Peppermint White Chocolate Cookies (Printable)

Buttery, soft cookies with creamy white chocolate and refreshing peppermint for anytime indulgence.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup light brown sugar, packed
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
09 - 1/2 teaspoon peppermint extract

→ Add-ins

10 - 1 1/2 cups white chocolate chunks or chips
11 - 3/4 cup crushed peppermint candies or candy canes

# How-To Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter with granulated and brown sugars until light and creamy, about 2 minutes.
04 - Beat in the eggs one at a time, then mix in vanilla and peppermint extracts until fully incorporated.
05 - Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined.
06 - Gently fold in the white chocolate chunks and crushed peppermint candies.
07 - Scoop dough into tablespoon-sized balls (about 2 tablespoons per cookie) and place them 2 inches apart on the prepared baking sheets.
08 - Bake for 11 to 13 minutes, until the edges are lightly golden and centers remain soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They stay soft and buttery for days, which means you can make a double batch and actually enjoy them instead of stress-eating them all at once.
  • The peppermint flavor is bright without being medicinal, and the white chocolate keeps things from feeling too heavy or one-note.
  • Easy enough for a weeknight, impressive enough to bring somewhere, and genuinely fun to eat while still warm.
02 -
  • Don't bake them until they look fully done—golden and firm all over—because they keep cooking on the hot sheet and will end up crispy instead of chewy.
  • White chocolate burns easily, so if you're adding more crushed candy on top, do it right when they come out of the oven while there's just enough residual heat to make it stick.
03 -
  • Keep one roll of parchment paper in your drawer at all times, because it's the difference between cookies that stick and cookies that slide right off the sheet.
  • If you're doubling the recipe, don't mix it all in one bowl—the dough gets thick and unmanageable, and you'll end up with overmixed cookies.

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