White Chocolate Peppermint Cookies
User Reviews
5
White Chocolate Peppermint Cookies
Description
White Chocolate Peppermint Cookies are made by combining all-purpose flour with leavening agents and salt, then creaming together butter and sugars until fluffy. Eggs and vanilla are incorporated before folding in the dry ingredients along with white chocolate chips and crushed peppermint pieces. The dough is portioned into tablespoon-sized scoops and baked at 350°F until edges begin turning golden, producing cookies that are chewy in the center with slight crispness on the edges.
For variety, cookies can be drizzled or dipped in melted white chocolate and sprinkled with additional crushed peppermint to enhance the peppermint flavor and add a sweet glaze. Adjusting dough chilling and flour amounts can control spread during baking to reach the desired thickness and texture.
These cookies suit holiday celebrations well. The peppermint complements the creamy white chocolate, producing a festive, seasonal treat. Nuts can also be added for contrast if preferred.
Cookie dough freezes well; freezing shaped dough balls before baking makes it easy to bake fresh cookies on demand. Baking times and temperature adjustments should be observed for altitude variations or desired chewiness, removing cookies from the oven when edges are golden but centers still glossy for chewy results.
Ingredients
- 2 ½ cups all-purpose flour High Altitude {HA} 2 ¾ cups
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ cup butter room temp (1 ½ sticks)
- 1 ¼ cups granulated sugar HA 1 cup
- 2 egg room temperature, large
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- ¼ cup Peppermint about 10 mini candy canes, crushed
- ½ tablespoon milk high altitude only
Optional for drizzling or dipping
- 1 cup white chocolate chips melted according to package directions
- candy canes crushed, additional
Instructions
- Line half sheet pans with parchment paper for the best results. Preheat oven to 350 degrees F
- In a mixing bowl combine flour, baking powder, baking soda and salt, whisking to combine, set aside.
- Cream butter for 1-3 minutes in the bowl of a stand mixer or hand mixer. Add sugar and beat on medium-high speed for 1-3 minutes (longer for cane sugar) until light and fluffy, scraping sides occasionally.
- Add eggs, one at a time, beating 1 minute per egg, add vanilla extract and combine. Slowly add the flour mixture a little at a time, only mixing until combined, scraping sides of bowl as needed. On low mix white chocolate chips and peppermint pieces.
- High Altitude Note: If making at high altitude, add a little milk, cream or water while adding flour mixture.
- Make candy cookies using a small cookie scoop for the most even cookies, about 1 tablespoon. Place onto prepared baking sheet, 2 inches apart, bake 8-10 minutes; see below for high altitude instructions.
- For a professional bakery look; sprinkle on additional crushed peppermint and press in a few more white chocolate chips. Cool on pan for two minutes, then transfer to cooling rack.
- Storage
- Store cookies 3-5 days in airtight container on the counter, for longer storage I recommend freezing these peppermint cookies. They will stay great frozen in an airtight container up to 3 months.
- To thaw, bring to room temperature or pop in a 275 degree oven for 2 minutes. YUM!
Notes
- For an extra peppermint kick, add ¼ teaspoon peppermint oil to the dough.
- If cookies spread too much, avoid flattening them and refrigerate dough for 6-10 minutes before baking.
- To adjust texture, add ¼ cup more flour or reduce sugar by ¼ cup.
- Melting and drizzling or dipping the cookies in white chocolate enhances appearance and flavor; sprinkle with crushed peppermint to finish.
- Add chopped nuts like macadamia, walnuts, or hazelnuts (about ⅓ cup) for added texture.
- Use a cookie scoop for even sizing and baking.
- Freeze scooped dough balls on a sheet pan before storing in an airtight container to freeze up to 3 months; thaw before baking.
- Remove cookies from oven when edges are just golden and centers look glossy for a chewy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48small cookies
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Serving | 21 serving | |
| Calories | 92kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 16mg | 5% |
| Sodium | 79mg | 3% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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