How do I make soft and chewy white chocolate peppermint cookies?

To make soft and chewy white chocolate peppermint cookies, start by using melted butter and brown sugar in your dough, as these ingredients help retain moisture. Mix in white chocolate chips and crushed peppermint candies or candy canes. Bake at 350°F (175°C) for about 10-12 minutes until the edges are set but the center remains soft. Avoid overbaking to keep the cookies chewy. Cooling them on the baking sheet for a few minutes before transferring to a wire rack also helps maintain their texture.

Can I substitute peppermint extract for crushed candy canes in white chocolate peppermint cookies?

Yes, you can substitute peppermint extract for crushed candy canes, but the flavor will be slightly different. Peppermint extract provides a more concentrated mint flavor without the crunch or sweetness of candy pieces. Use about 1 teaspoon of peppermint extract for every 1/2 cup of crushed candy canes. If you want both flavor and texture, combine a small amount of peppermint extract with some crushed candy canes sprinkled on top before baking.

What is the best way to store white chocolate peppermint cookies to keep them fresh?

To keep white chocolate peppermint cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. When ready to eat, thaw at room temperature. Avoid refrigerating cookies, as this can make them dry and harden the white chocolate.

Can I make white chocolate peppermint cookies gluten-free?

Yes, white chocolate peppermint cookies can be made gluten-free by using a gluten-free all-purpose flour blend that includes xanthan gum or another binder. Make sure all other ingredients, like white chocolate chips and peppermint candies, are certified gluten-free. Gluten-free dough may be a bit more delicate, so gently scoop and avoid overmixing to prevent a crumbly texture.

How can I add extra peppermint flavor without overpowering the white chocolate in these cookies?

To highlight peppermint without overpowering the white chocolate, use a small amount of peppermint extract—start with 1/2 teaspoon—and gradually adjust to taste. Add finely crushed peppermint candy or candy cane pieces for a mild crunch. Incorporating peppermint subtly allows the creamy sweetness of the white chocolate to shine while providing a refreshing minty note. Avoid using peppermint oil, as it can be too strong and bitter.

White Chocolate Peppermint Cookies Recipe For Festive Joy

Name: White Chocolate Peppermint Cookies
Prep time: 10 min
Cook time: PT-488179H45M11S
Total time: 16 min
Cuisine: American
Ingredients: – 1 1/4 cups all-purpose flour; – 1/2 cup unsalted butter (room temperature); – 3/4 cup white chocolate chips; – 1/2 cup crushed candy canes (plus more for dipping); – 1 pinch salt; – 1/4 teaspoon baking soda; – 1 pinch baking powder; – 1 egg (room temperature); – 1/2 cup plus 1 tablespoon sugar; – 1/2 teaspoon vanilla extract; – 1/4 teaspoon peppermint oil

Description

❄️ These White Chocolate Peppermint Cookies are a delightful festive treat, combining creamy white chocolate with refreshing peppermint for the holiday season.
🍪 Perfectly crisp on the outside and soft inside, they bring seasonal joy and easy preparation to your baking repertoire.

Ingredients

– 1 1/4 cups all-purpose flour

– 1/2 cup unsalted butter (room temperature)

– 3/4 cup white chocolate chips

– 1/2 cup crushed candy canes (plus more for dipping)

– 1 pinch salt

– 1/4 teaspoon baking soda

– 1 pinch baking powder

– 1 egg (room temperature)

– 1/2 cup plus 1 tablespoon sugar

– 1/2 teaspoon vanilla extract

– 1/4 teaspoon peppermint oil

Instructions

1-First, whisk the flour, baking soda, baking powder, and salt together in a bowl and set it aside. This mixes the dry ingredients evenly, which is a smart way to start.

2-Next, beat the room temperature butter and sugar until they become light and fluffy, giving your dough that perfect airy feel.

3-Then, beat in the egg, followed by the vanilla extract and peppermint oil to add flavor depth. Gradually add the flour mixture to the wet ingredients, scraping the bowl as needed to ensure everything combines well. Stir in the white chocolate chips and 1/2 cup of crushed candy canes until just mixed, keeping the dough from getting overworked.

4-Portioning and Chilling the Dough: Use a small scoop to portion the dough into 1 1/2 to 2 tablespoon balls for uniform cookies. Roll each ball and press the tops into extra crushed candy canes for that festive coating. Place them coated-side up on a parchment-lined baking sheet and chill for 5-10 minutes to help with shaping and baking.

5-Baking and Cooling: Bake the cookies at 350°F (175°C) for 6-7 minutes until they’re set. Cool them on the baking sheet until they’re firm enough to handle, which locks in that soft texture. For dietary adaptations, substitute ingredients during mixing, like using flaxseed for eggs in vegan versions.

Notes

🌿 Adjust or omit peppermint oil and candy canes to modify mint flavor intensity.
📏 Measure flour accurately using spoon and level method or by weight.
❄️ Chilling the dough helps with scooping, shaping, and yields better texture after baking.

Prep Time: 10 minutes
Cook Time: 6-7 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: Approximately 120 calories per cookie
Sugar: Approximately 14 grams per cookie
Sodium: Approximately 60 mg per cookie
Fat: Approximately 6 grams per cookie
Saturated Fat: Approximately 4 grams per cookie
Unsaturated Fat: Approximately 1.5 grams per cookie
Trans Fat: 0 grams
Carbohydrates: Approximately 18 grams per cookie
Fiber: Less than 1 gram per cookie
Protein: Approximately 1 gram per cookie
Cholesterol: Approximately 25 mg per cookie

Keywords: white chocolate cookies, peppermint cookies, festive cookies, holiday treats