White chocolate cookies are a delightful variation of the classic chocolate chip cookie, offering a sweet and creamy twist. These cookies feature a soft and chewy texture, infused with the refreshing flavor of peppermint and studded with creamy white chocolate chips. The addition of peppermint bits on top gives them a festive touch, making them a perfect treat for the holiday season or any time you’re in the mood for a scrumptious cookie experience.

The history of white chocolate cookies can be traced back to the invention of white chocolate itself. White chocolate is made from cocoa butter, sugar, and milk solids, but it lacks cocoa solids, which gives traditional chocolate its dark color. It was first introduced by the Swiss chocolate company Nestlé in the 1930s.

Over time, as white chocolate gained popularity, bakers and confectioners started incorporating it into various desserts, including cookies. The combination of white chocolate and peppermint became especially popular during the holiday season due to its festive and refreshing flavor profile.

Today, white chocolate cookies with peppermint are loved by cookie enthusiasts around the world, providing a delicious alternative to the traditional chocolate chip cookie.

INGREDIENTS

• 2 3/4 cups (390g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cream of tartar
• 1 1/2 cups (320g) granulated sugar
• 1 cup (8 oz) unsalted butter, softened
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 3/4 tsp peppermint extract
• 2 1/2 cups (15 oz) white chocolate chips
• 2 1/2 tbsp (30g) shortening
• 1/3 cup (60g) peppermint bits or finely crushed candy canes

INSTRUCTIONS

FOR COOKIES:

1. Preheat Oven and Prepare Dry Ingredients
   • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
   • In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, and cream of tartar for about 20 seconds. Set the dry ingredients aside.
2. Cream Sugar and Butter
   • In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the granulated sugar and softened unsalted butter until combined.
3. Add Eggs and Extracts
   • Mix in the large egg and then the egg yolk, followed by the vanilla extract and peppermint extract. Continue mixing until the ingredients are well combined.
4. Incorporate Dry Ingredients
   • With the mixer set on low speed, slowly add in the dry ingredients to the wet ingredients. Mix just until everything is combined, being careful not to overmix the dough.
5. Shape and Bake
   • Scoop dough out 1 1/2 tablespoons (about 33g) at a time and shape it into balls.
   • Transfer the cookie dough balls to a baking sheet lined with parchment paper or a silicone liner, spacing them about 2 inches apart.
   • Bake the cookies in the preheated oven for 10 – 11 minutes, or until they are lightly golden around the edges.
   • Remove the cookies from the oven and allow them to rest for several minutes on the baking sheet before transferring them to a wire rack to cool completely.

FOR COATING:

1. Melt White Chocolate and Shortening
   • Place the white chocolate chips and shortening in a medium microwave-safe bowl.
   • Heat the mixture in the microwave on 50% power in 20-second intervals, stirring well between intervals, until the white chocolate and shortening are melted and smooth.
2. Dip and Sprinkle
   • Dip half of the cooled cookies in the melted white chocolate, allowing excess chocolate to run off.
   • Transfer the dipped cookies to a sheet of wax paper and immediately sprinkle them with peppermint bits or finely crushed candy canes.
3. Allow to Set
   • Let the cookies set at room temperature or in the refrigerator until the white chocolate coating is firm.
4. Store
   • Store the white chocolate peppermint cookies in an airtight container at room temperature.