peppermint puff cookies
Creamy, buttery cookies with a burst of peppermint and a touch of chocolate. These Peppermint Puff Cookies are a holiday favorite—crisp on the outside, soft on the inside, and topped with a melty chocolate chip. A beloved family recipe with all the nostalgic flavors of Christmas.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.75 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 cup granulated sugar divided (0.25 cup and 0.75 cup)
- 1 whole egg yolk separated from whites
- 3 tablespoons milk
- 2 cups all-purpose flour
- 0.5 cup crushed peppermint candy canes homemade or store-bought
- 36 pieces semi-sweet chocolate chips 3-4 dozen, one per cookie
Instructions
Preparation Steps
- In a mixing bowl, cream butter until smooth, about 2 minutes. Add vanilla and 0.25 cup granulated sugar. Beat until creamy. Add in egg yolk and milk. Slowly add flour and crushed candy canes.
- Mixture will be VERY crumbly at this point.
- Taking about 2 tablespoons of crumbs, press in palm of hand to shape into a 1-inch ball. Repeat for remaining dough.
- In small bowl, whip egg whites for about 30 seconds until foamy. Put remaining 0.75 cup sugar in a separate bowl.
- Dip each ball into egg whites completely coating, then letting the excess drip off. Then roll in sugar carefully. Lay cookies on a parchment paper lined baking sheet, about 2 inches apart.
- Press a chocolate chip onto the top gently (it will adhere during the cooking).
- Bake cookies in a 350 degree oven for 15 minutes.
- Remove and cool 10 minutes on pan before transferring to a wire rack. The bottoms will have extra egg white crisps that you can break off when you transfer to the rack. Cool completely.
- Store cookies in air tight container for up to one week. Enjoy!
Notes
For best results, refrigerate dough balls for 10 minutes before coating in egg whites and sugar to prevent spreading. Do not freeze — the delicate texture changes upon thawing.