Print

Peppermint White Chocolate Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 4 reviews

These Peppermint White Chocolate Cookies are a festive and delicious treat combining creamy white chocolate with refreshing peppermint and crunchy candy cane pieces. Soft, chewy, and beautifully drizzled with melted white chocolate, they make a perfect holiday cookie that’s sure to delight friends and family.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 3/4 teaspoon peppermint extract

Mix-ins & Toppings

  • 3/4 cup (135g) white chocolate chips
  • 1/2 cup crushed candy cane pieces (about 5 candy canes)
  • 4 ounces (113g) white chocolate, coarsely chopped (for drizzling)

Instructions

  1. Combine Dry Ingredients: Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl until fully combined.
  2. Cream Butter and Sugars: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for 1 minute until smooth and creamy. Add the brown sugar and granulated sugar and mix until light and fluffy, scraping the bowl as needed.
  3. Add Egg and Extracts: Mix in the egg, pure vanilla extract, and peppermint extract until fully incorporated. Scrape down the sides and bottom of the bowl to ensure even mixing.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredients on low speed until just combined. The dough will be thick. Stir in the white chocolate chips and crushed candy cane pieces briefly until evenly distributed.
  5. Chill Dough: Cover the dough tightly with plastic wrap or aluminum foil and refrigerate for at least 2 hours and up to 3 days to allow flavors to meld and dough to firm up.
  6. Prepare for Baking: Remove the chilled dough and let it sit at room temperature for about 10 minutes to soften slightly. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  7. Form Cookies: Using a medium cookie scoop or about 1.5 tablespoons of dough, roll the dough into balls. The dough may be crumbly but should come together when handled.
  8. Bake Cookies: Place cookie dough balls on prepared baking sheets spaced evenly apart. Bake in the preheated oven for 12 minutes or until the edges are lightly golden brown.
  9. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Melt White Chocolate and Drizzle: Melt the chopped white chocolate in the microwave in 20-second intervals, stirring after each until smooth. Drizzle the melted white chocolate over the cooled cookies for an elegant finishing touch.

Notes

  • Chilling the dough improves texture and flavor; do not skip this step.
  • If you don’t have peppermint extract, use a smaller amount as it is potent and can easily overpower the cookie.
  • For best results, use room temperature butter and egg to achieve a smooth batter.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
  • Adjust the size of the cookie dough balls to make smaller or larger cookies, but adjust baking time accordingly.

Find it online: https://bitezly.com/peppermint-white-chocolate-cookies-recipe/