White Chocolate Peppermint Cookies Recipe

Introduction

These White Chocolate Peppermint Cookies are a festive treat perfect for the holiday season. They combine soft, buttery cookie dough with rich white chocolate and a refreshing peppermint kick. Finished with crushed candy canes for a delightful crunch, they’re sure to become a seasonal favorite.

Ingredients

• 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
• 3 cups white chocolate chips
• ½ cup crushed candy canes
• 1 tablespoon shortening

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
2. Step 2: In a large mixing bowl, cream together the butter until smooth.
3. Step 3: Add the sugar and continue to cream on medium-low speed for 3–5 minutes until the mixture is light and fluffy.
4. Step 4: Beat in the egg and peppermint extract until fully combined.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, and salt.
6. Step 6: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until no flour streaks remain.
7. Step 7: Fold in one cup of white chocolate chips using a spoon until evenly distributed.
8. Step 8: Scoop about ½ tablespoon of dough and roll it into a ball. Place on the prepared baking sheet, spacing cookies about two inches apart.
9. Step 9: Repeat with the remaining dough and bake for 9–10 minutes, or until the edges just begin to turn golden.
10. Step 10: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
11. Step 11: Once cool, place the remaining two cups of white chocolate chips in a microwave-safe bowl.
12. Step 12: Melt the chocolate in 30-second intervals at 50% power, stirring between intervals until smooth. Avoid overheating.
13. Step 13: If desired, add shortening a little at a time to thin the chocolate and stir until fully melted and smooth.
14. Step 14: Dip each cookie halfway into the melted chocolate, letting the excess drip off, then gently drag the cookie edge against the bowl rim for a clean finish.
15. Step 15: Place dipped cookies on parchment-lined baking sheets. While the chocolate is still wet, sprinkle crushed candy canes over them.
16. Step 16: Let the chocolate set completely before serving or storing.

Tips & Variations

• For extra peppermint flavor, add a few drops of peppermint extract to the melted white chocolate before dipping.
• You can substitute peppermint extract with vanilla for a milder flavor if preferred.
• Use mini white chocolate chips for more even distribution throughout the dough.
• To keep cookies soft, avoid overbaking and remove them as soon as edges turn golden.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To refresh, let frozen cookies thaw at room temperature before serving. If dipped chocolate softens, chill the cookies briefly in the refrigerator to harden the coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of white chocolate?

Yes, you can use semi-sweet or milk chocolate chips, but it will change the flavor profile. White chocolate complements the peppermint extract best for this recipe.

Why is the shortening added to the melted chocolate?

Adding shortening helps thin the melted white chocolate, making it easier to dip the cookies and creating a smooth, glossy finish.

White Chocolate Peppermint Cookies Recipe

Print Recipe

★★★★★

4.6 from 133 reviews

These White Chocolate Peppermint Cookies are a delightful holiday treat featuring soft, buttery cookie dough infused with peppermint extract, studded with creamy white chocolate chips, and finished with a festive dip in melted white chocolate sprinkled with crushed candy canes for a perfect balance of sweetness and minty crunch.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: Approximately 30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup unsalted butter (room temperature)
• 1 cup granulated white sugar
• 1 egg (room temperature)
• 1 teaspoon peppermint extract

Dry Ingredients

• 1 ¾ cups white all-purpose flour (spooned and leveled)
• ¾ teaspoon baking powder
• ½ teaspoon salt

Add-Ins and Topping

• 3 cups white chocolate chips (divided: 1 cup for dough, 2 cups for melting)
• ½ cup crushed candy canes
• 1 Tablespoon shortening (optional, to thin melted chocolate)

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper. Set aside for later use.
2. Cream Butter: In a large mixing bowl, add the softened unsalted butter. Cream it using a mixer until smooth and creamy.
3. Add Sugar: Gradually add the granulated sugar to the creamed butter. Beat on medium-low speed for 3-5 minutes until the mixture is smooth and fluffy, enhancing the cookie’s texture.
4. Incorporate Egg and Peppermint: Add the room temperature egg and peppermint extract to the butter-sugar mixture. Mix until fully combined for a consistent flavor.
5. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt.
6. Combine Wet and Dry: Slowly add the dry flour mixture to the wet ingredients at low speed. Mix just until there are no more flour streaks to avoid overmixing and ensure tender cookies.
7. Add White Chocolate Chips: Use a spoon to fold in one cup of white chocolate chips gently but thoroughly into the dough.
8. Shape Cookies: Measure about ½ tablespoon of dough and roll it into a ball using your hands. Place cookie balls about two inches apart on the prepared baking sheet to allow spreading during baking.
9. Bake Cookies: Bake in the preheated oven for 9-10 minutes or until the bottom edges are just starting to turn golden brown.
10. Cool Cookies: Remove cookies from the oven and let them sit on the baking sheet for a few minutes to finish baking through residual heat. Transfer them to a wire rack to cool completely.
11. Melt White Chocolate: Once cookies are fully cooled, place the remaining two cups of white chocolate chips in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring between each, until melted and smooth. Avoid overheating.
12. Thin Chocolate (Optional): If desired, add shortening a little at a time to the melted chocolate, stirring fully to achieve a thinner consistency ideal for dipping.
13. Dip Cookies: Dip each cookie halfway into the melted white chocolate. Let excess chocolate drip off, then gently drag the edge of the cookie against the rim of the bowl to create a clean chocolate line.
14. Decorate: Place the dipped cookies on a parchment-lined baking sheet. While the chocolate is still wet, sprinkle crushed candy canes over the dipped portion for a festive decoration and added crunch.
15. Set Chocolate: Allow the chocolate to harden completely at room temperature before serving or storing.

Notes

• For best results, ensure all wet ingredients are at room temperature before mixing.
• Do not overmix the dough once the flour is added to keep cookies tender.
• If you don’t have peppermint extract, you can substitute with a few drops of peppermint oil, but use sparingly as it is more concentrated.
• Make sure cookies are completely cooled before dipping to prevent melting the chocolate too much.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: white chocolate peppermint cookies, holiday cookies, peppermint cookies, white chocolate chip cookies, festive cookies