Quick & Creamy White Chocolate Peppermint Cookies Recipe

Memories of frosty winter nights dance through these irresistible white chocolate peppermint cookies that promise pure seasonal magic.

Sweet candy cane pieces sparkle throughout delicate butter-rich dough.

We stumble upon comfort with each delightful bite of crisp edges and soft centers.

Crumbling peppermint adds festive cheer to every morsel of these delectable treats.

Holiday baking becomes an adventure when you mix unexpected flavors into classic cookie recipes.

Cool mint and creamy white chocolate create a symphony of taste that surprises and delights.

Bake a batch and watch smiles spread faster than melting chocolate.

Reheat White Chocolate Peppermint Cookies

• Store cooled cookies in an airtight container lined with parchment paper between layers for up to 5 days, keeping them fresh and preventing crumbling.
• Place cookies in a freezer-safe container or freezer bag, separating layers with wax paper, and freeze for up to 3 months for longer-term storage.
• Warm refrigerated or thawed cookies in the microwave for 10-15 seconds or in a preheated 300°F oven for 3-5 minutes to restore their soft, gooey texture.
• If cookies become slightly stale, briefly microwave them or add a slice of bread to the container to help retain moisture and softness.

Flavors to Pair with White Chocolate Peppermint Cookies

• Pairing Delightful Companions: White Chocolate Peppermint Cookies
• Brew Bold Hot Beverages: Pair these sweet cookies with rich espresso or dark roast coffee to balance the peppermint's coolness and complement the white chocolate's creamy sweetness.
• Match Festive Drinks: Serve alongside warm peppermint hot chocolate or creamy chai tea to enhance the mint and chocolate flavor profile, creating a delightful winter treat.
• Create Dessert Combinations: Enjoy with a scoop of vanilla bean ice cream or a dollop of whipped cream to add extra indulgence and create a luxurious dessert experience that highlights the cookie's delicate flavors.
• Elevate Tasting Experience: Garnish with additional crushed peppermint candies or a light dusting of powdered sugar to add visual appeal and provide a subtle extra crunch when serving these delectable cookies.

Peppermint Cookies Holiday Versions

• Gluten-Free Peppermint Cookies: Replace wheat flour with almond or gluten-free flour blend, ensuring the same soft texture and festive flavor.
• Vegan White Chocolate Peppermint Cookies: Swap butter with coconut oil, use vegan egg replacer, and select dairy-free white chocolate chips for a plant-based version.
• Low-Sugar Mint Chocolate Cookies: Substitute granulated sugar with monk fruit sweetener or stevia, reduce overall sugar content while maintaining delicious taste.
• Keto-Friendly Peppermint Cookies: Use almond flour, replace sugar with erythritol, incorporate sugar-free white chocolate chips, and adjust extract amounts for a low-carb treat.

FAQs

• Can I use milk chocolate instead of white chocolate?

Yes, you can substitute milk chocolate chips, but it will change the flavor profile and sweetness of the cookies.

• How do I crush peppermint candies without making a mess?

Place unwrapped candies in a sealed plastic bag and gently crush them with a rolling pin or the back of a spoon to control the size of the pieces.

• Is peppermint extract necessary for the recipe?

Peppermint extract adds intense flavor, but you can omit it if you prefer a milder taste or don’t have it on hand.

• Can I make the cookie dough ahead of time?

Absolutely! Prepare the dough, wrap it tightly in plastic wrap, and refrigerate for up to 3 days before baking. You can also freeze the dough for up to 2 months.

What Makes White Chocolate Peppermint Cookies So Festive

• Quick Holiday Baking: Create festive white chocolate peppermint cookies with minimal effort and maximum flavor in under 30 minutes.
• Beginner-Friendly Delight: Master this easy recipe with straightforward steps perfect for bakers of all skill levels, requiring basic mixing and baking techniques.
• Crowd-Pleasing Treat: Impress family and friends with a classic holiday dessert that combines sweet white chocolate and refreshing peppermint in every delightful bite.
• Versatile Celebration Dessert: Ideal for Christmas gatherings, cookie exchanges, or cozy winter evenings, these cookies bring festive cheer to any occasion.

White Chocolate Peppermint Cookies Ingredient Lineup

• All-Purpose Flour: Provides structure and texture for the perfect cookie base, choose unbleached for best results.
• Baking Soda: Helps cookies rise and spread evenly, essential for soft texture.
• Baking Powder: Adds additional leavening power for light and fluffy cookies.
• Salt: Enhances overall flavor and balances sweetness.

• Butter: Creamy foundation that adds rich flavor, use unsalted for better control of saltiness.
• Granulated Sugar, Brown Sugar: Combination creates depth of flavor and helps with cookie caramelization, brown sugar adds moisture.
• Egg: Binds ingredients and provides structure, room temperature works best.
• Vanilla Extract: Adds warm, classic baking flavor, pure vanilla gives best taste.
• Peppermint Extract: Brings festive mint flavor, use high-quality for intense taste.

• White Chocolate Chips, Crushed Peppermint Candies: Add sweet crunch and holiday spirit, peppermint candies provide festive visual and flavor contrast.

Peppermint Cookie Instructions with White Chocolate

Step 1: Fire Up The Oven

Crank the oven to a toasty 350°F.

Grab your baking sheets and line them with parchment paper or silicone mats for a smooth cookie adventure.

Step 2: Blend Dry Components

• Flour
• Baking soda
• Baking powder
• Salt

Set this powdery mix aside for later magic.

Step 3: Whip Butter and Sweet Crystals

Grab your electric mixer and transform butter, granulated sugar, and brown sugar into a fluffy cloud-like mixture.

Beat for 2–3 minutes until super smooth and airy.

Step 4: Splash in Liquid Goodness

Toss in the egg, vanilla extract, and peppermint extract.

Mix until everything looks perfectly combined and smells incredible.

Step 5: Marry Wet and Dry Worlds

Slowly introduce dry ingredients to your wet mixture.

Stir gently until just mixed – no aggressive stirring allowed!

Step 6: Sprinkle Delightful Chunks

• White chocolate chips
• Crushed peppermint candies

Step 7: Shape Cookie Rounds

Scoop tablespoon-sized dough balls onto prepared baking sheets.

Leave about 2 inches between each cookie buddy.

Step 8: Bake to Perfection

Slide sheets into the oven.

Bake 8–10 minutes until edges look set and centers seem slightly underbaked – they’ll firm up while cooling.

Step 9: Cool and Enjoy

Let cookies rest on baking sheet for 5 minutes.

Transfer to wire rack and allow complete cooling before devouring.

Peppermint Cookie Tips for White Chocolate Swaps

• Stir the flour mixture just until combined to keep cookies tender and soft, avoiding tough, dense results.
• Gently fold white chocolate chips to distribute evenly without breaking them, ensuring delicious bites throughout the cookies.
• Watch cookies closely during the last few minutes of baking to achieve perfectly soft centers and lightly golden edges.
• Add crushed peppermint candies gently to maintain their texture and prevent color bleeding into the cookie dough.
• Keep cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.

White Chocolate Peppermint Cookies Recipe

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• Total Time: 25 minutes
• Yield: 24 1x

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Description

Sweet holiday magic unfolds with white chocolate peppermint cookies, blending creamy chocolate and cool mint in a delightful seasonal treat. Festive crumbles melt smoothly, inviting you to savor winter’s most charming cookie experience.

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Ingredients

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Main Ingredients:

• 2 1/4 cups (270 grams) all-purpose flour
• 3/4 cup (170 grams) unsalted butter, softened
• 3/4 cup (150 grams) granulated sugar
• 3/4 cup (165 grams) packed light brown sugar
• 1 large egg

Flavor Enhancers:

• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 cup (170 grams) white chocolate chips
• 1/2 cup (50 grams) crushed peppermint candies or candy canes

Leavening and Seasoning:

• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

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Instructions

1. Prepare workspace by heating the oven to 350°F and lining baking sheets with parchment paper.
2. Combine flour, leavening agents, and salt in a medium mixing vessel, whisking thoroughly to ensure even distribution.
3. Use an electric mixer to transform butter and sugars into a light, airy mixture with soft peaks and a creamy consistency.
4. Incorporate egg and aromatic extracts into the butter mixture, blending until smooth and homogeneous.
5. Gently introduce dry ingredients into the wet mixture, folding carefully to maintain a tender cookie texture without overworking the dough.
6. Delicately fold white chocolate chips and crushed peppermint candies throughout the cookie dough, distributing ingredients evenly.
7. Form uniform dough portions using a tablespoon, placing each dollop approximately two inches apart on prepared baking sheets.
8. Slide cookie-laden sheets into the preheated oven, allowing cookies to transform for 8-10 minutes until edges turn golden and centers remain slightly soft.
9. Allow cookies to rest on baking sheets for five minutes, enabling them to stabilize and firm up before transferring to a wire cooling rack for complete cooling and optimal texture.

Notes

• Swap out white chocolate chips for dark chocolate or milk chocolate to create different flavor profiles and suit various taste preferences.
• Crush peppermint candies finely for a more uniform texture and even distribution throughout the cookie dough.
• Chill the dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies.
• For gluten-free options, replace all-purpose flour with a 1:1 gluten-free baking blend to maintain similar texture and consistency.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 150
• Sugar: 10 g
• Sodium: 100 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 0.5 g
• Protein: 1 g
• Cholesterol: 15 mg