White Chocolate Peppermint Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 20

Cook Time: 10

Chill Time: 30

Total Time: 1

Servings: cookies

Calories: 183kcal

Author: Lord Byron's Kitchen

Love the combination of peppermint and chocolate? Who doesn't!? White Chocolate Peppermint Cookies are loaded with peppermint flavour from both the extract and the crushed candy canes. These are not only packed with white chocolate chips, but they're dipped in melted white chocolate too and topped with more crushed candy canes for good measure!

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Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon peppermint extract
1 3/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt (If you use salted butter, do not add the extra salt.)
3 cups mini white chocolate chips
1/2 cup crushed candy canes
1 tablespoon vegetable shortening

Instructions

Preheat your oven to 350 degrees F.
In a large mixing bowl, beat together the butter, 3/4 cup of the sugar, eggs, and peppermint extract.
Measure the flour, baking soda and salt into the bowl and beat until just mixed through.
Add 1 cup of the mini white chocolate chips and fold into the cookie dough.
Portion slightly heaping tablespoons of the cookie dough and roll into balls.
Roll the balls into the remaining 1/4 cup of sugar and place them onto the parchment-lined baking sheet, leaving two inches of space between each ball.
Use the palm of your hand or a drinking glass to flatten the cookie balls to half an inch.
Bake for 10 minutes.
Remove the cookies from the oven and immediately sprinkle the top of each cookie with a little bit of the crushed candy canes.
Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire cooling rack to finish cooling.
Once cookies are fully cooled, place the remaining two cups of white chocolate chips into a microwave-safe bowl. (If you want a thinner chocolate add the vegetable shortening as well. If not, you can omit it.)
Microwave on medium power for 30 seconds and stir well. If the chocolate is not silky smooth, microwave in increments of 5 or 10 seconds, depending on your microwave, stirring with a rubber spatula after each increment.
Dip each cookie straight down into the bowl of chocolate, coating just half of the cookie. Lift the cookie out of the chocolate and gently shake it up and down to shake off the excess chocolate. Next, lightly drag the bottom of the cookie over the edge of the bowl, essentially wiping off any chocolate that would pool, ruining the look of your cookie.
Lay the cookie onto a baking sheet lined with parchment paper. Immediately sprinkle over more crushed candy canes and allow the chocolate to set until hardened.

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