White Chocolate Peppermint Cookies

5 from 1 vote

White Chocolate Peppermint Cookies are sweet, minty, and melt-in-your-mouth good, and taste just like Christmas.

Prep Time10

Cook Time10

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 400kcal

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.

Recipe Tips:

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.

How to Store Peppermint Sugar Cookies

Room Temperature: Store these cookies in an airtight container or zip-top bag for up to 5 days.

Freezer: You can also freeze baked cookies for up to 2 months.