Name: White Chocolate Peppermint Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup unsalted butter (room temperature); 1 cup granulated white sugar; 1 egg (room temperature); 1 teaspoon peppermint extract; 1 ¾ cups white all-purpose flour (spooned and leveled); ¾ teaspoon baking powder; ½ teaspoon salt; 1 cup white chocolate chips; 2 cups white chocolate chips; ½ cup crushed candy canes; 1 Tablespoon shortening

Ingredients

½ cup unsalted butter (room temperature)

1 cup granulated white sugar

1 egg (room temperature)

1 teaspoon peppermint extract

1 ¾ cups white all-purpose flour (spooned and leveled)

¾ teaspoon baking powder

½ teaspoon salt

3 cups white chocolate chips

½ cup crushed candy canes

1 tablespoon shortening

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper. Set aside.

Step 2: In a large mixing bowl, cream the softened butter until smooth.

Step 3: Add the sugar to the butter and cream together on medium-low speed for 3-5 minutes until the mixture is smooth and fluffy.

Step 4: Mix in the egg and peppermint extract until fully combined.

Step 5: In a separate bowl, whisk together the flour, baking powder, and salt.

Step 6: Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until there are no more flour streaks.

Step 7: Use a spoon to fold in 1 cup of white chocolate chips until evenly distributed.

Step 8: Scoop about ½ tablespoon of dough, roll it into a ball, and place it on the prepared baking sheet. Leave about two inches of space between each cookie.

Step 9: Repeat the scooping and spacing process with the remaining dough.

Step 10: Bake for 9-10 minutes, or until the edges at the bottom start turning golden.

Step 11: Remove the cookies from the oven and allow them to rest on the baking sheet for a few minutes to finish baking.

Step 12: Transfer the cookies to a wire rack to cool completely.

Step 13: Place the remaining 2 cups of white chocolate chips in a microwave-safe bowl.

Step 14: Microwave the chips on 50% power in 30-second intervals, stirring between each until the chocolate is melted and smooth. Avoid overheating.

Step 15: If needed, add shortening a little at a time to thin the chocolate, stirring until fully incorporated.

Step 16: Dip each cooled cookie halfway into the melted chocolate, letting the excess drip off. Gently drag the edge of the cookie against the rim of the bowl for a clean dip.

Step 17: Place the dipped cookies on a parchment-lined baking sheet to set.

Step 18: While the chocolate is still wet, sprinkle crushed candy canes over each cookie for a festive finish.

Tips & Variations

For a stronger peppermint flavor, add an extra ¼ teaspoon of peppermint extract, but be careful not to overpower the white chocolate.

Use high-quality white chocolate chips for a creamier texture and richer taste.

To make the cookies extra soft, avoid overbaking and remove them as soon as the edges begin to turn golden.

Try substituting crushed peppermint candies with finely chopped Andes mints for a different minty twist.

FAQs

Can I make these cookies without the peppermint extract?

Yes, you can omit the peppermint extract if you prefer a simple white chocolate cookie. The flavor will be milder, so you might consider adding a little vanilla extract instead for extra aroma.

Do I have to dip the cookies in chocolate at the end?

Dipping the cookies in melted white chocolate and adding crushed candy canes is optional but adds a festive look and extra texture. You can enjoy the cookies plain or sprinkle crushed candy canes on top before baking for a different approach.