These white chocolate peppermint cookies are soft, chewy, and filled with just the right amount of peppermint.
Total Time
About 30 minutes (plus chilling)
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Ingredients
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup light brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup white chocolate chips
• 1 cup crushed candy canes or peppermint candies
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How to Make White Chocolate Peppermint Cookies
1. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light, creamy, and pale in color — about 2–3 minutes.
2. Add the eggs, vanilla extract, and peppermint extract and mix until smooth and fully combined.
3. Add the flour, baking soda, and salt. Mix on low speed just until the dough comes together. Be careful not to overmix.
4. Gently fold in the white chocolate chips and most of the crushed peppermint candies, saving a little for the tops if desired.
5. Scoop the dough into balls (about 2 tablespoons each). Lightly flatten the tops, cover, and chill for 30 minutes. Chilling helps the cookies stay thick and chewy.
6. Preheat the oven to 350°F and line a baking sheet with parchment paper.
7. Place the chilled dough balls on the baking sheet, leaving space between each cookie. Press a few extra white chocolate chips or peppermint pieces on top if you’d like.
8. Bake for 10–12 minutes, until the edges are set and the centers still look soft. Do not overbake — the cookies will continue to set as they cool.
9. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
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Notes from My Kitchen
• These cookies are meant to stay soft and chewy, so slightly underbaked is perfect.
• Peppermint extract goes a long way — don’t be tempted to add more.
• Store in an airtight container at room temperature for up to a week.
• Perfect for holiday cookie boxes, neighbor gifts, or baking with kids.