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White Chocolate Peppermint Cookies

White Chocolate Peppermint Cookies

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  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 4 hr 30 min (includes chilling)
  • Yield: 22 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Drizzled with white chocolate and topped with festive sprinkles, these are the BEST soft and pillowy white chocolate peppermint cookies!


Ingredients

Cookies

  • 1 2/3 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp pure peppermint extract
  • 1 cup white chocolate peppermint chunks

Topping

  • 4 ounces white chocolate, chopped
  • sprinkles

Instructions

  1. Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg and extracts until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in white chocolate peppermint chunks. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
  2. Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
  3. Bake, rotating pans halfway through, for 11 to 12 minutes, until tops and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
  4. Place white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Transfer chocolate to a small piping bag and drizzle over cookies. Top with sprinkles and let chocolate set before serving.
  5. Store cookies in an airtight container at room temperature.