Have leftover candy canes or crushed peppermint from the holiday season just sitting in one of your kitchen cabinets? Well then I have the perfect recipe for you: white chocolate peppermint cookies.
These cookies are so easy to make and really tasty. 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. Such a 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.
White Chocolate Peppermint Cookies
Makes 48 cookies
- 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
- Preheat oven to 350°F.
- 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.
- Drop tablespoon size balls onto lined baking sheet and bake for 8-10 minutes, or until edges are nicely browned.