Peppermint White Chocolate Cookies
These festive peppermint white chocolate cookies are soft, chewy, and so delicious.
Be careful! These peppermint white chocolate cookies are very addictive! I found a recipe for these decadent treats on Sally’s Baking Addiction and I’m so glad I did. The crisp edges, soft centers, and chewy texture along with the tasty bits of white chocolate and crushed candy canes make these cookies pretty irresistible. I know what treat I’ll be making for Santa this year and I think he’ll love them!
Peppermint White Chocolate Cookies
Ingredients:
- 2 cups flour (spoon & leveled)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 12 tbsp unsalted butter, softened to room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup white sugar
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
- 3/4 tsp peppermint extract
- 3/4 cup white chocolate chips
- 1/2 cup peppermint candy canes, crushed (5 candy canes)
How to Make Peppermint White Chocolate Cookies
Combine the flour, cornstarch, baking soda, and salt together in a medium bowl; mix until well combined.
With a hand mixer, beat the butter for 1 minute until creamy and smooth.
Add the brown and white sugars and beat for another 1 minute until lighter in color.
Add the egg, vanilla extract, and peppermint extract and beat until well combined.
Gradually add the flour mixture until combined. Side Note: The dough will be thick.
Mix in most of the white chocolate chips and most of the crushed candy canes. Side Note: To make the cookies extra pretty, save a little bit of white chips and crushed candy cane to decorate the cookies right when they come out of the oven, if desired.
Place the dough into the refrigerator for at least 2 hours and up to 2-3 days. Side Note: The cookies will spread if the dough is not chilled for at least 2 hours.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Scoop tablespoon sized balls, and place them on the prepared baking sheet 2 inches apart.
Bake for 9-11 minutes, or until the cookies are golden brown and crisp around the edges.
Remove from the oven and immediately sprinkle the remaining white chocolate chips and crushed candy canes on each cookie, if desired. Allow them to cool for 10 minutes before moving them to a wire cooling rack. Enjoy.
Equipment
Ingredients
- 2 cups flour spoon & leveled
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 12 tbsp unsalted butter softened to room temperature
- ½ cup light brown sugar packed
- ½ cup white sugar
- 1 large egg at room temperature
- 1 ½ tsp vanilla extract
- ¾ tsp peppermint extract
- ¾ cup white chocolate chips
- ½ cup peppermint candy canes crushed (5 candy canes)
Instructions
- Combine the flour, cornstarch, baking soda, and salt together in a medium bowl; mix until well combined.
- With a hand mixer, beat the butter for 1 minute until creamy and smooth.
- Add the brown and white sugars and beat for another 1 minute until lighter in color.
- Add the egg, vanilla extract, and peppermint extract and beat until well combined.
- Gradually add the flour mixture until combined. Side Note: The dough will be thick.
- Mix in most of the white chocolate chips and most of the crushed candy canes. Side Note: To make the cookies extra pretty, save a little bit of white chips and crushed candy cane to decorate the cookies right when they come out of the oven, if desired.
- Place the dough into the refrigerator for at least 2 hours and up to 2-3 days. Side Note: The cookies will spread if the dough is not chilled for at least 2 hours.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Scoop tablespoon sized balls, and place them on the prepared baking sheet 2 inches apart.
- Bake for 9-11 minutes, or until the cookies are golden brown and crisp around the edges.
- Remove from the oven and immediately sprinkle the remaining white chocolate chips and crushed candy canes on each cookie, if desired.
- Allow them to cool for 10 minutes before moving them to a wire cooling rack. Enjoy.
They are excellent for the cookie tray!