White Chocolate Peppermint Cookies
Servings: 20 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!