Soft and chewy white chocolate chip peppermint cookies with flakes of candy cane are delicious and a holiday favorite. Lots of texture in every bite!
The holiday times are a perfect time for cookies and this duo of white chocolate and peppermint is perfect for the holidays. The crushed candy canes and white chocolate chips give these cookies the beautiful red and white color topping.
These cookies have a perfect balance of peppermint flavor. Vanilla and peppermint extract give these cookies that perfect flavor along with the crushed candy canes of course!
To crush the candy canes, place them in a zip lock back and smash them with a rolling pin, you’ll need to crush 2 candy canes so have fun crushing!
Let’s get started on how to bake these cookies!
- In a stand mixer fitted with paddle attachment, beat the room temperature butter with sugar on high speed until light and fluffy.
- Add the egg, vanilla and peppermint extract and mix until combined.
- In a separate bowl, sift the flour, baking soda, and baking powder.
- Add the dry ingredients and mix on low speed until well combined. Scrape down the bowl as needed.
- Add the white chocolate chips and half of the crushed candy canes and mix until they’re all incorporated.
- Place the dough in a plastic wrap and chill for 30 minutes. Chilling the dough is important, because it’ll be too soft to roll into balls if you try to skip the chilling!
- Using a small ice cream scoop or 1 tablespoon, portion out small balls. Roll in your hands and roll them in the crushed candy canes we preserved from earlier.
- Place cookies on the lined baking sheet and chill for additional 10 minutes before baking.
- Bake the cookies at 350 degrees F for 7 minutes. Allow the cookies to cool before enjoying!
White Chocolate Peppermint Cookies
Ingredients
- 1/2 cup unsalted butter
- 1 large egg
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup white chocolate chips
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 1/4 cup all purpose flour
- 2 candy canes, crushed
Instructions
- In a medium size bowl using a hand held mixer or standing mixer, beat the butter and sugar until light and fluffy.
- Add the egg, vanilla and peppermint extract and mix until well combined.
- In a separate bowl, add the flour, baking soda and baking powder and whisk until combined. Once mixed, add to the wet ingredients and mix until well combined. Scrape the bowl down as needed so all the batter is well mixed.
- Add the white chocolate chips and 1/2 of the crushed candy canes and fold the batter with spatula.
- Place the dough in a plastic wrap and chill the dough for 30 minutes.
- Using a small ice cream scoop, portion the cookies into small balls and roll them into the rest of the crushed candy canes and place on baking sheet lined with parchment paper. Chill the cookies in the refrigerator for 10 minutes before baking. This will prevent the cookies from spreading.
- Preheat oven for 350 degrees F and bake the cookies for 7 minutes. Allow the cookies to cool before enjoying or removing them from the sheet.
