, instead of decorating and shopping and playing Christmas music, I’ve been doing homework. Which is totally normal. Just very different for yours truly.
So what’s a girl to do but bring Christmas to the dorm room with white chocolate and peppermint cookie cups. I love that cookie cups are soft and thick and cookies you can really sink your teeth into.
And then the white chocolate and peppermint baking chips are creamy and rich and melt into the cookie dough and oh my gosh, it’s wonderful.
- ¾ cup (1½ sticks) butter, softened
- ¾ cup brown sugar, packed
- ¼ cup sugar
- 1 large egg
- 1 tsp. vanilla
- 2 cups all-purpose flour
- 1 tbsp. cornstarch
- 1 tsp. baking soda
- 1 cup peppermint baking chips (I used Andes)
- 1 cup white chocolate chips
- Preheat oven to 350. Grease two regular muffin pans.
- Beat butter and sugars for several minutes.
- Add egg and beat well until combined. Stir in vanilla.
- Add flour, cornstarch, and soda and stir until smooth.
- Stir in peppermint and white chocolate baking chips.
- Scoop into prepared pan and bake for 10-12 minutes. Let cool for 5 minutes before removing from pan.
- Serve immediately or store in an airtight container until ready to serve. Enjoy!