Easy White Chocolate Peppermint Cookies
Quick and easy white chocolate peppermint cookies recipe, made from scratch with simple ingredients. Crispy and crackly on the outside, chewy on the inside.
Servings: 36 Cookies
Calories: 166kcal
Ingredients
- 1 cup Butter Unsalted, Room temperature
- 1¼ cups Granulated sugar
- 3 Egg yolks Large
- 1 teaspoon Peppermint extract
- Pink gel coloring
- 2½ cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Cream of tartar
- 1 cup Granulated sugar For rolling cookie dough balls
- 1 cup White chocolate Melted
- ½ cup Candy canes Crushed
Instructions
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Add egg yolks, peppermint extract and pink gel coloring and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda and cream of tartar.
- Dump this dry mixture into the wet mixture and mix until just combined.
- Scoop out small portions of the dough and make little balls. Roll them in granulated sugar and place on a cookie tray, lined with parchment paper.
- Bake at 350 degrees F for about 15 minutes or until the edges are firm.
- Allow the cookies to cool down completely.
- Then, dip each cookie in melted white chocolate and place on a cookie tray, lined with wax paper.
- Toss some crushed candy canes on top of each cookie and let the chocolate set (takes about 15 minutes). Enjoy!
Notes
- Allow cookies to cool fully before dipping in melted chocolate.
- Don't omit cream of tartar because you need that to create the crackly effect.
- There is no need to chill the dough before baking.
- Read additional tips and variations above.
- Store leftovers in a cookie jar at room temperature for up to 3 days.
Nutrition
Calories: 166kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 86mg | Potassium: 30mg | Sugar: 17g | Vitamin A: 185IU | Calcium: 12mg | Iron: 0.5mg