White Chocolate Peppermint Cookies Recipe

Introduction

These White Chocolate Peppermint Cookies combine the creamy sweetness of white chocolate with refreshing peppermint for a delightful treat. Perfect for the holiday season or any time you want a festive twist on a classic cookie.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 cup white chocolate chips
• 1/3 cup peppermint pieces

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Step 2: Chop the peppermint candies into small pieces until you have about 1/3 cup.
3. Step 3: In a large bowl, combine the softened butter, granulated sugar, egg, and vanilla extract until well mixed.
4. Step 4: Add the flour, baking soda, and salt to the wet ingredients and mix thoroughly. Fold in the white chocolate chips gently.
5. Step 5: Roll the dough into about 18 small balls, each roughly 1.5 to 2 inches in diameter.
6. Step 6: Dip the top of each dough ball into the chopped peppermint pieces, pressing gently to ensure the pieces stick.
7. Step 7: Place the coated dough balls on a baking sheet lined with parchment paper, spacing them evenly.
8. Step 8: Bake for 10 to 11 minutes. Check at 10 minutes; the cookies should be slightly soft when done.
9. Step 9: Let the cookies sit on the baking sheet for 1 to 2 minutes before transferring them to a wire rack to cool completely, about 10 minutes.
10. Step 10: Serve and enjoy your festive cookies!

Tips & Variations

• For a stronger peppermint flavor, add a few drops of peppermint extract to the dough along with the vanilla.
• Use crushed candy canes instead of peppermint pieces for a slightly different texture and flavor.
• If you prefer a softer cookie, reduce baking time by one minute.
• Try substituting white chocolate chips with dark or milk chocolate chips for a richer contrast.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. To reheat, warm gently in a microwave for 10-15 seconds or let come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of white chocolate?

Yes, you can substitute white chocolate chips with regular milk or dark chocolate chips, but the flavor will be less sweet and creamy.

How do I chop peppermint pieces safely and evenly?

Place the peppermint candies in a resealable plastic bag and gently crush them with a rolling pin or use a sharp knife on a cutting board to finely chop, being careful to avoid injury.

White Chocolate Peppermint Cookies Recipe

Print Recipe

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5 from 132 reviews

Delight in these festive White Chocolate Peppermint Cookies, featuring a soft and buttery base studded with creamy white chocolate chips and topped with crunchy peppermint pieces. Perfect for the holiday season or any time you want a sweet, minty treat.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract

Dry Ingredients

• 1 3/4 cup all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt

Add-ins

• 1 cup white chocolate chips
• 1/3 cup peppermint pieces, chopped

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking.
2. Chop Peppermint: Chop peppermint candies into small pieces until you have about 1/3 cup for coating the cookies.
3. Mix Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Then, add the egg and vanilla extract, mixing until combined.
4. Add Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt to the wet mixture. Stir until just combined to form the cookie dough.
5. Fold in White Chocolate Chips: Gently fold the white chocolate chips into the dough for pockets of sweet, creamy flavor.
6. Form Dough Balls: Roll the dough into about 18 small balls, each approximately 1.5-2 inches in diameter.
7. Coat with Peppermint: Dip each dough ball onto the chopped peppermint pieces to coat the top. Press gently so the peppermint adheres well.
8. Place on Baking Sheet: Arrange the dough balls peppermint-side up on a parchment-lined baking sheet, spacing them evenly to allow for spreading.
9. Bake: Bake in the preheated oven for 10-11 minutes. Check at 10 minutes—the cookies should be slightly soft in the center.
10. Cool: Let cookies rest on the baking sheet for 1-2 minutes to set, then transfer carefully to a wire rack to cool for 10 minutes before serving.
11. Serve: Enjoy these festive, minty cookies fresh or store in an airtight container for up to a week.

Notes

• For best results, use softened butter, not melted.
• Chilling the dough for 30 minutes before baking can help cookies maintain their shape.
• You can substitute peppermint pieces with crushed candy canes if desired.
• Store cookies in an airtight container at room temperature for up to one week.
• Do not overbake; cookies should remain slightly soft in the center for the best texture.

Keywords: White Chocolate Peppermint Cookies, holiday cookies, peppermint cookies, white chocolate cookies, festive cookies, easy cookie recipe