White chocolate peppermint cookies.
It’s the most wonderful time of the year. Especially for my kids who love candy canes. It was weird because I had everything ready to make the white chocolate peppermint cookies and my son gets close to me and asks: when are we going to make the candy cane cookies again?
I just gave him sight like ? …. really? lol ?
These white chocolate peppermint candy cane crumble cookies won’t last, promise. I made these cookies to give as a sweet Christmas gift for the family. The size I used was 2 Tablespoon size scooper but you can get more out of one batch by using a 2 teaspoon scooper instead.
The recipe is pretty straight forward. My recommendation is to have all the ingredients ready so you do not forget to add one of them.
List of Ingredients to make candy cane cookies,
- All-purpose flour
- Brown and White sugar
- Baking powder
- Vanilla Extract
Baking pretty cookies.
I made two batches of these cookies. The first one had more butter and less flour. They looked so good while baking but once I got them out of the oven they went flat. Another factor was that the butter was at room temperature or maybe hotter than room temp lol. I should have put them in the fridge.
The second batch turned out great. I used a little bit less butter and switched it for shortening, added 1/4 cup of extra flour. These changes helped the cookies not to go flat.
When baking, the butter in the cookies melts way faster than shortening. And since the melting point is lower, the cookies spread more and lose their shape. You can use only butter but I would definitely put the dough in the fridge for about half an hour.
For decoration, insert some of the white chocolate morsels on top of the cookie, that way when baked the morsels stay on the top and they look clean.
Since I used candy cane I was concerned about it melting, and there was some melting but not a lot. I think the secret is on the size of the candy cane pieces. They were medium size, I stayed away from very little pieces.
Once baked, let them cool down on the baking sheet for about 10 minutes. Store them in an airtight container, or simply store them in a ziplock bag.
And that is all for these cookies.
Some other recipes you might want to try:
White Chocolate Peppermint cookies
- 3 Cookie sheets
- Cookie scooper 2 Tablespoon size or 2 tsp scooper for smaller cookies
- 1 ¾ Cups Flour
- ½ Cups Brown Sugar
- ½ Cup White Sugar
- 1 ¼ tsp Baking Powder
- 1 pinch Salt
- 6 Tbsp Butter
- ¼ Cup Shortening
- 1 Eggs
- 1 tsp Vanilla extract
- ¾ Cups m&m chocolates
- ½ Cup m&m chocolates for decoration.
- 2 Candy Canes, crushed.
- Preheat the oven at 350°F. This can be done when you are ready to form the cookies or before starting the recipe.
- Line the baking sheets with the silicone mat or parchment paper and set aside.
- In a mixing bowl cream the butter, shortening, salt, and the sugars until well combined.
- Add the eggs and vanilla and mix until well incorporated.
- In a separate bowl combine the flour and baking powder. Add it to the wet ingredients mixture and keep on mixing until you get a uniformed dough.
- Add the m&m and fold them with a spatula.
- Scoop the dough and form a ball with your palms. 2 Tablespoon size dough balls.Place them in the baking sheet and press them down a little. 2" - 2.5 " apart of each other.
- Place and press some of the decoration white chocolate morsels and candy cake pieces into the dough.
- Bake them at 350°F for 12 minutes.
- Let them cool in the baking sheet for at least 10 minutes.
- Store them in an air tight container.