White Chocolate Peppermint Cookies

White Chocolate Peppermint Cookies are soft and tender. These festive peppermint cookies are a delicious addition to any holiday cookie tray.

There is nothing like a cold winters day or the holidays to make me start to crave hot chocolate and peppermint. It’s festive and just warms you from the inside out. White Chocolate Peppermint cookies will go perfectly with a cup of hot chocolate.

When I start getting in the holiday mood, one of the first things I think about is baking. I love having a pretty tray of sweets for holiday get-togethers. 

I always bake some tried and true favorites like our Nut Rolls and our Lemon Snowflake Cookies and add a few that I’ve had on my want list. Included on this list was to come up with a Chocolate Peppermint Cookies recipe.

You know I love to bake right? Well, there is something about developing cookies. I have about a 50% success rate. The last two varieties that I tried flopped with a capital F for failure.

My first attempt at these cookies turned out as flat as pancakes. I dumped the batter after trying to adjust the size of the cookie and temperature of my oven three separate ways. I really do get bummed out about throwing away ingredients like this.

After sleeping on it and wallowing in defeat I decided to give it another try. I made some adjustments to the recipe and held my breath.

You could have heard my taa daa a block away when I pulled out these beautifully domed peppermint cookies from the oven.

These cookies are soft and tender and the white chocolate mixes deliciously with the peppermint. They taste so festive, and the specks of red always add a holiday touch.

Ingredients for these Chocolate Peppermint Cookies

• Flour – All-purpose
• Baking soda
• Baking powder
• Butter – I used unsalted
• Sugar – white granulated
• Eggs – large
• Vanilla extract – I used pure but imitation is acceptable for baking
• White chocolate chips
• Peppermint candy cane pieces

Don’t have time to make it now? Pin it for later!

You can now buy peppermint already crushed into the perfect sized pieces. However, it’s not hard to crush your own candy canes. I put the candy canes in a zipped lock bag and whack it with a wooden rolling pin. It’s oddly satisfying.

 Tips for making the perfect Chocolate Peppermint cookies:

• Don’t crush candy canes too finely. The peppermint candy canes are sugar and can cause the cookies to spread too much.
• Use a scoop when making cookies. They bake evenly when all the same size.
• Line the baking sheet with parchment paper or a silicone mat. If the candy sticks to the baking sheet it can burn.

Peppermint Cookie variations:

• Substitute chocolate chips or chocolate mint chips for white chocolate chips 1:1.
• Add nuts such as macadamia or pecans.
• Add a few drops of red food coloring to the cookie dough for a pretty pink cookie.

Holiday baking recipes you might enjoy

A few things you may need:

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• Baking Sheets – These sheet pans are durable and I have four of them so I can get everything baked in a jiffy!
• Scoops – Ever wonder how every cookie, meatball or muffin is the same size? Scoops! I use them a lot and own this set. I’ve had them for years!

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5 from 2 votes

White Chocolate Peppermint Cookies Recipe

White Chocolate Peppermint Cookies are soft and tender. These festive peppermint cookies are a delicious addition to any holiday cookie tray.

Prep Time 15 mins

Cook Time 10 mins

Chill time 30 mins

Total Time 55 mins

Servings 30

Author Hostess At Heart

Cook ModePrevent your screen from going dark

Ingredients

• 2-1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 12 tbs unsalted butter softened to room temperature
• 1-1/4 cups white granulated sugar
• 2 eggs room temperature
• 2 tsp vanilla
• 1 cup white chocolate chips
• 1/4 cup crushed peppermint

Instructions

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• In a large bowl, combine flour, baking powder, baking soda, and salt. Whisk together to combine.
• In the bowl of an electric stand mixer, whip butter until light and fluffy, about 3 minutes. Add sugar, vanilla, and eggs, mixing between each addition until combined.
• Gradually add dry ingredients to wet ingredients. Mix to combine. Add Chocolate Chips and crushed peppermint. Mix on low until evenly dispersed.
• Chill for at least 30 minutes.
• Scoop batter into 1-inch balls and put on a prepared baking sheet, two inches apart.
• Bake for approximately 10 minutes or until the cookies are lightly brown on the edges.
• Cool 2 minutes on a baking sheet and then remove the cookie filled parchment paper to a cooling rack. Cool completely.
• Store in an airtight container.

Notes

Tips:

• Don’t crush candy canes too finely. The peppermint candy canes are sugar and can cause the cookies to spread too much.
• Use a scoop when making cookies. They bake evenly when all the same size.
• Line the baking sheet with parchment paper or a silicone mat. If the candy sticks to the baking sheet it can burn.

Nutrition

Calories: 109kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 107mg | Potassium: 40mg | Sugar: 6g | Vitamin A: 160IU | Calcium: 24mg | Iron: 0.3mg

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

I hope you’ll join me on social media. If you make this recipe, take a picture and share it. I’d love to feature you and give you the thanks you deserve.

Now you’ve told me in the past that you wanted proof that failures come out of my kitchen. Well, here’s proof! I thought I’d never say this, but there is such a thing as too much butter.

What is your favorite treat to put on your holiday cookie platter? Please share!