Peppermint White Chocolate Chip Cookies
These Peppermint White Chocolate Chip Cookies are soft-baked, filled with white chocolate chips, and crushed candy canes both inside the cookie dough and on top! No chilling time required and you'll have delicious Christmas cookies made and out of the oven in under 30 minutes.
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt OR sea salt
- 1/2 cup (1 stick) butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 3/4 cup white chocolate chips
- 1/4 cup finely crushed peppermint candy canes
Top Of Cookies
- 1/4 cup finely crushed peppermint candy canes
Instructions
- Preheat the oven to 350℉. Line two baking sheets (12'x17") with parchment paper. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt to distribute everything evenly together. Set aside.2 cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt OR sea salt
- Using either a large mixing bowl with an electric hand mixer, or a stand mixer with the paddle attachment, cream together the butter, granulated sugar, and light brown sugar until light & fluffy and paler in color. About 2-3 minutes.1/2 cup (1 stick) butter, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar
- Add the egg, vanilla extract, and peppermint extract. Mix on low speed just until everything is incorporated. Nothing more as you don't want to overbeat the eggs.1 large egg, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract
- Add in the dry ingredients (set aside from earlier) and beat on low speed just until combined and a cookie dough forms.
- Add in the white chocolate chips and crushed candy canes. Mix on low speed just until incorporated.3/4 cup white chocolate chips, 1/4 cup finely crushed peppermint candy canes
- Put the crushed candy canes (for the tops of the cookies) into a small bowl.1/4 cup finely crushed peppermint candy canes
- Use a medium cookie scoop (1.5 tablespoons) to scoop the cookie dough out and then roll it into a ball. Dip the top of each cookie dough ball in the crushed candy canes. Place 12 cookies per cookie sheet.
- Bake for 8-10 minutes or until the edges are set and barely starting to turn golden brown.
- Remove the cookies from the oven and let them cool on the warm cookie sheet for about 20 minutes before removing them to a cooling rack to cool completely.
Notes
- Although the edges should look lightly golden brown and set, the center of the cookies will still look soft and slightly underbaked when you take them out of the oven. As they cool on the hot baking sheet, they will continue to beat.
- The cookies should look puffy when you take them out of the oven but will slightly deflate as they cool. You can also tap the baking sheet against the oven to help them spread out more once you take them out of the oven.
- Measure the flour correctly! Scoop the flour into the measuring cup with a spoon and then level it out. If you are weighing it out then you will want 240 grams for 2 cups of flour.
- The easiest way to crush candy canes is to add them to a food processor mini food chopper and quickly pulsing them until they are in chunky crumbs. You can also put the candy canes into a Ziploc bag and crush them with a rolling pin or meat tenderizer tool.
Nutrition
Calories: 141kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 126mg | Potassium: 38mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 136IU | Vitamin C: 0.03mg | Calcium: 26mg | Iron: 1mg
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