As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
White Chocolate Peppermint Cookies are chewy, soft, and loaded with white chocolate chips, peppermint flavor, and candy cane pieces! These make the best Christmas cookies and will quickly become your new favorite!
White Chocolate Peppermint Cookies
White Chocolate Peppermint Cookies are one of my favorite cookies to bake this time of year because they taste just like Christmas! Made with my favorite holiday flavors of a sugar cookie dough base infused with warm vanilla and peppermint flavors, rich white chocolate chips, and crushed candy canes pieces.
These make the perfect holiday cookie for your cookie tray, gifts, holiday baking, holiday parties, or just because it’s the most wonderful time of the year! One of my favorite things about the holiday season is all the BAKING.
Flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
Baking powder & baking soda: Used to help make the cookies rise and form to get the perfect cookie shape.
Butter: Salted butter works well with this recipe as the salt helps balance out the sweetness. You want your butter to be soft at room temperature. If you use unsalted butter, make sure to add 1 teaspoon of salt to the recipe.
Sugar: We just use granulated sugar to add sweetness and it helps create an extra chewy texture.
Egg: You’ll need one large whole egg to help bind the ingredients together. It’s always best if the egg is at room temperature so it incorporates with the ingredients.
Vanilla extract: Enhances and adds a warm flavor.
Peppermint extract: Adds the peppermint flavor, add more than 1/2 teaspoon if you want more peppermint flavor.
Peppermint candy pieces: The star ingredient. You can use your favorite peppermint candy or candy canes, just make sure to crush them up into pieces.
White chocolate chips: Another star ingredient. Alternatively, you could use semi-sweet chocolates, mini chips, milk chocolate chips, dark chocolate chips, and chocolate chunks.
How To Make White Chocolate Peppermint Cookies
Mix dry ingredients. In a medium mixing bowl, combine flour, baking powder, and baking soda and whisk together.
Mix wet ingredients. In a large mixing bowl with an electric mixer or in the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula. About 2-3 minutes.
Combine dry mixture to wet mixture. Add in egg, peppermint extract, and vanilla extract and continue to beat just until incorporated. Slowly add in the dry ingredients and reduce the mixer speed. Beat together until combined and then add in the peppermint candy pieces and white chocolate chips. Mix together until cookie dough has formed.
Chill dough. Cover dough and place in the refrigerator and chill for 15 minutes.
Scoop and bake. Scoop the cookie dough into balls with a mini ice cream or cookie scoop (equivalent to 2 tablespoons) and place the cookies on prepared baking sheets, be sure they are at least 2 inches apart. Top each cookie dough ball with more white chocolate chips and peppermint pieces (optional). Bake for 9-10 minutes or until they are a light golden brown. Let cool for a few minutes, then carefully transfer to a cooling wrack. Enjoy!
Recipe Tips & Variations
Room temperature ingredients: It’s important that your egg and butter are at room temperature. They incorporate with the other ingredients so much better then when they are cold. This will also help your cookies stay tender and soft.
Chocolate chips: You can swap the white chocolate chips for semi-sweet chocolates, mini chips, milk chocolate chips, dark chocolate chips, and chocolate chunks.
Add a crunch: Add a handful of chopped nuts such as almonds, hazelnuts, pecans, and macadamia nuts, or chopped pretzels to the cookie dough. You could also add them to the tops.
Cookie topping: Add a drizzle of white chocolate to each cookie or dip half of each cookie into melted chocolate or milk chocolate chips for an even more chocolatey and rich flavor. You can add a drop of peppermint extract into the chocolate for a peppermint twist.
Festive cookies: Add red and green, or your favorite holiday sprinkles to the top of these cookies.
Can I Make These Into Cookie Bars Instead?
If you prefer to have them in a bar form instead of cookie form, it’s easy to do. Add the cookie dough to a 9×9 inch baking dish lined with parchment paper. Bake for 10 minutes longer than the recipe calls for- but always be sure to check since every oven is different.
Why You’ll Love This Recipe
Soft and chewy: These are the ultimate soft and chewy cookies. The extra chewiness comes from the sugar and peppermint candy pieces. We only bake these for about 10 minutes to keep them on the soft side.
Portable: These cookies are perfect for any occasion and can be transferred easily by placing cookies in an airtight container or ziplock bag. Pack them up for a holiday party, lunch box treat, or bring them to work.
Crowd Pleaser: Kids and adults will both love these cookies. They are perfect for classroom parties, cookie swaps, cookie holiday platters, cookie exchanges, and treat bags for gifts.
Leftovers & Storage
To-Store: If you happen to have any leftovers, luckily these cookies will stay fresh, soft, and chewy for a few days. Place cookies in an airtight container or cover plate tightly with plastic wrap. Store at room temperature for up to 1 week.
If you want your cookies to stay extra fresh, store with a soft piece of sliced bread. This will keep them softer and fresher longer.
To-freeze: Bake your cookies in smaller batches and freeze the remaining cookie dough. Freeze by placing the cookie dough balls on a baking sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large freezer bag or airtight container and store in the freezer for up to 6 months. The pretzels may not be as crunchy once they defrost but they will still be just as delicious.
To-thaw: Place cookies on a baking sheet and sit out for a 30 minutes. You can also bake the cookies frozen, just be sure to add a few more minutes to the baking time.
OTHER POPULAR HOLIDAY COOKIES
- Soft Sugar Cookies
- The Best Chocolate Chip Cookies
- Hot Chocolate Cookies
- Christmas Shortbread Bars
- Grinch Cookies
- Italian Ricotta Cookies
- Cut-Out Sugar Cookies
- Ginger Molasses Cookies
NEVER MISS A RECIPE
Join thousands of subscribers & get
easy recipes via email for FREE!
Want to be Featured?
If you make this recipe, please let me know how it turned out…
Kathryn’s Kitchen Blog
Easy, simple, and delicious recipes anyone can make. Click the button below so you don’t miss any recipes!
White Chocolate Peppermint Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup salted butter softened
- 3/4 cup granulated sugar
- 1 whole large egg
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup white chocolate chips
- 1/3 cup peppermint candy cane pieces
- Preheat oven to 350 degrees F. Line a Baking sheet with parchment paper or coat with nonstick spray.
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda.
- In a large mixing bowl with an electric mixer or in the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula. About 2-3 minutes.
- Add in egg, peppermint extract, and vanilla extract and continue to beat just until incorporated. Slowly add in the dry ingredients and reduce the mixer speed. Beat together until combined and then add in the peppermint candy pieces and white chocolate chips. Mix together until cookie dough has formed. Place the cookie dough in the refrigerator and chill for 15 minutes.
- Scoop the cookie dough into balls with a mini ice cream scoop (equivalent to 2 tablespoons) and place the cookies on prepared baking sheets, be sure they are at least 2 inches apart. Top each cookie dough ball with more white chocolate chips and peppermint pieces (optional). Bake for 9-10 minutes or until they are a light golden brown. Let cool for a few minutes, then carefully transfer to a cooling wrack. Enjoy!