White Chocolate Peppermint Cookies with Sea Salt
These cookies are definitely scream “holiday cookie” with their cool peppermint crunch and sweet white chocolate taste but don’t let that stop you from making them even if it’s not the holidays (though candy canes might be hard to find – try using those round peppermint candies. The salt on top helps temper the cloying sweetness and the brown butter give them a nice deep caramelized undertone. My friend Steven stayed in our apartment over the holidays while we travelled back to visit AJ’s family and ended up eating pretty much all the leftover cookies, later emailing me “Oh dear God, those are good.” So there you have it.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 box (170 g or 6 oz) of 12 large candy canes or 1 cup of round hard peppermint candies
- 1 1/4 cup (285 g or 2 1/2 sticks) unsalted butter
- 1 1/4 cup (285 g) dark brown sugar
- 1 cup + 2 tablespoons (225 g) white granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 2 large eggs
- 1 1/2 teaspoon baking powder
- 1 1/4 teaspoons baking soda
- 3 1/2 cups (480 g) all-purpose flour
- 2 cups (275 g) chopped white chocolate chunks
- extra sea salt for finishing