White Chocolate Peppermint Cookies
User Reviews
5.0
18 reviews
Excellent
White Chocolate Peppermint Cookies
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Nothing screams Christmas cookies like white chocolate peppermint cookies! Using crushed candy canes, these are soft, chewy, minty cookies; the perfect addition to any Christmas cookie tray.
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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 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- ¼ cup crushed peppermint about 10 mini candy canes
- ½ tablespoon milk high altitude only
Optional for drizzling or dipping
- 1 cup white chocolate chips melted according to package directions
- additional crushed candy canes
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!
Equipments used:
Notes
- Because I love a dressed up cookie! If desired to dip or drizzle your white chocolate peppermint cookies in white chocolate.
- Drizzled | melt ½ - ¾ cup white chocolate chips in 30 second intervals in the microwave, stirring between each heating until melted. Chocolate will keep melting even after heating. Pour into baggie, snip a tiny bit off the end and drizzle over the top of the cookie, sprinkle with a little extra crushed peppermint.
- If your cookies are spreading too much, don’t flatten them, and refrigerate them for 6-10 minutes before baking.
- Increase flour by ¼ cup
- Decrease sugar by ¼ cup
- Add a 1-2 teaspoons of milk, cream or water when adding flour mixture, the dough should be soft, but not sticky.
- Normally, I would increase the oven temperature by 25 degrees and decrease the time for a few minutes. I tested the recipe at 375 and at 350 degrees and honestly they came out perfect at 350 degrees for 7-8 minutes each.
- I also tried keeping them mounded and flattening them a smidge, I liked them both ways. Mounded was a bit softer and chewier in the center, flattened they were a bit larger, still chewy though!
- Dipped | Melt 1 cup of white chocolate in a microwave safe bowl, 30 second intervals, stirring until melted, stir in 1 teaspoon of butter. Dip each cookie into the chocolate, shaking off excess, let set on parchment paper and sprinkle with crushed candy canes.
- Use milk or dark chocolate chips instead of white chocolate chips or a combination.
- Like them more pepperminty? Add ¼ teaspoon peppermint oil.
- Nuts? You bet, I think that chopped macadamia, walnuts or hazelnuts would be delicious in this recipe, add ⅓ of a cup.
- Don’t crush the candy canes too finely, the additional sugar can cause the cookies to spread too much.
- Use a scoop when making cookies, they will be even and bake evenly.
- Be sure to line the baking sheets with parchment paper or silicone baking mat, as the candy canes will melt and can burn onto the pan.
- Cookie dough freezes great, scoop the dough balls and flash freeze for one hour on a sheet pan, then store in airtight baggie up to 3 months. When ready to bake, while your oven preheats allow dough balls to come to room temp on baking sheet.
- Do not overbake! Unless you like crispy cookies (I get that, great for dunking). If you like CHEWY cookies, take the cookies out when they just barely start turning golden at the edges and are still a little glossy in the center.
- Recipe adapted from Hostess at Heart.
Nutrition Information
Show Details
Serving
21 serving
Calories
92kcal
(5%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Cholesterol
16mg
(5%)
Sodium
79mg
(3%)
Sugar
7g
(14%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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