Description
Delight in these festive White Chocolate Peppermint Cookies, perfect for the holiday season. Soft and chewy with the sweet creaminess of white chocolate chips and the refreshing crunch of crushed candy canes, these cookies bring a perfect balance of flavors. Enhanced with peppermint oil and dipped in candy cane pieces for an extra burst of minty goodness, they’re a festive treat that’s both easy to make and irresistible to eat.
Ingredients
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 1/4 tsp baking soda
- 1 pinch baking powder
- 1 pinch salt
Wet Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup sugar (plus 1 tbsp)
- 1 egg (room temperature)
- 1/2 tsp vanilla extract
- 1/4 tsp peppermint oil
Add-ins and Toppings
- 3/4 cup white chocolate chips
- 1/2 cup crushed candy canes (plus more for dipping)
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly distributed.
- Cream Butter and Sugar: Using a mixer, beat the room temperature unsalted butter and sugar together until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Wet Ingredients: With the mixer running, gradually add the egg, followed by the vanilla extract and peppermint oil. This ensures all wet ingredients are thoroughly incorporated.
- Incorporate Dry Ingredients: Slowly add the flour mixture to the wet ingredients while scraping down the sides of the bowl to combine everything evenly without overmixing.
- Add Chocolate and Candy Canes: Gently fold in the white chocolate chips and crushed candy canes until just combined, preserving their texture and flavor throughout the dough.
- Form Cookie Dough Balls: Use an ice cream scoop or spoon to place cookie dough portions (about 2 tablespoons each) onto a parchment-lined baking sheet, shaping them into round balls.
- Dip Dough in Candy Canes: Dip each cookie dough ball into a bowl filled with additional crushed candy canes, coating the surface to add extra peppermint crunch.
- Chill and Bake: Chill the coated cookie dough balls on the baking sheet in the refrigerator for 5 to 10 minutes. Then bake in a preheated oven at 350°F (175°C) for 6 to 7 minutes, until edges are set but centers remain soft.
- Cool Cookies: Allow the cookies to cool completely on the baking sheet before transferring to a wire rack or serving, letting them firm up to the perfect texture.
Notes
- For best results, make sure the butter and egg are at room temperature before mixing.
- Do not overbake the cookies; they look slightly undercooked when removed but will firm up as they cool.
- You can substitute peppermint oil with peppermint extract if unavailable, but use slightly less as it is more potent.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Crushing candy canes finely will help them stick better to the cookie dough and provide a nice texture.
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American