White Chocolate Peppermint Cookies Recipe
These White Chocolate Peppermint Cookies are soft and fluffy with a delightful peppermint flavor and a generous mix of white chocolate chips. Finished with a smooth white chocolate dip and crushed candy canes, they offer a festive twist perfect for holiday treats or whenever you’re craving a sweet and minty cookie.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
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 & Garnish
- 2 cups white chocolate chips
- ½ cup crushed candy canes
- 1 tablespoon shortening
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper and set aside to ensure a non-stick surface for baking.
- Cream Butter and Sugar: In a large mixing bowl, add the room temperature butter and cream it until smooth. Add the granulated sugar and continue creaming on medium/low speed for 3-5 minutes, until the mixture is smooth and fluffy, which helps create a light texture.
- Add Wet Ingredients: Mix in the egg and peppermint extract until fully combined, infusing the dough with a fresh, minty flavor.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Dry and Wet: Slowly add the flour mixture to the wet ingredients at low speed, mixing just until no flour streaks remain to avoid overworking the dough.
- Fold in Chocolate Chips: Use a spoon to fold in one cup of white chocolate chips until evenly combined throughout the dough.
- Shape Cookies: Measure about ½ tablespoon of dough into your hand, roll into a ball, and place on the prepared baking sheet. Leave approximately two inches of space between each ball to allow for spreading during baking.
- Bake Cookies: Bake the cookies for 9-10 minutes or until the bottom edges start to turn a golden color, indicating they are perfectly baked without overbaking.
- Cool Cookies: Remove cookies from the oven and let them sit on the baking sheet for a few minutes to finish baking and firm up before transferring to a wire rack to cool completely.
- Melt Chocolate for Dipping: Once the cookies are cooled, place the remaining two cups of white chocolate chips into a microwave-safe bowl. Microwave on 50% power for 30-second intervals, stirring between intervals until the chocolate is completely melted and smooth. Be careful not to overheat.
- Adjust Chocolate Consistency: To thin the chocolate if needed, gradually add the tablespoon of shortening while stirring until the desired smoothness is achieved.
- Dip Cookies: Dip each cookie halfway into the melted white chocolate. Let excess chocolate drip off, and gently drag the edge of the cookie against the rim of the bowl to ensure a clean, even coating.
- Garnish and Set: Place dipped cookies on a parchment-lined baking sheet. Immediately sprinkle crushed candy canes over the wet chocolate to add festive crunch and flavor. Allow the chocolate to harden before serving or storing.
Notes
- Use room temperature butter and egg for better mixing and texture.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- If the white chocolate is too thick when melting, add shortening gradually for a smooth dipping consistency.
- Store cooled and dipped cookies in an airtight container at room temperature for up to 5 days.
- For a stronger peppermint flavor, you can add a bit more peppermint extract but avoid overpowering.
