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Grandma's Peppermint Puff Cookies Recipe

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4 from 14 reviews

Grandma's Peppermint Puff Cookies are delightful, crumbly treats bursting with festive peppermint flavor and topped with semi-sweet chocolate morsels. These soft cookies are easy to make, perfect for the holiday season, and offer a balance of sweet, minty, and chocolaty tastes with a tender texture.

Ingredients

Cookie Dough

  • 3/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1 egg, separated (yolk and white)
  • 3 tablespoons milk
  • 2 cups all-purpose flour
  • 1/2 cup crushed peppermint candy canes

Coating and Topping

  • 3/4 cup granulated sugar
  • 3-4 dozen semi-sweet chocolate morsels

Instructions

  1. Cream Butter and Sugar: In a mixing bowl, cream the softened butter until smooth and fluffy, approximately 2 minutes. Add vanilla extract and 1/4 cup granulated sugar, then beat the mixture until creamy.
  2. Add Egg Yolk and Milk: Incorporate the egg yolk and milk into the creamed mixture, mixing well to combine.
  3. Mix Dry Ingredients: Gradually add the all-purpose flour and crushed peppermint candy canes to the wet ingredients, stirring until fully integrated. The dough will be very crumbly at this point.
  4. Shape Dough Balls: Take about 2 tablespoons of the crumbly dough and press it firmly in the palm of your hand to form a 1-inch ball. Repeat this process with the remaining dough.
  5. Prepare Egg White and Sugar Coating: In a small bowl, whip the egg whites for about 30 seconds until foamy. Place the remaining 3/4 cup granulated sugar in a separate bowl for rolling.
  6. Coat Cookies: Dip each dough ball completely into the whipped egg whites, letting any excess drip off, then carefully roll the ball in the granulated sugar to coat. Place the coated balls on a parchment-lined baking sheet spaced about 2 inches apart.
  7. Add Chocolate Topping: Gently press a semi-sweet chocolate morsel onto the top of each cookie ball to adhere before baking.
  8. Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 15 minutes until they are set and slightly crisp on the bottom.
  9. Cool: Remove the cookies from the oven and cool on the baking sheet for 10 minutes. Carefully transfer them to a wire rack to cool completely, optionally breaking off any extra egg white crisps from the bottoms as you transfer.
  10. Store and Enjoy: Store the cooled cookies in an airtight container for up to one week. Enjoy the festive peppermint puff cookies!

Notes

  • Dough will be crumbly; pressing firmly into balls helps maintain shape.
  • Use parchment paper to prevent sticking and ensure easy cleanup.
  • Do not skip the egg white coating as it creates a crisp sugary shell.
  • Chocolate morsels soften slightly but retain their shape during baking.
  • Cookies can be stored at room temperature in an airtight container for up to one week.
  • Crushed peppermint candy canes add festive flavor and a slight crunch texture.

Find it online: https://cookedbygrace.com/grandmas-peppermint-puff-cookies-recipe/