Peppermint White Chocolate Cookies

There's something about the smell of butter and peppermint mingling in the oven that makes December feel like December. I stumbled onto these cookies a few years ago when someone brought a tin to a holiday party, and I've been chasing that exact combination ever since—soft centers with just enough crunch from the candy pieces. Now they're the only cookies I make when the season turns cold, and honestly, they've become my excuse to bake more than once a week.

My sister called mid-bake one year asking if I could bring cookies to her office party in two hours, and I thought she'd lost her mind. But I made this dough in fifteen minutes flat, and they were cooled and packed before she even finished her coffee. That's when I realized these weren't just good—they were reliable in a way that matters.

Ingredients

• All-purpose flour (2 1/4 cups): Use fresh flour if you have it; old flour can make cookies tough and dense, and these deserve better.
• Baking soda (1/2 teaspoon) and fine sea salt (1/2 teaspoon): Don't skip the salt—it brings out the sweetness and makes the peppermint pop.
• Unsalted butter (1 cup, softened): Room temperature is everything here; cold butter won't cream properly and you'll end up with dense cookies.
• Granulated sugar (3/4 cup) and light brown sugar (3/4 cup): The combination of both gives you lift and moisture; don't substitute one for the other.
• Large eggs (2) and vanilla extract (2 teaspoons): Room temperature eggs mix in smoother and create a silkier dough.
• Peppermint extract (1/2 teaspoon): A little goes a long way, so measure carefully or you'll taste soap instead of candy cane.
• White chocolate chunks (1 1/2 cups): Real white chocolate chunks work better than chips; they hold their shape and add that creamy luxury feel.
• Crushed peppermint candies (3/4 cup): Crush them yourself right before mixing so they stay vibrant and don't dissolve into dust.

Instructions

Set everything up:

Preheat your oven to 350°F and line two baking sheets with parchment paper. This takes two minutes and saves you from that panicked scramble later.

Combine the dry ingredients:

Whisk together the flour, baking soda, and salt in a medium bowl, then set it aside. You're creating a blank slate for the wet ingredients to play with.

Cream the butter and sugars:

Beat the softened butter with both sugars for about 2 minutes until it's pale and fluffy—this is where the cookies get their tenderness. Listen for the mixer to sound almost quiet and smooth.

Add the eggs and extracts:

Drop in the eggs one at a time, beating after each one, then add the vanilla and peppermint extracts. The mixture should look smooth and slightly lighter than before.

Bring it all together:

Gradually add the dry ingredients on low speed, stirring until just combined—don't overmix or you'll wake up the gluten and lose that soft texture. You want some flour dust visible before you're done.

Fold in the mix-ins:

Use a spatula or wooden spoon to gently fold in the white chocolate chunks and crushed peppermint candies, making sure they're evenly scattered through the dough.

Scoop and arrange:

Drop tablespoon-sized balls about 2 inches apart on the prepared sheets. Don't press them flat; let them be proud and round.

Bake until golden:

Bake for 11 to 13 minutes, watching for lightly golden edges while the centers still look slightly underdone. They'll firm up as they cool, and that's the only way to get soft cookies.

Cool with patience:

Let them sit on the hot baking sheet for 5 minutes to set, then transfer to a wire rack. This step stops them from baking further and locks in the softness.

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My favorite moment with these cookies happened when a friend tasted one still warm and closed their eyes like they were listening to music. They didn't say anything for a few seconds, then asked for the recipe written down because they wanted their kids to have it. That's when I stopped seeing them as just something I made and started seeing them as something that might matter to people I care about.

Storing and Saving Them

An airtight container at room temperature keeps these fresh for five days, though they rarely last that long in my house. If you want them to last longer, you can freeze the dough balls for up to three months and bake them fresh whenever you want that warm cookie feeling without the prep work.

Flavor Twists Worth Trying

Once you nail the original, you can start playing around. Swap the white chocolate for dark chocolate or milk chocolate if that's your preference, or use crushed candy canes from a different brand to see how the flavor changes. I've even added a tiny pinch of cayenne pepper once, which sounds weird but creates this interesting warmth that plays beautifully with the peppermint.

The Butter-to-Sugar Ratio Secret

The magic in these cookies comes partly from balancing the butter and sugars just right. Too much butter and they'll spread thin and taste greasy; too little and they become cakey. This recipe hits that sweet spot, which is why they have that restaurant-quality texture that makes people ask if you're a professional baker.

• Room temperature butter creams faster and traps more air, which is what gives cookies their lift and crumb.
• If you forget to soften your butter, cut it into small cubes and let it sit for ten minutes—it'll soften faster than waiting for it to sit on the counter.
• Use a stand mixer if you have one, but a hand mixer or even vigorous whisking by hand works just fine.

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These cookies are proof that the best recipes don't need to be complicated. Just butter, sugar, chocolate, and a little peppermint, baked until they're golden and waiting to make someone smile.

Recipe Questions & Answers

→ What type of chocolate is best for these cookies?

White chocolate chunks or chips provide creamy texture and sweetness that complements peppermint perfectly.

→ Can I enhance the peppermint flavor?

Sprinkling additional crushed peppermint candies on top after baking intensifies the minty freshness.

→ How do I ensure soft cookie centers?

Bake until edges are lightly golden but centers remain soft, then cool on baking sheets before transferring.

→ Is there an alternative to white chocolate?

Milk or dark chocolate can be used if preferred, offering a richer or bittersweet balance.

→ What storage method keeps cookies fresh?

Store cooled cookies in an airtight container at room temperature for up to five days.

→ Are these cookies suitable for vegetarians?

Yes, they contain no meat products and fit vegetarian diets.