White Chocolate Peppermint Cookies bring together everything we love about holiday baking: soft centers, crisp edges, creamy white chocolate, and that refreshing pop of peppermint that instantly feels like winter. These cookies are the kind you bake once and then suddenly everyone asks for the recipe. They’re festive without being overly sweet, pretty without needing frosting, and simple enough for even a busy holiday weeknight. And the best part? This White Chocolate Peppermint Cookies recipe uses everyday ingredients and comes together in less than 30 minutes.

If you enjoy cookies that balance richness with brightness, these will quickly become a favorite. The crushed peppermint candy melts slightly as the cookies bake, leaving small pockets of minty crunch that contrast beautifully with smooth white chocolate chips. This is a cookie that feels familiar yet different enough to stand out on a cookie tray. It’s like a cross between a classic chocolate chip cookie and a candy cane treat, but softer, creamier, and far more festive.

I love this recipe because it doesn’t require any fancy tools or complicated steps. No chilling the dough for hours. No unusual ingredients. You mix the dough, scoop, bake, and enjoy. These cookies travel well, pack nicely into cookie tins, and look gorgeous next to hot cocoa or coffee. If you’re searching for a holiday cookie that tastes like Christmas in every bite, this White Chocolate Peppermint Cookies recipe is exactly what you need.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Difficulty Level: Easy
Servings: 20–24 cookies

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What Makes These White Chocolate Peppermint Cookies Special?

Creamy Meets Crunchy

These cookies combine smooth white chocolate chips with crushed peppermint candy. You get soft, creamy bites mixed with refreshing crunch, giving each cookie layers of texture.

Festive Without Extra Work

No frosting or dipping required. The peppermint pieces give these cookies natural holiday flair with zero added decorating.

No-Chill Dough

The dough comes together quickly, and you can bake it immediately. Ideal for last-minute cookie swaps or unexpected guests.

Perfectly Soft Texture

The cookies bake with crisp edges and soft centers. They stay tender for days, making them great for gifting.

Versatile and Customizable

You can use candy canes, peppermint bark, white chocolate chunks, or even swirl in a bit of cream cheese. This recipe adapts easily to your preferences.

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Ingredient Notes

All-Purpose Flour

Gives the cookies structure. If measuring with cups, spoon and level rather than scooping so the cookies stay soft.

Baking Soda

Helps the cookies rise and keeps them tender. Baking powder isn’t recommended here.

Salt

Balances sweetness. If using salted butter, reduce added salt by half.

Butter

Softened butter creates a smooth, rich dough. Room temperature is key for the right texture.

Granulated Sugar

Adds sweetness and helps create crisp edges.

Brown Sugar

Adds moisture and softness. Light brown sugar works best, but dark brown sugar adds a deeper caramel note.

Eggs

Provide richness and help hold the dough together. Room-temperature eggs mix more easily.

Vanilla Extract

Pairs beautifully with white chocolate and peppermint.

White Chocolate Chips

Creamy and sweet. You can also use chopped white chocolate bars for bigger chunks.

Crushed Peppermint Candy

Candy canes or peppermint candies both work. Crush them finely for a softer cookie or leave slightly larger pieces for more crunch.

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How to Make White Chocolate Peppermint Cookies

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for even baking and easy cleanup.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, and salt. Whisking helps keep the cookies light and prevents dry pockets.

3. Cream Butter and Sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 2 to 3 minutes until creamy and pale. This creates the soft cookie texture we want.

4. Add Eggs and Vanilla

Add the eggs one at a time, mixing until smooth. Add the vanilla. Scrape the sides of the bowl as needed.

5. Add Dry Ingredients

Add the dry ingredients into the wet mixture. Mix on low until the flour disappears. Don’t overmix or the cookies will become dense.

6. Add Mix-Ins

Fold in the white chocolate chips and crushed peppermint candy. Keep some chips aside if you want to press extras onto the tops before baking.

7. Scoop the Dough

Use a tablespoon or cookie scoop to form dough balls. Space them at least 2 inches apart.

8. Bake

Bake for 9 to 11 minutes. The edges should look set while the centers still look soft. They will finish baking as they cool.

9. Cool

Let the cookies cool on the baking sheet for 5 minutes, then move them to a cooling rack.

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Storage Options

Room Temperature

Store in an airtight container for up to 5 days. For extra softness, place a slice of bread in the container.

Refrigeration

The cookies can be refrigerated for up to 7 days. Bring them to room temperature before eating.

Freezing

Freeze baked cookies for up to 2 months.
Freeze unbaked dough balls for up to 3 months. Add 1 extra minute of baking time when baking from frozen.

Reheating

Warm in the microwave for 8 seconds for a fresh-from-the-oven texture.

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Variations and Substitutions

Peppermint Bark Cookies

Replace white chocolate chips with chopped peppermint bark.

Chocolate Drizzle

Drizzle melted dark chocolate over cooled cookies for a sweet contrast.

Gluten-Free Version

Use a 1:1 gluten-free flour blend. Add an extra tablespoon of butter if the dough feels dry.

Double Chocolate Peppermint

Add 1 tablespoon cocoa powder to the dough and replace half the white chocolate with dark chocolate chips.

Cream Cheese Peppermint

Add 2 tablespoons of softened cream cheese for a richer, softer cookie.

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Frequently Asked Questions

Why did my cookies spread too much?

The butter may have been too warm. Chill the dough for 10 minutes next time.

Can I use peppermint extract instead of candy canes?

Yes. Add 1/4 teaspoon with the vanilla. Don’t use more or the flavor will be overpowering.

How do I crush the peppermint?

Place candies in a zip bag and tap with a rolling pin. Crush finely for a softer texture or leave some chunks for crunch.

Can I double this recipe?

Yes. It doubles perfectly.

Why are my cookies dry?

Too much flour. Spoon and level your flour instead of scooping.

Can I make the dough ahead of time?

Yes. Refrigerate for up to 48 hours. Let sit 10 minutes at room temperature before scooping.

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Conclusion

White Chocolate Peppermint Cookies are everything you want in a holiday treat: fast, festive, soft, and full of sweet winter flavor. They’re easy enough for everyday baking but special enough for parties, gift boxes, and Christmas gatherings. If you love creamy white chocolate and refreshing peppermint, these cookies will become a tradition in your kitchen. Bake a batch, share them with the people you love, and enjoy the warm holiday joy they bring.

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