Description
These Peppermint Cookies are a delightful holiday treat featuring a soft, buttery cookie base infused with refreshing peppermint extract, studded with white chocolate chips and crushed peppermint candy canes for a festive crunch. Perfectly balanced with a hint of vanilla, these cookies are easy to make and ideal for sharing during the holiday season.
Ingredients
Dry Ingredients
- 2 1/3 cups (330g) all-purpose flour (scoop and level to measure)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup (226g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
Mix-ins
- 1 1/3 cups (226g) white chocolate chips, plus extra for topping if desired
- 1/2 cup (heaping, 103g) crushed peppermint candy canes (about 8 standard size)
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside for later use.
- Cream Butter and Sugars: Using an electric stand mixer fitted with the paddle attachment, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is well blended and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Extracts: Beat in the whole egg, followed by the egg yolk, peppermint extract, and vanilla extract. Continue mixing until all ingredients are fully incorporated. Scrape down the bowl again.
- Combine Flour Mixture: Add the dry flour mixture to the wet ingredients and mix on low speed just until combined to avoid overmixing, which can toughen the cookies.
- Add White Chocolate Chips and Candy Canes: Fold in the white chocolate chips and crushed peppermint candy canes gently but thoroughly for even distribution throughout the dough.
- Portion Dough: Using a slightly heaped #40 cookie scoop (approximately 1.5 heaping tablespoons or 37g), scoop the dough into balls and place them on a parchment-lined baking tray.
- Chill Dough: Chill the cookie dough balls in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 350°F (177°C) and prepare baking sheets by lining them with parchment paper.
- Bake Cookies: Arrange 12 cookie dough balls on one baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12 to 14 minutes until the cookies appear puffed and slightly under-baked in the center.
- Cool and Optional Toppings: Let the cookies cool on the baking sheet for 5 minutes. While still warm, optionally press a few extra white chocolate chips into the tops of the cookies for a decorative finish, then transfer to a wire rack to cool completely.
- Repeat Baking: Repeat the baking process with the remaining cookie dough balls using prepared baking sheets.
- Store Cookies: Once completely cooled, store cookies in an airtight container at room temperature for up to 3 days to maintain freshness and texture.
Notes
- Ensure butter is softened to room temperature for easy creaming with sugars.
- Do not overmix after adding flour to keep cookies tender.
- Chilling the dough helps prevent excessive spreading during baking.
- Use crushed peppermint candy canes for festive flavor and crunch; substitute with candy cane pieces if preferred.
- Store cookies in an airtight container at room temperature for best texture and flavor retention.
- For a more intense peppermint flavor, a few additional drops of peppermint extract can be added carefully.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
