Experience the magic of the holidays with these White Chocolate Peppermint Cookies! Buttery, sweet, and filled with festive peppermint crunch, they’re a perfect holiday treat that’s simple to make and impossible to resist.
Why You’ll Love This Recipe
- Holiday Magic: The combination of creamy white chocolate and refreshing peppermint is the essence of Christmas in every bite.
- Quick and Easy: Ready in just 22 minutes, they’re perfect for last-minute holiday baking.
- Crowd-Pleaser: These cookies are ideal for cookie swaps, gifting, or cozy nights by the fire.
- Kid-Friendly Fun: Baking these cookies with kids is a festive family activity.
- Customizable: Tweak the recipe with your favorite extracts, toppings, or add-ins for a personal touch.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened – Creates a creamy, rich base.
- ½ cup granulated sugar – Adds sweetness and balances the flavors.
- ½ cup light brown sugar – Provides warmth and depth with a touch of molasses.
- 1 large egg – Binds the ingredients together.
- 1 teaspoon vanilla extract – Enhances the overall flavor.
- 2 cups all-purpose flour – Forms the structure of the cookie.
- ½ teaspoon baking soda – Helps the cookies rise.
- ¼ teaspoon salt – Balances the sweetness.
- ¾ cup white chocolate chips – Melts into creamy pockets of sweetness.
- ½ cup crushed candy canes – Adds festive flavor and a delightful crunch.
Instructions
- Preheat and Prepare:
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. - Cream Butter and Sugars:
In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. - Incorporate Wet Ingredients:
Add the vanilla extract and egg, mixing until well combined. - Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined. - Fold in Add-Ins:
Gently fold in white chocolate chips and crushed candy canes, ensuring even distribution. - Shape and Bake:
Drop rounded tablespoonfuls of dough onto prepared baking sheets, spacing cookies about 2 inches apart. Bake for 10-12 minutes or until edges are golden. - Cool:
Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Storage
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezer: Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
Variations and Substitutions
- Dark Chocolate Chips: Swap white chocolate chips for dark chocolate for a deeper flavor.
- Almond Extract: Replace vanilla extract with almond extract for a nutty twist.
- Gluten-Free: Use a gluten-free flour blend for a celiac-friendly version.
- Vegan: Substitute butter with coconut oil and egg with a flax egg for a plant-based treat.
- Add Nuts: Stir in chopped pecans or walnuts for extra crunch and flavor.
These White Chocolate Peppermint Cookies are a holiday favorite that brings joy with every bite. Whether you stick to the classic recipe or explore fun variations, they’ll be a festive addition to your holiday baking repertoire! 🎄
White Chocolate Peppermint Cookies Recipe
Indulge in the festive flavors of these White Chocolate Peppermint Cookies. They’re a delightful blend of buttery sweetness, rich white chocolate, and refreshing peppermint crunch—perfect for spreading holiday cheer!
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- ½ teaspoon pure vanilla extract
- 1 large egg at room temperature
- 1½ cups all-purpose flour
- ¼ teaspoon fine salt
- ½ teaspoon baking soda
- 1 cup high-quality white chocolate chips
- ½ cup candy canes finely crushed (approximately 5-6 small candy canes)
Instructions
Cream Butter and Sugars:
- In a large mixing bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy, about 2-3 minutes. This step helps incorporate air, resulting in a soft cookie texture.
Add Wet Ingredients:
- Blend in the vanilla extract, followed by the egg. Mix until fully incorporated and smooth.
Prepare Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour, salt, and baking soda. This ensures even distribution and prevents lumps in the dough.
Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix, which can lead to tougher cookies.
Incorporate Chocolate and Peppermint:
- Gently fold in the white chocolate chips and crushed candy canes, making sure they are evenly distributed throughout the dough.
Portion the Dough:
- Using a tablespoon or cookie scoop, portion the dough and place it on parchment-lined baking sheets. Leave about 2 inches between each cookie to allow for spreading during baking.
Bake:
- Preheat your oven to 375°F (190°C). Bake the cookies for 10-12 minutes or until the edges are golden brown and the centers are set.
Cool:
- Remove the cookies from the oven and let them cool on the baking sheets for 2-3 minutes before transferring to wire racks to cool completely. This step ensures they hold their shape and maintain the perfect texture.
