White Chocolate Peppermint Cookies Recipe

Introduction

These White Chocolate Peppermint Cookies are a festive treat combining creamy white chocolate with the refreshing crunch of crushed candy canes. Perfect for the holiday season, they offer a delightful balance of sweet and minty flavors that everyone will love.

Ingredients

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup salted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1½ tsp vanilla extract
• ½ tsp peppermint extract
• 1 cup white chocolate chips
• ⅓ cup crushed candy canes

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a bowl, whisk together the flour, baking powder, and baking soda until well combined.
3. Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
4. Step 4: Beat in the egg, vanilla extract, and peppermint extract until fully incorporated.
5. Step 5: Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Step 6: Gently fold in the white chocolate chips and crushed candy canes.
7. Step 7: Chill the dough in the refrigerator for 15 minutes to firm up.
8. Step 8: Scoop rounded spoonfuls of dough onto baking sheets lined with parchment paper, spacing them evenly.
9. Step 9: Bake in the preheated oven for 9 to 10 minutes, or until the edges turn a light golden color.
10. Step 10: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra peppermint flavor, add a little more peppermint extract, but be careful not to overpower the white chocolate.
• Use crushed peppermint candies if candy canes aren’t available — just make sure they’re finely crushed to avoid too much crunch.
• For a softer cookie, slightly underbake by a minute and let them finish cooking on the baking sheet after removing from the oven.
• Substitute white chocolate chips with chopped white chocolate bars for a richer texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a freezer-safe container for up to 3 months. To enjoy, thaw at room temperature and warm briefly in the microwave for a soft, melty treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch of salt to the dough to balance the flavors.

Can I make these cookies vegan?

To make a vegan version, substitute the butter with a vegan butter alternative, use a flax egg or another egg substitute, and ensure your white chocolate chips are dairy-free.

White Chocolate Peppermint Cookies Recipe

Print Recipe

★★★★★

4.5 from 73 reviews

Delightfully festive White Chocolate Peppermint Cookies combine sweet white chocolate chips with crunchy crushed candy canes for a perfect holiday treat. These soft, chewy cookies have hints of peppermint and vanilla, baked to golden perfection, making them a delicious seasonal favorite that’s easy to prepare.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda

Wet Ingredients

• ½ cup salted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1½ tsp vanilla extract
• ½ tsp peppermint extract

Add-ins

• 1 cup white chocolate chips
• ⅓ cup crushed candy canes

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking once the dough is prepared.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda until well combined to ensure even leavening.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened salted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
4. Add Wet Ingredients: Beat in the large egg, vanilla extract, and peppermint extract into the creamed butter and sugar mixture until fully combined and smooth.
5. Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep cookies tender.
6. Fold in Add-ins: Gently fold in the white chocolate chips and crushed candy canes, distributing them evenly throughout the dough for bursts of sweet and minty flavor.
7. Chill Dough: Refrigerate the cookie dough for 15 minutes to firm it up, which helps prevent excessive spreading during baking.
8. Shape Cookies: Scoop mounds of dough onto prepared baking sheets, spacing them adequately to allow for spreading.
9. Bake Cookies: Bake in the preheated oven for 9 to 10 minutes, or until the edges begin to turn a light golden brown, indicating doneness.
10. Cool and Serve: Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy these festive cookies as a delightful holiday treat!

Notes

• For best texture, avoid overmixing the dough once the flour is added.
• Crushed candy canes can be adjusted to taste; adding more will increase the peppermint flavor and crunch.
• Chilling the dough helps retain cookie shape and prevents spreading.
• Use salted butter as specified; if using unsalted, add a pinch of salt to the dry ingredients.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: white chocolate cookies, peppermint cookies, holiday cookies, Christmas cookies, festive dessert, peppermint extract dessert, crushed candy canes cookies