Peppermint Butter Crunch Cookies with White Chocolate Chips



I always hesitate to share about my spazzy baking style because of a (very nasty, accusatory) email I once received that called me arrogant for revealing I’m a haphazard, fly by the seat of my pants sort of baker. I worried that more of you felt that way about me and it made me feel just awful. Please know that I am NOT encouraging other people to adopt my madness nor do I look down on people who use recipes. Nonetheless, the pure truth is that I almost never refer to a recipe. I adore cooking and baking, but I need a lot of freedom, apparently. :)


So, when I was asked to bring a dessert to a Christmas party this past weekend, I truly had no idea what I was doing until about three hours before it started. I really didn’t even know what  I was making when I started creaming butter and sugar, but I figured it’d probably turn out. And turn out they did! These minty, buttery cookies are a welcome treat amid all the holiday treats. They are simple, with familiar flavors, yet the colors and peppermint crunch make them an appropriate Christmas snack or dessert.


Peppermint Butter Crunch Cookies with White Chocolate Chips


Peppermint Butter Crunch Cookies with White Chocolate Chips
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
A light, buttery drop cookie, bursting with creamy white chocolate and refreshing, crunchy peppermint. Yield: 3½ - 4 dozen.
  • ½ cup butter or margarine
  • ½ cup vegetable oil (olive, canola, vegetable, sunflower-- use your fave)
  • 1½ cups white sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons peppermint extract
  • 2½ cups all-purpose flour
  • 12 oz. white chocolate chips
  • 4 candy canes, crushed
  1. Preheat oven to 350.
  2. Cream butter, oil, and sugar.
  3. Mix in egg, baking soda, salt, and peppermint extract.
  4. Gradually add flour and mix until incorporated.
  5. Stir in chocolate chips.
  6. Use cookie scoop or spoon to drop rounded spoonfuls onto cookie sheets.
  7. Use your fingers to grab a pinch of crushed candy cane and press on the top of each dough blob.
  8. Bake a total of 8 minutes-- four on a lower rack followed by four on a higher rack.


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1 comment to Peppermint Butter Crunch Cookies with White Chocolate Chips

  • earleyml

    I think it’s awesome that you can make such delicious food and desserts by “flying by the seat of your pants”. I am not the daring type to try this other than with soups or lasagna…things I know the basics too and I just add to it. Desserts I have never made without a recipe, I just don’t know all the “right” ratios of stuff. Good for you! I can’t believe someone gave you a hard time about this. My only complaint is when someone makes something really good and I ask for the recipe, that they don’t know. Then it’s annoying. ;)

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