There’s something magical about White Chocolate Peppermint Cookies. The creamy sweetness of white chocolate pairs perfectly with the cool, refreshing crunch of peppermint — like a bite of winter wonderland. These cookies are soft, chewy, and sparkly enough to make any cookie platter look festive.
The first time I made these, it was right before Christmas. I’d already baked my Raspberry Thumbprint Cookies and Pistachio Chocolate Bar Cookies, but I wanted something that truly tasted like the holidays. The mix of peppermint and white chocolate did it — they were gone before the tray even cooled.
White Chocolate Peppermint Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Mix in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.
- Stir in white chocolate chips and crushed peppermint candies.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets. Bake for 9–11 minutes, until edges are just golden.
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Drizzle with melted white chocolate and sprinkle extra peppermint on top if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love White Chocolate Peppermint Cookies
These cookies are melt-in-your-mouth soft, with a sweet peppermint flavor that isn’t overpowering. They’re easy to make, perfect for gifting, and hold up beautifully on holiday trays. Plus, they stay soft for days — if they last that long.
If you love cozy, seasonal bakes like my Cranberry Orange Walnut Bread or Garten’s Cranberry Orange Bread, these peppermint cookies are the next must-bake addition to your list.
Ingredients You’ll Need
For the Cookies:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white chocolate chips
- ½ cup crushed peppermint candies or candy canes
Optional Decoration:
- Extra crushed candy for topping
- Melted white chocolate drizzle
If you’re a fan of bright, cheerful bakes, you’ll also adore my Pink Party Donuts — same fun energy, just in donut form.
How to Make White Chocolate Peppermint Cookies
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream the Butter and Sugars
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Step 3: Add Egg and Vanilla
Mix in the egg and vanilla extract until fully combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.
Step 5: Fold in the Good Stuff
Stir in white chocolate chips and crushed peppermint candies.
Step 6: Shape and Bake
Scoop tablespoon-sized portions of dough onto prepared baking sheets. Bake for 9–11 minutes, until edges are just golden.
Step 7: Cool and Decorate
Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Drizzle with melted white chocolate and sprinkle extra peppermint on top if desired.
If you love simple recipes that feel bakery-special, these are as rewarding as my Strawberry Shortcake Puppy Chow.
Tips for Perfect White Chocolate Peppermint Cookies
- Crush candy finely: Too-large pieces can melt and stick to the pan.
- Don’t overbake: They firm up as they cool for the perfect chewy texture.
- Chill dough for thicker cookies: 15 minutes in the fridge helps prevent spreading.
- Add toppings while warm: Helps the candy stick to the drizzle.
Those small baking details are the same ones that make my Pistachio Chocolate Bar Cookies so irresistible every time.
How to Store and Freeze
Storage: Store cooled cookies in an airtight container for up to 5 days.
Freezing Dough: Freeze unbaked dough balls for up to 2 months; bake from frozen, adding 1 extra minute.
Freezing Baked Cookies: Layer between parchment paper and freeze up to 3 months.
Like my Christmas Bread Recipe, these cookies make perfect make-ahead holiday treats.
Flavor Variations
- Chocolate Peppermint Cookies: Add 2 tablespoons cocoa powder for a chocolate base.
- Dark Chocolate Chips: Swap white for dark or semi-sweet for more contrast.
- Peppermint Mocha Twist: Add 1 teaspoon instant coffee to the dough.
- Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend.
If you love recipes that adapt to your pantry, this one’s as versatile as my Cheesy Ham and Potato Soup.
Frequently Asked Questions
1. Can I use peppermint extract instead of candies?
Yes — add ¼ teaspoon to the dough for a boost of flavor.
2. Can I make them without white chocolate?
Definitely — replace with regular chocolate chips or keep them peppermint-only.
3. Why did my cookies spread too much?
The butter may have been too soft; chilling the dough helps.
4. Can I use candy canes instead of peppermint candies?
Yes! They crush beautifully and add extra festive color.
The Final Bite
These White Chocolate Peppermint Cookies are everything you want in a holiday cookie — chewy, sweet, and full of peppermint sparkle. They taste like Christmas in cookie form, with that perfect mix of creamy white chocolate and cool peppermint crunch.
Serve them with a mug of my Hot Cocoa Mix Recipe or pack them into pretty tins for gifting. One batch will never be enough!
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