Nothing screams holidays more than peppermint flavored treats studded with white chocolate chips and decorated with crushed candy canes. You can find me all holiday season long munching on these cookies but also molasses cookies, crinkle cookies, and cranberry white chocolate chip cookies! All.the.cookies. ? If you’ve visited my blog for any length of time you’ve noticed by now that I’ve kind of got a thing for big, giant, gourmet cookies. My hope is that you’re equally obsessed and that’s why you’re here! They are loaded with tons of peppermint and chocolate flavor in each bite thanks to the delicious chunks of peppermint bark and peppermint extract. To take the festivity level up a notch I love adding a drizzle of melted white chocolate on top and a sprinkle of crushed candy canes for a finishing look. This recipe uses my Kroll’s Kookie recipe as the base and I made just a couple changes to give them a festive feel.
My favorite things about these cookies:
Thick, ultra soft centers Freezer-friendly The peppermint and chocolate flavor duo! No chill time necessary Festive for the holiday season Slightly under baked centers
Peppermint bark: I love using the Ghirardelli Peppermint Bark. White Chocolate chips: of course! Use your favorite brand. Peppermint Extract: one of my favorite extracts to bake with during the holiday season. Candy canes: I don’t use the candy canes inside the cookie dough, only for garnish. All-Purpose Flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it. Cake Flour: Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both cake flour and All-Purpose results in the perfect cookies.You can find Cake flour in most grocery stores, usually on the top shelf. Butter: Cold, unsalted butter is used in this recipe. It might feel weird to not let the butter soften, but this cookie is best with cold butter since it is a no-chill cookie.
