White Chocolate Peppermint Cookies offer the best of both worlds: they’re soft yet chewy, and they come together with just a handful of simple, everyday ingredients. The blend of white chocolate and peppermint creates a festive flavor that’s perfect for the holiday season. Plus, the ease of this recipe means you’ll have these cookies ready to enjoy in no time.
Holiday baking is one of the best parts of the season. It’s a time to gather in the kitchen, maybe with some holiday tunes playing in the background, and create treats that not only taste amazing but also fill your home with the scents of the holidays. If you’re looking to expand your holiday cookie repertoire, you’re in the right place. For more peppermint goodness, you can try these Chocolate Peppermint Kiss Cookies. If you’re in the mood for something colorful and fun, these Grinch Cookies are a hit with kids and adults alike. And if you can’t get enough of the classic chocolate and peppermint combo, these Chocolate Peppermint Cookies are another must-try.
Why This Recipe Works
- Easy To Make: This recipe is straightforward, making it perfect for beginners or anyone who doesn’t want to spend hours in the kitchen.
- Common Ingredients: The ingredients are simple and easy to find, so you won’t have to go on a treasure hunt at the grocery store.
- Perfect for the Holidays: These cookies are festive and great for holiday parties, cookie exchanges, or as a homemade gift for friends and family.
- Kid-Friendly: The kids can help make these cookies, and they’ll love eating them too!
Let’s talk about the ingredients you’ll need for these cookies. They are very simple, and you probably already have everything in your kitchen.
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Unsalted Butter: The butter gives the cookies their soft texture. Make sure it’s at room temperature so it mixes well.
- Granulated Sugar: This adds the right amount of sweetness to the cookies.
- Egg: The egg acts like glue, holding all the ingredients together.
- Flour: Use regular all-purpose flour or 1:1 GF flour. This is the base of the cookie, giving it structure.
- Crushed Peppermints: Or crushed candy canes. These add that wonderful minty flavor that screams “holidays!”
- White Chocolate Chips: I love the peppermint and white chocolate combo! Don’t skip these, as they add a lot to the cookie.
- Powdered Sugar and Milk: These ingredients make the simple frosting to ice the cookies.
How To Make White Chocolate Peppermint Cookies
Making the Dough:
- Preheat the Oven: Start by setting your oven to 350°F (180°C). And line a cookie sheet with parchment paper or lightly grease it.
- Beat Butter and Sugar: In a mixing bowl, using a hand or a stand mixer, cream butter and sugar until smooth and creamy. Use a rubber spatula to scrape down the sides of the bowl.
- Add the Egg: Add an egg, and beat again until smooth.
- Add the Flour: Add in the flour, and mix until a dough forms.
- Mix in Peppermints and Chocolate: Add crushed peppermints or candy canes and white chocolate chips to the dough, and fold using a spatula until well distributed.
- Form the Cookies: Use a tablespoon to scoop out portions of the dough. Roll these into balls using your hands and place them evenly spaced on the prepared cookie sheet. Use the palm of your hand or the back of a spoon to flatten each dough ball very slightly.
- Bake the Cookies: Place the cookie sheet in the preheated oven and bake for about 12 minutes. You’ll know they’re done when the bottoms of the cookies turn slightly brown.
- Cooling Time: After baking, remove the cookies from the oven and transfer them to a wire cooling rack. Let them cool completely.
Preparing the Frosting:
- Mix Butter and Sugar: In a medium-sized bowl, beat the butter with powdered sugar, salt, and vanilla until smooth and creamy. If you need to adjust the consistency, add a little splash of milk and beat again.
- Frost the Cookies: Once the cookies have cooled, use a knife or a small spatula to spread a small amount of frosting on the top of each cookie. Sprinkle some more crushed peppermints over the frosting for that extra minty kick.
- Parchment Paper: Using parchment paper on your cookie sheet makes cleanup easier.
- Don’t Overmix: Overmixing can make your cookies tough, so mix just until the ingredients are combined.
- Test Bake: It’s a good idea to bake one cookie first to make sure your oven’s temperature is accurate.
- Cool Completely: Make sure the cookies are completely cool before you start frosting them.
Storing and Make-Ahead Tips:
- Freezing: If you want to make these cookies ahead of time, you can freeze the unbaked dough balls. Just place them on a cookie sheet and freeze until solid. Then transfer them to a zip-top bag and store in the freezer.
- Baking from Frozen: When you’re ready to bake, you don’t even have to thaw the dough. Just add a couple of extra minutes to the baking time.
So there you have it – a super easy and delicious White Chocolate Peppermint Cookie recipe that’s perfect for the holiday season. I hope you give it a try and love it as much as I do. Please rate and review the recipe, and don’t forget to pin it so you can find it easily next time.
White Chocolate Peppermint Cookies
For the Cookies:
- 10 tablespoons unsalted butter at room temperature
- ½ cup granulated sugar
- 1 large egg at room temperature
- 2 cups all purpose flour
- ¼ cup crushed peppermints or candy canes, plus extra for topping
- ½ cup white chocolate chips
For the Frosting:
- 2 tablespoons unsalted butter
- ½ cup powdered sugar
- 1 tablespoon milk or heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
For the Cookies:
- Preheat oven to 350°F (180°C), and line a cookie sheet with parchment paper or lightly grease it with baking spray.
- In a mixing bowl, using a hand mixer beat butter and sugar until creamy. About 3 minutes.
- Scrape the sides of the bowl with a rubber spatula. Add an egg and beat until smooth, about 1 minute.
- Add the flour and mix well until dough forms. Do not overmix the cookie dough.
- Add ¼ cup crushed peppermints and white chocolate chips. Mix with a spoon or your hands until all the candy is incorporated.
- Scoop out tablespoon-sized portions of dough, roll into balls, and place evenly on a cookie sheet.
- Flatten each dough ball very slightly, and bake for 12 minutes, or until the bottoms of the cookies are slightly browned.
- Place the cookies on a wire cooling rack to cool completely before icing.
For the Frosting:
- In a medium sized bowl, beat butter with sugar, milk, salt, and vanilla until smooth.
- Frost each cookie with a small amount of the frosting, and top with crushed peppermints.
- Butter Temperature: Make sure the butter is at room temperature for easier mixing.
- Peppermint Options: You can use either crushed peppermints or candy canes for the minty flavor.
- Frosting Consistency: If the frosting seems too dry, add milk one tablespoon at a time until you reach the desired consistency.
- Baking Time: Oven temperatures can vary, so it’s a good idea to check the cookies at the 10-minute mark.
- Freezing Dough: You can freeze the unbaked cookie dough balls for up to 3 months. Bake from frozen, adding 2-3 extra minutes to the baking time.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.