White Chocolate Peppermint Cookies
It’s the most wonderful time of the year! One that should be filled with lots of joy, fun…and cookies! Or more specifically, these lovely White Chocolate Peppermint Cookies that screams Christmas, holidays, and all things merry and bright!
Ah Christmas. The time of the year when calories don’t count.
I am so ready to bake my heart out this holiday season. I want to make Cinnamon Raisin Rolls on weekend mornings leading up to the holidays; I want to munch on some Caramel White Chocolate Chip Chocolate Cookies with Christmas music in the background.
I’ve also recently played around with the idea of making this yummy Molten Chocolate Lava Cake for our Christmas dinner dessert. Verdict is still out on this one, because decisions are not my strong suit. And I change my mind a lot…
All that to say, the holiday season and desserts go hand in hand.
So here’s what I have for you today, because I am just holiday-season happy: the softest, fluffiest cookies filled with gooey white chocolate chips and fresh burst of peppermint pieces.
100% guaranteed to put you in happy holiday mood. 🙂
I highly recommend eating them warm because warm cookies are seriously the best, or microwave them for a few second if they are not fresh out of the oven.
They taste amazing; they are so festive; and they make me super duper happy. 🙂
Let’s make White Chocolate Peppermint Cookies!
In the spirit of Christmas, break out some Christmas music in the background, light a Christmas candle, turn on the lights on your Christmas tree…and let’s get baking!
Here’s how easy this recipe is:
- One bowl – no need to separate dry and wet ingredients!
- No refrigerating of the dough
- Takes a total of 25 minutes!
Once you make the dough, form little balls and then dip the dough into crushed peppermint pieces.
Then press the peppermint pieces down gently so that they sink slightly (but not completely) into the dough.
Place them 2 inches apart from each other on a baking sheet lined with parchment paper, then send them to the oven to bake!
Tips for baking cookies
I think a big part of getting cookies nice and soft with the perfect texture is how you bake them.
Getting the ingredients right is important but there is also an art to baking cookies.
So here are my tips for how to make these cookies nice and soft without overcooking them:
- Form dough into 1 1/2-2 inch balls and make sure they are at least 2 inches apart from each other.
- Bake them for 10-11 minutes at 350 degrees F. I like to check at the 10-minute mark and remove them promptly from the oven if they ready. Cookies should still be slightly soft when you pull them out.
- Let cookies sit on the baking sheet for 1-2 minutes. Remove using a flat bendable/more flexible turner/spatula (I find that non-bendable or wooden ones will break warm soft cookies) and cool on cooling rack. This is important because cookies will continue cooking on baking sheet. You want to remove it from the baking sheet after a few minutes so that it won’t overcook!
Need help with portion control?
Let’s also be real.
Sweets are great. But portion control is indeed a thing to wrestle with.
Sorry if I am hitting you with a tiny dose of reality. 😉
Here’s my tip for those of you who want a little portion control. Only roll a few doughs into balls, i.e. the ones you will be eating immediately.
Refrigerate the rest of the dough or even freeze them, and only form them into balls/bake them when you are ready to eat.
This way you bake only what you need, and get fresh cookies every time you are in the mood for cookies. I call this a double win!
How to store cookies
If you bake all of the cookies and have leftovers, you can store them in room temperature for a few days, then store them in the fridge for up to a week.
Although cookies never last that long in our household… 🙂
I hope you enjoy these cookies! And more importantly, I hope you have a wonderful, relaxing and joyful holiday season! 🙂
Other Fun Holiday Desserts and Treats
- Caramel White Chocolate Chip Chocolate Cookies
- Molten Chocolate Lava Cake
- Mini Chocolate Chess Pie
- Easy Apple Crisp
- White Chocolate Raspberry Cookies
- Strawberry Thumbprint Cookies
- Mint Chocolate Brownies with Andes Mint
- Cranberry White Chocolate Chip Cookies (by Savory Nothings)
DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍
White Chocolate Peppermint Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 3/4 cup all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1/3 cup peppermint pieces
Instructions
- Pre-heat oven to 350 degrees.
- Chop peppermint into small pieces until you have about 1/3 cup.
- In a large bowl, combine the wet ingredients – butter, sugar, eggs, and vanilla extract.
- Then add dry ingredients – flour, baking soda and salt. Mix well. Fold in white chocolate chips.
- Roll dough into about 18 small ~1.5-2 inch balls, then dip dough balls onto the peppermint pieces to coat the top of the dough balls. Press peppermint pieces onto dough balls gently so that they stay on, then place them on baking sheet lined with parchment paper.
- Bake for 10-11 minutes. Check at the 10-minute mark. Once it is done (it will still be slightly soft), let cookies sit on baking sheet for 1-2 minutes before carefully removing them and placing them onto a baking rack to cool for 10 minutes.
- Serve and enjoy!
all so easy to make wonderfull
I’m so glad you enjoyed it! 🙂
Excellent recipe, followed it to a T and it was perfect batter, baked right at the 11 minutes, and came out perfectly peppermint! This is a keeper!
Woohoo! Thank you so much!!
I questioned the melted butter…
Should have gone with my gut.
I melted the butter and now it is too soft to make into balls.
Perhaps edit to say “softened” butter??
Hey Shelby! Thank you for catching that! Softened is definitely better than melted. I just made the correction. And if dough is too soft refrigerating it can help harden it and get it to the correct consistency – hope that helps!
Hi MinShien! Thanks so much for this recipe. They are very easy, baked beautifully, and are delish! I added .5 tsp peppermint extract, and included some crushed peppermint stick in the batter. The butter was at room temp. You saved me today, because I had tried a similar recipe from another website and they melted all over the baking sheet. Yours is now my go-to 🙂 Happy Christmas!
Yay! So glad it was a success! Thanks for sharing and Merry Christmas to you as well! 🙂
How did you know that peppermint was my favorite?!?! These were delicious. Festive and so easy to make!
So perfect for the Christmas season! Glad you enjoyed it!
These cook look superb!! All I need are the candy canes and I can make these this week!
Thanks so much! Enjoy the cookies! Let me know what you think! 🙂
I mixed up a batch of these cookies and only baked a few. I put the remainder in the freezer. That is until my freezer pirate found them and almost finished off the dough! They’re delicious baked and my pirate says raw too.
Hahaha! That’s great Julie! Glad they taste amazing…baked or raw! 🙂
I baked them at 350 for 10 minutes with my rack on the center of the oven and my peppermint candies melted. Any advice on how to prevent that from happening?
They taste AMAZING just not as pretty as if the cadies didn’t melt.
Hey Julie! Hmm…I have used both the round peppermint candy and candy canes in the past and they didn’t melt. What kind of peppermint candy did you use? Another possibility I can think of it that oven temperature can be higher than what it seem and melts the candy pieces.
These are a big hit with our 3 grandkids. They will be on the Christmas cookie list again this year. I made a batch of these in bar cookie form and cut them in squares after cooled. I think they were better texture and were a hit as well. Thank you for the great recipe!
What a great idea to make them in bar form…Love it! Thanks for sharing!
These are so good. Peppermint is my favorite! I used dark chocolate chips instead of white – I just love dark chocolate! Perfect for Christmas!
Thank you! So happy to hear that!
Your recipe doesn’t mention when to add the white chips…
Just added it! Thanks so much for pointing it out!
My husband absolutely loved these peppermint cookies! Thanks so much for sharing!
My pleasure! So happy to hear that!
Love peppermint cookies! My cookie jar is empty, so it is a great time to get to cooking!
You and me both! TIme to make some cookies!
Made these to try out and they were really delicious. Love the peppermint bits in the cookies. I’m going to make this when christmas comes for the family.
I’m so glad! Enjoy!
Oh I love a one-bowl cookie recipe! These were delicious and my kids and I had fun making them. Hard to resist eating just one! I love how festive they look too!
Thanks so much! Glad you and your kids are loving them!
Ooh!!! These soft and billowy cookies are absolute perfection! Love, love, love the peppermint crunch on top!
Thank you Sheila! It’s fabulous and so fun and festive! Glad you loved it too!
Can I make these in advance and freeze or refrigerate them overnight?
Yes! That should be just fine!
So good and I love that they weren’t chocolate based! Thanks for the recipe.
I’m so glad you enjoyed it! I love the vanilla flavors in the cookies too ! YUM!
Absolutely loved this recipe!
Thank you!! So happy to hear that!
The perfect Christmas cookie, festive, soft, chewy and DELISH! Made with salted butter, cause that’s what I had so just reduced the salt by a bit. Another great recipe from Joyous Apron! Thanks!
Thank you SO much for trying my recipes and I’m thrilled to hear you’ve been enjoying them 🙂