Peppermint White Chocolate Chip Cookies

I remember the first time someone told me they didn’t like the combination of chocolate and peppermint. I was kind of taken aback. How was this possible?? Was it not everyone’s favorite flavor combination?? She said it was like eating chocolate with toothpaste frosting, which I kind of get but also can’t get onboard with for the sake of my own emotional well-being. Because I’ll love chocolate and peppermint forever, no matter what anyone says.

Well, it turns out she isn’t entirely alone and that there are lots of people who don’t like chocolate and peppermint. So. Ladies and gentlemen of the anti chocomint persuasion, today’s recipe is for you. And really, if you like chocolate and peppermint, this can also be for you (although if you’re looking for the chocolate version of these cookies, look no further than here.) I love my chocolate and peppermint, but I also really, really love these cookies; they’re definitely a fun take on holiday flavors and a little bit different from what you usually find in the Christmas cookie tins.

If you’ve never lined your baking sheets with parchment, now’s the time. I didn’t until a few years ago–growing up, I just baked cookies directly on the sheet and then I always used a silicone mat. But. The problem with a silicone mat is that you still have to wash it, and they’re actually kind of harder to wash than the actual baking sheet. So when I discovered parchment paper, it was a blessed day, and even more blessed was when I discovered Reynolds Cookie Baking Sheets–they’re prefolded parchment sheets that are exactly the size of the pan. No more guesswork, no rolling edges.

To get started, you’re going to need all-purpose flour (lightly spooned into measuring cups and leveled with a knife), white sugar, brown sugar, salt, baking soda, an egg, and egg yolk, peppermint extract, vanilla extract, white chocolate chips, and some butter. 

Preheat oven to 325 F and line baking sheets with parchment sheets.

Set aside.

Whisk together the flour, baking soda, and salt and set aside.

Now…we’re going to melt the butter in these cookies, which helps them have a really incredible bakery cookie-style texture.

In the bowl of a stand mixer, combine the melted butter, brown sugar, and white sugar.

Add the egg, egg yolk, and extracts and mix until combined. Add the flour mixture and mix until the flour is incorporated. Add the white chocolate chips and mix until combined.

Using a standard-sized cookie scoop, scoop the dough onto the lined baking sheets (12 per sheet.)

Bake for 9-11 minutes or until just set around the edges. Remove from oven and allow to cool for about 5 minutes. While the cookies are baking, unwrap 30 white chocolate peppermint candies (like Kisses or chocolate squares)…

While the cookies are still warm, place a peppermint white chocolate candy on top of each cookie and allow the cookies to cool completely.

When the candy is set and the cookies are cooled, remove from the cookie sheet.

Perfect for sharing with neighbors or…not.

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Peppermint White Chocolate Chip Cookies

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• Author: Our Best Bites
• Yield: 30

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Description

These easy and festive cookies are perfect for neighbor gifts, holiday parties, or cozy nights at home!

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Ingredients

• 2 cups all-purpose flour lightly spooned into measuring cups and leveled with a knife
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 3/4 cups (1 1/2 sticks) butter, melted
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 2 cups (1 12-ounce package) white chocolate chips
• 30 bite-sized white chocolate peppermint candies (like Kisses or chocolate squares)

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Instructions

1. Preheat oven to 325 F and line baking sheets with parchment sheets. Set aside.
2. Whisk together the flour, baking soda, and salt and set aside.
3. In the bowl of a stand mixer, combine the melted butter, brown sugar, and white sugar. Add the egg, egg yolk, and extracts and mix until combined. Add the flour mixture and mix until the flour is incorporated. Add the white chocolate chips and mix until combined.
4. Using a standard-sized cookie scoop, scoop the dough onto the lined baking sheets (12 per sheet.) Bake for 9-11 minutes or until just set around the edges. Remove from oven and allow to cool for about 5 minutes. While the cookies are still warm, place a peppermint white chocolate candy on top of each cookie and allow the cookies to cool completely. When the candy is set and the cookies are cooled, remove from the cookie sheet.