why make this recipe

White Chocolate Peppermint Cookies are a delightful treat that combines the sweet creaminess of white chocolate with the refreshing flavor of peppermint. Perfect for the holiday season or any special occasion, these cookies not only taste amazing but also look festive. Their chewy texture and crispy edges make them a delightful snack for both kids and adults alike. Plus, they are easy to make, requiring simple ingredients you may already have in your kitchen.

how to make White Chocolate Peppermint Cookies

Ingredients:

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup crushed candy canes or peppermint candies

Directions:

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Mix for 2–3 minutes, until the mixture is creamy, smooth, and light in color.
Add the eggs, vanilla extract, and peppermint extract. Mix again until fully blended to achieve a silky and glossy texture.
Add the flour, baking soda, and salt. Mix on low speed just until the dough forms. Stop mixing as soon as the flour disappears to keep the cookies soft and tender.
Fold in the white chocolate chips and most of the crushed candy canes using a spatula. Stir gently to evenly spread the mix-ins throughout the dough.
Scoop the dough into balls using a medium cookie scoop (about 2 tablespoons each). Place the dough balls on a plate or tray, lightly flatten the tops, cover with plastic wrap, and chill for 30 minutes. Chilling helps the cookies stay thick and prevents them from spreading.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Place the chilled dough balls on the baking sheet, leaving space between each one. Press a few extra white chocolate chips or crushed candy cane pieces on top.
Bake for 10–12 minutes or until the edges are set and the centers look soft and slightly glossy. Do not overbake; they finish baking as they cool.
Let the cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack. This helps keep the centers soft and chewy.

how to serve White Chocolate Peppermint Cookies

Serve these cookies warm or at room temperature. They make an excellent treat for holiday parties, cookie exchanges, or as a sweet snack during movie night. For an extra special touch, you can serve them with a glass of milk or hot cocoa.

how to store White Chocolate Peppermint Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can also freeze the cookies. Just place them in a freezer-safe container and they can last for about 2-3 months.

tips to make White Chocolate Peppermint Cookies

Make sure your butter is softened for easy mixing.
Don’t overmix the dough after adding the flour to keep the cookies soft.
Chilling the dough is key for thick cookies.
For more peppermint flavor, add a little extra peppermint extract.

variation

You can switch out the white chocolate chips for semisweet or milk chocolate chips if you prefer. Another fun variation is to add chopped nuts or dried fruit for added texture.

FAQs

1. Can I use margarine instead of butter?
Yes, you can substitute margarine for butter, but the flavor and texture might vary slightly.

2. Can these cookies be made ahead of time?
Absolutely! You can make the dough ahead and freeze it. Just scoop the dough into balls, freeze them, and then bake when you’re ready.

3. Do I have to use peppermint extract?
No, if you prefer a different flavor, you can omit the peppermint extract and use vanilla or almond extract instead.