If you are looking for a festive treat that perfectly balances sweet and minty, look no further than this White Chocolate Peppermint Cookies Recipe. These cookies combine the rich creaminess of white chocolate chips with the refreshing zing of peppermint extract and crushed candy canes. Baked to golden perfection, then dipped in luscious melted white chocolate and topped with a sprinkling of crushed candy canes, every bite offers a delightful crunch and a burst of holiday cheer. Trust me, once you try these, they’ll become your go-to cookie during the holidays and beyond!
Ingredients You’ll Need
Getting the ingredients right is crucial for nailing the texture and flavor of these cookies. Each element is simple yet essential, from buttery softness to the bright peppermint punch that elevates everything.
- ½ cup unsalted butter (room temperature): Gives the cookies a rich, creamy base and helps with a tender crumb.
- 1 cup granulated white sugar: Adds sweetness and helps create that slight crisp edge.
- 1 egg (room temperature): Binds the dough and adds moisture for softness.
- 1 teaspoon peppermint extract: The star flavor that gives these cookies their refreshing holiday vibe.
- 1 ¾ cups white all-purpose flour (spooned and leveled): Provides structure and gives the cookies their classic texture.
- ¾ teaspoon baking powder: A little lift that ensures the cookies are just the right thickness and fluff.
- ½ teaspoon salt: Balances the sweetness and enhances overall flavor.
- 3 cups white chocolate chips: Divided use makes for gooey pockets inside and a glossy coating outside.
- ½ cup crushed candy canes: Adds crunch, sparkle, and that unmistakable peppermint hit.
- 1 tablespoon shortening: Helps thin melted white chocolate for perfect dipping consistency.
How to Make White Chocolate Peppermint Cookies Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350 degrees. Meanwhile, line your baking sheet with parchment paper. This simple step prevents sticking and makes cleanup a breeze, setting you up for smooth sailing through baking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter until it’s silky smooth. Gradually add the sugar and continue creaming on medium-low speed for 3 to 5 minutes. This step is crucial because incorporating air now gives your cookies a soft and fluffy texture that feels like a warm hug with every bite.
Step 3: Add Egg and Peppermint
Mix in the egg and peppermint extract until fully combined. Make sure the egg is at room temperature to keep the batter smooth, and your kitchen filled with that irresistible minty scent that tells you delicious things are coming.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures every bite has even flavor and perfect structure. Slowly add the dry mixture to the wet mixture on low speed, mixing just until the flour disappears. Overmixing here can toughen your cookies, so go gently.
Step 5: Fold in White Chocolate Chips
Gently fold in one cup of white chocolate chips with a spoon. This keeps the chips intact and evenly distributed, so each cookie surprises you with pockets of melty sweetness.
Step 6: Shape and Bake
Measure about ½ tablespoon of dough and roll it into a ball with your hands. Place the dough balls two inches apart on your prepared baking sheet. Pop them in the oven and bake for 9 to 10 minutes, watching for the edges to just start turning golden. This timing locks in a tender center with a lightly crisp edge that’s hard to resist.
Step 7: Cooling and Chocolate Dip Prep
Allow your cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once completely cooled, melt the remaining two cups of white chocolate chips in a microwave-safe bowl at 50 percent power in 30-second bursts, stirring well in between. Add shortening a little at a time if you want to thin the chocolate, ensuring a smooth, glossy dip.
Step 8: Dip and Decorate
Dip each cookie halfway into the melted white chocolate, letting excess drip off. For a clean line, gently drag the cookie’s edge along the bowl rim. Place the cookie on parchment and while the chocolate is still wet, sprinkle with crushed candy canes to achieve that festive crunch and holiday sparkle.
How to Serve White Chocolate Peppermint Cookies Recipe
Garnishes
Enhance presentation with a light drizzle of melted dark chocolate over the dipped area, or sprinkle a tiny pinch of edible glitter for an extra festive touch. A fresh mint leaf on the plate adds a pop of color and hints at the delicious peppermint flavor.
Side Dishes
These cookies pair wonderfully with a hot cup of cocoa or a peppermint-infused latte. For an adult twist, try serving alongside a peppermint-spiked milkshake or a creamy eggnog – the minty flavors marry beautifully and elevate your dessert experience.
Creative Ways to Present
Arrange the cookies in a decorative holiday tin or stack them with parchment paper layers for gifting. For parties, stand them upright in a cookie jar or gift box with clear wrapping and a festive bow. You could also sandwich a scoop of peppermint ice cream between two cookies for a playful, indulgent treat.
Make Ahead and Storage
Storing Leftovers
Store your white chocolate peppermint cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to 5 days. Layering them with parchment prevents sticking and preserves that perfect texture.
Freezing
You can freeze the baked, cooled cookies without the chocolate dip for up to 3 months. Freeze them in a single layer on a baking sheet before transferring to a zip-top bag or container. Dip and decorate after thawing for best results.
Reheating
Warm cookies gently in a microwave for about 10-15 seconds to enjoy them fresh and melty. Avoid overheating or the chocolate dip might lose its perfect texture. A quick reheat revives that homemade, just-baked feeling in every bite.
FAQs
Can I use regular peppermint extract instead of pure peppermint extract?
Yes! Regular peppermint extract works just fine, but pure peppermint extract tends to offer a more natural and vibrant flavor that really shines in this recipe.
Are these cookies chewy or crispy?
These cookies strike a lovely balance: they’re tender and soft in the middle with just a hint of crispness at the edges for a delightful texture contrast.
Can I substitute white chocolate chips with another kind of chip?
Absolutely! Feel free to swap in milk or dark chocolate chips if you prefer a richer, less sweet flavor, though the peppermint pairs exceptionally well with white chocolate.
Is it okay to skip dipping the cookies in white chocolate?
Of course! The dipping step adds extra decadence and visual appeal but leaving it off still yields delicious peppermint cookies with white chocolate chunks inside.
How do I crush candy canes easily?
Place candy canes inside a sealed plastic bag and gently tap them with a rolling pin or heavy pan until you have your preferred chunk size. This method keeps mess contained and your pieces perfect for garnishing.
Final Thoughts
You truly can’t go wrong with this White Chocolate Peppermint Cookies Recipe. It’s a heartwarming, festive treat that brings joy in every bite and is perfect for sharing with friends and family. Whether you’re baking for the holidays or craving a sweet minty fix, give these cookies a try—you won’t regret it!
Print
White Chocolate Peppermint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive White Chocolate Peppermint Cookies featuring a soft, fluffy base infused with peppermint extract, loaded with white chocolate chips, and finished with a smooth white chocolate dip topped with crushed candy canes for a perfect holiday treat.
Ingredients
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
Chocolate Dip & Topping
- 2 cups white chocolate chips
- ½ cup crushed candy canes
- 1 Tablespoon shortening
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper; set it aside for later use.
- Cream butter: In a large mixing bowl, add the butter and cream it until it is smooth and creamy using a mixer.
- Add sugar: Mix in the granulated sugar on medium to low speed for 3-5 minutes until the mixture is fluffy and smooth.
- Incorporate egg and peppermint: Add the egg and peppermint extract, mixing until everything is fully combined and the mixture is uniform.
- Mix dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
- Combine wet and dry mixtures: Gradually add the flour mixture to the wet ingredients at low speed, mixing just until no flour streaks remain to avoid overmixing.
- Fold in white chocolate chips: Gently fold in one cup of white chocolate chips to the dough using a spoon until evenly distributed.
- Form cookie balls: Scoop approximately ½ tablespoon of dough, roll it into a ball with your hands, and place on the prepared baking sheet about two inches apart.
- Repeat cookie shaping: Continue rolling and placing cookie dough balls on the sheet until all dough is used.
- Bake: Bake the cookies for 9 to 10 minutes, or until the edges at the bottom start to turn a golden color.
- Cool slightly: Remove from the oven and let the cookies remain on the baking sheet for a few minutes to finish baking and set.
- Transfer to cooling rack: Use a spatula to carefully move the cookies to a wire rack and allow them to cool completely before the dipping process.
- Melt white chocolate for dipping: Place the remaining two cups of white chocolate chips into a microwave-safe bowl and microwave on 50% power in 30-second intervals, stirring after each to avoid overheating, until smooth and melted.
- Thin chocolate if needed: Add shortening in small amounts to the melted chocolate to achieve a thinner consistency, stirring until fully incorporated.
- Dip cookies: Dip each cookie halfway into the melted white chocolate, letting excess drip off; gently scrape the dipped edge against the bowl rim for a neat finish.
- Set dipped cookies: Place each dipped cookie onto a parchment-lined baking sheet to allow the chocolate to harden.
- Add candy cane topping: While the chocolate is still wet, sprinkle crushed candy canes generously over the dipped portion of each cookie to add crunch and festive flavor.
Notes
- Make sure butter and egg are at room temperature to ensure proper creaming and mixing.
- Don’t overmix the dough once the flour is added to keep cookies tender.
- Let cookies cool completely before dipping to prevent melting or uneven coating.
- Use crushed candy canes immediately after dipping so they stick well to the chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Shortening helps thin the melted white chocolate for easier dipping and a smoother finish.
