White Chocolate Peppermint Cookies Recipe
These chewy White Chocolate Peppermint Cookies will take you on a trip down candy cane lane! They’re chewy, crispy, and delightfully minty, with the creaminess of white chocolate adding the perfect balance.
Servings: 36 cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 ½ cups granulated sugar
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup crushed peppermint candy, see notes
- 1 ½ cups white chocolate chips
- 2 Tablespoons white sparkling sugar, optional
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, beat butter with sugar for 2-3 minutes until fully combined. Add in egg yolks and vanilla extract, beat until fluffy.
- Add flour, baking powder, and kosher salt. The mixture will be crumbly, continue beating until a cookie dough ball forms. Stop mixing at this point. Add in crushed peppermints and white chocolate chips. Mix just until combined.
- Using a 2 Tablespoon cookie scoop, drop cookie dough onto prepared cookie sheet. Flatten the top of each cookie just slightly (so it is not domed). Sprinkle with a pinch of the sparkling sugar. Bake for 12-14 minutes until edges are just starting to brown. Remove from the oven.
- Allow cookies to cool on the pan for ten minutes, then remove and cool completely on a wire cooling rack.
Notes
- For the crushed peppermint, you can either use candy canes or starlight mints (the crunchy hard candy mints, not the soft & chewy mints). You'll need about 6-8 candy canes, or 18-20 mints to get 1/2 cup.
- These cookies are sticky after baking! Be sure to use a silpat or parchment paper on your cookie sheet. Also, let them cool for at least ten minutes on the cookie sheet before transferring to the wire rack.
- While the cookies are warm on the cookie sheet, use a spoon to push the edges in to make the cookies appear more circular in shape. This also helps if some of the peppermint candies have melted along the edge of the cookie.
- Save the egg whites to make meringue cookies or white cupcakes!
- Store cooled cookies in an airtight container for up to three days.
- If freezing the cookies, store cooled cookies in airtight container in the freezer for up to one month. Thaw on counter overnight.
Nutrition
Serving: 1cookie | Calories: 153kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 58mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 174IU | Vitamin C: 0.04mg | Calcium: 29mg | Iron: 0.5mg
