Soft and chewy White Chocolate Peppermint Cookies are loaded with festive peppermint flavor and creamy white chocolate chunks. Perfect for holiday cookie trays, gifting, or seasonal snacking!
White Chocolate Peppermint Cookies are soft, chewy, and bursting with festive holiday flavor. Loaded with creamy white chocolate chunks and peppermint candy, these cookies are perfect for cookie trays, gift boxes, or simply enjoying with a cup of hot cocoa.
Their sweet and minty combination makes them a seasonal favorite for both kids and adults. Our family also enjoys Chocolate Dipped Peppermint Cookies and some of these peppermint desserts.
What's in this post: White Chocolate Peppermint Cookies
Why We Love This Recipe
- Soft and Chewy: Perfectly tender Christmas cookies with a delightful melt-in-your-mouth texture.
- Festive Flavor: Peppermint and white chocolate create a classic holiday combination.
- Easy to Make: Simple ingredients and straightforward steps make holiday baking stress-free.
- Perfect for Gifting: Cute and flavorful, ideal for cookie trays, gift boxes, or party platters.
- Kid-Friendly Fun: Decorating with peppermint candy adds a fun and festive touch for kids.
Ingredients
- All-Purpose Flour: Forms the structure of the cookies while keeping them tender.
- Baking Soda: Helps the cookies rise and spread evenly during baking.
- Brown Sugar: Adds sweetness and a subtle molasses flavor for depth.
- Granulated Sugar: Provides additional sweetness and contributes to the cookie’s texture.
- Large Egg: Binds the ingredients together and adds moisture for a soft, chewy cookie.
- Peppermint Extract: Infuses the cookies with festive minty flavor.
- Vanilla Extract: Enhances the overall flavor and adds warmth.
- White Chocolate Chips: Creamy chunks of white chocolate that melt into the cookies.
- Miniature Candy Canes: Add a crunchy, peppermint bite and festive holiday look.
Find the complete ingredient list at the bottom in the recipe card.
Variations
- Dark or Milk Chocolate Chips: Swap white chocolate for semi-sweet or milk chocolate for a richer flavor.
- Chocolate Drizzle: Drizzle melted chocolate over cooled cookies for a festive finish.
- Mini M&M’s: Add red and green mini M&Ms for a colorful holiday twist.
- Peppermint Extract Swap: Use almond or vanilla extract instead of peppermint for a different flavor profile.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a holiday-friendly alternative.
- Double Peppermint: Fold in crushed peppermint candies into the dough for an extra minty bite.
Step By Step Instructions
Step 1. While the oven is preheating to 350, combine the dry ingredients. Mix together the flour, baking powder, baking soda and salt.
Step 2. Get out a separate mixing bowl and beat together the butter and sugars. Use a stand mixer or electric hand mixer until light and fluffy. Then add the egg, peppermint extract and vanilla extract.
Step 3. Lower the mixer speed and gradually combine the flour mixture into the wet ingredients. Be careful not to over mix.
Step 4. Add the crushed candy canes and a portion of the white chocolate chips. Carefully stir by hand until combined.
Step 5. Form the dough balls using a cookie scoop. They should be about 1 1/2-2 tablespoon size balls. Then roll in the remaining crushed candy canes and place on a baking sheet.
Step 6. Add the remaining chocolate chips on top of each of the dough balls on the baking sheet.
Step 7. Let the cookies bake for 9-11 minutes until the edges of the cookies start to brown slightly. Be careful that you do not overbake them.
Step 8. After the cookies have cooled on the baking sheet, move them to a cooling rack to cool completely.
Expert Tips
- Use room-temperature ingredients: Eggs and butter at room temperature mix more evenly for a better texture.
- Don’t overmix the dough: Overmixing can make cookies dense instead of soft and chewy.
- Bake evenly: Use parchment paper or a silicone mat on cookie sheet to ensure cookies bake evenly without sticking.
- Cool completely: Let cookies cool before storing to keep them crisp and prevent melted chocolate from smearing.
Frequently Asked Questions
Store the leftover cookies in an airtight container for up to 1 week. Keep a slice of bread in the container with the cookies to keep them soft.
The easiest way to crush them is with a food processor or a ziploc bag. If you are using a ziploc bag, make sure to seal tightly and then crush with a rolling pin.
The dough is easy to freeze. Form the dough balls and place on a baking sheet. Flash freeze them for 2 ours.
Then transfer to an airtight freezer container. You will need an extra few minutes to the baking time if frozen and not room temperature. Learn how to freeze cookie dough.
More Peppermint Recipes
If you love peppermint flavor, you might also want to make Peppermint Oreo Balls, Peppermint Bark and White Chocolate Peppermint Fudge. I also love to make Peppermint Meringues every year.
Bake these festive Peppermint White Chocolate Cookies for a sweet holiday treat! Don’t forget to leave a comment and share your favorite variations or decorating ideas.
White Chocolate Peppermint Cookies
Ingredients
- 1 1/2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Butter softened
- 1/4 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 Large Egg
- 1/2 teaspoon Peppermint Extract
- 1/2 teaspoon Vanilla Extract
- 1 cup White Chocolate Chips divided
- 6 Miniature Candy Canes crushed and divided
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a small mixing bowl stir together the dry ingredients: flour, baking powder, baking soda and salt. Then set aside.
- In a separate large bowl, beat together the butter with the brown sugar and granulated sugar with an electric mixer until light and fluffy. Add in the egg, peppermint extract and vanilla extract. Mix until well combined.
- Reduce the speed on the mixer down to low and then slowly add the dry ingredients in the wet ingredients until just combined. Be careful not to over mix.
- Gently hand stir in half of the crushed candy canes and ¾ cup of the white chocolate chips.
- Scoop the cookie dough into approximately 1 1/2-2 tablespoon size balls. Roll in the remaining crushed candy canes and place on a baking sheet.
- Press the remaining chocolate chips on top of each of the dough balls on the baking sheet.
- Bake for 9-11 minutes until the edges of the cookies start to brown slightly. Do not over bake so watch them closely while they are baking.
- Allow the cookies to cool on the baking sheet for 5 minutes and then move them to wire racks to cool completely. Then the cookies are ready to serve and enjoy!
