These White Chocolate Peppermint Cookies are the perfect treat for the holiday season. Soft, chewy, and filled with the flavors of white chocolate and peppermint, they're easy to make and great for sharing. The recipe includes a creamy frosting and a sprinkle of crushed peppermints for that extra festive touch.
Ingredients
For the Cookies:
10tablespoonsunsalted butterat room temperature
½cupgranulated sugar
1largeeggat room temperature
2cupsall purpose flour
¼cupcrushed peppermintsor candy canes, plus extra for topping
½cupwhite chocolate chips
For the Frosting:
2tablespoonsunsalted butter
½cuppowdered sugar
1tablespoonmilkor heavy cream
½teaspoonvanilla extract
¼teaspoonsalt
Instructions
For the Cookies:
Preheat oven to 350°F (180°C), and line a cookie sheet with parchment paper or lightly grease it with baking spray.
In a mixing bowl, using a hand mixer beat butter and sugar until creamy. About 3 minutes.
Scrape the sides of the bowl with a rubber spatula. Add an egg and beat until smooth, about 1 minute.
Add the flour and mix well until dough forms. Do not overmix the cookie dough.
Add ¼ cup crushed peppermints and white chocolate chips. Mix with a spoon or your hands until all the candy is incorporated.
Scoop out tablespoon-sized portions of dough, roll into balls, and place evenly on a cookie sheet.
Flatten each dough ball very slightly, and bake for 12 minutes, or until the bottoms of the cookies are slightly browned.
Place the cookies on a wire cooling rack to cool completely before icing.
For the Frosting:
In a medium sized bowl, beat butter with sugar, milk, salt, and vanilla until smooth.
Frost each cookie with a small amount of the frosting, and top with crushed peppermints.
Notes
Butter Temperature: Make sure the butter is at room temperature for easier mixing.
Peppermint Options: You can use either crushed peppermints or candy canes for the minty flavor.
Frosting Consistency: If the frosting seems too dry, add milk one tablespoon at a time until you reach the desired consistency.
Baking Time: Oven temperatures can vary, so it's a good idea to check the cookies at the 10-minute mark.
Freezing Dough: You can freeze the unbaked cookie dough balls for up to 3 months. Bake from frozen, adding 2-3 extra minutes to the baking time.