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. 
loving the baileys idea! mmmmm
I use the same recipe (I think, I’ve had it for years; a standby. I think it was called “Chocolate Fudge Frosting”)
Best thing EVER to do? add a bit of mint extract – it’s very easily my most popular cake filling.. and my favourite icing to eat by the spoonful lol.
I haven’t found the perfect chocolate frosting yet, so I’ll definitely have to try this one!
i definitely, definitely have to try this soon. i can’t get enough of chocolate!
It’s funny about the no milk thing…I was making a new martini recipe that was super strong, so I thought cream would help it become drinkable – but I had no cream, but I did have Vanilla Caramel Coffeemate…it was great!
Ironically, I almost never have milk and always have Bailey’s. Go figure.
Sometimes you really do need a seriously dark chocolatey frosting. This looks absolutely ideal.
you really got into the food styling there — cute pic with the cupcake in the sprinkles.
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This sounds nice – I’ll have to try it one day! Jen, have you tried King Arthur Flour’s Supersimple Chocolate Frosting recipe? It is my favourite recipe (so far) for chocolate frosting – I’d definitely recommend it!
(Sheesh! deleted to fix a typo! Wish there was an edit function :))
Pegster – I have not tried the KA recipe. It looks similar to this chocolate frosting recipe which is delicious!
The think I love about this frosting is the stiffness and the fudgeness.
I like this frosting for when I want something quick. Otherwise, I like to use frosting that involves melted, good chocolate for those special occasions. YUM! I would gobble up your cupcakes in a second.
Great call on the Bailey’s – my mom would love that icing. I am going to try this next time I make cupcakes.
I would never think to sub bailey’s for milk. Brilliant. I love my chocolate desserts to be super chocolaty – this looks great!
LOVE the super pink sprinkles too. So pretty 😀
Oh, I forgot to mention that I’m hosting a giveaway. I wonder if it would come handy in this baking project…
These look great!! I love your photos!! I’ve been searching for a good chocolate-y frosting and I think I might try this!!
Would you mind checking out my blog? 😀 http://ajscookingsecrets.blogspot.com/
I could have definitely used this recipe for my sourdough chocolate cake this week
http://gamereviewwiki.com/bikinibirthday/2010/06/21/day-158-binge-weekend/
i just made this frosting today to go inside some cupcakes using your cone method. and i topped with vanilla buttercream, at my hubby’s request.
let me just say this was so delicious i had to take my whitening strips out early so i could lick my fingers, and then the bowl. then my 15 month old attacked me to lick the spatula. we were all sugar high and happy before dinner.
my hubby said “every day i am happier i married you because of things like this”
Thanks for sharing this recipe!!!
Kris – I love hearing comments like that! Thanks for trusting my recipes enough to try on your hubby!
Mmm this looks fantastic, though the ingredients look similar to another delicious recipe I’ve used before that is pretty soft. I’m guessing it’s the butter temperature. Should it be room temperature here? Thanks!
You definitely want your butter at room temperature so it creams nicely.
I have the Bailey’s..lol but I’m out of cocoa powder. Have you ever tried subbing it with melted chocolate? And if so how much do you use?
Best frosting ever. Perfect taste, texture and color. It was divine. I will never use another chocolate frosting recipe ever again. Thank you very, very much! It is truly a gift. 🙂
Jen,
I am a person who has been cooking from the age of 5 ….lol now i have certin likes loves and disliks lol however i found a revepie i wanted to make and it called for a fudge type frosting…. knowing i didnt have one i liked for this so i started looking friday night and didnt come across your recepie until saturday morning so i got out my ingreadience.. but i didnt have Balies or white milk i had some Cream de Mint and Choc. Milk so i straied a tad from ur recepie …. i used 1/2 stick of butter, and to get 1/3 cup of liquid i used aprox 1/4 cup of Cream de Mint and the rest Choc. Milk. Plus the res of ur ingreadience …..omg this is the best dark choc fudge frosting ive ever had!!!! And i used the best dk. Cocoa i know of !!!!!! Thankyou thankyou THANKYOU!!!!!!!!!!!!!
I’m a baker and for the life of me I can’t find a thick chocolate fudge frosting. Is this frosting thick? I don’t want anything too creamy, like ganache when you let it sit. Help please!
beantownbaker — February 4th, 2013 @ 9:45 pm
This frosting is definitely thick. You can see in the pictures that it held up nicely to piping. It’s not as creamy as a ganache.
Thank you for responding! 🙂 I see that some people use melted chocolate instead of cocoa powder. Doesn’t it really matter?
beantownbaker — February 5th, 2013 @ 10:13 am
For this recipe, I always use cocoa powder.
If I make these the day before do I have to refrigerate them(since the recipe calls for milk)or can I leave them on the counter covered?
beantownbaker — October 30th, 2013 @ 8:21 pm
You can leave them on the counter. The milk in the frosting stabilizes so it won’t go bad. I’d put them in a covered container though.
Hi. Is the butter you use salted or unsalted?
beantownbaker — December 26th, 2013 @ 11:01 am
I always use unsalted butter unless specified as salted butter.
This is absolutely THE BEST chocolate frosting recipe I have EVER tried. I used it to frost some homemade vanilla mint cupcakes and topped them with an Andes mint for my daughters sweet 16 party. I had complete strangers tell me I need to open up a bakery and sell nothing but those cupcakes! Thank you so much for posting this. It is truly amazing.
beantownbaker — January 2nd, 2014 @ 1:32 pm
SO glad you enjoy this recipe! Nothing beats a great chocolate frosting.
I can’t wait to try this! I LOVE the flavor of the hersey’s dark choc frosting recipe but its so thin that i can’t use it for cupcakes, only for a cake. I even tried refrigeration overnight to see if that would thicken it up and it didn’t. so i can not wait try to this one for my cupcakes!
beantownbaker — April 27th, 2014 @ 2:53 pm
I agree. The Hershey’s one is just too thin for cupcakes.
I made a variation on this recipe for my daughter’s birthday cake yesterday and it was fabulous!
I’m still trying to figure out how 6T butter is enough though–I ended up putting in two whole sticks of butter and adding in the milk after the first addition (I added it slowly) of powdered sugar/cocoa combo–it was so thick and dry that my mixer was making new, horrible noises and I was sure it was going to die! LOL