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. 
This look absolutely FABULOUS! 🙂 I love oreo’s… They could quite possibly be my favorite snack food.! I’m defientely adding this recipe to my collection of cakes to bake! Thanks for sharing.
Megan♥
http://urbakinmecrazyy.blogspot.com/
that is one of the MOST impressive cakes I’ve ever seen! You always amaze me with your creativity! very inspirational.
OMG – I want!!! 😀
hi is it ok to use regular coffee?like maxwell?how many teaspoon of maxwell should i use?thanks
This looks AMAZING! What did you use to hold the Oreos in place on the top? Is that Oreo filling?
Love this cake – made it for my hubby’s 30th! Just a quick question as I had a little trouble with the Oreo filling. It was a bit thin. I think the problem might be the type of cream I used as we don’t have heavy cream in Australia (at least it’s not called heavy cream) so does anyone know what type of cream I should use? Thanks heaps 🙂
This cake turned out amazing! I omitted the coffee from the frosting and it was perfect without but im sure it would have been prefect with. It was a process to make it but well worth it! Just as good if not better than a bakery cake!
beantownbaker — December 24th, 2012 @ 5:48 pm
Yes, it’s definitely a lot of work, but worth the effort! Glad you enjoyed it.
Found you on Carole’s Chatter Food on Friday link-up. This cake looks like perfection!! I definitely need to try it soon:)
beantownbaker — June 10th, 2013 @ 12:33 pm
Thanks and welcome! You should definitely make this cake if you like Oreos at all.
OMG, I love oreo so much!!! I will try to make this cake someday! Thank you for the delicious recipe!
beantownbaker — July 22nd, 2013 @ 1:13 pm
It definitely takes a little bit of extra effort, but it’s so worth it!
What size pkg of Oreos? I just came home with one that only has 3 rows, ugh? It’s 14.3 oz. is that the same size? Thanks!!
beantownbaker — September 2nd, 2014 @ 7:09 pm
Did that work for you? I will have to check next time I am at the store. I just get the standard size with 3 rows.
Just wanted you to know that after all these years I keep coming back to this recipe
!! My 17 year old requested it for his birthday, he was 4 the first time I made it for his birthday.