There’s just something about the holiday season that makes me want to bake all the things. The smell of peppermint and warm cookies filling the house always brings back so many happy memories. These White Chocolate Peppermint Cookies are a true classic in my kitchen, and they always disappear so fast! They’re the perfect festive treat to share with loved ones or to enjoy with a cozy cup of cocoa.
Why You’ll Love These White Chocolate Peppermint Cookies
- They have that perfect chewy-soft texture that everyone craves in a cookie.
- The combination of sweet white chocolate and cool peppermint is simply irresistible.
- They’re surprisingly easy to make, even for beginner bakers!
- These festive cookies are a total crowd-pleaser for any holiday gathering.
Ingredients You’ll Need
- Unsalted Butter: Make sure it’s softened but still cool. This helps create that perfect creamy texture when mixed with sugar. Using unsalted butter lets you control the salt content in your cookies.
- Brown Sugar & Granulated Sugar: The mix of both sugars gives these cookies a wonderful depth of flavor and helps with that chewy texture. Brown sugar adds moisture and a hint of molasses.
- Peppermint Extract: This is where the amazing peppermint flavor comes from! Don’t confuse it with mint extract, which has a different taste.
- White Chocolate Chips: I love the sweetness they bring. You can use your favorite brand, just make sure they’re good quality chips that melt well.
- Crushed Hard Peppermint Candies: These add a lovely crunch and a burst of intense peppermint flavor. Candy canes work perfectly here!
How to Make White Chocolate Peppermint Cookies Step by Step
First things first, you’ll want to get your oven preheated to 350°F. Then, line two baking sheets with parchment paper. This makes cleanup a breeze and helps prevent sticking. Next, grab a small bowl and whisk together your dry ingredients: flour, baking powder, baking soda, and salt. Just set that aside for a moment.
Now for the fun part – creaming the butter and sugars! In a large bowl, use either a hand mixer or a stand mixer to beat the softened butter with both the brown and granulated sugars until it’s light and creamy. This is where the magic happens, creating air pockets for a tender cookie. Then, add your egg and that wonderful peppermint extract, beating until everything is just combined. Don’t worry if it looks a little lumpy at first, it will come together.
Slowly add your dry flour mixture to the wet ingredients, mixing until it’s just combined. Be careful not to overmix here, as that can lead to tough cookies. Finally, gently fold in ½ cup of the white chocolate chips and ¼ cup of the crushed peppermint candies. Stir until they are well distributed throughout the dough. For extra thick cookies, you can chill the dough for an hour, but trust me, they’re delicious either way! Scoop out 1 ½-tablespoon portions, press some of the remaining white chocolate chips and some of the remaining crushed peppermints onto the top, and then bake for 9-11 minutes until the edges are lightly golden and the centers are still soft. Let them cool on wire racks, and you’re all set!
My Top Tips for Success
- I always make sure my butter is softened but still cool. If it’s too warm, your cookies might spread too much.
- In my experience, using parchment paper on your baking sheets is a game-changer for easy cleanup and perfectly baked bottoms.
- Trust me on this one: don’t overmix the dough once you add the flour. Just mix until combined for tender cookies.
- For that extra festive touch, pressing additional white chocolate chips and crushed peppermints onto the top before baking makes them look extra pretty!
- Keep a close eye on the baking time. Pulling them out when the centers are still slightly underdone gives you that perfect chewy texture.
Common Mistakes to Avoid
- Overmixing the dough: Mixing too much after adding the flour can develop the gluten, resulting in tough, dry cookies instead of soft, chewy ones. Mix until just combined.
- Overbaking: If you bake these cookies for too long, they will become hard and dry. The edges should be lightly golden, and the centers should still look a little soft.
- Using warm butter: If your butter is too warm or melted, your cookies will spread excessively thin while baking. Use butter that’s softened but still cool to the touch.
- Not crushing peppermints enough: Large chunks of peppermint can melt and create holes or uneven textures. Make sure your candies are finely crushed.
How to Store White Chocolate Peppermint Cookies
- At Room Temperature: Store in an airtight container for up to 3-4 days.
- In the Freezer (Dough): Scoop dough balls and freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a couple of minutes to the baking time.
- In the Freezer (Baked): Once completely cooled, place cookies in an airtight freezer-safe container or bag for up to 2-3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use milk chocolate chips instead of white chocolate?
You certainly can! While the recipe is designed for white chocolate, milk chocolate chips would still be delicious. The flavor profile would be different, but still a great cookie.
Do I have to chill the dough?
Chilling the dough is optional for these cookies. It can help create a slightly thicker cookie, but they bake up beautifully without chilling too. The cookies pictured were not made with chilled dough.
How do I crush the peppermint candies?
The easiest way is to place them in a zip-top bag and use a rolling pin or the back of a heavy pan to crush them. You want them to be in small pieces, not a fine powder.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking. You can also freeze the scooped dough balls and bake them later.
What if my cookies spread too much?
If your cookies spread too much, your butter might have been too warm, or your oven temperature could be off. Try chilling the dough for an hour before baking next time, and double-check your oven temperature with an oven thermometer.
I really hope these White Chocolate Peppermint Cookies bring a little extra cheer and deliciousness to your day. They’re such a festive treat! If you make them, I’d love to hear how they turned out and if they became a new favorite in your home too!
PrintWhite Chocolate Peppermint Cookies
Chewy, soft cookies bursting with sweet white chocolate and refreshing crushed peppermint candies, perfect for the holidays.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened but still cool
- ¼ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon peppermint extract
- ¾ cup white chocolate chips
- ½ cup crushed hard peppermint candies
Instructions
- Preheat the oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a small bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- Set the dry ingredient mixture aside.
- In a large bowl, use a hand mixer or stand mixer to beat the softened unsalted butter, brown sugar, and granulated sugar until creamy and well combined.
- Add the large egg and peppermint extract to the butter mixture.
- Beat until the egg and extract are fully combined into the mixture.
- Slowly add the prepared flour mixture to the wet ingredients.
- Beat until the flour mixture is just combined into the dough.
- Add ½ cup of the white chocolate chips to the dough.
- Add ¼ cup of the crushed peppermint candies to the dough.
- Stir until the white chocolate chips and peppermint candies are well combined throughout the dough.
- Scoop 1 ½-tablespoon portions of dough for each cookie.
- Press some of the remaining white chocolate chips onto the top of each dough ball.
- Roll the top of each dough ball into some of the remaining crushed peppermint candies.
- (Optional: For thicker cookies, place the dough balls in the refrigerator for one hour before baking.)
- Place the dough balls a couple of inches apart on the prepared cookie sheets.
- Bake the cookies for 9-11 minutes.
- Bake until the edges are just beginning to turn light golden brown and the center of the cookies are still slightly underdone.
- Do not overbake the cookies.
- If any cookies have misshapen edges, use the back of a spoon to gently push the edges inward to create a perfect round shape.
- Place the baking sheets on wire racks.
- Allow the cookies to cool completely on the wire racks before serving.
Notes
Ensure butter is softened but still cool to prevent excessive spreading.
Do not overmix the dough once flour is added for tender cookies.
For a perfect presentation, press extra chips and candies on top before baking.
Underbake slightly for the best chewy texture.
