White Chocolate Peppermint Cookies Recipe

There’s something magical about the aroma of fresh-baked cookies wafting through the house, but when those cookies are packed with creamy white chocolate and a refreshing burst of peppermint, they feel downright festive. These white chocolate peppermint cookies are my go-to holiday treat, but honestly, they’re too good to save for just one season. Whether you’re hosting a cozy winter gathering or simply want a little sweetness to brighten your day, this recipe is bound to become a new favorite.

I remember the first time I made these cookies, it was a chilly December evening, and I had just come home from an afternoon of holiday shopping. My kitchen was already a mess of wrapping paper and ribbons, but I felt the need to bake something comforting. I had a bag of white chocolate chips sitting on the counter, a few candy canes from a decorating project, and just enough butter to whip something up. The result? These cookies, which perfectly capture the essence of the holidays in every bite.

But what makes these cookies so irresistible? It’s the contrast of textures and flavors: the soft, chewy cookie base, the creamy white chocolate chips that melt in your mouth, and the cool, slightly crunchy peppermint pieces on top. They’re simple to make but taste like you’ve spent hours in the kitchen, and they look so festive that they’re basically an edible decoration.

this RECIPE

Where white chocolate peppermint cookies got their holiday vibes

Peppermint and chocolate have long been a classic combination, especially around the holidays. Peppermint candies, originally made as medicinal lozenges, found their way into desserts in the early 20th century, while white chocolate didn’t become popular in baking until the 1980s. Together, they create a flavor pairing that’s simultaneously sweet and refreshing, making these cookies a modern twist on a seasonal classic.

While this recipe feels like it was designed for Christmas, it’s not limited to December. By swapping peppermint for other flavors (more on that below!), these cookies can transition seamlessly into a year-round favorite.

Let’s talk ingredients: the stars of this recipe

To make these cookies shine, every ingredient plays its part. Let’s break it down:

• Unsalted butter: The foundation of a good cookie. Softened butter creates a creamy, rich dough that bakes into perfectly chewy cookies. Salted butter can work in a pinch, but reduce the salt in the recipe.
• Granulated sugar: Adds sweetness and helps the cookies spread slightly in the oven. For a deeper flavor, you can replace a portion with light brown sugar.
• Egg: Binds the dough and gives the cookies their soft texture. Make sure it’s at room temperature for the best results.
• Vanilla extract: Enhances the sweetness and adds a warm, fragrant note to the cookies. Use pure vanilla if you can—it’s worth it.
• All-purpose flour: The structure of the cookies. Be sure to measure it correctly (spoon and level, don’t scoop!) to avoid dense cookies.
• Baking soda: Helps the cookies rise and gives them that soft, fluffy interior.
• Salt: Balances the sweetness and enhances all the other flavors.
• White chocolate chips: The creamy, sweet counterpoint to the sharp peppermint. You can swap these for dark or milk chocolate chips if you prefer.
• Peppermint pieces: The festive topper! Candy canes work perfectly here, but you can also use peppermint bark or pre-crushed peppermint candy.

Ingredient swaps and tips

If you’re out of peppermint, crushed toffee or sprinkles are fun alternatives for a non-holiday version. For a healthier twist, try subbing part of the flour with whole wheat flour, though it may alter the texture slightly.

What you’ll need from your kitchen

You don’t need fancy gadgets to whip up these cookies, which makes them a perfect last-minute bake. Here’s what you’ll want to have ready:

• Mixing bowls: One large for the dough and a smaller one for crushing peppermint.
• A sturdy whisk or hand mixer: For creaming the butter and sugar (though your arm might get a workout with a whisk!).
• Baking sheets: Lined with parchment paper for easy cleanup.
• Cooling rack: This helps the cookies cool evenly without becoming soggy on the bottom.
• Sharp knife or rolling pin: For crushing peppermint. A food processor works too, but be careful not to overdo it—peppermint powder is harder to work with than small chunks.

Step-by-step: Baking your way to cookie perfection

Alright, let’s bake these cookies together!

1. Preheat your oven: Set it to 350°F. While it’s heating up, line your baking sheet with parchment paper to prevent sticking.
2. Crush the peppermint: Chop your candy canes into small pieces (or use a rolling pin to crush them in a zip-top bag). You’ll need about 1/3 cup.
3. Cream the wet ingredients: In a large bowl, beat together the softened butter and sugar until the mixture is fluffy and light. Add in the egg and vanilla extract, mixing until combined.
4. Incorporate the dry ingredients: Stir in the flour, baking soda, and salt until you have a smooth dough. Be careful not to overmix—it can make the cookies tough.
5. Fold in the chocolate: Gently mix in the white chocolate chips. They’re the melty pockets of joy in these cookies, so don’t skimp!
6. Form the dough balls: Roll the dough into small balls about 1.5-2 inches in diameter. Dip the tops into the crushed peppermint, pressing gently to ensure the pieces stick.
7. Bake to perfection: Place the dough balls on your prepared baking sheet, leaving a bit of space between them. Bake for 10-11 minutes, checking at the 10-minute mark. They’ll look slightly underbaked in the center but will firm up as they cool.
8. Cool and enjoy: Let the cookies rest on the baking sheet for 1-2 minutes before transferring them to a cooling rack. Give them 10 minutes to cool completely—or sneak one warm, I won’t tell.

Make it your own: Variations to try

• Gluten-free version: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
• Vegan-friendly: Use plant-based butter, an egg replacer (like flaxseed meal mixed with water), and dairy-free white chocolate chips.
• Citrus twist: Add orange zest to the dough for a fresh flavor boost.
• Nutty addition: Fold in crushed pistachios or almonds for extra crunch.
• Seasonal swaps: Use crushed pastel mints for spring, cinnamon candies for fall, or sprinkles for a year-round treat.

How to serve and enjoy these festive cookies

These cookies are delightful on their own, but why not dress them up a bit? Stack them on a pretty platter for holiday parties, or package them in clear bags tied with festive ribbon for a thoughtful gift. Want to go all out? Serve them with a scoop of vanilla ice cream and a drizzle of hot fudge.

Drinks that pair perfectly

These cookies practically beg for a cup of something warm. I love them with peppermint hot chocolate or a frothy vanilla latte. They also pair surprisingly well with chilled milk, eggnog, or even a glass of sparkling wine for a grown-up twist.

Storing and reheating tips

Store your cookies in an airtight container at room temperature for up to five days. To keep them fresh longer, freeze them in a single layer before transferring to a freezer bag—they’ll last up to three months. Reheat frozen cookies in a 300°F oven for a few minutes to restore their just-baked softness.

Scaling up or down

This recipe makes about 18 cookies, but it’s easy to scale. Double the ingredients for a big batch (perfect for holiday gifting!), or halve it if you’re baking just for yourself. Just note that smaller batches may bake slightly faster, so keep an eye on them.

Wrapping up (and digging in!)

There’s no wrong time to whip up a batch of white chocolate peppermint cookies. They’re festive, versatile, and endlessly adaptable. Plus, the joy they bring—whether to your family, friends, or just yourself—is the real magic. Go ahead, bake a batch, and don’t forget to share your own twists on the recipe. Happy baking!

Frequently asked questions

Q: Can I use dark chocolate instead of white chocolate?
A: Absolutely! Dark or even milk chocolate chips work beautifully.

Q: Do I have to chill the dough before baking?
A: Nope! This dough holds its shape well, so no chilling is necessary.

Q: Can I use pre-crushed peppermint candy?
A: Yes, but make sure the pieces aren’t too fine—small chunks add great texture.

Q: What’s the best way to crush candy canes?
A: A rolling pin and zip-top bag are your best friends here.

Q: Why are my cookies spreading too much?
A: Your butter may have been too soft. Try chilling the dough briefly next time.

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