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White Chocolate Peppermint Cookies Recipe

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4 from 5 reviews

Delight in the festive flavors of White Chocolate Peppermint Cookies, combining creamy white chocolate chips and crunchy crushed candy canes for a perfect holiday treat. These soft, chewy cookies feature a refreshing peppermint kick and a sweet, buttery base, ideal for celebrating the season or sharing with loved ones.

Ingredients

Dry Ingredients

  • 1 1/4 cup all-purpose flour
  • 1 pinch salt
  • 1/4 tsp baking soda
  • 1 pinch baking powder

Wet Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 1 egg (room temperature)
  • 1/2 cup sugar (plus 1 tbsp for rolling)
  • 1/2 tsp vanilla extract
  • 1/4 tsp peppermint oil

Add-ins and Toppings

  • 3/4 cup white chocolate chips
  • 1/2 cup crushed candy canes (plus more for dipping)

Instructions

  1. Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well mixed to ensure even distribution of leavening agents.
  2. Cream Butter and Sugar: In a separate large mixing bowl, beat the unsalted butter and 1/2 cup sugar together using a mixer until the mixture is light and fluffy, which helps create tender cookies.
  3. Add Egg and Flavors: While the mixer is running, add the egg, followed by the vanilla extract and peppermint oil, blending thoroughly to incorporate all the flavors evenly into the batter.
  4. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients while mixing at low speed. Scrape down the sides of the bowl as needed to ensure all the flour is incorporated uniformly without overmixing.
  5. Mix in Add-ins: Fold in the white chocolate chips and crushed candy canes gently until just combined, distributing the mix-ins evenly without deflating the dough.
  6. Form Cookie Dough Balls: Using an ice cream scoop or a tablespoon measure (about 2 tablespoons per cookie), drop portions of the cookie dough onto a parchment-lined baking sheet, spacing them appropriately for baking.
  7. Dip in Crushed Candy Canes: Roll each dough ball in the additional crushed candy canes to coat the exterior, adding a festive crunch and peppermint aroma.
  8. Chill Dough: Place the baking sheet with the coated dough balls in the refrigerator for 5 to 10 minutes to firm up, which helps maintain the cookie shape during baking.
  9. Bake the Cookies: Preheat the oven to 350°F (177°C). Bake the cookies for 6 to 7 minutes until they are set around the edges but still soft in the middle for a chewy texture.
  10. Cool Cookies: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack for complete cooling to finish setting up.

Notes

  • For best results, use room temperature butter and egg to ensure proper creaming and mixing.
  • Chilling the dough before baking helps prevent spreading and keeps the cookies thick and chewy.
  • Adjust baking time slightly if using a convection oven or larger cookies.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Crushed candy canes can be substituted with peppermint candies crushed finely if preferred.

Find it online: https://dishcooks.com/white-chocolate-peppermint-cookies-recipe/