Peppermint White Chocolate Cookies Recipe

Prep

1. Get ingredients:
   • 250 g (2 cups) flour (all-purpose)
   • 3 g (1 tsp) cornstarch
   • 5 g (1 tsp) baking soda
   • 6 g (1 tsp) salt
   • 170 g (3/4 cups) butter (unsalted, room temperature, 65-70° F / 18-21° C)
   • 110 g (1/2 cup packed) brown sugar (light)
   • 100 g (1/2 cup) sugar (white, granulated)
   • 1 egg (50 g) (large, room temperature)
   • 6 g (1 1/2 tsp) vanilla extract (pure)
   • 3 g (3/4 tsp) peppermint extract
   • 135 g (3/4 cups) white chocolate chips
   • 80 g (1/2 cup) candy canes
   • [113 g (1/2 cup)] white chocolate
   • stand mixer
   • mixing bowl (medium, 2 litres)
   • spatula
   • whisk
2. If the eggs are not room temperature, place them in a bowl of warm water for a few minutes.
3. Clear some space in the fridge (for chilling the dough in a bowl later).
4. Crush (in a food processor, or put in a plastic freezer bag and smash with a rolling pin):
   • 80 g (1/2 cup) candy canes
5. Add to medium mixing bowl:
   • 250 g (2 cups) flour
   • 3 g (1 tsp) cornstarch
   • 5 g (1 tsp) baking soda
   • 6 g (1 tsp) salt
6. Whisk until combined (about 30 seconds). Set aside.
7. Attach the paddle to the stand mixer.
8. Add to stand mixer bowl:
   • 170 g (3/4 cups) butter
9. Mix on medium speed until smooth and creamy (about 1 minute).
10. Add to stand mixer bowl:
    • 110 g (1/2 cup packed) brown sugar
    • 100 g (1/2 cup) sugar
11. Mix on medium speed until fluffy and light in color (about 3 minutes).
12. Add to stand mixer bowl:
    • 1 egg (50 g)
    • 6 g (1 1/2 tsp) vanilla extract
    • 3 g (3/4 tsp) peppermint extract
13. Set stand mixer to low speed.
14. Using a measuring cup, scoop the dry ingredients into the stand mixer bowl about a cup at a time until all the ingredients have been added.
15. Mix on low speed just until the dry ingredients disappear.
    • Do not over-mix.
    • The dough should be thick.
16. Add to stand mixer bowl:
    • 135 g (3/4 cups) white chocolate chips
    • 80 g (1/2 cup) crushed candy cane pieces
17. Mix on low speed until combined (a few seconds).
18. Cover the bowl with a lid, plastic wrap, or beeswax wrap.
19. Chill the dough in the bowl in the fridge for at least 2 hours (up to 3 days).

Bake

1. Get tools:
   • baking trays
   • cookie scoop (small, 1/8 cup)
   • parchment paper or silicone mats
2. When ready to use, remove the bowl from the fridge and let sit at room temperature for 10 minutes.
3. Chop up and set aside:
   • [113 g (1/2 cup)] white chocolate
4. Set the oven to bake, 350° F (177° C). Ensure the oven rack is in the middle position.
5. Line the baking trays with parchment paper or a silicone mat. Set aside.
6. Using a cookie scoop, scoop the dough into balls weighing about 30 g each.
7. Roll each scoop of dough in a smooth ball using your hands.
8. Bake for 12-13 minutes (or until lightly golden brown around the edges).
9. Let cool at room temperature on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
10. Add to glass or microwavable bowl:
    • chopped chocolate
11. Place the bowl in the microwave. Melt on high for 20 seconds. Remove the bowl from the microwave and stir with a spatula. If the mixture is not smooth, continue microwaving in 20 second increments and stirring until it is smooth.
12. Drizzle the chocolate over the cookies.
13. Store in an airtight container at room temperature for up to 1 week.