Description
White chocolate peppermint cookies bring festive cheer right to your holiday table. Crisp candy cane edges and smooth white chocolate coating make these treats a guaranteed crowd-pleaser for family gatherings.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- ¾ cup cocoa powder
Supporting Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 teaspoon baking soda
- ½ teaspoon salt
Finishing Ingredients:
- 12 ounces (340 grams) white chocolate chips
- ½ cup crushed peppermint candies or candy canes
Instructions
- Cream 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup brown sugar at medium speed until your mixture becomes pale and airy, about 3 minutes.
- Blend 2 large eggs into the butter mixture, then stir in 1 teaspoon vanilla extract and 1 teaspoon peppermint extract until completely incorporated.
- Sift 2 ¾ cups all-purpose flour, ¾ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt into a separate bowl.
- Fold dry ingredients into wet ingredients, stirring gently until your dough forms a consistent dark chocolate color with no white flour streaks.
- Chill the dough in your refrigerator for 30 minutes to help cookies maintain shape during baking.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll dough into 1-tablespoon portions and place 2 inches apart on prepared baking sheets.
- Bake cookies for 9 minutes at 350°F until edges look slightly crisp but centers remain soft.
- Transfer cookies to a wire rack and allow them to cool completely for 45 minutes.
- Melt 12 ounces white chocolate chips in microwave, stirring every 30 seconds until smooth and glossy.
- Dip half of each cookie into melted white chocolate, allowing excess to drip off.
- Sprinkle ½ cup crushed peppermint candies over chocolate-dipped sections before chocolate hardens.
- Let decorated cookies rest at room temperature until chocolate sets completely, approximately 45 minutes.
Notes
- Ensure butter is softened at room temperature for smooth, even mixing of cookie dough.
- Crush peppermint candies finely for a more delicate topping that distributes evenly across the white chocolate.
- Cool cookies completely before dipping to prevent chocolate from sliding off or melting.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 271 kcal
- Sugar: 21 g
- Sodium: 114 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 1.2 g
- Protein: 2.7 g
- Cholesterol: 32 mg