A warm welcome to these White Peppermint Cookies
These white peppermint cookies are bright, minty, and easy to make. They blend white chocolate and peppermint chips into a soft, buttery cookie. Bake a batch for holidays or any time you want a fresh, festive treat. If you enjoy mixing seasonal flavors, you might also like this pumpkin and white chocolate twist: pumpkin white chocolate chip cookies.
Why these cookies are worth baking
You get a crisp edge with a soft center, a sweet white chocolate flavor, and a cool peppermint pop. The dough is simple and forgiving, so it works for beginners and experienced bakers. These cookies also look pretty if you sprinkle crushed candy canes on top.
Step-by-step: How to make White Peppermint Cookies
Follow the list below and the directions to bake these cookies.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup white chocolate chips
- 1 cup peppermint chips
- Optional: crushed candy canes for garnish
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt; set aside.
- In another large bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
- Beat in the eggs one at a time.
- Gradually blend in the dry ingredients.
- Fold in the white chocolate chips and peppermint chips.
- Drop tablespoon-sized balls of dough onto ungreased baking sheets, spacing them a few inches apart.
- Bake for 10–12 minutes or until the edges are lightly golden.
- Remove from the oven and allow to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
- Optional: sprinkle with crushed candy canes before serving.
If you like fun candy mix-ins, try a seasonal candy-corn white chocolate idea for another party option: white chocolate candy corn cookies.
Best ways to serve your cookies
Serve these warm or room temperature. They pair well with a glass of milk, hot cocoa, or coffee. For a holiday platter, arrange them with plain sugar cookies and chocolate truffles.
How to keep them fresh
Let cookies cool completely. Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temperature when ready to eat.
Simple baking tips for better cookies
- Measure flour correctly: spoon into the cup and level off.
- Don’t overmix once you add flour to keep cookies tender.
- Use room-temperature butter and eggs so they blend easily.
- For even sizes, use a tablespoon scoop.
- If you want firmer cookies, bake 1–2 minutes longer.
For more cookie ideas to try next season, see this list of fall cookie favorites: 11 irresistible fall cookies.
Easy variations to try
- Chocolate drizzle: melt some white chocolate and drizzle over cooled cookies.
- More mint: add a drop of peppermint extract (start with 1/4 teaspoon).
- Dark contrast: swap half the white chips for dark chocolate chips.
- Gluten-free: use a 1:1 gluten-free flour blend.
Nutrition snapshot
Estimate per cookie (assuming 24 cookies): about 170–200 calories, 9–11 g fat, 20–25 g carbs. Exact values depend on brands and portion size.
Family-friendly serving ideas
- Pack a small box for school treats or teacher gifts.
- Make a cookie platter for a family movie night.
- Let kids help press extra peppermint pieces on top before serving.
What to enjoy with these cookies
- Drinks: milk, peppermint hot chocolate, coffee, or black tea.
- Other snacks: plain butter cookies, fruit, or nuts on a dessert board.
- For a quick dessert plate, serve a cookie with a scoop of vanilla ice cream.
Common questions
Q: Can I use crushed candy canes in the dough?
A: Yes. Stir a few tablespoons into the dough for peppermint bits throughout, but be careful not to add too much or it can make the dough gritty.
Q: Can I freeze the cookie dough?
A: Yes. Scoop dough balls and freeze on a tray, then store in a bag. Bake from frozen, adding a minute or two to the bake time.
Q: How do I prevent white chocolate from melting too much?
A: Use good-quality chips and avoid overbaking. White chocolate softens easily, so the chips will keep shape better if the cookies cook just until the edges set.
Q: Can I replace peppermint chips with candy cane pieces?
A: Yes, but candy cane pieces will be crunchier and can melt into the cookie a bit. Add them after baking for more crunch if you prefer.
Conclusion
If you want more ideas or a different take on white chocolate peppermint cookies, check out these trusted recipes: White Chocolate Peppermint Cookies – Preppy Kitchen, watch a step-by-step video at White Chocolate Peppermint Cookies (VIDEO) – Joyous Apron, or compare variations at Peppermint White Chocolate Cookies – Sally’s Baking.
White Peppermint Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 1 cup white chocolate chips
- 1 cup peppermint chips
- Optional: crushed candy canes for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt; set aside.
- In another large bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
- Beat in the eggs one at a time.
- Gradually blend in the dry ingredients.
- Fold in the white chocolate chips and peppermint chips.
- Drop tablespoon-sized balls of dough onto ungreased baking sheets, spacing them a few inches apart.
Baking
- Bake for 10–12 minutes or until the edges are lightly golden.
- Remove from the oven and allow to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
- Optional: sprinkle with crushed candy canes before serving.
