White Chocolate Peppermint Cookies
White chocolate chips combined with pieces of candy cane make a delicious, melt in your mouth White Chocolate Peppermint holiday cookie.
Servings 36 cookies
Calories 219kcal
Ingredients
- 3/4 cup butter salted, room temperature
- 1 1/2 cups sugar
- 1 egg
- 1 egg yolk
- 1 tsp. vanilla extract
- 2 cups all purupose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups white chocolate chips
- 1 cups crushed candy cane divided
Instructions
- Preheat oven to 350 degrees F.
- Beat butter and sugar until creamy
- Add eggs one at a time, beating well with each addition
- Add vanilla extract
- Add flour, baking soda and salt into butter mixture
- Fold in white chocolate chips and 1/2 cup peppermint chips
- Form dough into balls and place 2 inches apart on parchment paper lined baking sheet. Dip top of dough into remaining crushed peppermint.
- Bake at 350 degrees F for 12-15 minutes or until edges begin to turn golden brown.
- Let cool on pan for 5 minutes
- Remove to wire rack to cool completely
Notes
- I have used both Andes Peppermint Crunch and crushed candy cane in these cookies and both are delicious.
- For more peppermint flavor use half peppermint extract and half vanilla.
- You can also substitute semi sweet or milk chocolate chips for the white chocolate if you prefer.
- Do not over mix your cookie dough, mix until just combined. Over mixing causes tough cookies.
- Use a cookie scoop to shape your dough into balls for evenly sized cookies.
Nutrition
Calories: 219kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 110mg | Potassium: 39mg | Fiber: 1g | Sugar: 20g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg