White Chocolate Peppermint Sourdough Cookies

Sourdough peppermint chocolate cookies on a small white plate.

5 from 1 vote

White Chocolate Peppermint Sourdough Cookies

These White Chocolate Peppermint Sourdough Cookies are the ultimate Christmas treat. With a mint chocolate cookie base, crunchy candy cane pieces, and sweet white chocolate chips, they’re soft, chewy, and full of festive holiday flavors.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Chill Time 1

Total Time 1 30

Servings cookies

Calories 228kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

2 ¼ cups (270 grams) all-purpose flour
¼ cup (60 grams) Dutch-processed cocoa
1 teaspoon (5 grams) baking soda
1 teaspoon (3 grams) Diamond Crystal Kosher Salt
1 cup (226 grams, 2 sticks) unsalted butter softened
¾ cup (150 grams) brown sugar
¾ cup (150 grams) granulated sugar
2 large (100 grams) eggs
⅓ cup (75 grams) sourdough starter discard
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 cups (448 grams) white chocolate chips
½ cup crushed candy cane or peppermint starlight candies

Instructions

In a small bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. Set aside.
2 ¼ cups (270 grams) all-purpose flour, ¼ cup (60 grams) Dutch-processed cocoa, 1 teaspoon (5 grams) baking soda, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the softened butter, brown sugar, and granulated sugar until well combined. Add the eggs, beating well until light and fluffy. Mix in the sourdough discard, vanilla extract, and peppermint extract until smooth.
1 cup (226 grams, 2 sticks) unsalted butter, ¾ cup (150 grams) brown sugar, ¾ cup (150 grams) granulated sugar, 2 large (100 grams) eggs, 1 teaspoon vanilla extract, 1 teaspoon peppermint extract, ⅓ cup (75 grams) sourdough starter discard
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a thick dough forms and no dry flour remains visible. Gently fold in the white chocolate chips until evenly distributed throughout the dough.
2 cups (448 grams) white chocolate chips
For the best flavor and texture, cover the dough and refrigerate for at least 1 hour (or up to 48 hours). If you’re short on time, you can bake the dough immediately as long as it’s not overly soft.
When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Use a tablespoon or small cookie scoop to drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies for 9-11 minutes or until the centers are just set. While the cookies are still hot, sprinkle them with crushed peppermint candy so it sticks.
½ cup crushed candy cane or peppermint starlight candies
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 6 months.
Make Ahead: Prepare cookie dough and store it in the refrigerator for up to 2 days or freeze for up to 2 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.