Peppermint White Chocolate Chip Cookies
Peppermint is one of my favorite flavors. I enjoy eating it year-round but it seems more socially acceptable to only bake up pepperminty flavored treats during the wintertime. These cookies are the first thing I baked when we moved into our new apartment a couple weeks ago.
Moving during the holiday baking season was rough for me. Not only did I miss out on all the delicious baking that I usually do around the holidays, I also didn’t get to decorate our house. We did get a tree on the 21st which we decorated, but doing this so late in the season really put a damper on my mood.
When I had started to think about what I would bake first in our apartment, my mind instantly went to cookies. I have been on a major cookie kick recently. I figured they’d be great since I was out of work for a few weeks and wouldn’t have anywhere to take my baked goods. So I baked these cookies up and threw them in the freezer. Some of them got taken to friends houses over the holidays and I still have a few left in my freezer.
I used my favorite browned butter chocolate chip cookie recipe but just subbed in white chocolate chips and crushed up candy canes. I learned a tip from a friend about unwrapping candy canes. You know how the plastic gets all staticky and you can’t get it off your hands? If you freeze your candy canes, the static goes away and the wrappers come off easily!
Two Years Ago: Chicken Noodle Soup
Three Years Ago: Kitchen Before and After Pics
Four Years Ago: Banana Bars with Cream Cheese Frosting
Five Years Ago: Cake Balls, Oreo Truffles, and Peanut Butter Balls
Peppermint White Chocolate Chip Cookies
Yield: 2 dozen large cookies
Ingredients:
1 cup (2 sticks) butter
4 oz cream cheese, softened
3/4 cups brown sugar
3/4 cups sugar
2 eggs
3 1/4 cups flour
1 tsp salt
1 tsp baking soda
1 cup white chocolate chips
1 cup crushed candy canes (~24 candy canes)
sea salting, for sprinkling (optional)
Directions:
Melt the butter in a saucepan until brown and set it aside to cool.
Cream the butter, cream cheese and both sugars together with an electric mixer until smooth.
Add the eggs and beat until combined.
Turn the mixer on low and mix in the flour, salt and baking soda until just combined.
Add the chocolate chips and candy cane pieces and mix until just incorporated.
Cover the dough and refrigerate until chilled, several hours or overnight.
When ready to bake, preheat the oven to 375 degrees and line a few trays with baking paper.
Roll 1/4 cup size balls of dough and place them on the trays. Flatten slightly. Sprinkle with sea salt.
Bake for 9-12 minutes, until the edges are golden.
Recipe adapted from Beantown Baker
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These look amazing! I love that you added even more peanut butter flavor too!
Mmmmmm! These look incredible!! AH! My weakness!!!!
Oh wow!! This looks soo good. I would make the cupcakes with the Hershey’s Perfectly Chocolate cake recipe and then use the other recipes you provided. Thanks!!!!
You could definitely use any chocolate cupcake recipe that you want!
These look awesome! I bet they’re really rich!
Holy. Cow.
These look sooo darn good!
I saw your picture on Tastespotting and had to see more! Your cupcakes look delicious!
Wow, these look beyond incredible! I’m completely impressed 🙂
peanut butter cups…one of my favorites!! What an awesome cupcake!!!
Oh. My. God. I think my DH is packing his bags to leave me as we speak!
These look soooo good. I bet it’s all you can do to eat one they are so rich!
These look delicious! Chocolate and peanut butter is the most fabulous combination!
Alright, so you’ve gotta make some cupcakes when we are in Pennsylvania. These would work. Yummy!!!
haha no prob Scott. Just let me know what you’re in the mood for. These were delicious…
The only time I like chocolate or PB is when they’re together so these are looking pretty good to me!
~ingrid
Btw, your salmon and the “sauce” looked really good too!
~ingrid
Thanks so much for the link back, your cuppies look amazing.
I just discovered these and can’t wait to make them. Love chocolate and peanut butter.
I just made your vegan chocolate cupcakes over the weekend for some vegan friends and they were a huge hit. I had bookmarked this cupcake recipe for mother’s day because I LOVE peanut butter cups.
Anyway I wanted to let you know the woman from Confetti Cakes was on Rachel Ray and they posted the official recipe on the Rachel Ray website. Not sure if you want to link it?
http://www.rachaelrayshow.com/food/recipes/chocolate-cake/
THank you for this post! I tried the cupcakes out here: http://www.themediamaid.com/2012/cupcake-celebrations/
and loved it!