White Chocolate Peppermint Cookies are festive, soft, and chewy treats perfect for the holiday season. These cookies combine the rich sweetness of white chocolate with the refreshing crunch of crushed peppermint, making them an irresistible dessert for Christmas parties, cookie exchanges, or a cozy winter treat.
Why You’ll Love This Recipe
- Perfect holiday treat with a festive flavor.
- Soft, chewy texture with crunchy peppermint pieces.
- Easy to make with simple ingredients.
- Great for gifting or holiday cookie exchanges.
- Can be made ahead and stored for later.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Peppermint extract (optional, for extra flavor)
- White chocolate chips
- Crushed peppermint candies or candy canes
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the dry ingredients: In a bowl, whisk together the flour, baking soda, and salt.
- Cream the butter and sugars: In a separate large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Mix in the egg, vanilla extract, and peppermint extract until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in mix-ins: Gently fold in the white chocolate chips and crushed peppermint.
- Scoop and bake: Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9–11 minutes or until the edges are lightly golden.
- Cool and enjoy: Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Extra Peppermint Flavor: Add more crushed peppermint on top before baking.
- Chocolate Drizzle: Drizzle with melted dark or white chocolate for extra sweetness.
- Gluten-Free Version: Use a gluten-free flour blend.
- Nutty Crunch: Add chopped almonds or macadamia nuts.
- Frosted Cookies: Top with a peppermint buttercream for an extra indulgent treat.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keep for up to 1 week for a firmer texture.
- Freezer: Freeze dough balls or baked cookies for up to 3 months.
- Reheating: Microwave cookies for 10 seconds for a softer texture.
FAQs
Can I use white chocolate bars instead of chips?
Yes, chop a white chocolate bar into small pieces as a substitute.
How do I crush peppermint candies easily?
Place them in a zip-top bag and crush with a rolling pin or use a food processor.
Can I make these cookies ahead of time?
Yes, refrigerate the dough for up to 24 hours before baking.
Can I use peppermint bark instead of candy canes?
Yes, chopped peppermint bark adds a richer chocolate flavor.
Do these cookies spread while baking?
Yes, slightly. Chill the dough if you prefer thicker cookies.
Can I use dark or milk chocolate instead of white chocolate?
Yes, but white chocolate complements the peppermint best.
How do I keep cookies soft after baking?
Store them with a slice of bread in an airtight container to retain moisture.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches.
What’s the best way to serve these cookies?
With a glass of milk, hot cocoa, or as part of a holiday cookie platter.
Can I make these cookies dairy-free?
Yes, use dairy-free butter and white chocolate alternatives.
Conclusion
White Chocolate Peppermint Cookies are the perfect festive treat, combining sweet, creamy white chocolate with a refreshing peppermint crunch. Whether for a holiday gathering or a cozy night in, these cookies are sure to be a hit. Try them today for a delightful seasonal dessert
Print
- Total Time: 24 cookies
- Yield: Dessert
Description
These White Chocolate Peppermint Cookies are soft, buttery, and loaded with festive flavors! Featuring creamy white chocolate chips and crunchy peppermint candy, they are perfect for the holiday season.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup white chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, baking soda, and salt.
- In another bowl, beat butter and sugars until creamy. Add eggs and extracts.
- Gradually mix in the dry ingredients. Fold in white chocolate chips and crushed peppermint.
- Scoop onto baking sheet and bake for 10-12 minutes.
- Let cool before serving.
Notes
For extra crunch, top with additional crushed peppermint before baking.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: American