Peppermint White Chocolate Cookies Made Easy in Your Pressure Cooker
These Peppermint White Chocolate Cookies blend festive holiday flavors with the convenience of pressure cooker baking. Soft, chewy and packed with white chocolate and crushed candy canes—perfect for a seasonal treat!
Equipment
- 1 Mixing bowl Medium
- 1 Electric mixer Handheld or Stand
- 1 Baking sheets Lined with parchment paper
- 1 Cooling rack
Ingredients
Main ingredients
- 2 cups all-purpose flour spooned and leveled for best texture
- 1 teaspoon cornstarch helps keep it soft and chewy
- 1 teaspoon baking soda for the perfect rise
- ½ teaspoon salt to balance the sweetness
- ¾ cup unsalted butter softened
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 egg room temperature
- 1 ½ teaspoons pure vanilla extract
- ¾ teaspoon peppermint extract
- ¾ cup white chocolate chips
- ½ cup crushed candy cane pieces
- 4 ounces white chocolate coarsely chopped
Instructions
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk flour, cornstarch, baking soda, and salt in a medium bowl.
- Beat softened butter, brown sugar, and granulated sugar until fluffy.
- Add in egg, vanilla, and peppermint extract and beat until combined.
- Slowly mix in dry ingredients until dough just comes together.
- Fold in white chocolate chips, chopped chocolate, and crushed candy canes.
- Scoop tablespoon-sized dough balls onto lined baking sheets spaced 2 inches apart.
- Bake for 9-11 minutes until edges are golden but centers still soft.
- Let cool on baking sheet for 5 minutes before transferring to wire racks.
Notes
Chill the dough for at least 2 hours before baking. Store leftovers in an airtight container for up to a week.