White Chocolate Peppermint Sourdough Cookies
These White Chocolate Peppermint Sourdough Cookies taste like Christmas in every bite! They are soft and chewy and filled with white chocolate chips, chocolate chunks, and crushed peppermint.
Servings: 33 cookies
Ingredients
- 227 grams butter unsalted, 1 cup
- 220 grams brown sugar 1 cup
- 150 grams granulated sugar ¾ cup
- 1 egg 50 grams
- 75 grams sourdough discard ⅓ cup
- 13 grams vanilla extract 1 Tablespoon
- 6 grams baking soda 1 teaspoon
- 4 grams salt ½ teaspoon
- 420 grams all-purpose flour 3 cups
- 165 grams white chocolate chips 1 cup
- 165 grams chocolate chunks or chips 1 cup
- 100 grams crushed peppermint ½ cup
Topping
- 335 grams white chocolate chips melted, 2 cups
- Sprinkle of crushed peppermint
Instructions
- Cream together the softened butter and sugars together until light and fluffy. 227 grams butter, 220 grams brown sugar, 150 grams granulated sugar
- Add in the egg, sourdough discard, and vanilla and stir until combined.1 egg, 75 grams sourdough discard, 13 grams vanilla extract
- Add in the baking soda, salt, and flour and mix until just combined.6 grams baking soda, 4 grams salt, 420 grams all-purpose flour
- Fold in the white chocolate chips, chocolate chunks, and crushed peppermint. 165 grams white chocolate chips, 165 grams chocolate chunks or chips, 100 grams crushed peppermint
- Scoop the cookie dough into 2 Tablespoon balls. This will make about 33 cookies. Place on a cookie sheet and cover.
- Refrigerate the dough for at least 30 minutes or overnight for a longer ferment.
- Bake 12 on a lined cookie sheet at 350°F for 13-15 minutes. The cookies will be lightly browned around the edges and will have lost their sheen on top when ready.
- Let the cookies cool for 3-5 minutes and then transfer to a wire rack to finish cooling.
- In a small bowl, melt 2 cups of white chocolate chips. Add the melted white chocolate to a zip-lock bag and cut a small hole in the corner. Drizzle the white chocolate over the cookies and then sprinkle with crushed peppermint. 335 grams white chocolate chips, Sprinkle of crushed peppermint
Notes
- Refrigerating the dough helps the cookies from spreading. To make the cookies easier to digest and for added flavor refrigerate the dough for 12-48 hours before baking.
- Store the cookies on the counter for up to 5 days in an airtight container.
Nutrition
Serving: 1cookie | Calories: 267kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 161mg | Potassium: 84mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 184IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg
