Christmas Cookie #10! There are many different ways to add peppermint flavor to cookies. Peppermint extract is traditional and crushed peppermints/candy canes are common. These cookies use peppermint extract and also white chocolate peppermint chips. That lends a good peppermint flavor to these cookies, which is balanced by white chocolate.
The cream cheese in these cookies provides a soft texture, which is nice. If you are unable to find Andes baking chips, you could substitute any sort of peppermint chips, and there are quite a few varieties on the market. I like the Andes chips as the base is white chocolate, but you can adjust as needed. While I admit that white chocolate can be terribly sweet, it pairs beautifully with the sharpness of peppermint.
These cookies baked up nicely. You roll them in sugar before baking, and for half of the cookies I used large crystal sanding sugar and then regular sugar for the remaining cookies. I like the look of sanding sugar, but not everyone likes the added crunch. My biggest challenge for these cookies was melting white chocolate for the glaze. White chocolate is notoriously touchy, and mine did not melt down and wanted to seize into a ball. I was able to decorate a few cookies, but next time I would use a different glaze!
Peppermint White Chocolate Cookies
1/2 cup butter, room temperature
3 ounces cream cheese, room temperature
1/2 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon peppermint extract
2 ½ cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup Andes peppermint crunch baking chips
Sugar
White chocolate, melted
Heat the oven to 375 degrees. Line two baking sheets with silicone baking mats.
In a large mixer bowl, beat the butter, cream cheese, sugar, and brown sugar on medium until creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and peppermint extract.
In a separate bowl, whisk together the flour, baking soda, and salt. With the mixer running on low, gradually add the flour mixture. Stir in the white chocolate chips and peppermint crunch chips with a spatula.
Shape the dough into tablespoon balls and roll in the sugar. Place on the prepared baking sheets.
Bake for 9-11 minutes, until golden. Allow to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely. Once the cookies are completely cool, finish the cookies with a drizzle of melted white chocolate.
Recipe from Completely Delicious
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