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White chocolate peppermint cookies are a delicious and festive treat that are perfect for the holiday season. They have a soft, buttery texture and are packed with sweet white chocolate and refreshing peppermint flavor. These cookies are easy to make and are sure to be a hit with family and friends.
White Chocolate Peppermint Cookie Recipe
This recipe is very similar to a traditional cookie recipe, but with white chocolate chips and crushed peppermints. Meaning this is a super simple recipe, but it feels more extravagant! A perfect cookie to serve at holiday parties or deliver to friends and neighbors.
Ingredients for Peppermint Cookies
- Salted Butter (softened) – Set this out ahead of time so it can soften. If you don’t have salted butter, you can use unsalted and then just add an extra pinch of salt in the dough.
- Brown Sugar
- Granulated Sugar
- Egg
- Vanilla
- All Purpose Flour – This recipe also works great with gluten free flour if needed. Just substitute it in a 1:1 ratio.
- Baking Soda
- Salt
- White Chocolate Chips
- Crushed Peppermints – It’s very important to use SOFT peppermints like Bob’s Sweet Stripes. I’m not firm on many things, but you cannot use crushed candy canes! They will be impossible to chew, melt out of your cookie, stick to the pan, and make a giant mess! Just trust me on this one.
How to Make Peppermint Cookies
- Begin by preheating your oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat, then set aside.
- In the bowl of a stand mixer or using a hand mixer, cream together the butter, granulated sugar, and brown sugar for 2 minutes.
- Next add in the egg and vanilla and mix until thoroughly combined.
- Now add in the flour, baking soda, and salt and continue to mix until the dough comes together.
- Lastly, add in the white chocolate chips and soft crushed peppermints and mix until evenly distributed throughout the dough.
- Using a cookie scoop or two small spoons, portion out the dough into your desired cookie size. For small cookies, use 1 1/2 tbsp of dough. For medium cookies, use 3 tbsp of dough. For extra large bakery-sized cookies, use 1/3 cup of dough.
- Arrange the dough on your prepared baking sheet and bake until the cookies have flattened, spread, and are just beginning to turn golden brown on the edges. It’s okay if the center still looks slightly undercooked.
- After removing from the oven, allow the cookies to cool directly on the pan. This will allow the middle to finish cooking without overcooking the edges in the oven.
- Enjoy!
- Store the cookies in an air-tight container on the counter for 3 days, or in the freezer for up to 3 months!
Can the cookie dough be frozen?
Yes! This is a great recipe to make the cookie dough in advance and then freeze until you’re ready to bake the cookies. After making the dough, just scoop into your desired portions before freezing. When you’re ready to bake, let the dough sit at room temperature while the oven preheats, then bake as usual.
Recipes Similar to White Chocolate Peppermint Cookies
- Chocolate Peppermint Crinkle Cookies
- Peppermint Patties
- Chocolate Peppermint Blossom Cookies
- Peppermint Bark
White Chocolate Peppermint Cookies
You can never have enough peppermint recipes around the holidays, and one of my favorites is White Chocolate Peppermint Cookies! They look and taste just like Christmas!
Ingredients
- 1 cup (222g) salted butter, softened
- 1 cup (246g) brown sugar
- 1/2 cup (115g) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 1/4 cup (343g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (300 g) white chocolate chips
- 1 cup (168g) crushed peppermints, soft peppermints, like Bob's Sweet Stripes
Instructions
- Preheat your oven to 350° F (180° C). Line your cookie sheet with either parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar for 2 minutes.
- Add the egg and vanilla, mixing until thoroughly combined. Add in the flour, baking soda and salt. Mix until your dough comes together.
- Lastly, add in the white chocolate chips and crushed peppermints . Mix until evenly distributed.
- Use a cookie scoop to portion out your dough into your desired size. For small cookies, use 1 1/2 tbsp of dough (#50 scoop). For medium cookies use 3 tbsp of dough and for extra large, bakery sized cookies use 1/3 cup of dough.
- Arrange on your prepared pan and bake at 350° F (180° C) until the cookies have flattened, spread and are just starting to turn golden brown on the edges. For small cookies, 7-9 minutes. For Medium cookies, 9-11 minutes. For large cookies, 11-13 minutes.
- Allow the cookies to cool on the pan. Doing this will help finish cooking the insides of the cookie, so it is okay if the cookie looks slightly under-baked when you pull them out of the oven.
- Store in an airtight container on the counter for up to 3 days, or in the freezer for up to 3 months.
Nutrition
Calories: 229kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 122mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 174IU | Vitamin C: 0.05mg | Calcium: 39mg | Iron: 1mg
Like this recipe? Rate and comment below!
Made these yesterday and they are so delicious!!
I have made these at least 5Kiersten times in the past month. Everyone loves them. I did substitute the crushed peppermints for chopped candy cane Hershey kisses and they were AMAZING!