Last week, while we were stuck at home thanks to Hurricane Eta causing a deluge outside, I wanted to bake. I couldn’t run to the store because of the weather so I had to take inventory of what I had on hand and get creative. The result was so delicious, I amazed myself.

I used a basic cookie base recipe but I substituted half of the granulated sugar for brown sugar. This change gives the cookies a more caramel type flavor that goes so well with both the peppermint and white chocolate. I will warn you, this is a rather dry cookie dough, don’t worry though, the cookies are soft and delicious.

Peppermint White Chocolate Chip Cookies

Ingredients

• 1 stick butter softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cups white chocolate chips
• 6 full size candy canes

Instructions

1. In a medium bowl with a large sieve, sift together the flour, baking soda, and salt and set aside.
2. Using a food processor or a baggie with a mallet, crumble the candy canes. You want small pieces, not crumbs. You should end up with about 1/2 cup of crushed candy cane. Set aside.
3. In a large mixing bowl, cream together the softened butter and the sugars,
4. Add in the egg and vanilla until combined.
5. Slowly add the dry ingredients while mixing until completely incorporated.
6. Using a wooden spoon, fold in the candy cane pieces and the white chocolate chips until they are spread throughout the cookie dough.
7. Cover the mixing bowl with plastic wrap and place in the refrigerator to chill for 1 hour.
8. When the hour is up, preheat oven to 350°F and line 2 cookie sheets with parchment paper.
9. Using a 1 tablespoon cookie scoop, scoop dough balls onto the prepared cookie sheets. Since the dough is dry, you may need to scoop the dough into your hands to form a good ball.
10. Place the dough balls at least 1″ apart on the cookie sheets.
11. Bake one tray at a time for 10-12 minutes, until edges are a light golden brown.
12. Cool cookies on the tray for 10 minutes before moving them to a cooling rack.

This recipe makes good use of mise en place, the French system of having everything in its place and making food prep easier in the long run.

Equipment Used to Make Peppermint White Chocolate Chip Cookies

• One Tablespoon Cookie Scoop
• Kitchen Aid Mixer
• Cookie Sheets
• Food Processor

These cookies got rave review from Ron and Jordan and Savannah, who walked down to get some the day after the storm.

Print

Peppermint White Chocolate Chip Cookies

These soft, not-too-sweet, Peppermint White Chocolate Chip Cookies are easy to make and perfect for all of your holiday gatherings.

Course Dessert

Cuisine American

Keyword christmas, christmas cookie, cookie, peppermint, white chocolate

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chilling time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 32 cookies

Author cindy

Ingredients

• 1 stick butter softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cups white chocolate chips
• 6 full size candy canes

Instructions

• In a medium bowl with a large sieve, sift together the flour, baking soda, and salt and set aside.
• Using a food processor or a baggie with a mallet, crumble the candy canes. You want small pieces, not crumbs. You should end up with about 1/2 cup of crushed candy cane. Set aside.
• In a large mixing bowl, cream together the softened butter and the sugars,
• Add in the egg and vanilla until combined.
• Slowly add the dry ingredients while mixing until completely incorporated.
• Using a wooden spoon, fold in the candy cane pieces and the white chocolate chips until they are spread throughout the cookie dough.
• Cover the mixing bowl with plastic wrap and place in the refrigerator to chill for 1 hour.
• When the hour is up, preheat oven to 350°F and line 2 cookie sheets with parchment paper.
• Using a 1 tablespoon cookie scoop, scoop dough balls onto the prepared cookie sheets. Since the dough is dry, you may need to scoop the dough into your hands to form a good ball.
• Place the dough balls at least 1" apart on the cookie sheets.
• Bake one tray at a time for 10-12 minutes, until edges are a light golden brown.
• Cool cookies on the tray for 10 minutes before moving them to a cooling rack.

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