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White Chocolate Peppermint Cookies Recipe
These chewy White Chocolate Peppermint Cookies will take you on a trip down candy cane lane! They’re chewy, crispy, and delightfully minty, with the creaminess of white chocolate adding the perfect balance.
Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings: 36 cookies
Calories: 153 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 ½ cups granulated sugar
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup crushed peppermint candy, see notes
- 1 ½ cups white chocolate chips
- 2 Tablespoons white sparkling sugar, optional
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, beat butter with sugar for 2-3 minutes until fully combined. Add in egg yolks and vanilla extract, beat until fluffy.
- Add flour, baking powder, and kosher salt. The mixture will be crumbly, continue beating until a cookie dough ball forms. Stop mixing at this point. Add in crushed peppermints and white chocolate chips. Mix just until combined.
- Using a 2 Tablespoon cookie scoop, drop cookie dough onto prepared cookie sheet. Flatten the top of each cookie just slightly (so it is not domed). Sprinkle with a pinch of the sparkling sugar. Bake for 12-14 minutes until edges are just starting to brown. Remove from the oven.
- Allow cookies to cool on the pan for ten minutes, then remove and cool completely on a wire cooling rack.
Cup of Yum
Notes
- For the crushed peppermint, you can either use candy canes or starlight mints (the crunchy hard candy mints, not the soft & chewy mints). You'll need about 6-8 candy canes, or 18-20 mints to get 1/2 cup.
- These cookies are sticky after baking! Be sure to use a silpat or parchment paper on your cookie sheet. Also, let them cool for at least ten minutes on the cookie sheet before transferring to the wire rack.
- While the cookies are warm on the cookie sheet, use a spoon to push the edges in to make the cookies appear more circular in shape. This also helps if some of the peppermint candies have melted along the edge of the cookie.
- Save the egg whites to make meringue cookies or white cupcakes!
- Store cooled cookies in an airtight container for up to three days.
- If freezing the cookies, store cooled cookies in airtight container in the freezer for up to one month. Thaw on counter overnight.
Nutrition Information
Serving
1cookie
Calories
153kcal
(8%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
26mg
(9%)
Sodium
58mg
(2%)
Potassium
34mg
(1%)
Fiber
0.2g
(1%)
Sugar
13g
(26%)
Vitamin A
174IU
(3%)
Vitamin C
0.04mg
(0%)
Calcium
29mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 153
% Daily Value*
| Serving | 1cookie | |
| Calories | 153kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 58mg | 2% |
| Potassium | 34mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 174IU | 3% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.