If you’re looking for a festive and delicious treat to add to your holiday baking lineup, these White Chocolate Peppermint Cookies are the perfect choice. They’re soft and chewy, filled with crushed candy canes for a refreshing peppermint crunch, and finished with a drizzle of creamy white chocolate and an extra sprinkle of crushed candy canes. These cookies are a holiday showstopper and incredibly easy to make!
Why You’ll Love These Cookies
- Simple Ingredients: You likely already have most of the ingredients in your pantry.
- Festive Flair: The crushed candy canes and white chocolate drizzle scream holiday magic.
- Versatile: Easily adapt the recipe to include white chocolate chips or dip the cookies entirely in white chocolate for a glossy finish.
Recipe Tips
- Crushing Candy Canes: Place candy canes in a resealable plastic bag and crush them using a rolling pin. Be careful not to pulverize them entirely; you want a mix of fine and slightly chunky pieces.
- Even Cookies: I always use a cookie dough scoop to ensure my cookies are all the same size!
- Cookie Sheet: I always use a cookie sheet for baking cookies. Sometimes when you use a jelly roll pan they can heat the sides of the cookies too quickly.
- Melting White Chocolate: For a smooth drizzle, melt white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each interval to avoid scorching.
- Perfect Drizzle: Use a spoon or a small piping bag for a neat chocolate drizzle. Alternatively, dip half of each cookie into the white chocolate for a striking look.
- Chewy Texture: Avoid overbaking! The cookies should look slightly underdone when you pull them out of the oven.
Storage Tips
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper to prevent sticking.
- Freezing: Freeze unbaked dough balls or baked cookies in a resealable bag for up to 3 months. Thaw baked cookies at room temperature or bake frozen dough directly from the freezer, adding an extra minute to the baking time.
Make Ahead Tips
- Prepare the Dough: The dough can be made up to 48 hours in advance. Cover and refrigerate, then scoop and bake when ready. Let the dough come to room temperature for easier scooping.
- Freeze Decorated Cookies: Freeze cookies after they’re drizzled and topped with candy canes by placing them in a single layer on a baking sheet until firm, then transferring to a container with parchment paper between layers.
White Chocolate Alternatives
- Dipping: Dip half or the entire cookie in melted white chocolate for a luxurious coating.
- Chips in Dough: Mix in 3/4 cup of white chocolate chips for added creaminess in each bite.
- Swirled Chocolate: Combine melted white chocolate with a small amount of dark chocolate for a marbled drizzle effect.
These White Chocolate Peppermint Cookies are the ultimate holiday treat. They’re perfect for cookie exchanges, dessert platters, or a cozy night with a warm cup of cocoa. Try them out, and let the holiday spirit shine through every bite!
Happy baking! 🎄
White Chocolate Peppermint Cookies
Ingredients
- 1 ¼ cup salted butter melted. you can use unsalted if you prefer!
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- ¾ cup chopped candy canes
- ½ cup white chocolate melted
- extra crushed candy canes to decorate
Instructions
For the cookies:
- In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients.Remove the bowl from the stand mixer and use a spatula to fold in the chopped candy canes.
- Line a cookie sheet with parchment paper and scoop 20 even dough balls. Cover with clear wrap and chill in the refrigerator for 45 minutes, but up to 24 hours.
- Preheat the oven to 350°. Space 5 cookie dough balls about 2 inches a part and bake for 12 minutes, or until the edges are just set. Leave the rest of the cookie dough in the refrigerator until needed.
- These cookies will spread! As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.
To decorate:
- Line a baking sheet with wax paper or parchment paper. Once the cookies have cooled, melt white chocolate in a shallow heat proof bowl. I typically microwave for 30 seconds, stir, then heat for 20 seconds at a time until completely smooth.
- Use a spoon or piping bag fitted with a small round tip to drizzle the white chocolate over half the cookie, and top with extra crushed candy canes! Enjoy!