Easy Peppermint White Chocolate Chip Cookie Recipe is a holiday spin on the classic chocolate chip cookie. Celebrate the joy of the holiday season with these white chocolate peppermint cookies!
EASY PEPPERMINT WHITE CHOCOLATE CHIP COOKIE RECIPE
These cookies are soft, sweet, and a delicious bite of peppermint and white chocolate. Whip up these fun and festive cookies for your Christmas cookie tray or for the family to snack on at home.
PEPPERMINT WHITE CHOCOLATE COOKIE RECIPE TIPS
- You can use regular chocolate chips in place of white chocolate chips, or a mix of the two. You can also substitute M&M’s in this recipe.
- These cookies do spread quite a bit, so make sure to place them far apart on the cookie sheet.
- For thinner cookies don’t chill the dough. For thicker cookies chill the dough for 30 minutes before baking.
- If you prefer less minty cookies, omit the peppermint extract.
What’s the best way to crush candy canes?
To crush the candy canes place them in a zip-top plastic bag and seal them. Crush with a rolling pin or meat tenderizer.
Best Cookie Baking Tips
- Chill the dough (if the recipe calls for it). This allows the butter to firm and prevents the cookies from spreading.
- Use a silicon baking mat. A silicon mat prevents the cookies from spreading too much as well as promotes even browning.
- Don’t place cookie dough on hot cookie sheets. Allow the sheet to cool before putting another batch in the oven to cook. Or, invest in 2 or 3 cookie sheets so you’ll always have a cool one.
- Use the ‘scoop and level’ method to measure flour. Too much flour and your cookies will be too cakey, while with not enough flour they’ll be greasy and thin.
- Don’t over-mix the cookie dough. This will make tough cookies or cookies that rise and then deflate.
- Regularly calibrate your oven. An accurate oven temperature reading is a must when baking cookies.
Best Cookie Tools
- Silicone baking mats. I use this brand and my cookies slide right off without burning!
a cookie scoop – get this one. It makes the perfect rounded cookies every time! - Silicone spatula – try this set. It’s the best way to get the most out of your dough and batters
- Rolling pin guides – I use this one. Genius way to roll your dough out evenly!
You will also enjoy these holiday cookies
- Pretzel Oatmeal Chocolate Chip Cookies
- Chewy Molasses Ginger Cookies
- Chocolate Peppermint Chip Cookies
- Soft Snickerdoodle Cookies
- Quarter Pound Chocolate Candy Bar Cookies
EASY PEPPERMINT WHITE CHOCOLATE CHIP COOKIE RECIPE
These are a holiday nod on the classic chocolate chip cookie. They're a fun and tasty way to celebrate the season.
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Ingredients
- 2 and ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 and ½ cups white chocolate chips
- ¾ cups candy canes crushed
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt.
- In a separate mixing bowl or the bowl of a stand mixer, cream butter for 1 minute until fluffy. Add both sugars and beat for an additional minute.
- Add in eggs, vanilla extract, and peppermint extract and continue mixing. Add in the flour mixture in three additions on low speed, mixing just until incorporated. Fold in the chocolate chips and candy canes.
- Using a 2 tbsp cookie scoop, place cookie dough onto a baking sheet (12 cookies per sheet, spaced evenly).
- Bake for 9-11 minutes, then remove from oven and let cool for 5 minutes before transferring to a cooling rack to cool completely.
Nutrition
Calories: 233kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 113mg | Potassium: 64mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 262IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg
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