Description
Welcome to the world of festive holiday baking! Today, I’m thrilled to share a delightful treat that will bring holiday cheer to your kitchen—Festive White Chocolate Peppermint Crunch Cookies! These cookies are a holiday staple, combining the creamy sweetness of white chocolate with the refreshing, crunchy burst of crushed candy canes. Whether you’re making them for a Christmas cookie exchange or just want to indulge in the joy of peppermint-infused goodness, this recipe is bound to become a seasonal favorite.
Let’s dive into the recipe that will make your home smell like the holidays in no time!
Ingredients
Ingredients:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- ½ cup crushed candy canes
- Optional: Extra white chocolate chips and candy cane pieces for garnish
Substitutions:
- Gluten-free alternative: Substitute the all-purpose flour with a gluten-free baking blend.
- Vegan option: Replace the butter with vegan margarine and the egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure an even bake.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together 1 ¾ cups of all-purpose flour, ½ teaspoon of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of salt. Set this bowl aside for later.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, cream together ½ cup of softened unsalted butter, ½ cup of granulated sugar, and ½ cup of packed light brown sugar. Beat until the mixture is smooth and fluffy, which typically takes 2-3 minutes with a hand or stand mixer.
Step 4: Add Egg and Vanilla
Beat in 1 large egg and 1 teaspoon of vanilla extract until fully combined. The vanilla helps enhance the flavors, bringing out the sweetness of the sugar and white chocolate.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined. Be careful not to overmix, as this could result in dense cookies.
Step 6: Fold in the White Chocolate and Candy Canes
Gently fold in 1 cup of white chocolate chips and ½ cup of crushed candy canes. These ingredients will add the festive crunch and sweetness to your cookies.
Step 7: Shape the Cookies
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. If desired, press a few extra white chocolate chips and candy cane pieces onto the top of each cookie for an extra festive touch.
Step 8: Bake to Perfection
Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are still soft. Avoid overbaking to keep the cookies chewy and tender.
Step 9: Cool and Serve
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Transfer the cookies to a wire rack to cool completely before serving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use high-quality white chocolate: The creaminess of the white chocolate plays a major role in these cookies. Opt for high-quality white chocolate chips or chop up a good-quality white chocolate bar for a richer flavor.
- Don’t overmix the dough: Overmixing can result in tough cookies. Mix until just combined to keep your cookies soft and chewy.
- Crush the candy canes finely: To avoid large, sharp pieces of candy cane in your cookies, crush them finely. This also helps distribute the peppermint flavor more evenly throughout the dough.