As the holiday season approaches, there’s no better time to indulge in the delightful flavors of White Chocolate and peppermint cookies. This festive recipe brings a sweet, minty twist to your traditional cookie selection, making it both a crowd-pleaser and the perfect addition to your holiday dessert table. Packed with chunks of smooth white chocolate and hints of refreshing peppermint, these cookies capture the essence of winter in every bite.
I remember the first time I stumbled upon this recipe during a cookie swap event at my aunt’s house. The spread was bursting with festive creations, but these cookies caught everyone’s attention with their unique peppermint aroma filling the room. It became a cherished family recipe, updated annually by sharing baking experiences around the Christmas Tree. Crafting these cookies has become just as much about family tradition as it is about baking.
Why You’ll Love This Recipe
These White Chocolate peppermint cookies offer a balance of sweetness and cool mint that is irresistible. Perfect for holiday gatherings, these cookies are not just delicious, but they also combine the creamy, smooth texture of white chocolate with the refreshing crunch of peppermint. Ideal for gifting and easy enough to make for a last-minute treat, they present an attractive combination of flavor and festive fun. With a preparation time of under an hour, this recipe also saves you from spending too long in the kitchen, letting you focus more on enjoying the holiday festivities with loved ones.
Ingredients Notes
To create these delightful cookies, you’ll need all-purpose flour, unsalted butter, Brown Sugar, granulated sugar, large eggs, vanilla extract, baking soda, salt, white chocolate chips, and peppermint candy crunch or crushed peppermint candies. If you prefer a more natural option, you can use peppermint extract instead of candies for a lighter flavor. When sourcing white chocolate chips, ensure they are of good quality to achieve a smoother texture and richer flavor.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Ensuring your oven is fully preheated is crucial as it helps to bake the cookies evenly, achieving a perfect consistency.
Step 2
In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. By doing this, you’re making sure that the baking soda and salt blend evenly into the flour, which aids in the cookies rising and spreading properly.
Step 3
Cream together 1 cup of softened unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of packed Brown Sugar until the mixture is light and fluffy. This process helps to incorporate air, which is essential for a light cookie texture.
Step 4
Add 2 large eggs, one at a time, to the creamed mixture, ensuring each is fully blended before adding the next. Stir in 1 teaspoon of vanilla extract. The eggs are vital for adding moisture and bind the cookie dough, while vanilla extract enhances the overall flavor.
Step 5
Gradually mix the dry ingredients into the creamed mixture until just combined. Fold in 1 cup of white chocolate chips and 1/2 cup of crushed peppermint candies. Use a tablespoon to drop dough onto the prepared baking sheet, spacing each about 2 inches apart. Bake for about 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Storage Options
Store these cookies in an airtight container at room temperature for up to a week to maintain freshness. If you wish to extend their shelf life, you can freeze the cookies. To freeze, place them in a single layer on a baking sheet to harden, then store them in a freezer-safe bag. For reheating, simply let them thaw at room temperature or warm them in a preheated oven at 300°F (150°C) for a few minutes.
Variations & Substitutions
If you’re looking to switch things up, substitute dark chocolate chips to balance the sweetness of the white chocolate. For a dairy-free option, use plant-based margarine and dairy-free chocolate chips. To add a hint of spice, consider including a teaspoon of ground cinnamon. You can even use gluten-free flour blends if needed, ensuring your dietary requirements are met without compromising on taste.
Serving Suggestions
These cookies are perfect for enjoying alongside a cozy cup of hot cocoa during winter evenings. Set them out as a treat during festive gatherings or wrap them in decorative bags as holiday gifts. They’re a versatile dessert option that fits well with both formal holiday dinners and casual get-togethers.
Frequently Asked Questions
Can I use peppermint extract instead of candy?
Yes, you can substitute 1/2 teaspoon of peppermint extract for the crushed candies if you prefer a smoother texture without the candy pieces. This will also provide a more subtle peppermint flavor.
How do I know when the cookies are done?
The cookies are ready to be removed from the oven when the edges are golden and the centers appear set. They will continue to cook slightly and firm up as they cool on the baking sheet, so do not overbake them.
What can I use to crush the peppermint candies?
To crush peppermint candies, place them in a sealed plastic bag and use a rolling pin or a heavy utensil to break them into smaller pieces. Alternatively, you can use a food processor for a finer consistency.
The aroma will fill your kitchen, the taste will fill your heart, and the memories will fill your soul. These cookies encapsulate the magic of the season, bridging time-honored traditions with heartwarming flavors that bring joy to every holiday celebration. With their perennial charm, you’ll find yourself reaching for this recipe year after year, continuing a legacy of happiness and flavor.
White Chocolate Peppermint Cookies
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1.5 cups white chocolate chips
- 0.5 cup crushed peppermint candies
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt.
- In another bowl, beat together the butter, granulated sugar, and brown sugar until creamy.
- Add the vanilla extract and eggs to the butter mixture, beating until fully combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Stir in the white chocolate chips and crushed peppermint candies.
- Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
