Peppermint White Chocolate Cookies Recipe
Delight in these festive Peppermint White Chocolate Cookies, featuring a perfect blend of creamy white chocolate chips and crunchy crushed candy cane pieces. Soft and chewy with a refreshing hint of peppermint extract, these cookies are ideal for holiday celebrations or any time you crave a sweet, minty treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 3/4 teaspoon peppermint extract
Add-ins and Toppings
- 3/4 cup (135g) white chocolate chips
- 1/2 cup crushed candy cane pieces (5 candy canes)
- 4 ounces (113g) white chocolate, coarsely chopped (for drizzling)
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, cornstarch, baking soda, and salt in a medium bowl until well combined.
- Cream Butter and Sugars: In a large bowl, using a handheld mixer or stand mixer with paddle attachment, beat the softened unsalted butter on medium speed for 1 minute until smooth and creamy. Add the light brown sugar and granulated sugar and continue mixing on medium speed until the mixture is fluffy and light in color. Add the egg, vanilla extract, and peppermint extract, beating to combine. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Combine Wet and Dry Ingredients: On low speed, slowly incorporate the dry ingredients into the wet mixture until just combined. The dough will be thick. Fold in the white chocolate chips and crushed candy cane pieces by mixing briefly, about 5 seconds. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours or up to 3 days.
- Prepare for Baking: Remove the dough from the refrigerator and allow it to sit at room temperature for 10 minutes. Meanwhile, preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Form Cookie Dough Balls: The chilled dough may seem slightly crumbly but will come together when handled. Using a medium cookie scoop or measuring approximately 1.5 tablespoons per cookie, roll the dough into balls and place them evenly spaced on the prepared baking sheets.
- Bake the Cookies: Bake the cookies in the preheated oven for 12 minutes or until the edges turn lightly golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Drizzle with White Chocolate (Optional): Melt the coarsely chopped white chocolate in the microwave using 20-second increments, stirring between each interval until smooth. Drizzle the melted white chocolate over the cooled cookies to add an extra touch of sweetness and decoration.
Notes
- For best texture, chill the dough adequately before baking to prevent cookies from spreading too much.
- Use room temperature ingredients for better mixing and consistency.
- Adjust peppermint extract amount based on your preference for mintiness.
- Crushed candy canes add a festive crunch but can be substituted with peppermint candy pieces if preferred.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
Keywords: peppermint cookies, white chocolate cookies, holiday cookies, candy cane cookies, festive cookies, mint cookies, chewy cookies
