Peppermint Cookies
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Peppermint Cookies
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These soft and chewy cookies are studded with flecks of sweet peppermint candy cane and dotted with a generous amount of creamy white chocolate chips. The flavor pairing is an absolute dream, they are exceptionally delicious holiday cookie!
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Ingredients
- 2 1/3 cups (330g) all-purpose flour (scoop and level to measure)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup (226g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 1/3 cups (226g) white chocolate chips, plus more for tops if desired
- 1/2 cup (heaping, 103g) crushed peppermint candy canes (8 standard size)*
Instructions
- In a mixing bowl whisk together flour, baking soda, baking powder and salt. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well blended. Scrape down bowl.
- Mix in egg, then blend in egg yolk, peppermint extract and vanilla extract. Scrape down bowl.
- Add in flour mixture and mix just until combined.
- Pour in white chocolate chips and crushed candy canes and mix to combined.
- Scoop dough out using a slighlty heaped #40 cookie scoop (about 1.5 heaped Tbsp or 37g). Shape into balls and transfer to a parchment lined tray.
- Chill cookie dough balls 20 minutes. Meanwhile preheat oven to 350 degrees and line baking sheets with parchment paper.
- Transfer 12 cookie dough balls to lined cookie sheet, spacing 2-inches apart. Bake in preheated until until nearly baked through (they should appear puffed and slightly under-baked in center), about 12 to 14 minutes.
- Let cool on baking sheet 5 minutes before transfering to a wire rack to cool. If you'd like you can press a few white chocolate chips into each cookie while cookies are still warm.
- Repeat baking with remaining cookie dough.
- Once cookies are cool store in an airtight container at room temperature up to 3 days.
Notes
- The more red the candy cane the more pink and red you're cookies will appear. If you'd like a more pink cookie you can include a little red food coloring in the cookie dough, just add it when adding peppermint extract.
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