Perfect White Chocolate Peppermint Cookies Recipe for Holidays
These white chocolate peppermint cookies are the perfect blend of sweet, creamy, and minty – like a peppermint bark wrapped in cookie form. They’re ideal for holiday parties, gifting, or indulging in seasonal sweetness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups (220g) white chocolate chips
- 1 cup (150g) crushed peppermint candies
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 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, about 2-3 minutes with an electric mixer.
- Mix in 2 large eggs, one at a time, until well incorporated. Add 1 teaspoon of vanilla extract and mix again.
- In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- 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.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Press down slightly on each ball of dough and sprinkle the tops with the reserved crushed peppermint for added crunch and color.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- 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.
Notes
[‘Chill the dough for 30 minutes if it feels too soft to prevent spreading.’, ‘Use parchment paper for easy cleanup and to prevent sticking.’, ‘Monitor baking time closely as white chocolate can brown quickly.’, ‘Crush peppermint candies in a zip-top bag with a rolling pin or use a food processor.’, ‘Use room temperature ingredients for smoother batter and fluffier cookies.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15
- Fat: 7
- Carbohydrates: 20
- Protein: 2
Keywords: white chocolate, peppermint, cookies, holiday dessert, Christmas cookies, festive treats