Peppermint White Chocolate Chip Cookies

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Peppermint White Chocolate Chip Cookies

These Peppermint White Chocolate Chip Cookies are delightfully soft and chewy, filled with sweet peppermint candy cane bits, and loaded with plenty of creamy white chocolate chips. The combination of flavors is a dream, making them an exceptionally delicious treat perfect for the holiday season!

Servings: 30 cookies
Prep: 20 minutes minutes
Cook: 12 minutes
Chill: 20 minutes
Ready in: 52minutes

Ingredients

  • 2 1/3 cups (330g) all-purpose flour (scoop and level to measure)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (226g) unsalted butter, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 1/3 cups (226g) white chocolate chips, and more for tops if desired
  • 1/2 cup (heaping, 103g) crushed peppermint candy canes (8 standard sizes)*

Instructions

  1. In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until well blended. Scrape down the sides of the bowl.
  3. Mix in the egg, then blend in the egg yolk, peppermint extract, and vanilla extract. Scrape down the sides of the bowl.
  4. Add the flour mixture and mix just until combined.
  5. Pour in the white chocolate chips and crushed candy canes, and mix until combined.
  6. Use a slightly heaped #40 cookie scoop (about 1.5 heaped tablespoons or 37g) to scoop out the dough. Shape it into balls and place them on a tray lined with parchment paper.
  7. Chill the cookie dough balls for 20 minutes. In the meantime, preheat the oven to 350 degrees and line baking sheets with parchment paper.
  8. Transfer 12 cookie dough balls to the lined cookie sheet, spacing them 2 inches apart. Bake in the preheated oven until nearly baked through—they should appear puffed and slightly under-baked in the center, about 12 to 14 minutes.
  9. Let the cookies cool on the baking sheet for around 5 minutes before transferring them to a wire rack to cool. Optionally, you can press a few white chocolate chips into each cookie while they are still warm.
  10. Repeat the baking process with the remaining cookie dough.
  11. Once the cookies are cool, store them in an airtight container at room temperature for up to 3 days.

Notes

  • The color of your cookies depends on how red the candy canes are. If the candy canes are very red, your cookies will have more pink and red hues. If you want a distinctly pinker cookie, consider adding a bit of red food coloring to the cookie dough when mixing in the peppermint extract. Just incorporate it at the same time as the extract.

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Irresistible peppermint white chocolate chip cookies that embody the festive spirit of the holiday season. These delightful treats feature a classic cookie base enriched with the cool, refreshing taste of peppermint. Studded generously with creamy white chocolate chips, each cookie promises a perfect blend of sweet and minty flavors. The dough may be infused with peppermint extract or finely crushed candy canes for an added burst of minty freshness. To enhance their visual appeal, these cookies can be adorned with a drizzle of white chocolate, creating an elegant finish. The combination of the peppermint and white chocolate creates a harmonious flavor profile that captures the essence of winter festivities. Whether enjoyed with a cup of hot cocoa or shared at holiday gatherings, these cookies are a delightful way to usher in the holiday cheer.