Ingredients
Scale
- 1 cup (120 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp green food coloring
- 1/2 tsp peppermint extract (optional)
- 1/2 cup (90 g) mini white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Whisk flour, baking powder, and salt in a bowl. In another bowl, beat butter and sugar until light and fluffy. Beat in egg, vanilla, peppermint (if using), and green coloring.
- Gradually add dry ingredients; mix until just combined. Fold in white chocolate chips.
- Chill dough 30 minutes for easier shaping. Scoop, roll into balls, and flatten slightly.
- Bake 9–11 minutes until edges are set. Cool on a rack.
Notes
- Chill dough 30 minutes for easier handling.
- Do not overbake; cookies should remain soft and pale.
- Store in an airtight container up to 5 days or freeze for longer storage.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (20 g)
- Calories: 95 kcal
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 4.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2.0 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 10 mg
