White Chocolate Peppermint Cookies Recipe

It’s hard to describe the joy that comes with biting into a freshly baked cookie, but trust me, this recipe takes things to the next level. These white chocolate peppermint cookies are the perfect mix of sweet, creamy white chocolate and refreshing bursts of peppermint. Every year, as the holidays approach, I find myself returning to these cookies. They’re not just a treat for your taste buds—they feel like a hug in dessert form. Plus, they’re so pretty with their peppermint-speckled tops, they double as edible holiday decorations (if they last that long!).

Let me share a little secret: I first made these cookies as a last-minute addition to a cookie exchange party. I was in a bit of a rush, rummaging through my pantry, when I spotted a bag of white chocolate chips and some leftover candy canes from last Christmas. The results? A crowd-pleaser that became the star of the dessert table! Now, these cookies are a tradition in my house, and I can’t wait to show you how simple they are to whip up.

this RECIPE

A little backstory: The magic of peppermint and white chocolate

White chocolate and peppermint might seem like an unlikely duo at first, but they’re actually a classic holiday pairing. Peppermint, with its cool, crisp flavor, cuts through the rich sweetness of white chocolate, creating a perfectly balanced bite. This flavor combo has been a staple in holiday desserts for decades, from peppermint bark to mochas. What I love about this recipe is how it captures that nostalgic holiday flavor but in a soft, chewy cookie form that’s downright irresistible.

Let’s talk ingredients: The stars of the show

Every ingredient in these cookies has a role to play, so let’s break it down:

• Unsalted butter: This is the foundation of the dough, giving the cookies their tender, rich texture. If you only have salted butter, just reduce the added salt by a pinch. Make sure your butter is softened—room temperature butter ensures everything blends smoothly.
• Granulated sugar: Adds sweetness and helps give the cookies their slightly crispy edges. If you prefer a softer texture, you could swap half the sugar for light brown sugar.
• Egg: Acts as a binder and adds moisture. If you’re baking for someone with an egg allergy, a flaxseed egg works beautifully here.
• Vanilla extract: A little splash of vanilla adds warmth and depth to the flavor. Go for pure vanilla extract if you can—it makes a difference!
• All-purpose flour: The backbone of the cookies. Measure it carefully (spoon it into the measuring cup, then level it off with a knife) to avoid overly dense cookies.
• Baking soda: Helps the cookies puff up slightly, creating that soft and chewy texture.
• Salt: Balances out the sweetness and enhances all the other flavors.
• White chocolate chips: Sweet and creamy, these are the perfect contrast to the minty crunch of the peppermint. If you’re out of white chocolate, semi-sweet chocolate chips are a good substitute.
• Peppermint pieces: The crowning jewel of these cookies! You can use crushed candy canes or peppermint candies—just make sure the pieces are small enough to stick to the dough. I like using a rolling pin to crush them in a zip-top bag (very therapeutic!).

Kitchen gear: What you’ll need to get started

These cookies don’t require any fancy equipment, which is part of their charm. Here’s what you’ll need:

• Mixing bowls: One large for combining the wet and dry ingredients and another small one for holding your crushed peppermint.
• Electric mixer: This makes creaming the butter and sugar a breeze, but a sturdy whisk and some elbow grease will also work.
• Baking sheet: A standard-sized sheet works perfectly. Line it with parchment paper to prevent sticking (and make cleanup easier!).
• Cooling rack: While optional, this helps the cookies cool evenly after baking.
• Measuring cups and spoons: Precision is key in baking, so measure carefully.

Step-by-step: How to make white chocolate peppermint cookies

Ready to bake? Let’s do this together, step by step:

1. Preheat and prep: Start by preheating your oven to 350°F. While it’s heating up, line a baking sheet with parchment paper and set it aside. Chop your peppermint candies into small pieces if you haven’t already. (Tip: Use a large knife and keep the pieces small enough to stick to the dough.)
2. Cream the wet ingredients: In a large bowl, cream together the softened butter and sugar until it’s light and fluffy. This takes about 2-3 minutes with an electric mixer. Add the egg and vanilla extract, and mix until smooth. The batter will smell heavenly already!
3. Mix in the dry ingredients: Gradually add the flour, baking soda, and salt to the wet mixture. Stir until just combined—don’t overmix, or the cookies could turn out dense. The dough will be soft but not sticky.
4. Fold in the white chocolate: Gently stir in the white chocolate chips until they’re evenly distributed throughout the dough. (Try not to snack on too many during this step… but hey, no judgment!)
5. Form and coat the dough balls: Roll the dough into small balls about 1.5-2 inches in diameter. Dip the tops of each ball into the crushed peppermint pieces, pressing gently so they stick. Arrange the balls on the baking sheet, spaced about 2 inches apart.
6. Bake to perfection: Pop the tray into the oven and bake for 10-11 minutes. The cookies will look slightly underbaked in the center, but that’s what you want—leave them on the baking sheet for 1-2 minutes after removing them from the oven, and they’ll finish setting.
7. Cool and enjoy: Carefully transfer the cookies to a wire rack to cool completely. The hardest part? Waiting those 10 minutes before digging in!

Fun ways to tweak this recipe

• Gluten-free version: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. I’ve tested this, and the cookies turned out just as chewy and delicious.
• Dairy-free option: Use vegan butter and dairy-free white chocolate chips. Nobody will even notice the difference.
• Chocolate mint variation: Substitute half the white chocolate chips with dark chocolate chips for a richer, more decadent version.
• Seasonal twists: Try swapping the peppermint for crushed toffee bits or sprinkles for a different flavor profile. These cookies can be adapted to any holiday or celebration!

Serving ideas: Make them extra special

For a festive presentation, arrange these cookies on a platter with a sprinkle of extra crushed peppermint on top. They also look adorable in clear treat bags tied with a ribbon—perfect for gifting. If you’re feeling fancy, serve them warm alongside a scoop of vanilla ice cream or with a drizzle of melted white chocolate.

What to drink with these cookies

A classic pairing is a cup of hot cocoa—bonus points if you add whipped cream and a candy cane stirrer! Coffee lovers will adore these cookies with a peppermint latte or even a simple black coffee to balance the sweetness. For something more indulgent, pair them with a glass of cold eggnog or a holiday-themed cocktail.

Storing and reheating tips

These cookies stay fresh in an airtight container at room temperature for up to 5 days—if they last that long! To keep them softer for longer, toss a slice of bread in the container (trust me, it works). You can also freeze the dough balls for up to 3 months—just bake them straight from frozen, adding an extra 1-2 minutes to the bake time.

Scaling the recipe for a crowd

Need more cookies? Just double or triple the ingredients, but keep an eye on your oven when baking multiple trays at once. Rotating the trays halfway through ensures even baking.

A few parting tips to avoid hiccups

• If your peppermint pieces aren’t sticking to the dough, try slightly wetting your hands before rolling the dough balls.
• Avoid overbaking—the cookies will firm up as they cool.
• Got a lumpy dough? Let your butter soften a bit more next time—it blends better at room temperature.

Give these a try!

These white chocolate peppermint cookies are more than just a dessert—they’re little bites of holiday cheer. Whether you’re baking for a cookie swap, gifting them to friends, or just treating yourself, they’re sure to become a new favorite. Don’t be afraid to experiment with flavors and make the recipe your own. Happy baking!

FAQs

1. Can I use salted butter?
Yes, just reduce the added salt in the recipe to 1/4 teaspoon.

2. How do I crush peppermint without making a mess?
Place the candies in a zip-top bag and crush them with a rolling pin or a heavy pan—it’s easy and mess-free!

3. Can I freeze the cookies?
Absolutely! Freeze baked cookies in an airtight container for up to 3 months, or freeze the dough balls and bake as needed.

4. My cookies spread too much—what went wrong?
Your butter may have been too soft. Chill the dough for 30 minutes before baking to prevent excessive spreading.

5. Can I add food coloring to the dough?
Sure! A few drops of red or green food coloring can make these cookies even more festive. Mix it into the dough before folding in the chocolate chips.

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