White Chocolate Peppermint Cookies
These White Chocolate Peppermint Cookies are sweet, minty, and melt-in-your-mouth good, and taste just like Christmas. With simple pantry ingredients and a hint of peppermint, these cookies are a win every time.
Whether you’re baking for a holiday cookie swap or just treating your family, these peppermint white chocolate cookies are sure to become a yearly favorite. The buttery dough bakes up soft in the center with lightly crisp edges, making it impossible to resist straight from the oven. Every bite is filled with creamy white chocolate and a festive pop of peppermint.
If you love Christmas treats, you’ll have to try my white chocolate fudge, my saltine cracker bark, and my peppermint cookies.
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💗 Why You’ll Love This Recipe
- Festive: The white chocolate and peppermint combination looks fancy but works for every occasion.
- Simple: The simple pantry ingredients and easy steps make this recipe super easy.
- Slightly Minty: Peppermint extract and bits of crushed peppermint candies make this cookie minty without being overpowering.
- Soft Center and Crispy Edges: With the combination of ingredients, you get a soft center and chewy bite that everyone loves.
- Perfect for Party Trays: These cookies look gorgeous on a platter and always seem to disappear fast.
🛒 Ingredients Needed
- Butter: I use salted butter for this recipe. Soft, room-temperature butter gives these cookies their buttery flavor and helps create that perfect chewy texture.
- Light Brown Sugar: Adds a touch of sweetness and keeps the cookies soft in the center.
- Granulated Sugar: Balances the brown sugar for just the right amount of sweetness and helps the edges crisp slightly.
- Eggs: Eggs bind the dough together, providing structure and moisture to the cookies.
- Vanilla Extract and Peppermint Extract: You’ll need vanilla and a little peppermint to create the perfect balance without overpowering the cookie.
- Baking Soda, Salt, and Cornstarch: This combination is the secret to tender bakery-style cookies.
- All-Purpose Flour: Provides structure to these soft, thick cookies.
- White Chocolate Chips: These chips melt slightly throughout the cookie but retain their shape.
- Crushed Peppermint: Adds color, crunch, and holiday sparkle.
📖 Recipe Variations
White chocolate peppermint cookies are the best. Here are a few variations if you want to add a few to your cookie mix.
- Nuts: Add some pecans or walnuts to the mix.
- Chocolate Chips: Adding a combination of white and chocolate chips makes the best sugar cookie recipe.
- Mini Cookies: Make smaller cookies if serving on a dessert tray or for a cookie swap.
🥣 How To Make Peppermint Chip Cookies
These white chocolate candy cane cookies are easy to make and delicious to eat. Follow these steps for amazing cookies in no time.
Step 1: Cream Butter and Sugar. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and both sugars on medium speed for 3-4 minutes.
Step 2: Add Eggs and Flavorings. Add the eggs, vanilla, peppermint extract, baking soda, salt, and cornstarch, and mix for another minute, scraping down the sides of the bowl.
Step 3: Mix in Flour. Turn the mixer to low and mix in the flour until combined.
Step 4: Fold in Chips and Peppermint. Stir in the white chocolate chips and peppermint.
Step 5: Scoop the Dough. Using a 1/4-cup measuring cup, scoop out the cookie dough and roll it into a ball. Place the cookie dough on the prepared baking sheet, spacing them 3 inches apart. I bake 6 cookies at a time. You can make smaller cookies if desired.
Step 6: Bake. Bake for about 10 minutes or until the edges and tops are slightly golden brown. Don’t over-bake.
Step 7: Add Topping. If desired, press additional chopped peppermint pieces on the baked cookies as soon as they come out of the oven.
Step 8: Cool. Allow to cool on the cookie sheet for 5 minutes, and then transfer to a wire rack to cool completely.
🧺 How to Store Peppermint Sugar Cookies
- Room Temperature: Store these cookies in an airtight container for up to 5 days.
- Freezer: You can also freeze baked cookies for up to 2 months.
💭 Pro Tips
Here are a few tips to ensure your white chocolate chip and peppermint cookies turn out perfectly.
- Use Room Temperature Butter: Room-temperature butter ensures the butter and sugars are creamy, not heavy.
- Use Crushed Peppermint: I like to crush my peppermint sticks or candy canes in the food processor.
- Watch Closely: Remove cookies when edges are set but centers still look slightly underdone. They’ll finish firming up as they cool.
❔ Recipe FAQs
Yes. Add up to 1/2 teaspoon of peppermint extract for more minty flavor.
This is exactly the texture you want. Don’t overbake the cookies. As soon as the edges and the top turn a light brown, remove them from the oven, even if the centers still look soft.
No. Roll the cookies into balls, then place the dough on the prepared baking sheet 3 inches apart. I bake 6 cookies at a time. You can make smaller cookies if desired.
More Holiday Cookie Tray Ideas
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👩🏻🍳 Recipe
White Chocolate Peppermint Cookies
Ingredients
- 1 cup Salted Butter room temperature
- 1¼ cups Light Brown Sugar
- ½ cup Granulated Sugar
- 2 large Eggs room temperature
- 2 teaspoons Vanilla Extract
- ¼ teaspoon Peppermint Extract
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 tablespoon Corn Starch
- 3 cups All Purpose Flour
- 2 cups White Chocolate Chips
- ½ cup Crushed Peppermint Plus more for the top. I used candy canes
Instructions
- Preheat and Prep: Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside.
- Cream Butter and Sugar: In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and both sugars on medium speed for 3-4 minutes.
- Add Eggs and Flavorings: Add the eggs, vanilla, peppermint extract, baking soda, salt, and cornstarch, and mix for another minute, scraping down the sides of the bowl.
- Mix in Flour: Turn the mixer to low and slowly mix in the flour until combined.
- Fold in Chips and Peppermint: Stir in the white chocolate chips and peppermint.
- Scoop the Dough: Using a 1/4-cup measuring cup, scoop out the cookie dough and roll it into a ball. Place the cookie dough on the prepared baking sheet, spacing them 3 inches apart. I bake 6 cookies at a time. You can make smaller cookies if desired.
- Bake: Bake for about 10 minutes or until the edges and tops are slightly golden brown. Don't over-bake.
- Add Topping: If desired, press additional chopped peppermint pieces on the baked cookies as soon as they come out of the oven.
- Cool: Allow to cool on the cookie sheet for 5 minutes, and then transfer to a wire rack to cool completely.
Notes
- Use Room Temperature Butter: Room-temperature butter ensures the butter and sugars are creamy, not heavy.
- Use Crushed Peppermint: I like to crush my peppermint sticks or candy canes in the food processor.
- Watch Closely: Remove cookies when edges are set but centers still look slightly underdone. They’ll finish firming up as they cool.
These white chocolate peppermint cookies are perfect for the holidays. They look fantastic on a cookie platter and always the first to disappear.