If you have any extra candy canes or peppermint candies, this is a tasty cookie recipe you may want to try. These cookies also have white chocolate chips in them, which make a delicious combination with the sweet peppermint flavor. They're perfect for enjoying with hot cocoa or coffee on a cold winter night by the fire! If you don't have a fireplace you can always light some candles!
PEPPERMINT WHITE CHOCOLATE CHIP COOKIES
Makes about 2 1/2 dozen cookies
- 1/4 cup butter (1/2 of a stick), softened
- 1/2 cup granulated (white) sugar
- 1/4 cup light brown sugar, packed
- 1/3 teaspoon pure peppermint extract
- 1/3 teaspoon pure vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup white chocolate chips
- 1/3 cup crushed peppermint candy canes or peppermint candy
- parchment paper for lining cookie sheets
Preheat oven to 350˚F. Line cookie sheets with parchment paper (you may not need to do this if you're using a non-stick cookie sheet).
In large bowl, cream butter, granulated (white) sugar, and light brown sugar until well blended. Beat in peppermint extract, vanilla extract, and egg, blending everything well.
In medium bowl, stir together flour, salt, and baking soda. Add flour mixture to butter mixture, blending well. Stir in the white chocolate chips and the crushed peppermint candy canes or candy, blending so these are evenly mixed into the dough. Your dough will be very thick and a little crumbly, so you may need to work the white chocolate chips and crushed peppermint candy into the dough with your hands.
Form cookie dough into Tablespoon-sized balls and place onto parchment-lined cookie sheets 2 inches apart. Bake at 350˚F for 10 to 11 minutes, until very lightly golden. Let cookies cool on pan for 5 minutes, then remove to a wire rack to cool completely.
This is a wonderful holiday cookie, and I hope you enjoy them! Do you have a favorite holiday cookie recipe?
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