White Chocolate Peppermint Cookies
These White Chocolate Peppermint Cookies combine buttery sugar cookie dough with crushed candy canes and white chocolate chips for the perfect holiday treat. Soft, chewy, and festive!
Servings: 36 cookies
Ingredients
- 1 cup butter at room temperature
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 5 regular candy canes crushed, or ¼ cup crushed mint candies
- 1 cup white chocolate chips
- extra white chocolate chips and crushed peppermints for the top of the cookies
Instructions
- Heat your oven to 350°F and line your baking sheets with parchment paper. Crush the candy canes in a zip-top bag using a rolling pin until you have small pieces and set them aside.5 regular candy canes
- In a large bowl (or in a stand mixer with the paddle), beat the butter and sugar together until the mixture is light and fluffy, about 3 minutes. Add the egg, vanilla, and peppermint extract and mix until everything is smooth and well combined.1 cup butter, 1 cup sugar, 1 large egg, 1 teaspoon vanilla extract, ½ teaspoon peppermint extract
- Add the flour, baking soda, baking powder, and salt and mix just until the dough comes together. Fold in the white chocolate chips and the crushed candy canes.2 ¼ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, 1 cup white chocolate chips
- Scoop the dough into 2-tablespoon balls and place them on the baking sheets about 2 inches apart. Sprinkle the tops with the extra crushed candy canes and white chocolate chips.extra white chocolate chips and crushed peppermints
- Bake for 9–11 minutes, until the bottoms are lightly golden. The tops will still look a little soft—that’s perfect. They’ll firm up as they cool.
Notes
Andes Peppermint Crunch Chips: Andes makes a peppermint crunch baking chips and they are SO good in this recipe but I didn't want to say that you have to use them because they are hard to find sometimes. If you can find them I used 3⁄4 cup of the peppermint chips, ½ cup of the white chocolate chips and a scant ¼ cup of crushed peppermint candies. It's delightful. You can use what you have on hand; you can't really go wrong!
Easy Topping Method: Sometimes, instead of placing the extra chocolate and candies on the top, I just put them in a small bowl and dip the top of my cookie dough ball into the mixture. It feels faster than trying to get them to stick to the top of the dough ball on the cookies sheet.
Mint Extract Makes a Difference: A little bit of mint extract in the dough really helps that mint flavor to pop and it just goes so well with the white chocolate. You are going to love it!
Nutrition
Serving: 1cookie | Calories: 124kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 84mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 166IU | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 0.4mg
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