White Chocolate Peppermint Cookies Recipe
Introduction
These White Chocolate Peppermint Cookies bring together the creamy sweetness of white chocolate and the refreshing bite of peppermint for a festive treat. Perfect for the holiday season or any time you want a burst of minty joy in a soft, chewy cookie.
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
- Step 1: Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, baking powder, and baking soda until evenly combined.
- Step 2: In a separate large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
- Step 3: Beat in the egg, then add the vanilla and peppermint extracts, mixing well to incorporate all the flavors.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Step 5: Gently fold in the white chocolate chips and crushed candy canes, distributing them evenly throughout the dough.
- Step 6: Chill the dough in the refrigerator for 15 minutes to make it easier to handle and to help the flavors meld.
- Step 7: Scoop the dough onto baking sheets lined with parchment paper, spacing cookies about 2 inches apart.
- Step 8: Bake for 9 to 10 minutes, or until the edges are lightly golden but the centers remain soft.
- Step 9: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Tips & Variations
- For an extra minty kick, add a few drops more peppermint extract, but be careful not to overpower the other flavors.
- Use crushed peppermint candies or candy canes just before baking for a crunchier texture; add some on top of the cookies as a decorative touch.
- Substitute white chocolate chips with chopped white chocolate bars for a more decadent melt.
- Chilling the dough longer than 15 minutes, up to an hour, can help the cookies spread less and enhance flavor.
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 sealed container for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the microwave for a soft, fresh-baked feel.
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.
How do I prevent the candy canes from melting completely during baking?
Crush the candy canes coarsely and fold them into the dough just before baking. Adding some on top after baking when the cookies are warm helps maintain the peppermint crunch.
PrintWhite Chocolate Peppermint Cookies Recipe
Delight in the festive flavors of White Chocolate Peppermint Cookies, combining a buttery, soft cookie base with creamy white chocolate chips and the refreshing crunch of crushed candy canes. Perfect for holiday gatherings or any time you crave a sweet peppermint treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare it for baking the cookies at the right temperature.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda until evenly mixed to ensure proper leavening and texture.
- Cream Butter and Sugar: In a separate large bowl, beat the softened salted butter with granulated sugar until the mixture becomes fluffy and light, which helps create a tender cookie.
- Add Egg and Extracts: Incorporate the large egg, vanilla extract, and peppermint extract into the creamed mixture, mixing thoroughly to blend the flavors and consistency.
- Mix Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until fully combined without overmixing to keep cookies tender.
- Fold in White Chocolate and Candy Canes: Carefully fold in the white chocolate chips and crushed candy canes, distributing them evenly throughout the dough to infuse bursts of sweet and minty flavor in every bite.
- Chill the Dough: Place the dough in the refrigerator for 15 minutes to firm up, which helps the cookies maintain shape during baking.
- Scoop and Arrange on Baking Sheets: Using a cookie scoop or spoon, portion the dough onto baking sheets lined with parchment paper or a silicone baking mat, spacing them adequately to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 9–10 minutes, or until the edges turn a light golden brown, indicating they are perfectly baked.
- Cool and Serve: Remove the 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 your festive peppermint treats!
Notes
- For softer cookies, do not overbake; remove them as soon as edges turn light golden.
- Crushed candy canes can be substituted with peppermint candies if desired.
- Chilling the dough helps prevent excessive spreading during baking.
- Store cookies in an airtight container at room temperature for up to one week.
- For a dairy-free version, substitute butter with a plant-based margarine and ensure white chocolate chips are dairy-free.
Keywords: white chocolate cookies, peppermint cookies, holiday cookies, Christmas cookies, festive desserts
