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
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
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.
