Perfect White Chocolate Peppermint Cookies Recipe for Holidays

Close your eyes and imagine the smell of sweet peppermint swirling through your kitchen, mingling with the creamy richness of white chocolate. These are the kind of cookies that make you want to curl up with a cozy blanket, a cup of hot cocoa, and a festive holiday movie. The first time I baked these, it was one of those magical winter afternoons, the house filled with laughter, and my family couldn’t stop sneaking bites before they even cooled down. It was the kind of moment that made me pause, take a deep breath, and realize I’d stumbled upon something truly special.

Honestly, I wish I’d discovered these white chocolate peppermint cookies years ago. They’re the perfect blend of sweet, creamy, and minty – like a peppermint bark wrapped in cookie form. Whether you’re hosting a holiday party, gifting treats to your neighbors, or just indulging in a little seasonal sweetness, these cookies are destined to become your go-to holiday dessert. They’ve already earned a permanent spot in my family’s holiday traditions, and I can’t wait for you to try them. Trust me, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in under 30 minutes, making them ideal for last-minute holiday baking.
• Simple Ingredients: No need to scour specialty stores — you likely have most of these ingredients in your pantry.
• Perfect for the Holidays: The combination of white chocolate and peppermint just screams Christmas cheer!
• Crowd-Pleaser: Kids and adults alike can’t get enough of these delightful cookies.
• Unbelievably Delicious: Soft and chewy with just the right crunch from crushed peppermint, they’re a festive treat everyone will adore.

What sets these cookies apart is the balance of flavors – the sweet, creamy white chocolate perfectly complements the crisp, refreshing mint. Plus, the little pops of color from the crushed peppermint make them almost too pretty to eat (but trust me, you won’t resist!). Whether you’re baking for yourself or others, these cookies deliver comfort and joy in every bite. And the best part? You don’t need to be a pro baker to whip them up. They’re easy, fun, and guaranteed to please even the toughest cookie critics.

What Ingredients You Will Need

This recipe uses simple, festive ingredients to create white chocolate peppermint cookies that are sure to impress. Here’s what you’ll need:

• Unsalted butter: Softened to room temperature for easy creaming.
• Granulated sugar: Adds sweetness and helps create the perfect texture.
• Brown sugar: For that hint of caramel flavor and softness.
• Eggs: Use two large eggs at room temperature for best results.
• Vanilla extract: Adds depth and enhances the sweet peppermint flavor.
• All-purpose flour: Make sure to measure accurately; too much can make the cookies dry.
• Baking soda: Helps the cookies rise slightly and keeps them soft.
• Salt: Balances the sweetness and enhances the flavors.
• White chocolate chips: Creamy and sweet, they pair perfectly with peppermint.
• Crushed peppermint candies: Adds festive flavor and a little crunch (you can use candy canes or any peppermint candies).

Pro Tip: For the best results, use high-quality white chocolate chips to get that rich, creamy texture. And when crushing your peppermint candies, aim for a mix of small pieces and fine powder for a balanced texture and flavor.

Equipment Needed

Here’s what you’ll need to make these crowd-pleasing white chocolate peppermint cookies:

• Mixing bowls: One large and one medium for combining wet and dry ingredients.
• Electric mixer: A hand or stand mixer works well for creaming the butter and sugar.
• Baking sheets: Make sure they’re large enough to space out the cookies evenly.
• Parchment paper: Keeps the cookies from sticking and makes cleanup a breeze.
• Measuring cups and spoons: Precise measurements are key for baking success.
• Rolling pin: Optional, for crushing peppermint candies (or use a heavy can or food processor).

If you don’t have a stand mixer, don’t worry! A sturdy wooden spoon and some elbow grease will do the trick. Just make sure your butter is softened for easier mixing.

Preparation Method

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together 1 cup (226g) of unsalted butter, 3/4 cup (150g) granulated sugar, and 3/4 cup (150g) brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
3. Mix in 2 large eggs, one at a time, until well incorporated. Add 1 teaspoon of vanilla extract and mix again.
4. In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Gently fold in 1 1/4 cups (220g) white chocolate chips and 1 cup (150g) crushed peppermint candies. Save a few pieces of peppermint for topping later.
7. Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Press down slightly on each ball of dough and sprinkle the tops with the reserved crushed peppermint for added crunch and color.
9. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Keep an eye on them – peppermint candies can melt quickly!
10. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tip: If your cookies spread too much, chill the dough for 30 minutes before baking to help them hold their shape.

Cooking Tips & Techniques

Here are some tried-and-true tips to ensure your cookies turn out perfect every time:

• Don’t skip the chilling step: If your dough feels too soft, chilling it for 30 minutes will prevent spreading and help the cookies keep their shape.
• Use parchment paper: This keeps the cookies from sticking and makes cleanup much easier.
• Monitor your baking time: White chocolate can brown quickly, so keep an eye on your cookies as they bake. You want the edges to be golden, but the centers should remain slightly soft.
• Crush candies carefully: If you’re using a rolling pin to crush peppermint, place the candies in a zip-top bag first to avoid mess. Alternatively, pulse them a few times in a food processor for a quicker option.
• Room temperature ingredients: Softened butter and room-temperature eggs mix better, creating a smoother batter and fluffier cookies.

And here’s a little secret: If you want extra gooey cookies, bake them for just 9 minutes and let them finish setting on the baking sheet. They’ll be soft, gooey, and absolutely divine!

Variations & Adaptations

The beauty of white chocolate peppermint cookies is how versatile they are! Here are a few ways you can switch things up:

• Make them gluten-free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for those with dietary restrictions.
• Add a chocolate twist: Mix in some semisweet chocolate chips or drizzle melted dark chocolate over the cooled cookies for extra decadence.
• Try a different mint: Swap peppermint candies for crushed spearmint or even Andes Mint chocolate pieces for a slightly different flavor profile.
• Seasonal variations: In spring, try swapping the peppermint candies for pastel-colored chocolate chips or sprinkles.

I once experimented with adding orange zest along with peppermint, and it created a bright, citrusy twist that paired beautifully with the creamy white chocolate. Get creative and make this recipe your own!

Serving & Storage Suggestions

These cookies are best served fresh and slightly warm, but they’re just as delicious at room temperature. Pair them with a steaming cup of hot cocoa, coffee, or even a glass of cold milk for a comforting treat.

To store, allow the cookies to cool completely. Place them in an airtight container and keep at room temperature for up to one week. For longer storage, freeze them in a sealed container or freezer bag for up to three months. To reheat, simply microwave for 10-15 seconds or let them thaw at room temperature.

Pro Tip: If you’re gifting these cookies, pack them in a festive tin or wrap them in cellophane with a holiday ribbon for an extra special touch. The crushed peppermint adds such a beautiful, wintry vibe that your friends and family will love!

Nutritional Information & Benefits

Here’s a quick overview of the approximate nutritional values per cookie:

• Calories: 150
• Fat: 7g
• Carbohydrates: 20g
• Protein: 2g
• Sugar: 15g

Key ingredients like white chocolate provide a burst of sweetness, while peppermint is known for its refreshing and digestion-soothing properties. These cookies can be made gluten-free with the right flour, making them suitable for those with gluten sensitivities. However, they do contain dairy, so be cautious if anyone has lactose intolerance or dairy allergies.

Conclusion

There’s just something magical about white chocolate peppermint cookies that makes them a holiday favorite year after year. They’re simple to make, incredibly delicious, and perfect for sharing with loved ones. Whether you’re baking for a festive gathering or just treating yourself, these cookies are sure to bring joy to your table.

I love how this recipe allows for creativity – you can play around with the flavors, presentation, and even make it fit dietary needs. But no matter how you tweak it, the combination of white chocolate and peppermint is always a winner. If you’re looking for a cookie recipe that’s equal parts festive and indulgent, this is the one.

Make sure to leave a comment below and let me know how your cookies turned out! Did you come up with any fun variations? Share your tips and experiences – I’d love to hear from you. Happy baking and happy holidays!

FAQs

1. Can I use dark chocolate instead of white chocolate?

   Absolutely! Dark chocolate will create a richer flavor and pair beautifully with the peppermint.

2. What’s the best way to crush peppermint candies?

   Place them in a sturdy zip-top bag and use a rolling pin to crush them. Alternatively, pulse them in a food processor for quicker results.

3. Can I make these cookies ahead of time?

   Yes! You can make the dough ahead and refrigerate it for up to 3 days before baking. Or bake the cookies and freeze them for up to 3 months.

4. Are these cookies suitable for people with dietary restrictions?

   You can make them gluten-free by using a 1:1 gluten-free flour blend. For dairy-free, try substituting the butter with vegan butter and the white chocolate chips with a dairy-free version.

5. How can I prevent my cookies from spreading too much?

   Chill the dough for 30 minutes before baking and ensure your butter isn’t overly warm when mixing the ingredients.

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