This post may contain affiliate links. Please read our disclosure policy.
Soft, chewy cookies are flavored with peppermint extract, dotted with white chocolate chips, and then decorated with melted chocolate and crushed peppermint in these White Chocolate Peppermint Cookies.
I make these white chocolate peppermint cookies every holiday season, along with other peppermint favorites, like peppermint kiss cookies and chocolate peppermint cookies. They’re so quick and easy, with a soft and chewy texture, and the perfect balance of white chocolate and peppermint flavors. They make a great addition to cookie trays and are even better dipped in a glass of milk. My boys used to leave a few of these out for Santa!
Why I Love These White Chocolate Peppermint Cookies
- Peppermint flavor. These cookies are made with peppermint extract in the dough and crushed peppermint on the outside. The combination ensures there’s plenty of peppermint flavor in every bite without giving it that fake flavor of many peppermint desserts.
- Soft & chewy. I love the chewy texture of these cookies. They’re golden on the edges and still super soft in the center, which is a nice contrast to the white chocolate.
- Quick & easy. These cookies are super easy to make. Plus, they bake in less than 10 minutes and require no chilling. They’re perfect to whip up when you’re short on time!
Recipe Ingredients
Here’s a run-down of the ten ingredients needed to make these cookies. Scroll down to the recipe card below for the exact measurements.
- Unsalted butter – The butter should be at room temperature but not melted or too softened before starting.
- Granulated sugar
- Egg – The egg should also be at room temperature.
- Peppermint extract – Adds the peppermint flavor throughout the dough.
- All-purpose flour – Spoon the flour into a measuring cup, then level it off for accurate measuring.
- Baking powder – Helps the cookies rise in the oven.
- Salt – Balances the sweet flavors in the cookies.
- White chocolate chips – I like to use the Ghirardelli brand.
- Crushed candy canes – Crushed peppermint candies also work.
- Shortening – Helps make the melted chocolate easier to dip.
How To Make White Chocolate Peppermint Cookies
These cookies are so quick and easy to make, with no chilling required. The printable instructions are in the recipe card below.
- Prep. Preheat the oven to 350 degrees. Line the baking sheet with parchment paper.
- Make the dough. Cream the butter until smooth. Add the sugar and mix on medium-low until smooth and fluffy, about 3-5 minutes. Mix in the egg and peppermint extract. In a separate bowl, whisk the dry ingredients. Slowly beat the dry ingredients into the wet mixture until there are no streaks of flour. Fold in a cup of white chocolate chips.
- Bake. Roll 1/2 tablespoon balls of dough. Place two inches apart on the baking sheet. Bake for 9-10 minutes, until the edges are just starting to turn golden.
- Cool. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Melt the chocolate. Microwave the white chocolate chips in 30-second intervals, stirring in between. Add a little shortening at a time to thin the chocolate if desired.
- Decorate the cookies. Dip each cookie halfway into the chocolate. Allow the excess to drip off. Return to the baking sheet. Sprinkle the crushed candy canes over the wet check. Allow to harden.
Tips & Tricks
Here are a few tips for making this white chocolate peppermint cookies recipe.
- Don’t overbake. These cookies bake very quickly so keep an eye on them. The edges should be starting to turn golden brown.
- Cool before decorating. Be sure to let the white chocolate peppermint cookies cool completely before dipping them in the chocolate.
- Reheat the chocolate. If you find your chocolate is starting to harden before you are done dipping the cookies, microwave for 15 seconds and stir to smooth back out.
- Stir in nuts. You can also add chopped nuts if desired.
- Add shortening as needed. The shortening isn’t absolutely necessary for dipping the chocolate. It just helps it to thin out a bit making it easier to dip.
Proper Storage
- Room temperature. White chocolate peppermint cookies can be stored in an airtight container at room temperature for up to 4 days. Be sure to keep them away from heat to avoid melting the chocolate.
- Freezer. The cookies can also be frozen. I like to place parchment paper between the layers. Freeze for up to 3 months. Thaw on the counter.
White Chocolate Peppermint Cookies
Soft, chewy cookies are flavored with peppermint extract, dotted with white chocolate chips, and then decorated with melted chocolate and crushed peppermint in these White Chocolate Peppermint Cookies.
Servings: 36 cookies
Ingredients
- ½ cup unsalted butter room temperature
- 1 cup granulated white sugar
- 1 egg room temperature
- 1 teaspoon peppermint extract
- 1 ¾ cups white all-purpose flour spooned and leveled
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 3 cups white chocolate chips
- ½ cup crushed candy canes
- 1 Tablespoon shortening
Instructions
- Preheat oven to 350 degrees.
- Prepare a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, add the butter and cream until it is smooth.
- Add the sugar and cream on medium/low speed for 3-5 minutes, or until it is smooth and fluffy.
- Add the egg and peppermint extract and mix until fully combined.
- Add the flour, baking soda and salt to a medium bowl. Whisk to combine.
- Slowly add the flour mixture to the wet mixture at a low speed just until there are no more flour streaks.
- Use a spoon to fold in one cup of white chips until combined.
- Measure out about ½ Tablespoon of dough into your hand. Roll it into a ball and place it on the baking sheet.
- Repeat this process and place each cookie ball approximately two inches apart.
- Bake for 9-10 minutes or until the bottom edges are just starting to turn golden.
- Remove from the oven and allow the cookies to sit on the baking sheet for a few minutes to finish baking before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, add the remaining two cups of white chips to a microwave safe bowl.
- Microwave on 50 percent power for 30 second intervals, stirring in between until your chocolate is melted and smooth. Do not overheat!
- If you want to thin your chocolate out a bit, add a little of the shortening at a time. Stir to fully melt and add more if desired.
- Dip each cookie half way into the chocolate and allow the excess to drip off. Drag the very edge of the cookie gently against the rim of the chocolate bowl to ensure you have a clean dip.
- Place the dipped cookie on a baking sheet lined with parchment paper to harden.
- Sprinkle crushed candy canes over the cookie while the chocolate is still wet.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 152kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 48mg | Potassium: 61mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 90IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 0.4mg
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.