White Chocolate Peppermint Cookies
Delicious White Chocolate Peppermint Cookies with white chocolate chips and candy cane flakes, perfect for Christmas.
Equipment
- oven
- mixing bowl
- whisk
- Mixer
- Cookie Sheet
- Ice Cream Scoop
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsalted butter room temp
- 0.75 cups white chocolate chips
- 0.5 cups crushed candy canes plus more for dipping
- 1 pinch salt
- 0.25 teaspoon baking soda
- 1 pinch baking powder
- 1 large egg room temp
- 0.5 cups sugar plus 1 tbsp
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon peppermint oil
Instructions
- Whisk together the flour, baking soda, baking powder and salt.
- Beat the butter and sugar until light and fluffy.
- While the mixer is running add the egg then the vanilla and peppermint oil.
- Slowly add the flour mixture and scrape the bowl down.
- Add the white chocolate chips and crushed candy canes and mix until just incorporated.
- Place the cookie dough on a parchment lined cookie sheet using an ice cream scoop if you have one. I recommend a 2 tablespoon sized portion for each cookie.
- Dip each ball of cookie dough into a bowl filled with crushed candy canes.
- Chill on baking sheet for 5-10 minutes in the refrigerator. Bake at 350F for about 6 to 7 minutes.
- Allow for cool on cookie sheet.
Notes
If you're not a peppermint fan just scale back or omit the peppermint extract and or candy cane. To store the cookie dough roll out into a log, wrap well with plastic wrap then place in a sealable plastic bag and freeze. Pressing the cookie balls into the crushed candy cane is the easiest and neatest way to apply it. You can totally add nuts to this recipe for some amazing crunch. I would suggest macadamia, pecans, or walnuts.
Nutrition
Serving: 1cookieCalories: 140kcalProtein: 2gFat: 5.7gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 20mgSodium: 180mgPotassium: 6mgSugar: 15gVitamin A: 100IUCalcium: 35mgIron: 0.6mg
Tried this recipe?Let us know how it was!