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White Chocolate Peppermint Cookies Recipe

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.

Ingredients

Scale

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