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.
- Prep time
- 10 min
- Cook time
- 6 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Whisk together the flour, baking soda, baking powder and salt.
- 2
Beat the butter and sugar until light and fluffy.
- 3
While the mixer is running add the egg then the vanilla and peppermint oil.
- 4
Slowly add the flour mixture and scrape the bowl down.
- 5
Add the white chocolate chips and crushed candy canes and mix until just incorporated.
- 6
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.
- 7
Dip each ball of cookie dough into a bowl filled with crushed candy canes.
- 8
Chill on baking sheet for 5-10 minutes in the refrigerator. Bake at 350F for about 6 to 7 minutes.
- 9
Allow for cool on cookie sheet.