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 10

Cook Time 6

Total Time 16

Servings cookies

Calories 140kcal

Author John Kanell

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

Whisk together the flour, baking soda, baking powder and salt.
Beat the butter and sugar until light and fluffy.
While the mixer is running add the egg then the vanilla and peppermint oil.
Slowly add the flour mixture and scrape the bowl down.
Add the white chocolate chips and crushed candy canes and mix until just incorporated.
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.
Dip each ball of cookie dough into a bowl filled with crushed candy canes.
Chill on baking sheet for 5-10 minutes in the refrigerator. Bake at 350F for about 6 to 7 minutes.
Allow for cool on cookie sheet.

Video

Notes

If you're not a peppermint fan just scale back or omit the peppermint extract and or candy cane.
To store the cookie dough roll out into a log, wrap well with plastic wrap then place in a sealable plastic bag and freeze.
pressing the cookie balls into the crushed candy cane is the easiest and neatest way to apply it.
You can totally add nuts to this recipe for some amazing crunch. I would suggest macadamia, pecans, or walnuts.

Nutrition

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