White Chocolate Peppermint Cookies
User Reviews
5
White Chocolate Peppermint Cookies
Description
This cookie recipe creates about two dozen treats combining classic baking ingredients with peppermint and white chocolate for a festive flavor. Dry ingredients are whisked together, then mixed with creamed butter and sugars for a tender crumb. Peppermint extract complements crushed peppermint candies, which are folded in alongside white chocolate chips to add texture and varying sweet notes.
The cookies bake at 350°F until they spread out with soft edges but maintain a chewy center. Notably, the dough does not require chilling, which speeds preparation, but spacing dough balls generously ensures they do not merge while baking. Optionally chilling the dough can reduce spreading if preferred.
Crushing peppermint candies in a food processor helps evenly distribute pieces, but manual crushing works as well. These cookies pair well with holiday gatherings or as a seasonal treat offering a creamy and minty flavor profile.
Ingredients
"Dry" ingredients
- 2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
"Wet" ingredients
- 1/2 cup butter softened to room temperature, unsalted
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
Add-ins
- 3/4 cup white chocolate chips
- 1/2 cup Peppermint candy such as candy canes, round peppermints, or peppermint baking chips, crushed, divided
Instructions
Prepare
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
Stir together dry ingredients
- In a smaller mixing bowl, add flour, baking powder, baking soda, and salt. Whisk to combine, then set aside.
"Cream" the butter and sugars
- To a large mixing bowl, add the softened butter, granulated sugar, and light brown sugar. Using a hand mixer, beat on LOW for about 30 seconds (or until the ingredients are starting to stick together), then increase speed to MED and beat for about 1-2 minutes, or until everything is fully combined. **This process is called creaming the fat and sugar, but there is no cream in this recipe**
Add remaining wet ingredients
- Add the egg, vanilla extract, and peppermint extract, and beat on LOW until combined.
Combine wet and dry ingredients
- To the mixing bowl with the wet ingredients, add the combined dry ingredients from the smaller bowl. Beat on LOW until things are just combined and you don't see any streaks of flour.
Stir in add-ins
- Add white chocolate chips, and half of the crushed peppermint candy, reserving the other half.
Scoop dough and bake
- Use a 1.5 Tbsp cookie scoop to scoop dough, then roll into a ball with your hands. Press the top side of each dough ball into the reserved crushed peppermint candy, then add to prepared baking sheets, leaving about 2 - 3 inches of space between each cookie.
- **If you don't have a cookie scoop, roll balls of dough about 1.5 - 1.75 inches in diameter.**
- Bake in preheated oven for about 9 minutes, or until the edges of the cookies are starting to turn golden brown. They'll look soft and underdone in the center, but that's okay!
- **For the best results, bake one baking sheet of cookies at a time, in the middle of the center rack of your oven.**
- Remove from the oven and let cool on the baking sheet for 5-10 minutes. The cookies may look more puffed up when you remove them from the oven, and sort of deflate as they cool.
- **Letting them sit on the baking sheet allows them to gently finish baking and will make sure they're not overcooked and crumbly.**
- After they've cooled on the baking sheet, remove them to a wire rack to finish cooling.
Notes
- This recipe yields approximately 24 cookies.
- About 12 regular-sized candy canes are needed if using candy canes for the peppermint component.
- Using a food processor to crush peppermint candies creates an even distribution; alternatively, crush by hand or use peppermint baking chips.
- Keep dough balls spaced several inches apart to allow for spreading during baking; chilling dough reduces spread if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 81mg | 3% |
| Potassium | 50mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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