White Chocolate Peppermint Cookies
User Reviews
5
White Chocolate Peppermint Cookies
Description
The cookie dough combines flour with leavening agents (baking soda and powder), butter, sugar, egg, vanilla, and peppermint oil to create a rich, mint-flavored base. White chocolate chips and crushed candy canes are folded in, adding sweetness and texture. Before baking, each dough ball is dipped in crushed candy canes, which caramelize slightly during baking to provide a crunchy peppermint exterior.
Baking at 350°F for 6 to 7 minutes results in cookies that are set but still soft. Cooling them on the baking sheet lets the cookies firm up without overbaking. The peppermint flavor can be adjusted, and candy cane pieces give a festive look and extra crunch.
These cookies are suitable for holiday gatherings or as a peppermint-flavored treat, pairing well with milder beverages like milk or tea.
The dough can be frozen in a log for convenient future use, and nuts such as macadamia, pecans, or walnuts may be added for added texture and flavor.
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 cup butter room temp, unsalted
- 3/4 cup white chocolate chips
- 1/2 cup candy canes plus more for dipping, crushed
- 1 pinch salt
- 1/4 tsp baking soda
- 1 pinch baking powder
- 1 egg room temp
- 1/2 cup sugar plus 1 tbsp
- 1/2 tsp vanilla extract
- 1/4 tsp peppermint oil
Instructions
- Whisk together the flour, baking soda, baking powder and salt.
- Beat the butter and sugar until light and fluffy.
- While the mixer is running add the egg then the vanilla and peppermint oil.
- Slowly add the flour mixture and scrape the bowl down.
- Add the white chocolate chips and crushed candy canes and mix until just incorporated.
- Place the cookie dough on a parchment lined cookie sheet using an ice cream scoop if you have one. I recommend a 2 tablespoon sized portion for each cookie.
- Dip each ball of cookie dough into a bowl filled with crushed candy canes.
- Chill on baking sheet for 5-10 minutes in the refrigerator. Bake at 350F for about 6 to 7 minutes.
- Allow for cool on cookie sheet.
Notes
- Adjust or omit peppermint extract and candy canes if you prefer a milder mint flavor.
- Freeze cookie dough rolled into a log, wrapped well, and stored in a sealed bag for later baking.
- Dipping dough balls in crushed candy canes creates a neat, even coating that caramelizes during baking.
- Adding nuts like macadamia, pecans, or walnuts boosts texture and provides a nutty contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 140kcal | 7% |
| Protein | 2g | 4% |
| Fat | 5.7g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 20mg | 7% |
| Sodium | 180mg | 8% |
| Potassium | 6mg | 0% |
| Sugar | 15g | 30% |
| Vitamin A | 100IU | 2% |
| Calcium | 35mg | 4% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
