Chocolate and mint seem to be one the quintessential flavor combinations for Christmas goodies, and while I do love it, I love the combo of peppermint and white chocolate even more. Oftentimes I feel like the chocolate and peppermint are both so strongly-flavored that they end up "competing" with each other. But white chocolate is much milder, thereby in my opinion just enhancing the peppermint, and the peppermint enhancing the white chocolate.
These cookies are a spin on typical chocolate chip cookies. I used my favorite chocolate chip cookie recipe for the base, then mixed in white chocolate chips and Ande's peppermint crunch baking chips. If you can't find these, I think that crushed candy canes or mints would work just as well.
I'm just now finalizing my holiday baking list, and these cookies will definitely be on the list - they are soft and chewy, with crispy edges and lots of delicious peppermint and white chocolate flavor. Let the holiday baking begin!
Peppermint-White Chocolate Chip Cookies
cookie base adapted from Baking Illustrated
makes about 18 large cookies
- 2 cups plus 2 Tbs (10.5 oz) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 12 Tbs (1 1/2 sticks) unsalted butter - melted and cooled until warm
- 1 cup packed (7 oz) light brown sugar
- 1/2 cup (3.5 oz) granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 1 cup white chocolate chips
- heaping 1/2 cup peppermint baking chips
Preheat the oven to 325 degrees and adjust the racks to the upper and lower-middle positions. Line two baking sheets with parchment paper, or spray with baking spray.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand-held mixer to beat the butter and sugars together until thoroughly blended (you can also do this in a stand mixer or by hand, using a wooden spoon).
Beat in the egg, yolk, and vanilla and until combined. Add the dry ingredients and beat at low speed until just incorporated, then use a wooden spoon to stir in the white chocolate chips and peppermint chips.
Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with your fingertips of both hands and pull into two equal halves. With the jagged surfaces facing up, press the halves back together at their base, forming a single ball. Place the formed dough balls on the prepared baking sheets, jagged surface-up, spacing them about 2 1/2 inches apart.
Bake until the cookies are light golden-brown and the outer edges start to harden, but the centers re still soft and puffy, 15 to 18 minutes. Rotate the baking sheets front to back and top to bottom halfway through baking.
Cool the cookies completely on the baking sheet.