White Chocolate Peppermint Cookies
User Reviews
4.9
39 reviews
Excellent
White Chocolate Peppermint Cookies
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Soft, giant, chewy, peppermint and white chocolate filled cookies! They are festive, full of peppermint goodness in each bite and will soon be your new favorite holiday treat.
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Ingredients
- 1 1/4 cup all purpose flour
- 3/4 cup cake flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter, cold, cut into cubes
- 1/2 cup brown sugar, packed (light or dark)
- 1/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp. peppermint extract
- 1 tsp. vanilla extract
- 1 1/2 cup white chocolate chips, divided
- 7 oz. peppermint bark, frozen & chopped (I use Ghirardelli)
- crushed candy canes for garnish
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Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, combine the dry ingredients: all purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- Place the cubed butter and sugars into the bowl of a stand mixture and secure the paddle attachment. Turn the mixer on and cream until smooth, about 1-2 minutes.
- Add in the eggs, egg yolks, peppermint and vanilla extracts and blend until mixed. Use a rubber spatula to knock off mixture if any is sticking to the sides of the bowl and mix again.
- Gradually add in the dry ingredients, about 1/4 cup at a time. Mix until incorporated, then add in 1 cup chocolate chips and chopped peppermint bark. (Note: You can reserve a few peppermint bark pieces for garnishing once cookies have baked).
- Roll cookie dough into 6 large balls, or smaller if preferred (adjust baking time as needed for smaller cookies).
- Place on baking sheet & bake cookies for ~10-11 minutes. Cool cookies completely.
- Microwave remaining 1/2 cup white chocolate in a microwave safe bowl in 30 second increments until smooth and drizzle over cooled cookies. Garnish with crushed candy canes if desired and enjoy!
Notes
- peppermint bark
- I've found freezing the peppermint bark helps the cookie hold its shape, especially since this is a no chill cookie recipe!
- Storage: Stored properly in an air-tight container at room temperature they will last for up to 5 days. I don’t recommend storing in the refrigerator because they will go stale much faster and lose their quality quickly.
Nutrition Information
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Serving
1large cookie
Calories
716kcal
(36%)
Carbohydrates
94g
(31%)
Protein
9g
(18%)
Fat
42g
(65%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
114mg
(38%)
Sodium
525mg
(22%)
Potassium
219mg
(6%)
Fiber
1g
(4%)
Sugar
77g
(154%)
Vitamin A
592IU
(12%)
Vitamin C
1mg
(1%)
Calcium
149mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6large
Amount Per Serving
Calories 716 kcal
% Daily Value*
| Serving | 1large cookie | |
| Calories | 716kcal | 36% |
| Carbohydrates | 94g | 31% |
| Protein | 9g | 18% |
| Fat | 42g | 65% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 525mg | 22% |
| Potassium | 219mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 77g | 154% |
| Vitamin A | 592IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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