It’s Christmas Cookie season! One of my most fond memories around the holidays growing up was baking with my mom and sister. We would make Santa’s thumbprints (stay tuned for a modern version of these!), peanut butter blossoms, sugar cookies and the occasional gingersnaps. At some point in college I got creative and created (based off of a cookie magazine recipe) what has now become my signature cookie- peanut butter ginger crackle. Once I got older and spent much of the Christmas season with my husband’s family, I was introduced to his favorite cookie- what he calls pecan balls, but are also known as Mexican wedding cookies. I never really felt the need to create any more cookie recipes- only occasionally modifying the classics for family and client dietary needs as a personal chef– there are already so many out there. But sometimes… sometimes there is an idea that strikes you, or in this case- my 9-year-old, you have to make happen. I’m (obviously!) talking these white chocolate peppermint cookies.
Sage has loved spending a morning a week working side by side at a big coffee chain (you know it). I get a half-caf shaken espresso or an oat milk latte… and recently she asked if she could try one of their new holiday drinks- so we asked them to make her a kid-friendly version of the white chocolate peppermint mocha, and well- here we are. She instantly decided these MUST be turned into a dessert, so I took what is my personal favorite base cookie recipe and transformed it into the most delicious, chewy, sweet (but not too sweet) cookie- featuring that delicious white chocolate peppermint combination. These are perfect alongside a hot mug of coffee or cocoa, ideally while sitting in the twinkly lights of the Christmas tree. Happy holidays!
White Chocolate Peppermint Cookies Makes 18-20 cookies
1 1/4 cup all-purpose flour or gluten-free flour (I recommend the Bob’s Red Mill 1:1 Baking Flour— it’s the only one I use for cookies!) 1/2 tsp baking soda 1/4 tsp sea salt 4 tbsp (1/2 stick) butter, softened 1/2 cup white sugar (we use organic cane) 1/2 cup brown sugar 1 egg 1/2 tsp peppermint extract 3/4 cup white chocolate chips (this is a great allergy-friendly brand, we also love ghirardelli)
Preheat oven to 350. Line two baking sheets with parchment paper.
In a small bowl, combine flour, baking soda and salt. Set aside.
Using a hand mixer or a stand mixer with the paddle attachment, cream together softened butter and sugar.
While mixing slowly, add in egg and peppermint extract. One cup at a time, mix in flour mixture until combined. Stir in white chocolate chips.
Using a tablespoon or cookie scoop, scoop heaping 1-tbsp balls onto baking sheet, spaced 2″ apart (do not flatten).
Bake in preheated oven 10 minutes. Let cool 5 minutes on pan. Remove to a baking rack.
To top, melt wafers over a double boiler (place a heat-safe bowl on top of a half-full simmering pot of water, ensuring it covers it entirely, and stir with a silicone spatula until melted) or in increments in the microwave. Drizzle over top of cookies (I recommend doing this on the cooling rack over top another baking sheet to catch the drips) and top with smashed candy canes. Cool completely to allow chocolate to set and enjoy!
1 1/4 cup all-purpose flour or gluten-free flour (I recommend the Bob’s Red Mill 1:1 Baking Flour) 1/2 tsp baking soda 1/4 tsp sea salt 4 tbsp (1/2 stick) butter, softened 1/2 cup white sugar (we use organic cane) 1/2 cup brown sugar 1 egg 1/2 tsp peppermint extract 3/4 cup white chocolate chips (this is a great allergy-friendly brand, we also love ghirardelli)
Preheat oven to 350. Line two baking sheets with parchment paper.
In a small bowl, combine flour, baking soda and salt. Set aside.
Using a hand mixer or a stand mixer with the paddle attachment, cream together softened butter and sugar.
While mixing slowly, add in egg and peppermint extract. One cup at a time, mix in flour mixture until combined. Stir in white chocolate chips.
Using a tablespoon or cookie scoop, scoop heaping 1-tbsp balls onto baking sheet, spaced 2″ apart (do not flatten).
Bake in preheated oven 10 minutes. Let cool 5 minutes on pan. Remove to a baking rack.
To top, melt wafers over a double boiler (place a heat-safe bowl on top of a half-full simmering pot of water, ensuring it covers it entirely, and stir with a silicone spatula until melted) or in increments in the microwave. Drizzle over top of cookies (I recommend doing this on the cooling rack over top another baking sheet to catch the drips) and top with smashed candy canes. Cool completely to allow chocolate to set and enjoy!
