These white chocolate peppermint cookies were one of the first recipes I ever published on the blog. I mean, look at that date. 2014?! Feels like a lifetime ago, especially because as I type this we’ve just entered the last month of 2021! Originally I made these with crushed candy canes, but they weren’t ideal for baking with because they got kind of sticky. When I found these peppermint chips, I knew I’d found a winner.
These cookies have a long history: I made these for a couple of Friday Night Dinners, sent them in care packages to my brother and sister, packed some up for a ‘going away’ party for one of my mum’s coworkers, and gave them to a few people as Christmas gifts. More recently they’ve made appearances at work bake sales, and featured in last year’s cookie box! They’re even going to be one of the cookies on the dessert bar at my sister’s wedding coming up. It’s a very versatile little cookie!
If you like mint, this is the cookie for you. It’s not overwhelmingly minty (it doesn’t taste like you’re eating toothpaste), but the subtle hints of mint combined with the white chocolate is too good to pass up. I don’t think I’ve ever met anyone who just ate one of these cookies. They’re just that good.
White Chocolate Peppermint Cookies
Ingredients
- 1 cup (2 sticks) butter, softened
- 1/2 cup white sugar
- 1 1/2 cups packed light brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 tsp. peppermint extract
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 2 tsp. hot water
- 1/2 tsp. salt
- 1/2 tsp. cream of tartar
- 1 cup Andes peppermint crunch bits (or crushed candy canes/peppermint bits)
- 1 cup white chocolate chips
Directions
- Step 1 Preheat oven to 350°F.
- Step 2 Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extract. Dissolve baking soda in hot water. Add to batter along with salt and cream of tartar. Stir in flour, peppermint crunch bits, and white chocolate chips.
- Step 3 Drop tablespoon size balls onto lined baking sheet and bake for 8-10 minutes, or until edges are nicely browned.
