Welcome to week #2 in our cookie palooza celebration!! We have 5 recipes under our (widening) belts so far:
Did you bake any of them over the weekend? Or any other holiday baking? I worked on a new brownie recipe, made these colorful babies again, and I’m ready to rock my stand mixer all week long too. Speaking of! I have a giveaway for a KitchenAid happening now.
Today we have recipe #6. These may be the most festive of them all with crushed candy canes, plenty of vanilla and white chocolate, and a fresh dose of Christmas’ favorite flavor: peppermint! Every December, I go through more bottles of McCormick Pure Peppermint Extract than I care to admit and have mild (ok major) freak outs when my stash is too low. Up until the creation of today’s cookies, peppermint extract typically met its fate in these chocolate mint chocolate brownies with peppermint bark in a close second.
There is no flavor duo quite like chocolate and peppermint. Well, until you taste today’s cookie. Move over chocolate, white chocolate has the throne today.
These peppermint white chocolate cookies are a chocolate chip/sugar cookie hybrid. It has that light and sweet flavor of a sugar cookie with a buttery brown sugar chew of a chocolate chip cookie. Two cookie worlds colliding in one delicious circle.
Like I mentioned above, the cookie dough gets most of its flavor from McCormick Pure Peppermint Extract. Peppermint extract is quite potent, so we’ll only use 3/4 teaspoon of it. But it will go a long way in this cookie dough.
Also inside: crushed candy canes and white chocolate chips. I find the best way to crush candy canes is to use (1) a zipped top bag and (2) a rolling pin. Roll over the candy canes, crushing them up real good, and toss them into the soft cookie dough with the white chocolate chips. You’ll feel like a weirdo, but it works.
While we’re being weird, is it also crazy to put candy canes inside of cookies? I swear it’s ok! The candy canes loose their crunch and actually impart an intensely chewy “chunk” inside of the baked cookies. The cookies have this entirely unique texture, which makes it nearly impossible to eat just one.
As always, make sure you chill the cookie dough. It only needs about 2 hours in the refrigerator before you can begin rolling and baking. You can actually leave this dough in the refrigerator for up to 3 days, so get a head-start on your weekend baking soon!
Oh! One last thing. These cookies were screaming for white chocolate on top and I wasn’t about to fight them on it. OR maybe I just had leftover from another recipe and wanted to use it up. Either way, a drizzle of white chocolate puts the finishing crown on top of these peppermint beauties. And confession: even though we’re focusing on white chocolate today, these cookies taste miraculous with dark chocolate drizzled on top too.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
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Obviously you have to enjoy today’s cookies with slow cooker hot chocolate.
See all cookie palooza recipes.
This recipe is in partnership with McCormick.