White Chocolate Peppermint Cookies are the perfect balance of refreshing mint and creamy frosting! They make wonderful treats for your holiday party!
Nothing says Christmas like peppermint! Okay maybe red, white, and green sprinkles, but work with me here people. While I enjoy an occasional candy cane, I don’t like the hard crunch you get when they’re crushed up on cookies. What to do? Make peppermint cookies! With a creamy, dreamy white chocolate frosting of course. And since a little sprinkle of something sweet on top of your fun holiday cookies is always good for presentation points, I chopped up some HERSHEY’S KISSES Candy Cane Mint Candies. They’ve got a good peppermint flavor and the candies melt into the cookie/frosting texture going on in your mouth. These cookies are kind of great.
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This month for 12 Bloggers we’re going there with a barrage of white chocolate & peppermint recipes to help you get your holiday on! With the year coming to a close in a couple weeks (OMG it’s almost 2016!!) we thought you might like to know we’ve signed on for 12 Bloggers again next year. So plan on 12 more awesome themed recipes during 2016 to delight your taste buds and make you drool!
- White Chocolate Peppermint Puppy Chow from Big Bear’s Wife
- White Chocolate Peppermint Hi-Hat Cupcakes from Betsy Life
- White Chocolate Peppermint Christmas Popcorn Balls from Home Cooking Memories
- White Chocolate Peppermint Mousse from Cooking on the Front Burner
- White Chocolate Peppermint Oreo Cheesecake Jars from Love Bakes Good Cakes
- White Chocolate Peppermint Mocktini from Thyme for Cocktails
- White Chocolate Peppermint Cookies from Bread Booze Bacon
- White Chocolate Peppermint Candy Bark from A Night Owl
- White Chocolate Peppermint Pretzel Candy from Pink Cake Plate
- White Chocolate Peppermint Oreo Cookie Balls from {i love} my disorganized life
- Chocolate Peppermint Cheesecake Dip from See Vanessa Craft
- White Peppermint Fudge Recipe from Around My Family Table
White Chocolate Peppermint Cookies
Ingredients
Peppermint Cookies:
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 egg
- ½ teaspoon peppermint extract or 1 teaspoon vanilla extract
- Red gel food coloring liquid food coloring is okay too, you'll just need a lot more
White Chocolate Frosting:
- 6 ounces white chocolate good quality chocolate, not candy melts or "vanilla" chips
- 1 cup unsalted butter at room temperature
- 3 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Heavy cream or milk
Topping:
- Finely chopped peppermint candy like Hershey's candy cane kisses - this is the one I used, candy canes, or Andes peppermint crunch baking chips
Instructions
Cookies:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Sil-Pat.
- In a medium mixing bowl, combine the flour, baking powder, and salt.
- In a large mixing bowl, beat together the butter and sugar. Add the egg and peppermint extract. (If you are worried about your finished cookie being too peppermint-y, you can use vanilla extract instead.) Add the food coloring ad mix until combined.
- Add the flour mixture in two additions, mixing until just combined each time.
- If the color of the dough is not intense enough for you, add little more food coloring and mix to combine. (I ended up taking after the dough out of the mixing bowl, and kneading the color in by hand on a lightly floured surface to distribute the color evenly without over mixing it in the bowl.)
- Divide the dough and then press the dough into a disc. Wrap each disc in plastic wrap and refrigerate for at least an hour.
- Remove the dough from the fridge, and roll to 1/4-inch thick on a lightly floured surface. (Add flour to the dough, rolling surface, and rolling pin as needed to prevent sticking.) Use a 2-inch circular cookie cutter to cut out 24 rounds from each half of the dough. You'll need to ball up and re-roll the dough to max out the number of cookies you get.
- Place the cookies on the prepared baking sheet. Bake for 9 to 12 minutes, or until the cookies are set.
- Remove from the oven and cool on the pan for 5 minutes. Transfer cookies to a wire rack and cool completely.
Frosting:
- Place the white chocolate in a microwave safe bowl. Heat for 30 seconds and then stir. Repeat heating for 30 seconds and stirring until the chocolate is melted. DO NOT overheat the chocolate! Allow to the chocolate to cool.
- Add the butter, powdered sugar, vanilla, and salt to a large mixing bowl. Beat ingredients together until smooth. Add the chocolate and mix until smooth. Scrape the sides of the bowl as needed.
Topping:
- Spread a heaping teaspoon of frosting on the top side of each cookie. Sprinkle with peppermint candy.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Erin - Suburban Simplicity says
Pretty cookies! Sound scrumptious! Thanks for the roundup too…my husband loves peppermint!
Julie says
Our pleasure! I think my favorite thing about these cookies is that you can choose how much peppermint you want. I like a little less, so I make vanilla cookies and add the candies. 🙂
Richard Tunner says
These are my favorite cookies ever! Great recipe that turns out every time. Thanks for the great recipe and annual tradition