Peppermint & White Chocolate Cookies

These Peppermint & White Chocolate Cookies are soft in the middle, crisp on the edges, and perfectly flavored. If you're looking for a cookie that feels like Christmas, this is it!

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 tsp peppermint extract
2 ¼ cups fresh Farm2flour all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup white chocolate chips
½ cup crushed peppermint candies or candy canes

Directions:

Cream Butter & Sugars: In a bowl, beat the butter, granulated sugar, and brown sugar together for 2–3 minutes until pale and fluffy.
Add Eggs & Flavor: Beat in the eggs one at a time, then add the vanilla extract and peppermint extract and mix until combined.
Mix Dry Ingredients: In a separate bowl, whisk together the fresh all-purpose flour, baking soda, baking powder, and salt.
Combine Wet & Dry: Add the dry ingredients to the wet mixture in two additions, mixing just until combined—do not overmix, as fresh flour absorbs well.
Add Mix-Ins: Gently fold in the white chocolate chips and crushed peppermint pieces, reserving a small amount of each to press on top of the dough balls before baking if desired.
Chill (Optional but Recommended): Chill the dough in the refrigerator for 30 minutes to help create thicker cookies.
Bake: Preheat the oven to 350°F (175°C), scoop dough into 1–1.5 tablespoon balls, place them on a lined baking sheet with about 2 inches of space between each, and bake for 10–12 minutes until the edges are set but the centers remain slightly soft.
Cool & Finish: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack and, while still warm, sprinkle with extra crushed peppermint if desired.