White Chocolate Peppermint Chippers
These little morsels of sweet, minty goodness are the perfect little Christmas cookie—chewy and soft, with a nice little crunch from the candy canes mixed in.
IIIIIIITTTT’S STILL COOKIE WEEK! I’ve spilled over from last week, because a combo of chicken pox and the stomach flu (which is exactly what happened at my house last week) don’t mess around. So you get this little recipe for White Chocolate Peppermint Chippers today. Extending Cookie Week isn’t an entirely bad thing, right?
These ones are the epitome of nostalgia for me, evoking so many memories from when I was a kid. My piano teacher served them at so many Christmas recitals (gotta give those parents some reward for sticking it out, right?), and once my mom got the recipe from her they became a staple at our house during Christmas time.
I will acknowledge it up front—these are not the most pinnable, ‘grammable cookies you’ll make this year, decorated and perfect to the nth degree. But they are the cookies that you want to have when you curl up to watch a holiday movie with a cup of hot cocoa handy. Or to fill in those party platters, or to grab when your sweet tooth is just begging for some satisfaction.
White Chocolate Peppermint Chippers are basically an upgraded, holiday version of a classic chocolate chip cookie. But the addition of melted white chocolate to the dough gives them a unique bite, with the candy cane bits adding flavor and crunch.
It’s important to note that your butter needs to be very soft. Like, pretty much on the verge of melting, but not quite there soft. This, plus the melted white chocolate, will give you a tender, chewy cookie with perfectly crunchy little edges.
But my favorite thing about these? They’re cute little cookie babies. So you can eat 2, guilt free. Or 10. I mean, it’s the holidays, so who’s counting anyway?
White Chocolate Peppermint Chippers
Recipe modified by Rebecca Neidhart from Good Housekeeping
Makes 36 small cookies
Active time: 15 minutes || Bake time: 30 minutes
2/3 cup white chocolate chips
3/4 cup (1 1/2 sticks) butter, very soft
2/3 cup sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 regular-sized candy canes, crushed
2/3 cup mini semi-sweet chocolate chips, or regular sized chips
Preheat the oven to 375° and set out two baking sheets.
In a microwave safe mixing bowl, melt 1/3 cup of the white chocolate chips at 10-15 second intervals, stirring each time to make sure it doesn’t burn. Add the soft butter and sugar, and beat with a hand mixture until thoroughly mixed. Add the egg and vanilla, and beat until just combined-it will be a fairly runny mixture.
Sift the flour, baking powder, and salt into the bowl of wet ingredients, and stir until the dry ingredients are thoroughly incorporated.
Fold in the rest of the white chocolate chips, mini chocolate chips, and crushed candy canes.
Scoop out rounded tablespoons of the dough and place them about 2” apart on the cookie sheets. You will want to gently flatten each ball a bit, as the dough doesn’t spread much on it’s own. Place the tray on a center rack in the oven, and bake for 8-10 minutes, or until the edges are just beginning to turn golden brown and the centers are set.
Remove the trays from the oven and let the cookies for for 2-3 minutes before removing to a cooking rack. You will want to remove them fairly quickly, as any candy cane that melted during baking will glue them to the baking rack and make it really hard to remove them without breaking.
Store in an airtight container for up to 5 days. These also freeze very well.