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Peppermint White Chocolate Chip Cookies

Peppermint White Chocolate Chip Cookies are a festive treat that perfectly captures the essence of the holiday season. These cookies combine the rich, creamy sweetness of white chocolate with the refreshing, cool flavor of peppermint, creating a delightful contrast that is sure to please any palate.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Holiday
Servings: 24 cookies
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Baking Sheets
  • Parchment Paper
  • Electric Mixer

Ingredients

Dry Ingredients

  • 2.25 cups all-purpose flour Provides structure and texture.
  • 1 teaspoon baking soda Helps the cookies rise.
  • 0.5 teaspoon salt Enhances overall flavor.

Wet Ingredients

  • 1 cup unsalted butter, softened Adds richness and moisture.
  • 0.75 cup granulated sugar Provides sweetness.
  • 0.75 cup packed brown sugar Contributes moisture and chewiness.
  • 1 teaspoon vanilla extract Enhances flavor profile.
  • 1 large egg Binds ingredients together.

Mix-ins

  • 1 cup white chocolate chips Provides creamy flavor.
  • 0.5 cup crushed peppermint candies Adds festive crunch and flavor.

Instructions

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  • In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy.
  • Add the egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated.
  • Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
  • Fold in the white chocolate chips and crushed peppermint candies using a spatula.
  • Drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
  • Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
  • Store the cookies in an airtight container at room temperature for up to a week.

Notes

For chewier cookies, chill the dough in the refrigerator for at least 30 minutes before baking.