White Chocolate Peppermint Cookies

There’s something utterly magical about the combination of white chocolate and peppermint, especially during the festive season. It reminds me of cozy evenings by the fire, carols on the radio, and the sheer joy on my children’s faces. I’ve been tweaking this white chocolate peppermint cookies recipe for years, aiming for that perfect balance of chewy texture, sweet white chocolate, and refreshing peppermint kick. After countless batches (and plenty of “honest” feedback from my two little helpers!), I think I’ve finally cracked it. These cookies are simple enough to bake with the kids on a rainy afternoon and impressive enough to bring to a Christmas gathering. I promise, they’ll disappear in a flash!

Why This Recipe Works

As a busy mum of two, I understand the importance of recipes that are both delicious and practical. These white chocolate peppermint cookies tick all the boxes. Here’s why they’ll become a new family favourite:

• Straightforward Method: No fancy techniques or complicated steps involved. Even the kids can help!
• Child-Approved: My two are my toughest critics, and they absolutely adore these cookies. The peppermint adds a festive twist they can’t resist.
• Uses Everyday Ingredients: You probably already have most of the ingredients in your pantry. A quick trip to the supermarket for white chocolate and peppermint extract, and you’re good to go!

Ingredients

• 115g unsalted butter, softened
• 150g granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 225g plain flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 175g white chocolate chips
• 50g crushed peppermint candy canes

Ingredient Notes

Let’s talk ingredients. A few simple swaps or considerations can make all the difference:

• Peppermint Extract: This is key to that refreshing peppermint flavour. Don’t be tempted to use too much, though, or it can become overpowering. I find 1/2 teaspoon is just right.
• White Chocolate Chips: I usually opt for a good quality brand like Green & Black’s for the best flavour, but any white chocolate chips will work. You could even chop up a white chocolate bar instead for a more intense flavour.
• Candy Canes: Crushed candy canes add a lovely festive touch. I usually bash them in a ziplock bag with a rolling pin. You can find them at most supermarkets around Christmas. Alternatively, peppermint crisp works just as well and is easier to get hold of all year round.
• Flour: Plain flour is perfect for these cookies, but if you’re feeling adventurous, you could try using half plain and half strong bread flour for an extra chewy texture.

Step-by-Step Instructions

Right, let’s get baking! Follow these steps carefully, and you’ll be rewarded with a batch of delicious white chocolate peppermint cookies.

1. Step 1: Cream the Butter and Sugar. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and almost doubled in volume. This step is crucial for achieving that soft, chewy texture.
2. Step 2: Add the Egg and Extracts. Beat in the egg, followed by the vanilla and peppermint extracts. Mix until just combined. Be careful not to overmix at this stage, as it can lead to tough cookies. The peppermint extract is strong, so a little goes a long way!
3. Step 3: Combine Dry Ingredients. In a separate bowl, whisk together the plain flour, baking soda, and salt. This ensures that the baking soda is 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. Again, be careful not to overmix. The dough should be soft but not sticky.
5. Step 5: Stir in White Chocolate Chips and Candy Canes. Gently fold in the white chocolate chips and crushed peppermint candy canes. Make sure they’re evenly distributed throughout the dough.
6. Step 6: Chill the Dough. Cover the dough and chill in the refrigerator for at least 30 minutes. This helps to prevent the cookies from spreading too much during baking. I sometimes chill it for longer – even overnight – if I’m short on time.
7. Step 7: Preheat the Oven and Prepare Baking Sheets. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line baking sheets with baking parchment.
8. Step 8: Scoop and Bake. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are golden brown and the centres are still slightly soft. My children prefer them slightly softer, so I tend to err on the side of 10 minutes.
9. Step 9: Cool and Enjoy! Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Now, enjoy your freshly baked white chocolate peppermint cookies!

My Kitchen Tips & Tricks

Over the years, I’ve learned a few tricks that guarantee perfect white chocolate peppermint cookies every time. Here are some of my best tips:

• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined for a tender crumb.
• Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too much during baking. It also enhances the flavour.
• Use Parchment Paper: Lining your baking sheets with parchment paper prevents the cookies from sticking and makes for easy cleanup.
• Bake in Batches: For even baking, bake the cookies in batches, ensuring that the baking sheets are evenly spaced in the oven.
• Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake until the edges are golden brown and the centres are still slightly soft. They’ll continue to set as they cool.
• Add Extra Peppermint: For an extra pepperminty kick, sprinkle a few extra crushed candy canes on top of the cookies before baking.
• Make them Gluten-Free: Easily adapt this recipe for gluten-free guests by using a gluten-free flour blend. I’ve found Doves Farm works really well.

Storage & Meal Prep

These cookies are best enjoyed fresh, but they can also be stored for later. Here’s how:

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
• Freezing: For longer storage, you can freeze the baked cookies for up to 2 months. Thaw completely before serving. You can also freeze the dough before baking. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
• Make-Ahead: The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Bring it to room temperature for 15 minutes before scooping and baking.

Substitutions & Variations

Want to put your own spin on these white chocolate peppermint cookies? Here are a few substitutions and variations to try:

• Dairy-Free: Substitute the butter with a dairy-free butter alternative like Flora Plant Butter.
• Different Extracts: Experiment with different extracts, such as almond or orange, for a unique flavour twist.
• Nuts: Add chopped nuts, such as pecans or walnuts, for a crunchy texture.
• Chocolate Chunks: Swap the white chocolate chips for white chocolate chunks for a more intense chocolate flavour.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the cookies are done?

The cookies are done when the edges are golden brown and the centres are still slightly soft. They’ll continue to set as they cool on the baking sheet. Don’t overbake them, or they’ll be dry.

Can I use a different type of chocolate?

Of course! While this recipe is specifically for white chocolate peppermint cookies, you can easily substitute milk or dark chocolate chips for a different flavour profile. My children are particularly fond of dark chocolate with peppermint.

How should I store leftover cookies?

Store any leftover cookies in an airtight container at room temperature. They’ll stay fresh for up to 3 days, though they rarely last that long in our house!

Do children usually enjoy these cookies?

Yes, absolutely! The combination of sweet white chocolate and refreshing peppermint is a real winner with kids. Just be mindful of the peppermint extract – too much can be a bit overpowering for younger taste buds.

Can I double or triple the recipe for a larger batch?

Yes, you can easily scale the recipe to make a larger batch. Just make sure to adjust the ingredient quantities accordingly. For example, double all the ingredients to make twice as many cookies.

What can I use instead of candy canes?

If you can’t find candy canes, you can use peppermint sweets or peppermint crisp bars, crushed. Alternatively, you can just omit them altogether and still have delicious white chocolate cookies.

Serving Suggestions

These white chocolate peppermint cookies are perfect on their own, but they also pair well with a variety of other treats and drinks. Here are a few serving suggestions:

• Warm Milk: Serve the cookies with a glass of warm milk for a classic and comforting treat.
• Hot Chocolate: Pair them with a mug of hot chocolate for the ultimate festive indulgence.
• Ice Cream: Crumble the cookies over vanilla ice cream for a delicious dessert topping.
• Gift Giving: Package the cookies in a decorative tin or bag and give them as a homemade gift.

As the aroma of peppermint fills the air, and the cookies cool on the rack, remember that these simple moments – baking together, sharing treats, and creating memories – are what truly make the holidays special. These white chocolate peppermint cookies are more than just a recipe; they’re a slice of warmth, laughter, and family love, all wrapped up in a chewy, minty bite. So go on, gather your little ones, preheat that oven, and let the magic unfold. I genuinely hope you and your family enjoy these cookies as much as mine do! And please, do let me know how they turn out in the comments – I always love hearing your honest feedback, and what little tweaks you’ve made to suit your own family’s tastes. Happy baking!

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