Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Chocolate Peppermint Cookies Recipe

★★★★★

4.7 from 321 reviews
  • Author: Elara
  • Total Time: 40 minutes
  • Yield: 24 cookies 1x

Description

Delight in these festive White Chocolate Peppermint Cookies, combining a soft and fluffy butter-based dough with bursts of creamy white chocolate chips. Finished with a luscious white chocolate dip infused with peppermint and topped with crunchy crushed candy canes, these cookies offer a perfect balance of sweetness and holiday cheer.

Ingredients

Scale

Cookie Dough

  • 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

Cookie Topping

  • 2 cups white chocolate chips
  • ½ cup crushed candy canes
  • 1 Tablespoon shortening

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the right temperature for baking the cookies evenly.
  2. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Set the sheet aside until ready to use.
  3. Cream Butter: In a large mixing bowl, add the room temperature butter and cream it with a mixer until smooth and soft, forming the base of the cookie dough.
  4. Cream Sugar with Butter: Gradually add the granulated sugar and continue mixing on medium-low speed for 3-5 minutes, until the mixture is light, fluffy, and smooth.
  5. Add Egg and Peppermint: Incorporate the egg and peppermint extract into the creamed mixture, mixing thoroughly until fully combined for a flavorful base.
  6. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
  7. Mix Dry into Wet Ingredients: Slowly add the flour mixture to the wet ingredients on low speed, mixing just until all flour streaks disappear to avoid overworking the dough.
  8. Fold in White Chocolate Chips: Using a spoon, gently fold in 1 cup of white chocolate chips into the dough until they are evenly distributed.
  9. Shape Cookies: Scoop about ½ tablespoon of dough and roll it into a ball. Place each ball onto the prepared baking sheet, spacing them approximately two inches apart to allow for spreading.
  10. Repeat Shaping: Continue forming cookie balls and placing them on the sheet until all dough is used.
  11. Bake Cookies: Bake the cookies in the preheated oven for 9-10 minutes, or until the edges on the bottom start turning golden for a perfectly soft center and slight crisp at the edges.
  12. Cool Cookies: Remove the baking sheet from oven and let the cookies sit on it for a few minutes to finish baking and firm up. Then transfer them to a wire rack to cool completely.
  13. Melt Remaining White Chocolate: Place the remaining 2 cups of white chocolate chips in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring in between until the chocolate is smooth and melted without overheating.
  14. Thin Chocolate with Shortening: If desired, add shortening a little at a time to the melted chocolate, stirring thoroughly after each addition to achieve a thinner dipping consistency.
  15. Dip Cookies: Dip each cooled cookie halfway into the melted white chocolate, letting excess drip back into the bowl. Gently scrape the chocolate edge against the bowl’s rim for a clean finish.
  16. Decorate with Candy Canes: Place dipped cookies on a parchment-lined baking sheet. While the chocolate is still wet, sprinkle crushed candy canes over the dipped portion to add a crunchy, peppermint topping.
  17. Set Chocolate: Allow the chocolate on the cookies to harden completely before serving or storing to ensure a perfect finish.

Notes

  • Make sure butter and egg are at room temperature to ensure proper creaming and dough texture.
  • Do not overmix the dough once dry ingredients are added to avoid tough cookies.
  • If white chocolate chips are not melting smoothly, short bursts and careful stirring in the microwave prevent burning.
  • For a more intense peppermint flavor, add a few drops of peppermint extract to the melted chocolate before dipping.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Crushed candy canes can be substituted with peppermint sprinkles or omitted for a less sweet topping.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: white chocolate peppermint cookies, holiday cookies, peppermint cookies, white chocolate chip cookies, festive cookies, Christmas cookies

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://kitchenflavorspot.com/white-chocolate-peppermint-cookies-recipe/