White Chocolate Peppermint Cookies are my favorite family cookie recipe dressed up for the holidays.
I have a recipe that I published a long time ago that I call the best chocolate chip cookies. They are the best because they include a little extra salt, making them sweet and salty. But the cookie dough itself bakes up perfect every time. And I’ve made them hundreds of times. So I decided to dress that cookie recipe up for the holidays and turn them into these White Chocolate Peppermint Cookies.
No worries if you aren’t a white chocolate fan though because these would be equally delicious with dark chocolate chips instead of white. The peppermint flavor is just enough because the cookie tops are dipped in crushed peppermint candies. I had read some other recipes that mixed the crushed peppermint into the batter and the reviews said it was just too much peppermint flavor.
Tips for making White Chocolate Peppermint Cookies:
- I use sheet pans like these for baking all my cookie recipes.
- Line the sheet pans with silicone baking mats like these or parchment paper. That way the cookies never stick to the pan.
- Use this cookie scoop to scoop the cookie dough evenly onto the pans.
- I use this brand of chips in all my cookie recipes.
- Crush the mint candies by putting them into a plastic bag and rolling/hitting them with a heavy, wooden rolling pin.
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White Chocolate Peppermint Cookies
White Chocolate Peppermint Cookies are my favorite family cookie recipe dressed up for the holidays.
Ingredients
- 6 tbsp unsalted butter softened
- 1/2 cup granulated (white) sugar
- 1/2 cup light brown sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/4 cups white chocolate chips I use Ghirardelli brand
- 1/2 cup peppemint candies crushed
Instructions
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Preheat oven to 350 degrees. Add the butter, sugar, brown sugar, salt, baking powder and baking soda to the bowl of a stand mixer. Mix on low until combined and then beat on medium speed for about 1 minute. Beat in egg and vanilla until smooth. Stop mixer and add the flour and white chocolate chips. Mix on low speed until a cohesive cookie dough forms, about 1 minute.
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Use a medium size cookie scoop (about 1 1/2 tablespoons capacity) to form 24 cookie dough balls. Dip the top half of each ball in the crushed peppermint candies. Place the cookies on baking sheets lined with Silpat baking mats or parchment paper (12 cookies per baking sheet).
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Bake the cookies for 10 - 11 minutes. I rotate the pans front to back and top rack to bottom rack halfway through baking time.
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The cookies should look a bit underdone when you take them out of the oven. They will set up as they cool.
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Allow the cookies to cool on the baking sheets for 10 minutes. Remove them to a cooling rack and allow to cool to room temperature.
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Cookies are best eaten within a day or two. Place completely cooled cookies in a freezer bag and freeze for up to one month if desired.
More holiday recipes:
Amy Nash says
Good call on the peppermint and white chocolate combo! It’s one of my absolute favorites and I just want to reach into the screen and nab one of these delicious looking cookies!
Laura says
They look amazing and I do love white chocolate. I am actually not a fun of peppermint candy. Never mind, I will make them anyway, they look deliciouse
Marvellina | What To Cook Today says
These will be gone FAST at our house!!!!
Andrea @ The Petite cook says
YUM! Love the white chocolate & peppermint combo, Im sure these cookies taste amazing as they look!
Jenn says
My husband eats peppermint candies like they’re his lifeline. He would LOVE these!
Cathy says
How many peppermint candies does it take to make that half cup. I’m assuming just a few, but I want to make a triple batch. They look amazing!
foodtasticmom says
So sorry for the late reply on this. I think it took me about 20 of the starlight mints (round peppermint candies).
Deborah Johnson says
Wanted to make these for Christmas gifts,but am hesitant because of your comment that they are best eaten in 1-2 days. Usually cookies are good to eat for several days or more. What are your thoughts?
foodtasticmom says
It’s really a personal preference. As in I’m super picky about my cookie texture, LOL They do freeze well, so you could freeze them and then take them out before gifting. These are fine for a few days, I just personally prefer the taste after just a day or two. Hope that helps!
Mary says
What a fun Christmas cookie!
foodtasticmom says
Thank you Mary!
Emily Hill says
These are perfect for holiday cookie platters and neighbor plates. Totally pinning this recipe!
foodtasticmom says
Thanks so much for the Pin. I appreciate it!
Natalie says
I love white chocolate and peppermint together! These cookies would be perfect for Christmas!
foodtasticmom says
Thank you Natalie!
Valentina says
Peppermint is one of the best inventions of all time! I adore it in my cookies (and ice cream!) during the holiday season. These are lovely, and I could eat them by the dozen. 🙂
foodtasticmom says
I agree, love peppermint during the holiday season!
Tisha says
These cookies scream Christmas!!! Adding them to my holiday treat list!
foodtasticmom says
Totally agree and thank you!
Marty says
Could Ghirardelli peppermint chips be subbed for the white chocolate chips and crushed candy?
Linda Erlenbusch says
I made these and they turned out horrible! They spread all over the baking sheet. I realized it says 1 1/4 cup flour. That maybe should be 2 1/4?? If I try these again, I will add an extra cup of flour. The color of mine were not as pristine white as the pic shows. I wondered tight away w the brown sugar in there. They do taste good though.
foodtasticmom says
I’m really sorry this recipe didn’t work for you Linda. I’m not sure what the problem was. It’s definitely not 2 1/4 cups flour. This is the same recipe I have made for years (as a chocolate chip cookie). I simply cut the amount of salt (only by 1/2 teaspoon) and used white chocolate chips instead of dark chocolate chips. See the original recipe here (https://www.foodtasticmom.com/best-chocolate-chip-cookies/). Maybe your baking powder was inactive? Maybe I pack my flour down more in my measuring cups? I try not to though. I scoop out from my container and then lightly level with a knife. Maybe the butter was too soft? Lots of things can go wrong, but in general this recipe is very consistent for me. Again, I’m sorry these didn’t work for you!
Suzanne says
My Peppermint melted. lol They still tasted ok. I switched from the hard peppermint candies to Andes peppermint pieces and they didn’t melt.
foodtasticmom says
So interesting! Glad to hear the substitution worked for you. I’ll have to look for those…
Susan says
So delicious!
foodtasticmom says
Yay! Thank you!
Jenna says
These were awesome! I didn’t have enough peppermint on hand (I went with crushed candy canes) so I added 1 tsp of peppermint extract. So tasty!
foodtasticmom says
Great, thank you for the positive review!
Deseree says
These were a great success at my work. Even the pickiest people surprisingly loved these cookies. I followed the recipe but was wondering if i used salted butter instead of unsalted, would that effect them at all?
foodtasticmom says
I personally like a little extra salty flavor in my cookies, so I don’t think so.
Barb says
Excellent!! I doubled the batch thank goodness as I didn’t pay attention to not over cooking these cookies. After that they were excellent and my husband loves them, too!
foodtasticmom says
Thank you for the positive review!