There is nothing more festive than these white chocolate peppermint cookies. Melty white chocolate chunks and crushed sweet peppermint are folded into every bite of these soft, chewy cookies.
Forget singing; the best way to spread Christmas cheer is baking white chocolate peppermint cookies for all who are near. 🎄
Ingredients
- White Whole Wheat Flour – for a little extra micro nutrients. Feel free to swap with all-purpose flour.
- Vegan butter – healthier substitute for butter that’s lower in total and saturated fat without sacrificing flavor or texture. We like Earth Balance buttery spread (yellow tub) or Blue Bonnet vegan baking sticks.
- Sugar – a combo of granulated and light brown sugar result in perfectly sweet cookies. This recipe has less sugar than typical comparative cookie recipes.
- Eggs – as a binding agent.
- Vanilla extract – for a hint of subtle vanilla sweetness.
- Peppermint extract – for the perfect splash of mintiness without tasting like toothpaste. Do NOT use mint extract. Use peppermint extract.
- White chocolate – deliciously sweet addition. We coarsely chop a white chocolate bar for bigger chunks of chocolate in every bite.
- Candy canes – final touch of pepperminty goodness. Crush with a rolling pin to prevent large candy cane chunks.
How to Make White Chocolate Peppermint Cookies
Preheat the oven to 350°F.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In a stand mixer, cream together the butter and sugars on high speed for 30 seconds, or until light and fluffy. Beat in the eggs, one at a time. Add the vanilla and peppermint extract.
Slowly add the flour mixture to the batter while on low speed until fully incorporated. Fold in the white chocolate and crushed candy canes. Chill the dough, covered, in the refrigerator for 2 hours. You can skip this step if you are short on time, but the cookies will spread out a bit more when baked.
Check out this article from King Arthur’s Baking if you’re curious about WHY you should start chilling your cookie dough!
Scoop a heaping tablespoon of batter onto a baking sheet and slightly flatten with your palm. Repeat until all of the batter is used.
Bake the cookies for 10 to 12 minutes, or until lightly golden around the edges. Let the cookies cool on the baking sheet for 2 minutes before transferring to a cooling rack to finish cooling. Enjoy!
Let us know what you think about these white chocolate peppermint cookies by dropping a comment and/or rating below on the recipe card. Also, please consider sharing to social media if you loved this recipe. We really appreciate it!! 💕
Check out these other festive cookie recipes:
- Maple Brown Sugar Cookies
- Peanut Butter Banana Cookies
- Dark Chocolate Cranberry Walnut Cookies
- Soft Chocolate Chip Cookies
White Chocolate Peppermint Cookies
Equipment
Ingredients
- 2¼ c white whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- 1 c vegan or plant-based butter
- â…” c granulated sugar
- ½ c brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- â…” c white chocolate, chopped
- ½ c candy canes, crushed
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In a stand mixer, cream together the butter and sugars on high speed for 30 seconds, or until light and fluffy. Beat in the eggs, one at a time. Add the vanilla and peppermint extract.
- Slowly add the flour mixture to the batter while on low speed until fully incorporated. Fold in the white chocolate and crushed candy canes. Chill the dough, covered, in the refrigerator for 2 hours.
- Scoop a heaping tablespoon of batter onto a baking sheet and slightly flatten with your palm. Repeat until all of the batter is used.
- Bake the cookies for 10 to 12 minutes, or until lightly golden around the edges. Let the cookies cool on the baking sheet for 2 minutes before transferring to a cooling rack to finish cooling. Enjoy!
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