White Chocolate Peppermint Cookies Recipe

The holidays are all about traditions, but every now and then, I like to shake things up with a little twist. That’s how these white chocolate peppermint cookies earned a spot on my December baking list! They combine the creamy sweetness of white chocolate with the refreshing crunch of peppermint, creating a cookie that’s equal parts festive and irresistible. Every bite feels like a little burst of holiday cheer—perfect for gifting, cookie swaps, or just nibbling on with a cup of cocoa by the fire.

I still remember the first time I made these. It was a chilly December evening, and I was testing recipes for a last-minute Christmas party. I didn’t have time for complicated desserts but wanted something that screamed “holidays.” I grabbed some leftover peppermint candies (from decorating gingerbread houses) and a bag of white chocolate chips, crossed my fingers, and got to baking. These cookies were such a hit that they disappeared from the tray in minutes. Now, they’ve become a staple in my kitchen every year around this time.

Let me walk you through the process, so you can bake up a batch of these cheerful, minty treats too!

this RECIPE

A little background on peppermint and white chocolate magic

Peppermint and chocolate are a classic duo, but white chocolate adds a creamy, buttery sweetness that sets these cookies apart. Peppermint desserts have been around for ages, with candy canes dating back to the 17th century as a Christmas treat. Incorporating crushed peppermint into cookies is a more modern spin, likely inspired by the rise of holiday baking trends in the mid-20th century.

These cookies are also delightfully versatile—perfect for a holiday party tray or a cozy night in. Plus, they’re straightforward enough to make with kids (crushing peppermint candies is a surprisingly fun stress reliever!).

Let’s talk ingredients: The stars of this show

Unsalted butter

Butter is the backbone of any good cookie. Make sure it’s softened to room temperature for easy creaming with sugar. If you’re out of unsalted butter, salted will work—just skip the added salt in the recipe.

Granulated sugar

This sweetens the dough without overpowering the peppermint. You could swap in light brown sugar for a slightly chewier texture, but the cookies won’t have the same crisp edges.

Egg

The egg binds everything together and gives the cookies structure. If you need a substitute, a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) works well.

Vanilla extract

Vanilla provides a warm, mellow flavor that balances the peppermint. Splurge on pure vanilla extract if you can—it makes a difference!

All-purpose flour

Flour forms the base of the dough. Be sure to measure correctly (spoon and level it) to avoid overly dense cookies.

Baking soda

This helps the cookies rise and gives them a soft, pillowy texture. Baking powder can work in a pinch, but it may slightly alter the texture.

Salt

A pinch of salt enhances the flavors and keeps the sweetness in check.

White chocolate chips

These are the creamy, sweet stars of the cookie! You can also chop up a white chocolate bar for larger, melty chunks.

Peppermint pieces

Crushed peppermint adds a festive crunch. If you’re out of peppermint candies, crushed candy canes or even peppermint bark works beautifully.

Kitchen gear: What you’ll need

No need for fancy gadgets here! All you’ll need are some basic tools:

• Mixing bowls: One large for the dough and one small for prepping peppermint pieces.
• Electric hand mixer or stand mixer: This makes creaming the butter and sugar a breeze, but a wooden spoon and some elbow grease will do in a pinch.
• Parchment paper or silicone baking mat: Helps prevent sticking and makes cleanup easy.
• Baking sheets: The foundation for your cookies. Opt for light-colored sheets to avoid over-browning.
• Cooling rack: Essential for cooling the cookies evenly and maintaining their soft centers.

Step-by-step: Baking your way to holiday bliss

1. Preheat your oven and prep the peppermint.
   Set your oven to 350°F. While it’s heating up, chop up your peppermint candies into small pieces. I like to use a zip-top bag and rolling pin for smashing—it’s oddly satisfying! Aim for pieces that are small enough to coat the dough but still add texture.
2. Cream the wet ingredients.
   In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This step is key for achieving soft cookies, so don’t rush it! Once creamed, beat in the egg and vanilla extract until fully incorporated.
3. Mix in the dry ingredients.
   Gradually add the flour, baking soda, and salt to the wet ingredients. Stir just until combined—overmixing can make the cookies tough.
4. Fold in the white chocolate chips.
   Gently stir in the white chocolate chips. Be generous—these are the gooey pockets of sweetness that make every bite magical.
5. Shape and coat the dough balls.
   Roll the dough into about 18 small balls (1.5-2 inches in diameter). Press the tops into the chopped peppermint pieces, gently patting them down so they stick. Place the balls peppermint-side up on a parchment-lined baking sheet.
6. Bake to perfection.
   Bake the cookies for 10-11 minutes, checking at the 10-minute mark. They should look slightly soft in the center but set around the edges. Let them sit on the baking sheet for 1-2 minutes to firm up before transferring to a cooling rack.
7. Cool and enjoy!
   Let the cookies cool completely before serving—if you can wait that long! The peppermint flavor intensifies as they cool, making them even more irresistible.

Variations to make these your own

• Gluten-free swap: Use a 1:1 gluten-free flour blend. I’ve tested this, and the cookies turn out just as delightful!
• Vegan option: Replace the butter with vegan butter and use a flax egg. Sub in vegan white chocolate chips for the full experience.
• Double chocolate twist: Mix in 2 tablespoons of cocoa powder with the dry ingredients for a chocolatey base.
• Nutty flair: Add chopped pistachios or almonds for extra crunch and a festive green-and-red look.
• Seasonal flair: Swap peppermint for crushed toffee in the fall or sprinkles for a birthday celebration.

How to serve and impress

These cookies are gorgeous on their own, but if you’re feeling extra fancy, stack them on a tiered platter with fresh sprigs of mint or small candy canes for decoration. Pair them with a bowl of whipped cream or a scoop of peppermint ice cream for an indulgent dessert.

Drinks that pair like a dream

• Hot chocolate: The ultimate companion to these cookies. Add a dash of peppermint schnapps for an adult twist!
• Coffee: A bold espresso or creamy latte complements the sweetness beautifully.
• Milk: Classic and simple—nothing beats cookies and milk.

Storing and reheating tips

Store these cookies in an airtight container at room temperature for up to 5 days. Want to extend their life? Freeze them for up to 3 months. Just thaw at room temperature before enjoying. For that fresh-from-the-oven feel, pop them in the microwave for 10-15 seconds to soften.

Scaling the recipe without stress

Need more cookies? Double the ingredients, but watch the mixing—overmixing larger batches can lead to denser cookies. For smaller batches, halve the ingredients, and keep an eye on the bake time (smaller batches tend to bake faster).

Potential hiccups and how to avoid them

• Peppermint pieces falling off: Press them gently into the dough before baking.
• Flat cookies: Make sure your butter isn’t too soft or melted. Chilling the dough for 15 minutes can help.
• Dry texture: Measure flour correctly and don’t overbake—soft centers are the goal!

Final thoughts: Make these cookies your new tradition

If you’re looking for a festive, crowd-pleasing treat, these white chocolate peppermint cookies are a must-try. They’re easy to make, endlessly customizable, and full of holiday spirit. I hope they bring as much joy to your kitchen as they do to mine.

FAQs

1. Can I use candy canes instead of peppermint candies?
Absolutely! Just crush them up into small pieces.

2. Why are my cookies spreading too much?
Your butter may have been too soft. Chill the dough for 15 minutes before baking.

3. Can I freeze the dough instead of baked cookies?
Yes! Roll the dough into balls, freeze on a tray, then transfer to a zip-top bag. Bake straight from frozen, adding an extra minute or two to the bake time.

4. What’s the best way to crush peppermint candies?
Use a zip-top bag and rolling pin or pulse them in a food processor.

5. How do I make them extra chewy?
Add a tablespoon of honey or corn syrup to the dough for a chewier texture.

Print