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White Chocolate Chip Peppermint Cookies

Delightful and festive cookies combining creamy white chocolate and refreshing peppermint, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup butter (room temperature) Use creamy, rich butter for perfect texture.
  • 1.5 cups sugar Sweetness that balances well with peppermint.
  • 2 whole eggs Adds moisture and binds the ingredients.
  • 1 teaspoon peppermint extract Key ingredient for minty flavor.
  • 3 cups flour Provides structure to the cookies.
  • 2 teaspoons baking powder Helps cookies rise and become fluffy.
  • 1 teaspoon baking soda Works as a leavening agent.
  • 2 teaspoons cream of tartar Adds tang and lightness.
  • 0.25 teaspoon salt Enhances the flavors.
  • 1.5 cups white chocolate chips Provides creamy pockets of sweetness.
  • 0.75 cup crushed candy canes Adds crunch and festive flair.

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Cream the butter and sugar together in a large mixing bowl for about three minutes until light and fluffy.
  3. Add the eggs and peppermint extract to the creamed mixture, and continue to cream for another 2-3 minutes.
  4. Combine the dry ingredients in a separate bowl and gradually add them to the butter mixture, mixing until just combined.
  5. Stir in the white chocolate chips and most of the crushed candy canes. Reserve some crushed candy canes to sprinkle on top.
Baking
  1. Using a 2 tablespoon cookie scoop, portion out the dough on the prepared baking sheet.
  2. Dip the tops of the cookie dough balls in the leftover crushed candy canes.
  3. Bake for 8-10 minutes until lightly golden around the edges.
  4. Allow cooling on the cookie sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Notes

For a more intense peppermint flavor, increase the extract slightly. Chill the dough for 30 minutes before baking. Drizzle melted white chocolate over cooled cookies for an added touch.