White Chocolate Peppermint Cookies
These white chocolate peppermint cookies are the perfect cookie to add to your holiday cookie boxes! They are a buttery cookie with crisp edges and a chewy center filled with creamy white chocolate pieces and peppermint chips.
If you are looking for more white chocolate peppermint flavors for Christmas, try my Christmas white chocolate peppermint cake. It has peppermint chips in the cake layers with white chocolate frosting and a peppermint white chocolate drip.
Quick Look: White Chocolate Peppermint Cookies
- What it is: Chewy buttery cookie with white chocolate and peppermint chips.
- Why Make THIS Version? This cookie is made with chopped white chocolate so it has super creamy white chocolate and soft peppermint chips.
- Key Ingredients: White chocolate bars, peppermint chips, butter, flour, and eggs.
- Calories Per Serving: 209kcal.
- Total Time: 58 minutes with 30 minutes being a chill time.
- Pairs Well With: Glass of eggnog or hot cocoa.
Table of Contents
Why You Will Love These White Chocolate Peppermint Cookies
- Easy to make: These cookies are very easy to make, they are made with a mixer to aerate the butter and sugar.
- Holiday cookies: The cookies are made with white chocolate pieces and peppermint chips. They make such a wonderful combination.
- Great texture: As they spread, the cookies have crisp edges and chewy centers. The best part I think is the extra fillings on top as the topping.
Ingredient Notes
The full recipe with measurements & directions can be found in the recipe card at the bottom of this post.
- All-purpose flour- Make sure you spoon your flour into the measuring cup and level it off. If you stick the measuring cup into the flour, it can compact it, cause cookies that don’t spread as well.
- Unsalted butter- Use unsalted butter because salted butter has more water and cause more spreading. Make sure the butter and eggs are room temperature so they can aerate and blend well with the sugar.
- White chocolate bar- I used 2 Lindt white chocolate bars. These are the best quality because they are really smooth and creamy. They also melt really nicely, they have cocoa butter unlike white chocolate chips so it is actual white chocolate.
- Peppermint chips- I used Andes peppermint chips because they are soft like white chocolate chips but red and white peppermint. They melt great in the cookies.
How to Make White Chocolate Peppermint Cookies
- First, make the wet ingredients by beat the butter and sugar together on high speed. Then, add in the vanilla and eggs.
- Add the flour mixture, white chocolate bits, and peppermint chips. The white chocolate is best when chopped into 1/2 inch pieces before adding to the cookie dough. You will use 1 1/4 bars for the inside. The rest is used for the top.
- Mix the fillings into the cookie dough, then immediately scoop into large cookie dough balls.
- Chill the cookie dough balls in the fridge for 30 minutes. Then, bake at 350F for 12-14 minutes. Top with the extra white chocolate pieces and peppermint chips.
Serving + Storing
After the cookies cool on the cooling rack, serve immediately. Store the cookies at room temperature in an air tight container for up to 5 days.
Stephanie’s Expert Baking Tips
- Cookie scoop: Use a large cookie scoop (3 Tablespoons) to scoop the cookie dough.
- Smaller cookies: You can also make smaller cookies, but bake those for 8-9 minutes and 12 per cookie sheet.
- Dough texture: The dough will be thicker due to the white chocolate bars can cause more spread, so it has more flour.
White Chocolate Peppermint FAQ’s
Yes it can! Freeze the cookie dough balls. Then, let them thaw on the counter for 30 minutes to 1 hour. Make sure they are still cold but not frozen solid before baking.
If the cookie dough isn’t cold, then the cookies will spread. Also, make sure you bake on parchment paper, this gives the cookie dough something to grip too. You can also take a biscuit cutter to scoot the cookie dough into a circle. I do this all the time.
This has to do with the flour. If you overpack the flour, it can have more flour than the recipe intended which causes less spread and more cakey cookies. You want to spoon the flour into your measuring cup and then level it off.
This is due to over measuring your flour, or you overbaked the cookies. The edges should be lightly golden and the middle looks slightly underdone as it continues to cook on the hot pan.
More Christmas Cookie Recipes
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White Chocolate Peppermint Cookies
Ingredients
- 2 3/4 cup All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, room temperature
- 1 1/2 cups White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1 cup White chocolate bar, 2 Lindt white chocolate bars
- 3/4 cup Peppermint chips, plus more for topping
Instructions
- In a medium bowl, sift the flour. Add in the baking soda and salt. Set aside. Take out the white chocolate bars and chop them into small pieces about 1/2 inch cubes. Separate out 1 cup of white chocolate. The rest goes on top of the cookies.2 3/4 cup All-purpose flour, 1 tsp Baking soda, 1 tsp Salt, 1 cup White chocolate bar
- Using a mixer in a large bowl, beat the butter and sugar together on high speed for 2 minutes. It will become pale and fluffy.1 cup Unsalted butter, 1 1/2 cups White granulated sugar
- Add in the vanilla and eggs. Mix on medium speed until combined. Add in the flour mixture and mix on low speed until just combined.1 tsp Pure vanilla extract, 2 Large eggs
- Take off the mixer, add in the chopped white chocolate and peppermint chips. Use a rubber spatula to fold in the fillings.3/4 cup Peppermint chips
- Prepare one more cookie sheet with parchment paper. Use a large cookie scoop (3 Tablespoons) to scoop the dough. Place all cookie dough balls on the cookie sheet. Place in the fridge for 30 minutes before baking to prevent over spreading.
- Preheat the oven to 350℉. Prepare one more cookie sheet with parchment paper. Place 6 cookie dough balls per cookie sheet.
- Bake for 12-14 minutes. Bake until the edges are lightly golden. Immediately, scoot the cookies by using a biscuit cutter and have it go around the cookies to make them more round. Then top with white chocolate pieces and peppermint chips.
- Let the cookies sit on the hot cookie sheet for 5 minutes before transferring a cooling rack.