Peppermint White Chocolate Cookies

Discovering peppermint white chocolate cookies became one of those sweet holiday surprises that felt like unwrapping a gift from the kitchen itself. The first time I made them, the scent of peppermint and melted white chocolate filled the air, instantly brightening up the whole afternoon.

I remember the time unexpected guests stopped by during the holidays and I pulled these out warm from the oven — their smiles said it all, and I knew I nailed it.

Ingredients

• All-purpose flour: The trusty base that gives these cookies their perfect soft chewiness every time
• Baking soda: Just a pinch to help them rise and spread just right
• Salt: Balances the sweetness and enhances the peppermint notes
• Unsalted butter: Using softened butter ensures a tender texture—never substitute melted for this one
• Granulated sugar and light brown sugar: Together they give the cookies a lovely balance of sweetness and moisture
• Eggs: Bind everything and add richness
• Pure vanilla extract: Adds warmth and depth
• Peppermint extract: The cool, festive punch that makes these cookies shine
• White chocolate chips: Use good quality chips for that creamy melt that feels like a hug
• Crushed peppermint candies: Topping and mix-in for that satisfying crunch and holiday color

Instructions

Get Everything Ready:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper so your cookies don&t stick and cleanup is a breeze.

Whisk Dry Ingredients:

In a medium bowl, combine flour, baking soda, and salt making sure they&re well mixed so your cookies rise evenly.

Beat the Butter and Sugars:

In a large bowl, cream softened butter with granulated and light brown sugars until light and fluffy—this is where the magic of chewy texture begins.

Mix in Eggs and Extracts:

Add eggs one at a time, beating well after each to incorporate air. Then stir in vanilla and peppermint extracts for that festive fragrance.

Combine Wet and Dry:

Gradually add dry ingredients into the wet, mixing just until combined so you don&t overwork the dough.

Add White Chocolate and Peppermint:

Fold in white chocolate chips and most of the crushed peppermint candies, saving some for topping that extra sparkle.

Portion the Dough:

Scoop tablespoon-sized balls onto baking sheets, spacing about 2 inches apart to let them spread comfortably.

Top With Peppermint:

Press a few reserved peppermint pieces onto each dough ball to add crunch and festive color.

Bake Until Just Right:

Bake 10 to 12 minutes until edges set but centers look slightly underbaked; this keeps that chewy, melt-in-your-mouth texture.

Cool and Enjoy:

Let cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely, taking in the warm aromas as you wait.

Save

There was a holiday party where these cookies became the center of conversation and brought together friends with stories, laughter, and sweet smiles that turned simple moments into cherished memories.

Keeping It Fresh

To keep these cookies soft and vibrant, store them in an airtight container at room temperature. Avoid refrigeration which can dry them out, and if you want to revive any slightly stale cookies, a quick zap in the microwave for 10 seconds works wonders.

Substitutions and Tweaks

If you&re feeling adventurous, swap white chocolate chips for dark or milk chocolate for a richer flavor, or swap peppermint extract for a hint of orange zest for a fresh twist your family might love.

Serving Ideas That Clicked

These cookies shine on their own but pairing them with a cup of hot cocoa or a minty tea creates a cozy treat experience. For last minute thoughts before you head out, remember:

• Don&t forget to share some with your neighbors—they will thank you
• Keep some aside for cookie decorating fun with kids or friends
• Leftovers make delightful additions crushed over ice cream or into yogurt parfaits

Save

Thanks for spending this kitchen moment with me—here&s to many more batches of warm cookies and smiles shared across the counter.

Recipe Questions & Answers

→ What makes these cookies soft and chewy?

The combination of softened unsalted butter, a mix of granulated and brown sugars, and precise baking time ensures a tender, chewy texture.

→ Can I substitute the peppermint extract?

Yes, you can use other extracts like vanilla or almond, but peppermint extract provides the distinctive minty flavor that complements the white chocolate.

→ How do I prevent the cookies from spreading too much during baking?

Chilling the dough before baking or using a sturdy flour helps maintain the shape and prevents excessive spreading.

→ What is the best way to store these cookies?

Store them in an airtight container at room temperature to keep them fresh for up to five days.

→ Can I replace white chocolate chips with other types?

Absolutely, milk or dark chocolate chips can be swapped in for a different but delicious flavor profile.

→ Why add crushed peppermint candies on top?

Pressing crushed peppermint candies onto the dough before baking adds extra crunch, festive color, and enhances the mint aroma.