White 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
Scale
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
