White Chocolate Peppermint Butter Cookies

One of my favorite flavors of anything is peppermint. Peppermint frozen yogurt, peppermint mocha, peppermint candy, and peppermint baked goods. These little heart-shaped cookies were made possible with my cookies press. There is peppermint extract in the cookie dough and the candy canes on the outside add a crunch as well as more peppermint flavor. This is a variation of the Golden Butter Cookies using a cookie press. They are delicious, but keep in mind they are a little time consuming when you have to bake the cookies, wait for them to cool, then dip them in chocolate and candy crumbs and wait for it to set. A pretty, minty addition to any cookie tray.

Rating 5/5


White Chocolate Peppermint Butter Cookies

Oven Temp: 350°F

Cooking Time: 7-8 minutes


1 1/2 cups (3 sticks) unsalted butter, softened

1 cup white sugar

2 eggs, room temperature

2 tsp peppermint extract

1/4 tsp vanilla extract

4 cups all-purpose flour

red food coloring

1 (12 oz) bag white chocolate chips

1 tbsp shortening

10-12 candy canes, crushed into small pieces


Preheat oven to 350°F. In a large mixing bowl, cream butter and sugar together until fluffy. Scrape the sides of the bowl. Continue mixing on low, adding eggs, one at a time. Beat in peppermint and vanilla extract. Slowly add flour until just combined. Add a few drops of red food coloring and mix enough the swirl the red into the dough without turning the whole thing pink.

Bake for 7 to 8 minutes or until lightly browned on the bottom. Cool for 1-2 minutes before transferring to a cooling rack. In a medium mixing bowl, microwave white chocolate chips at 15 second intervals, stirring in between, until melted and smooth. Stir in the shortening.

Once the cookies have completely cooled, dip half of each cookies into the white chocolate, shaking off any excess chocolate. Dip the chocolate-coated portion of the cookie into the candy cane crumbs and place on parchment paper to set. Allow to set for 2-3 hours or overnight. Store in an airtight container.



Chocolate Peppermint Waffle Cookies

This past month has been all about cleaning out the garage and boxing up most of my grandmother’s things to donate. While I set aside those few, very dear keepsakes I wanted to keep of hers, she has a lot of junk left. My grandmother grew up during the Great Depression and could never get rid of anything she owned. That is just how she was. I’ve come across a ton of bakeware – very old, useful bakeware. One of the most exciting things I came across was a waffle maker! I’ve always wanted one, but it was never a priority for me when spending money.

Other than making waffles, I always thought it would be neat to make cookies in a waffle maker. Use a good enough cookie recipe that doesn’t burn easily or melt all over, you can get some pretty cookies with the waffle pattern. I used this recipe that I found here to make these chocolate waffle cookies with a peppermint glaze. You can easily switch out the peppermint extract for another flavoring to change the flavor of the glaze.

Rating 5/5


Chocolate Peppermint Waffle Cookies

Cooking Time: 1-3 minutes


1/2 cup butter, softened

2/3 cup white sugar

2 eggs, room temperature

1 tsp vanilla extract

1 cup all-purpose flour

6 tbsp cocoa powder

2 tbsp canola or vegetable oil

1/2 tsp espresso powder

1 cup powdered sugar

4 tsp water

1/4 tsp peppermint extract

Preheat a nonstick waffle maker. In a large bowl, cream together the butter and sugar until fluffy. Beat in eggs and vanilla extract. Add the flour, cocoa powder, oil, and espresso powder. Beat until just combined.

Using a cookie scoop or spoon, drop a tablespoonful scoop of batter onto each section of the waffle maker. Close and cook until cookies are puffed up and spring back when touched, about 1 to 3 minutes. Transfer to a wire rack to cool.

In a separate bowl, combine powdered sugar, water, and peppermint extract until smooth and glaze forms. Slowly spoon and drizzle glaze over cooled cookies. Allow to set before storing in an airtight container.


White Chocolate Peppermint Bark & Turtles

Now it is time for more of the candy portion of the cookie bundles. I love peppermint anything. And so I wanted to definitely give white chocolate peppermint bark a try. On top of the bark, the turtles are another candy that reminds me of Christmas. I have never had very many caramel candies for Christmas but I have always seen them in Christmas treat collections.

16 (1 oz) squares white baking chocolate, finely chopped

1 tbsp shortening

1 cup chopped peppermint candies




In a microwaveable bowl, melt 12 oz of the white chocolate in the microwave, stirring every 30 seconds. Stir in melted shortening and the remaining 4 oz of chocolate until smooth.

Spread on a parchment paper-lined baking sheet and sprinkle with the chopped peppermint candies. Chill and let harden for 3 to 4 hours. Break into pieces.




1/2 cup (1 stick) butter, melted


1 1/2 cups pecan halves

12 oz bag soft caramels

1 cup semi-sweet chocolate chips

Preheat oven to 275 degrees F. In a bowl, coat the pecans completely in the melted butter. Spread in a single layer on a foil-lined baking sheet. Sprinkle with salt. Bake for 1 hour, stirring occasionally. Remove and allow to cool completely.


Arrange small clusters of pecans on a baking sheet. Melt unwrapped soft caramels in the microwave at 30 second intervals and drizzle over each cluster. Top with melted chocolate. Chill and let harden for 3 to 4 hours.



When it comes to the peppermint bark, there are a ton of variations. I went with the really simple recipe of melted chocolate topped with crushed candies. Some recipes use a layer of milk chocolate and then a layer of white chocolate. Others use only white chocolate but involve peppermint extract. Next year I think I will try the two layered chocolate peppermint bark. It looks awfully delicious. The more peppermint flavor, the better (in my opinion).

The turtles came out great. They look so cute and everyone is excited to try them. I have a few people who get to test out my treats and I have received nothing but good reviews so far.

These candies will add a nice touch to the several cookies that will go in my cookie tins.



I found both of these recipes in the food network magazine.