Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups white chocolate chips
- 1 teaspoon peppermint extract (for peppermint cookies)
- 2 tablespoons lemon zest (for lemon cookies)
- 2 tablespoons matcha powder (for matcha cookies)
Instructions
- Gather all your ingredients and measure out the flour, baking soda, and salt.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. For peppermint variation, add the peppermint extract here.
- Slowly mix in the dry ingredients until combined. Divide the dough into three bowls; add peppermint extract to one, lemon zest to another, and matcha powder to the last, folding in 1 cup of white chocolate chips to each bowl.
- Preheat the oven to 350°F (175°C). Scoop dough onto a baking sheet lined with parchment paper and bake for 10-12 minutes until edges are golden. Cool on the baking sheet for a few minutes before transferring to wire racks.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- To freeze, place cookies in a single layer on a baking sheet, then transfer to a zip-top freezer bag; enjoy for up to three months.
- Pair these cookies with milk, coffee, or tea for the perfect treat!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 200 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg