White Chocolate Peppermint Cookies

Y’all, the smell of peppermint swirling through the kitchen just screams Christmas, doesn’t it? I swear, every time I bake a batch of these White Chocolate Peppermint Cookies, my kiddos, bless their hearts, come running, practically tripping over themselves! This recipe has been a lifesaver during these busy holiday seasons. I’ve made these at least a dozen times in my Texas kitchen, and they’re always a crowd-pleaser. Get ready for soft, chewy cookies packed with white chocolate sweetness and a refreshing peppermint kick that’ll make your taste buds sing. Trust me, you’ll be the star of the cookie swap!

Why This Recipe Works

As a busy mama, I know time is precious. That’s why I adore these White Chocolate Peppermint Cookies. They’re not only delicious but also incredibly easy and quick to make. Here’s why they’re a winner:

• Fast & Easy: Ready in under 30 minutes, from mixing to cooling. Perfect for those last-minute holiday cravings.
• Kid-Friendly: My little ones love helping decorate them with crushed peppermint candies. It’s a fun activity we can do together!
• Make-Ahead Potential: The dough can be made in advance and chilled, ready to bake whenever you need a sweet treat.
• Taste & Texture: They have a soft, chewy texture with balanced flavors. They are not overly sweet and the peppermint is not overpowering.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1/2 cup crushed peppermint candies

Ingredient Notes

Butter: Make sure your butter is softened, not melted. Softened butter creams together with the sugars to create a light and airy dough, crucial for that perfect cookie texture.

Peppermint Extract: A little goes a long way! Start with 1/2 teaspoon and adjust to your taste. Too much can make the cookies taste like toothpaste, and nobody wants that!

White Chocolate Chips: I prefer using good-quality white chocolate chips for the best flavor. Ghirardelli or Guittard are my go-to choices, but any brand you like will work. You can also use a chopped white chocolate bar.

Crushed Peppermint Candies: You can buy these pre-crushed, or simply crush them yourself by placing peppermint candies in a Ziploc bag and hitting them with a rolling pin. It’s a great way to relieve some holiday stress!

Step-by-Step Instructions

Alright, let’s get baking, y’all!

1. Step 1: Cream the Butter and Sugars. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. It’s important to get it nice and airy for the best cookie texture.
2. Step 2: Add Eggs and Extracts. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Don’t overmix; just combine until everything is well incorporated.
3. Step 3: Combine Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour.
4. Step 4: Gradually Add Dry Ingredients to Wet Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
5. Step 5: Stir in White Chocolate Chips and Peppermint Candies. Gently fold in the white chocolate chips and crushed peppermint candies. Make sure they’re evenly distributed throughout the dough.
6. Step 6: Chill the Dough (Optional). For best results, cover the dough and chill it in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking. Although, sometimes I skip this step and they turn out great!
7. Step 7: Preheat Oven and Prepare Baking Sheets. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze.
8. Step 8: Drop Dough onto Baking Sheets. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Step 9: Bake. Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers should still be slightly soft.
10. Step 10: Cool. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips from My Kitchen

Here are a few tips and tricks I’ve learned along the way to make these cookies the best they can be:

• Don’t Overbake: Slightly underbaked cookies are always better than overbaked ones. They’ll continue to bake a bit as they cool on the baking sheet.
• Use a Cookie Scoop: A cookie scoop ensures that all your cookies are the same size, which helps them bake evenly.
• Add Extra Peppermint: For an extra pepperminty flavor, sprinkle a few extra crushed peppermint candies on top of the cookies before baking.
• Soft Butter is Key: Make sure your butter is softened to room temperature, but not melted. This will help the cookies achieve the perfect texture.
• Adjust Baking Time for Your Oven: Every oven is different, so keep a close eye on your cookies and adjust the baking time accordingly.
• Make it a Family Affair: Get the kids involved! They can help crush the peppermint candies, measure ingredients, and decorate the baked cookies.
• Troubleshooting Spreading: If your cookies are spreading too much, try chilling the dough for a longer period or adding a tablespoon or two of extra flour.

Storage & Meal Prep

These White Chocolate Peppermint Cookies are perfect for making ahead and enjoying throughout the holiday season!

Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 2 months. Thaw at room temperature before serving.

Make-Ahead: The cookie dough can be made ahead and stored in the refrigerator for up to 3 days. Just bring it to room temperature slightly before scooping and baking.

Freezing: To freeze the dough, scoop it into individual cookies and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Substitutions & Variations

Want to mix things up a bit? Here are a few substitutions and variations you can try:

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend one that contains xanthan gum for the best texture.
• Dairy-Free: Use a dairy-free butter alternative and dairy-free white chocolate chips.
• Dark Chocolate: Replace the white chocolate chips with dark chocolate chips for a richer flavor.
• Peppermint Bark Cookies: Swirl in some melted semi-sweet chocolate into the cookie dough for peppermint bark-inspired cookies.
• Candy Cane Kiss: Place a candy cane kiss on top of each cookie after baking. Gently press into the cookie while it’s still warm.

Frequently Asked Questions

Can I make this dough ahead of time?

Absolutely! The cookie dough can be made up to 3 days in advance. Just store it in an airtight container in the refrigerator. Let it sit at room temperature for about 30 minutes before scooping and baking.

How do I know when the cookies are done?

The cookies are done when the edges are lightly golden brown and the centers are still slightly soft. They will continue to bake a bit as they cool on the baking sheet.

Can I use peppermint oil instead of peppermint extract?

Yes, but be very careful! Peppermint oil is much more potent than peppermint extract. Start with just a drop or two and add more to taste. You don’t want to overdo it!

How do I store leftover cookies?

Store the cooled cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months.

Are these cookies kid-friendly?

Yes! My kids love these cookies. They enjoy helping with the baking process and, of course, eating them!

Why are my cookies spreading too thin?

If your cookies are spreading too thin, it could be due to a few factors. Make sure your butter isn’t too soft or melted. Chilling the dough for a longer period can also help. You can also try adding a tablespoon or two of extra flour to the dough.

Can I freeze the baked cookies?

Yes, you can freeze the baked cookies. Let them cool completely, then place them in a single layer on a baking sheet and freeze for about 30 minutes. Once they’re frozen, transfer them to a freezer bag or airtight container. They’ll keep for up to 2 months.

Serving Suggestions

These cookies are delicious on their own, but here are a few ideas to make them extra special:

• Serve them with a glass of cold milk or a cup of hot cocoa.
• Package them in cute gift boxes or tins for holiday gifting.
• Add them to a festive dessert platter with other holiday treats.
• Crumble them over ice cream for a pepperminty sundae.

Well, darlin’, I truly hope y’all enjoy these White Chocolate Peppermint Cookies as much as my family does. They’re a little piece of holiday magic, baked right in your own kitchen. Don’t forget to share your baking adventures in the comments below. I can’t wait to hear how they turned out! And if you’re looking for more easy and delicious family recipes, be sure to check out my website, FamiliesRecipes.com, and sign up for my newsletter. Happy baking, y’all!

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