White Chocolate Peppermint Cookies

This is the holiday version of my favorite white chocolate macadamia nut cookie. Here, the crunch and Christmas Spirit come from the crushed candy canes, which add a nice “crunch” to this otherwise traditional cookie. I like to double the recipe and store about 3/4 of the dough in the freezer for later use. That way I have some portion control! Ha. It means that I have freshly baked cookies to look forward to in the future. Does anyone else do that?

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White Chocolate Peppermint Cookies

One of the most Christmassy cookies possible! White chocolate chips and flakes of candy cane held together by the tenderest cookie possible. 

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 18 cookies

Calories 116 kcal

Author jkanell

Ingredients

• 1 1/4 cup all-purpose flour
• 1/2 cup unsalted butter room temp
• 3/4 cup white chocolate chips
• 1/2 cup crushed candy canes plus more for dipping
• 1 pinch salt
• 1/4 tsp baking soda
• 1 pinch baking powder
• 1 egg room temp
• 1/2 cup sugar plus 1 tbsp
• 1/2 tsp vanilla extract
• 1/4 tsp peppermint oil

Instructions

1. Whisk together the flour, baking soda, baking powder and salt.

2. Beat the butter and sugar until light and fluffy.

3. While the mixer is running add the egg then the vanilla and peppermint oil.

4. Slowly add the flour mixture and scrape the bowl down.

5. Add the white chocolate chips and crushed candy canes and mix until just incorporated. 

6. 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. 

7. Dip each ball of cookie dough into a bowl filled with crushed candy canes. 

8. Chill on baking sheet for 5-10 minutes in the refrigerator. Bake at 400F for about 6 to 7 minutes. 

9. Allow for cool on cookie sheet. 

Nutrition Facts

White Chocolate Peppermint Cookies

Amount Per Serving

Calories 116

* Percent Daily Values are based on a 2000 calorie diet.

I wiped my ice cream scoop with vegetable oil so the cookie dough would release more easily.

First I tried sprinkling the crushed candy canes on top; worked ok but made a bit of a mess…

Dipping worked much better!

Not going to lie, I ate more than one cookie’s worth of dough pre-baking… Worth it.

I wanted my cookies to have some height so I rolled them after scooping them out and then chilled them for a few minutes.

Six and a half minutes in the oven and they were done!