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White Chocolate Peppermint Cookies

These soft-centered cookies are a delightful mix of mint and creamy white chocolate, perfect for holiday baking.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Softened for easier mixing
  • 3/4 cup granulated sugar Regular white sugar
  • 3/4 cup light brown sugar, packed Adds moisture and richness
  • 2 large eggs Room temperature for better blending
  • 2 teaspoons vanilla extract adds flavor
  • 1 teaspoon peppermint extract Use sparingly as it is strong
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda For leavening
  • 1/2 teaspoon salt Enhances flavor
Mix-ins
  • 1 cup white chocolate chips For mixing into the dough
  • 1 cup crushed candy canes or peppermint candies Most for dough, some reserved for topping

Method
 

Preparation
  1. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using a mixer for 2–3 minutes until creamy and light in color.
  2. Add the eggs, vanilla extract, and peppermint extract. Mix until fully blended and the texture becomes silky.
  3. Add flour, baking soda, and salt. Mix on low speed until the dough forms, stopping as soon as the flour disappears.
  4. Fold in the white chocolate chips and most of the crushed candy canes using a spatula.
  5. Scoop the dough into balls (about 2 tablespoons each). Place on a plate, flatten slightly, cover, and chill for 30 minutes.
Baking
  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Place chilled dough balls on the baking sheet, leaving space in between. Press a few extra white chocolate chips or crushed candy canes on top.
  3. Bake for 10–12 minutes or until the edges are set and centers are soft and glossy.
  4. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 2 weeks. Freeze for up to 3 months.