White Chocolate Peppermint Cookies – Bright & Bold Christmas Cookies With Peppermint

Posted on December 10, 2025

Close-up of warm white chocolate peppermint cookies on a festive plate, topped with crushed candy cane and a light dusting of sugar, Christmas Cookies With Peppermint.

Christmas Cookies With Peppermint — Bright, Chewy & White-Chocolatey

If you’re craving Christmas Cookies With Peppermint, these soft, chewy rounds studded with white chocolate and crushed candy canes are exactly what your holiday cookie tray needs. They taste like the season: minty, sweet, and totally festive.

Brief intro

Think pillowy White Peppermint Cookies that stay soft days later and snap just enough from the peppermint pieces. They’re easy to whip up, fun for kids to help with, and ideal for gifting. Who doesn’t want a plate of Holiday Peppermint Cookies at a holiday party?

Why you’ll love them

Soft Holiday Cookies that aren’t flat or greasy.
Little pops of peppermint against melty white chocolate — pure joy.
No fuss: one bowl, no long chill required (unless you want thicker cookies).
Perfect for cookie exchanges, care packages, or cozy nights in with cocoa.

The backstory (short & sweet)

I made these after craving the classic peppermint-white chocolate combo on a movie night. I wanted something quick, not overworked, but still festive-looking. After a few tweaks — more white chips, crushed candy canes pressed gently on top — these became our holiday staple. FYI: warm cookies + Hallmark movie = unbeatable combo.

Ingredients (pantry-friendly)

1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg
1 tsp pure vanilla extract (optional: ¼ tsp peppermint extract for extra zing)
2¼ cups (280 g) all-purpose flour
1 tsp baking soda
½ tsp salt (omit if butter is salted)
1 cup white chocolate chips or chopped white chocolate
½ cup crushed peppermint candy / candy canes / peppermint bark (plus extra for topping)

Ingredients breakdown — why each one matters

Butter: gives structure and flavor — use softened, not melted.
Sugar: sweetens and helps with slight browning.
Egg: binds the dough and keeps the texture tender.
Flour + baking soda: create the cookie’s body and lift.
White chocolate chips: the melty contrast to crunchy peppermint.
Crushed peppermint: delivers that mint crunch and festive look.

How to Make It — Step-by-step “How to Cook It”

Preheat oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat.
In a large bowl, cream the softened butter and granulated sugar until light and slightly fluffy (2–3 minutes by hand, less with a mixer). Add the egg and vanilla (and peppermint extract if using) and beat until combined.
Stir in the flour, baking soda, and salt. Fold until the dough comes together — don’t overwork it.
Gently fold in the white chocolate chips.
Scoop the dough into roughly 1.5–2 inch balls (about 18 cookies). Press the tops lightly and dip each top into the crushed peppermint so pieces stick. Place cookies about 2 inches apart on the prepared sheets.
Bake 10–11 minutes. The centers should look soft — remove while still slightly underdone. Let the cookies rest on the sheet 1–2 minutes, then transfer to a rack to cool completely.
Eat warm or store once fully cooled.

Pro tips for perfect cookies

Use room-temperature butter for even creaming.
Don’t overmix after adding flour; overworked dough yields tough cookies.
Take cookies out early — they finish cooking on the hot sheet. Do not overbake.
For thicker cookies, chill the dough 20–30 minutes before baking.
Roll uniform balls so cookies bake evenly.
If peppermint pieces fall off after baking, press a few extra onto warm cookies right out of the oven so they adhere.

Variations to try

Peppermint Chip Cookies Recipe (classic): swap white chips for a mix of white and semi-sweet chips.
Peppermint Pudding Cookies: fold in a tablespoon of instant vanilla pudding mix for extra softness.
Chocolate-peppermint: stir in ½ cup cocoa and swap half the white chips for dark chips.
Gluten-free: use a 1:1 gluten-free flour blend.
Extra minty: add ¼ tsp peppermint extract (start small — it’s strong).

Best ways to serve

Stack them on a decorative plate for holiday guests.
Pair with hot cocoa, coffee, or a peppermint latte.
Box them up for neighbors — they make excellent Cookies For The Holidays gifts.
Put out with other Christmas Cookies With White Chocolate for a colorful cookie spread.

Make-ahead & storage

Make ahead: scoop dough balls and freeze on a tray. Once frozen, bag them. Bake straight from frozen — add 1–2 minutes to bake time.
Store at room temp in an airtight container up to 3 days.
Reheat: 8–10 seconds in the microwave brings back that fresh-from-oven vibe.
Freeze baked cookies up to 3 months; thaw at room temp.

Troubleshooting & FAQs

My dough is too sticky to roll.

Chill it 20–30 minutes. A quick chill makes it manageable without changing flavor.

My cookies spread too much and turned flat.

Your butter may have been too soft/melted. Try chilling dough or using slightly less butter. Chill dough for thicker cookies.

Peppermint keeps falling off during transport.

Let cookies cool completely, then stack with parchment between layers. Or press a few extra pieces into warm cookies right after baking so they set in.

Want them softer?

Add a packet (about ¼ cup) instant vanilla pudding mix to the dry ingredients for ultra-soft texture (hello, Peppermint Pudding Cookies).

Final thoughts wrap-up

These Holiday Peppermint Cookies hit all the right notes: soft centers, melty white chocolate, mint crunch, and a festive look. They fit perfectly into Christmas Easy Baking Ideas and hold their own at cookie swaps. Whether you bake a batch for family, neighbors, or your own midnight snack, these cookies demand zero drama and deliver maximum cheer.

Ready to bake? Grab your candy canes, preheat the oven, and get jamming. Warm cookie + cold night = instant holiday bliss. Want printable cards or Pin-ready headlines for this recipe? I’ll whip them up. Tbh, these cookies are dangerously good.

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