White Chocolate Peppermint Cookies Recipe
These White Chocolate Peppermint Cookies are a festive treat featuring a delightful combination of white chocolate chips and crushed peppermint bark. Soft, chewy, and infused with peppermint and vanilla extracts, these cookies are perfect for the holiday season or any time you crave a minty, sweet indulgence. They bake up golden in just over 10 minutes for quick and easy enjoyment.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 6 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 1/4 cup all purpose flour (spooned and leveled)
- 3/4 cup cake flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 8 Tbsp unsalted butter (cold, cut into cubes)
- 1/2 cup light or dark brown sugar (packed)
- 1/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp peppermint extract
- 1 tsp vanilla extract
Add-ins and Garnish
- 1 1/2 cup white chocolate chips, divided
- 7 oz peppermint bark, chopped (reserve some for garnish)
- Crushed candy canes (for garnish)
Instructions
- Prep the Oven and Baking Sheet: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. Set aside.
- Combine Dry Ingredients: In a large bowl, whisk together the all purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. This ensures an even distribution of leavening agents and salt throughout the dough.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the cold, cubed butter with the brown and white sugars on medium speed until smooth and creamy, about 1-2 minutes.
- Add Wet Ingredients: Incorporate the egg, egg yolk, peppermint extract, and vanilla extract into the creamed mixture. Scrape down the sides of the bowl as needed with a rubber spatula to ensure all ingredients are evenly combined.
- Mix in Dry Ingredients: Gradually add the dry ingredient mixture in 1/4 cup increments, mixing on low speed just until incorporated after each addition. Be careful not to overmix, as this can make the cookies tough.
- Add Chocolate Chips and Peppermint Bark: Fold in 1 cup of the white chocolate chips and the chopped peppermint bark pieces evenly throughout the dough. Save some peppermint bark pieces for garnishing.
- Form Cookie Dough Balls: Roll the dough into 6 large balls for bigger cookies, or smaller if preferred (adjust baking time accordingly for size differences).
- Bake Cookies: Place the dough balls spaced evenly on the prepared baking sheet. Bake in the preheated 400°F oven for about 10-11 minutes, or until the edges are golden and the centers look set. Remove from oven and let cool completely on a wire rack.
- Garnish and Finish: Melt the remaining 1/2 cup white chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each until smooth. Drizzle the melted white chocolate over cooled cookies. Sprinkle with crushed candy canes and reserved peppermint bark pieces for a festive touch. Allow the drizzle to set, then serve and enjoy!
Notes
- You can adjust cookie size based on your preference; just modify the baking time accordingly—smaller cookies will need less time.
- Using cold butter helps maintain the cookie’s shape and contributes to a tender, flaky texture.
- For best flavor, use high-quality white chocolate chips and real peppermint extract.
- Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
- The peppermint bark can be homemade or store-bought, just ensure it’s roughly chopped for even distribution.
Keywords: white chocolate, peppermint, cookies, holiday cookies, peppermint bark, festive dessert, easy cookies, soft cookies