Dessertscookingclassy5.0
Peppermint Cookies
These soft and chewy cookies are studded with flecks of sweet peppermint candy cane and dotted with a generous amount of creamy white chocolate chips. The flavor pairing is an absolute dream, they are exceptionally delicious holiday cookie!
👥 30 Servings⏱️ Prep & Cook: 52 min⏳ Prep: 20 min🔥 Cook: 12 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- baking sheet
- oven
📝 Preparation Steps
1
In a mixing bowl whisk together flour, baking soda, baking powder and salt. Set aside.
2
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well blended. Scrape down bowl.
3
Mix in egg, then blend in egg yolk, peppermint extract and vanilla extract. Scrape down bowl.
(226g) unsalted butter, (at room temperature)1 cuplarge egg1large egg yolk1
4
Add in flour mixture and mix just until combined.
5
Pour in white chocolate chips and crushed candy canes and mix to combined.
6
Scoop dough out using a slighlty heaped #40 cookie scoop (about 1.5 heaped Tbsp or 37g). Shape into balls and transfer to a parchment lined tray.
7
Chill cookie dough balls ⏱️ 20 minutes. Meanwhile preheat oven to 350 degrees and line baking sheets with parchment paper.
8
Transfer 12 cookie dough balls to lined cookie sheet, spacing 2-inches apart. Bake in preheated until until nearly baked through (they should appear puffed and slightly under-baked in center), about 12 to ⏱️ 14 minutes.
9
Let cool on baking sheet ⏱️ 5 minutes before transfering to a wire rack to cool. If you'd like you can press a few white chocolate chips into each cookie while cookies are still warm.
10
Repeat baking with remaining cookie dough.
11
Once cookies are cool store in an airtight container at room temperature up to 3 days.
Nutrition Facts
calories
179 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
13 g
sodium Content
49 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
30 mg
carbohydrate Content
23 g
saturated Fat Content
5 g
unsaturated Fat Content
2.4 g
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