White Chocolate Peppermint Cookies
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
24 cookies
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Course
Dessert
White Chocolate Peppermint Cookies
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Big, chewy cookies are packed with white chocolate and crunchy candy canes for a delightful winter bite. These white chocolate peppermint cookies are sure to become a holiday favorite!
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Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 ¼ cups unsalted butter softened
- 1 ¼ cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ teaspoon peppermint extract optional
- 11 ounces white chocolate chips 1 bag
- ¾ cup Andes Peppermint Crunch Baking Chips see notes
- ½ cup Crushed candy canes
Instructions
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light and fluffy, about 5 minutes. Scrape down the sides of the bowl.
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- Add in white chocolate chips, Andes Peppermint Crunch baking chips and crushed candy canes and mix on low speed until just combined.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, remove the dough from the refrigerator and allow it to sit at room temperature for about 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop (6) 2-ounce mounds of dough (about the size of golf balls) onto a baking sheet. Bake until golden brown but still soft, 14-16 minutes. The cookies will spread a bit, but you can allow them to cool for a minute or two and then use this trick to make perfectly round cookies. It works like a charm!
- Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
- Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Notes
- I have been able to find the Andes Peppermint Crunch Baking Chips at Target and Jewel Osco. If you can't find the Andes brand, look for other peppermint baking chips, such as Ghirardelli Peppermint Bark Mix-Ins. Make sure you grab peppermint baking chips, not mint baking chips for this recipe.
- Helpful resources:
- Before you get started, make sure you know how to measure flour correctly. This will help your cookies turn out perfect every time.
- If you don't keep cake flour on hand, try using this simple cake flour substitute instead.
- Out of brown sugar? Throw together an easy brown sugar substitute using just 2 ingredients.
- If your brown sugar hardened in the pantry, check out my post with several ways to soften brown sugar and savor yourself a trip to the store.
- Your butter needs to be softened before you can cream the butter and sugar together. If you forget to set it out ahead of time, learn how to soften butter quickly.
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