What is the best way to add peppermint flavor to cookies?

If you want to add a mint flavor to your next batch of cookies, there are two popular methods. The first one is to use peppermint extract, which adds a mint flavor directly to the cookie dough. This is great for dark chocolate mint cookies, but the mint can easily taste like toothpaste if you use too much. My favorite method is to use crushed candy canes or peppermint candies. They break very easily (just crush them in a plastic bag with a rolling pin), keep the mint flavor from becoming overpowering, and the iconic red and white colors tell everyone exactly what's inside.

Can you freeze leftover white chocolate peppermint cookies?

Yes! Freezing cookies is a great way to preserve them for later, especially if you only want to bake once during the holiday season. Let the cookies cool to room temperature, then store them in a freezer-safe bag or container for 2-3 months. You can even freeze cookie dough! Just let it thaw in the fridge before baking like normal.

Do you have to use softened butter for cookies?

Although waiting for butter to soften can be a pain when you're in a rush, it's worth the patience. Softened butter whips up wonderfully, and all that extra air creates a tender, fluffy texture you just can't get with cold butter.

White Chocolate Peppermint Cookies

Description

Sweet and chewy with little pops of candy canes, these White Chocolate Peppermint Cookies taste like Christmas in cookie form! They're a fun seasonal twist on chocolate chip cookies and look amazing on holiday cookie trays with the little candy cane bits peeking out. Make a batch of these white chocolate candy cane cookies for your holiday party or cookie exchange!

Ingredients

3 cups (360 grams) all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (170 grams) unsalted butter, softened
1 cup (200 grams) white sugar
1/2 cup (110 grams) light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
3/4 teaspoon peppermint extract
1 cup (180 grams) white chocolate chips
1/2 cup (50 grams) candy canes, crushed

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Instructions

Preheat oven to 350F. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside.
In a medium to large sized mixing bowl, add in flour, baking soda, baking powder, and salt. Whisk well to combine, then set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together butter, white sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
Add in egg, vanilla, and peppermint extract and beat again until smooth and fluffy.
Add in the flour mixture, then beat together until well combined.
Fold in the white chocolate chips and crushed candy canes until well-dispersed.
Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough onto the prepared baking sheet. Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6 on a large cookie sheet). Press in extra chocolate chips and candies on the top.
Bake (in batches) for 10-12 minutes, until edges just start to brown. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely. Repeat baking in batches with remaining cookies.

Notes

How to store: Store leftover cookies in an airtight container at room temperature for approximately one week. They can also be refrigerated for up to 1 month.

How to freeze: For long-term storage, freeze baked cookies in an airtight container for 2-3 months. Thaw the cookies at room temperature before serving. You can also freeze the cookie dough for several months. Scoop out the cookie balls, then place on a parchment lined baking sheet and freeze for 1-2 hours until hard. Transfer to a freezer bag and store for up to 3 months. Thaw the cookie dough balls in the fridge before baking.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Cookies
Method: Bake
Cuisine: American