Get the Recipe: White Chocolate Peppermint Cookies
Yield: 24cookies
Prep Time: 5 minutesmins
Cook Time: 12 minutesmins
Chill Time: 2 hourshrs
Total Time: 2 hourshrs17 minutesmins
Festive and delicious, these cookies are a treat you'll love this holiday season! The chewy texture is complemented by white chocolate chips and a peppermint crunch.
¾cup(170 g or 1 1/2 sticks) unsalted butter, melted and slightly cooled
¾cup(150 g) granulated sugar
½cup(100 g) packed light brown sugar
1large egg, room temperature
1egg yolk, room temperature
1teaspoonpure vanilla extract
¾teaspoonpeppermint extract
1cupwhite chocolate chips
3candy canes, crushed and sifted (see notes) (equivalent to 12 mini candy canes)
Instructions
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat on medium speed the butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add the egg, egg yolk, vanilla and peppermint extract. Beat until combined, 20 to 30 seconds. Scrape down the sides of the bowl when necessary.
With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the white chocolate chips and candy cane bits by hand.
Cover cookie dough with plastic wrap and chill for at least 2 hours and up to 48 hours.
When ready to bake, preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
Use a medium cookie scoop to scoop dough, roll into a ball. Slightly flatten the ball and place on prepared cookie sheet. If you want, add a few candy cane bits on top for visual appeal. Repeat with remaining dough and place on prepared cookie sheet 2 inches apart.
Bake for about 12 minutes or until the edges start to turn golden brown. Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
Notes
Crushed candy canes: Sift the crushed candy canes through a fine mesh sieve. Discard the “dust,” which causes cookies to spread and be misshaped.Store cookies in an airtight container at room temperature for up to 5 days.Freeze dough for up to 3 months. Defrost in the refrigerator before rolling into balls and baking.