Peppermint White Chocolate Cookies Recipe

All-purpose flour: The base of the cookie dough, providing structure and texture.

Baking soda: A leavening agent that helps the cookies rise and become fluffy.

Salt: Enhances the flavors and balances the sweetness.

Unsalted butter: Adds richness and moisture to the cookies.

Granulated sugar: Sweetens the cookies and helps with the texture.

Brown sugar: Adds a deeper, caramel-like sweetness and contributes to the chewy texture.

Eggs: Bind the ingredients together and add moisture.

Vanilla extract: Enhances the overall flavor of the cookies.

Peppermint extract: Provides the refreshing peppermint flavor.

White chocolate chips: Adds creamy, sweet bursts of flavor throughout the cookies.

Crushed peppermint candies: Adds a festive crunch and extra peppermint flavor.

When incorporating the crushed peppermint candies into the dough, make sure they are evenly distributed to avoid clumping. This ensures that each cookie has a balanced peppermint flavor. Additionally, slightly underbaking the cookies will keep them soft and chewy, as they will continue to set while cooling on the baking sheet.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but it may make the cookies denser.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but note that it may slightly alter the texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral taste.

• unsalted butter - Substitute with margarine: Margarine can be used in the same quantity, but it may slightly change the flavor and texture.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• brown sugar - Substitute with coconut sugar: Coconut sugar can replace brown sugar and adds a similar caramel-like flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the cookies.

• peppermint extract - Substitute with mint extract: Mint extract can be used in the same quantity and offers a similar minty flavor.

• white chocolate chips - Substitute with dark chocolate chips: Dark chocolate chips provide a richer flavor and are less sweet.

• crushed peppermint candies - Substitute with crushed candy canes: Crushed candy canes offer the same minty flavor and crunchy texture.

• Allow the cookies to cool completely on a wire rack before storing. This ensures they maintain their delightful texture and don't become soggy.

• For short-term storage, place the cookies in an airtight container. Layer them with parchment paper to prevent sticking. Store at room temperature for up to one week.

• If you want to keep the cookies fresh for a longer period, consider freezing them. First, arrange the cooled cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a resealable freezer bag or an airtight container. Label with the date and type of cookies for easy identification.

• When you're ready to enjoy the frozen cookies, simply remove the desired amount and let them thaw at room temperature for about 15-20 minutes. For a freshly baked taste, you can warm them in a preheated oven at 300°F (150°C) for 5-7 minutes.

• If you prefer to freeze the cookie dough instead, scoop the dough into rounded tablespoons and place them on a baking sheet. Freeze until solid, then transfer to a resealable freezer bag or airtight container.

• To bake the frozen cookie dough, preheat the oven to 350°F (175°C) and bake for 12-14 minutes, adding a couple of extra minutes to the original baking time. No need to thaw the dough before baking.

• For an added touch of festivity, sprinkle a few extra crushed peppermint candies on top of the cookies before baking or immediately after they come out of the oven. This not only enhances the flavor but also gives them a beautiful, holiday-inspired appearance.

• Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet lined with parchment paper. Heat for about 5-10 minutes, or until they are warmed through and slightly crisp on the edges. This method helps to maintain the cookies' original texture and flavor.

• For a quicker option, use a microwave. Place a cookie on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 10-15 seconds. This will make the cookie warm and soft, but be careful not to overheat, as it can become too soft or even soggy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the air fryer basket. Heat for 3-5 minutes, checking frequently to avoid overcooking. This method can give the cookies a nice, slightly crispy exterior while keeping the inside soft.

• For those who prefer a stovetop method, use a skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through. This method can add a slight crispness to the cookies.

• If you have a toaster oven, preheat it to 300°F (150°C). Place the cookies on the toaster oven tray and heat for 5-7 minutes. This method is similar to using a conventional oven but can be quicker and more energy-efficient for small batches.

• Oven: used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: a flat sheet used to hold the cookie dough while baking.

• Parchment paper: placed on the baking sheet to prevent the cookies from sticking.

• Mixing bowl: used to combine the dry ingredients like flour, baking soda, and salt.

• Another mixing bowl: used to cream the butter and sugars together and mix in the eggs and extracts.

• Whisk: used to mix the dry ingredients together.

• Electric mixer: used to beat the butter and sugars until creamy and to mix in the eggs and extracts.

• Measuring cups: used to measure out the flour, sugars, and other ingredients.

• Measuring spoons: used to measure out the baking soda, salt, vanilla extract, and peppermint extract.

• Spatula: used to scrape down the sides of the mixing bowl and to fold in the white chocolate chips and crushed peppermint candies.

• Tablespoon: used to drop rounded tablespoons of dough onto the baking sheet.

• Wire rack: used to cool the cookies completely after baking.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the baking process.

Use a stand mixer: A stand mixer can quickly and efficiently cream butter and sugars, saving you time and effort.

Crush candies in advance: Crush the peppermint candies ahead of time and store them in an airtight container.

Batch bake: Use multiple baking sheets to bake more cookies at once, reducing overall baking time.

Chill dough: If you have time, chill the cookie dough for 30 minutes to make it easier to handle and shape.