Ingredients

Creating these delightful White Chocolate Peppermint Cookies requires a careful selection of high-quality ingredients. Here’s what you need:

• Dry Ingredients:
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
• Wet Ingredients:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
• Mix-ins & Toppings:
  • 1 ½ cups white chocolate chips
  • ½ cup crushed peppermint candies

Note: For best results, use high-quality white chocolate chips and pure peppermint extract. If desired, substitute gluten-free flour for a gluten-free version. It’s also recommended to use fresh peppermint candies for a vibrant flavor and to ensure even distribution. Consider sourcing organic butter and eggs for a richer, creamier taste that enhances the overall flavor profile of the cookies.

Steps / Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Make sure the oven rack is positioned in the middle to allow even baking. This step ensures that the cookies bake evenly and prevents them from burning on the bottom.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. This ensures the leavening agents are evenly distributed in the dough, preventing uneven texture. Ensuring these dry ingredients are well-mixed is crucial for the structural integrity of your cookies.
3. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes on medium speed. A stand mixer with a paddle attachment works best for achieving a smooth texture. The creamed mixture should appear pale and airy, an indicator that the sugars have dissolved into the butter.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and peppermint extracts, blending until just combined. Scrape down the bowl as needed to ensure all ingredients are mixed. This step ensures that the extracts are evenly incorporated, providing a consistent flavor throughout.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Avoid over-mixing to keep the cookies soft and chewy. Mix until no streaks of flour remain. The dough should be well-combined but not overly worked.
6. Fold in the white chocolate chips and half of the crushed peppermint candies using a spatula. Ensure they are evenly distributed throughout the dough for consistent flavor in every bite. The mix-ins should be spread out so that each cookie has a bit of chocolate and mint.
7. Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. This spacing allows the cookies room to spread without merging. The dough balls should be uniform in size for even baking.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, and the centers are set but still soft. Rotate the baking sheets halfway through for even baking. The cookies should have a slightly cracked surface, indicating they are baked perfectly.
9. Remove cookies from the oven and sprinkle the remaining crushed peppermint candies over the top while they are still warm. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps the cookies firm up and maintain their shape. The cooling period is essential for the cookies to set properly.

Tips & Tricks

For perfectly soft and chewy cookies, make sure not to over-bake them. They should look slightly underdone when you take them out of the oven. Store these cookies in an airtight container at room temperature for up to a week, or freeze dough balls for up to three months for quick baking later. If you’re making a large batch, consider chilling the dough for 30 minutes to prevent spreading. For additional flavor, consider adding a pinch of cinnamon to the dry ingredients. Check out our related guide for more tips. If the dough is too sticky, add a tablespoon of flour at a time until you reach the right consistency.

Variations

For a vegan alternative, substitute the butter with a plant-based option and use flax eggs in place of regular eggs. To enhance the flavor, try adding ¼ cup of cocoa powder to the dry ingredients for a chocolate twist, pairing beautifully with the mint chocolate flavor. Another great option is to mix in some finely chopped nuts, such as almonds or pecans, for added crunch. For a festive touch, drizzle melted white chocolate over the cooled cookies and add colorful sprinkles. Adjust the quantity of peppermint extract to suit your personal taste preference, remembering that a little goes a long way. Consider using dark chocolate chips instead of white for a richer contrast.

Serving Suggestions

These White Chocolate Peppermint Cookies are a versatile addition to any dessert spread. Serve them on a decorative platter, alongside a selection of other homemade holiday cookies, for a festive presentation. Pair with a warm cup of hot cocoa or a glass of cold milk for a comforting winter treat. They also make excellent gifts; pack them in festive tins or boxes and give them as thoughtful seasonal dessert gifts. For an elegant touch, dust with powdered sugar before serving. Consider pairing with a peppermint mocha for an extra burst of minty goodness.

FAQ

Can I prepare the dough in advance? Yes, the cookie dough can be made up to 24 hours in advance and refrigerated. Bring to room temperature before baking. This resting period can help the flavors to meld together for a richer taste. Additionally, chilling the dough helps control the spread during baking, leading to thicker cookies.

What if I don’t have peppermint extract? You can substitute with mint extract, though the flavor might slightly differ. If neither is available, consider using crushed mint candies as a substitute to infuse mint flavor. Be mindful that other types of mint products might have varying strength, so adjust the amount accordingly.

Can I use white chocolate chunks instead of chips? Absolutely, white chocolate chunks will work well and add a rustic look to your cookies. Ensure they are evenly distributed for consistency in each cookie. Chunks provide larger pockets of chocolate, which can enhance each bite with bursts of sweetness.

For more holiday cookie inspiration, check out our Creamy Caprese Pasta Salad for a flavorful side dish to complement your dessert spread. These cookies are a perfect way to end a festive meal.

Print

White Chocolate Peppermint Cookies

Recipe by m h

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dessert Cuisine: American Difficulty: Easy

🍽️

Servings

− Approx. 24 cookies +

⏱️

Prep Time

15 min

🍳

Cook Time

12 min

🔥

Calories

—

Delightful and festive cookies featuring white chocolate chips and crushed peppermint candies, perfect for the holiday season.

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Ingredients

US Metric

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 ½ cups white chocolate chips
• ½ cup crushed peppermint candies

Directions

1.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

3.

In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes on medium speed.

4.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla and peppermint extracts, blending until just combined.

5.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.

6.

Fold in the white chocolate chips and half of the crushed peppermint candies using a spatula.

7.

Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.

8.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, and the centers are set but still soft.

9.

Remove cookies from the oven and sprinkle the remaining crushed peppermint candies over the top while they are still warm. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.