I love making these white chocolate peppermint cookies when I want big flavor with minimal fuss. They’re buttery and soft with creamy white chocolate pockets and a minty candy crunch that feels instantly festive. The best part? You can mix the dough in 15 minutes, bake a batch now, and freeze the rest for future cookie cravings.
Bakery style peppermint cookies in 25 minutes!
The first time I made these cookies was after a winter trip to Europe, where it felt like every bakery window seemed to shimmer with peppermint bark and glossy chocolate truffles! Back home, I wanted that same balance of cool mint and creamy sweetness — but in cookie form, something you could tuck into a tin or bring to a cookie swap.
After a few test rounds (and a small mountain of crushed candy canes), this version nailed it. The key was white chocolate chunks instead of chips — they melt into rich, creamy pockets that offset the crunch of peppermint perfectly. A mix of brown and white sugar keeps the texture soft in the middle but golden at the edges. These cookies bake fast, stay chewy for days, and freeze beautifully, which makes them ideal for gifting or stashing ahead of the holidays.
If you love these, try my cowboy cookies for another sweet-meets-bold combo, or the holiday butter cookies — buttery little bites that also travel well!
Key ingredients and why they matter
These cookies get their soft, chewy texture from a simple mix of flour, butter, and sugars. Peppermint extract, white chocolate chunks, and crushed candies add the creamy mint flavor and festive crunch that make every bite feel like Christmas.
Full ingredient list and detailed instructions in the recipe card.
- White chocolate chunks: Use a chopped bar instead of chips for creamy pools of chocolate that don’t disappear in the dough.
- Peppermint extract: A little goes a long way — too much, and you’ll drift into toothpaste territory. Stick with ½ teaspoon for balance.
- Crushed peppermint candies: Add festive color and texture. Crush them finely so they melt slightly into the cookie, not just sit on top.
- Brown sugar: Keeps the centers soft and chewy while adding subtle caramel notes that complement the mint.
- Softened butter: The key to that glossy, crinkled top. Make sure it’s soft but not greasy when you start creaming.
TIPS & TRICKS
Shruthi’s top tips
- Chill the dough for 24–48 hours if you have time — it deepens flavor and improves texture. Don’t skip this, seriously!
- Use chopped chocolate bars, not chips, for smoother melting and better pockets of creaminess.
- Crush candies evenly — too coarse and they’ll burn; too fine and you’ll lose the crunch.
- Underbake slightly. Pull them when the edges are just golden — they’ll set as they cool.
- Rotate pans halfway through baking for even browning.
- Freeze dough balls on a tray first, then bag them — it prevents sticking and lets you bake off small batches anytime.
- Add extra peppermint chunks on top before baking for that bakery-style sparkle.
How to make white chocolate peppermint cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the egg, vanilla extract, and peppermint extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix!
- Fold in the white chocolate chunks and crushed peppermint candies.
- Scoop 1-tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes or until the edges are lightly golden but the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
How to serve chocolate peppermint cookies
My chocolate peppermint cookies are just what you need for a cozy winter night! Pair it with hot cocoa, coffee, or peppermint tea — the mint rounds out the sweetness perfectly.
Storage and reheating suggestions
Store the cookies in an airtight container at room temperature for up to 5 days. To freeze baked cookies, let them cool completely, then freeze in a sealed container for up to 3 months; thaw at room temperature or warm in a 300°F oven for 3–4 minutes to refresh.
To freeze the dough, scoop it into balls and freeze on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time.
More holiday cookie recipes
Who doesn’t love cookies—especially during the holidays? Here are a few of my favorites to help you spread a little extra sugar and joy!
Linzer Cookies
Snickerdoodles
Gingerbread Cookies
Christmas Sugar Cookies
White Chocolate Peppermint Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, 1 stick, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 6 oz white chocolate, chopped into chunks, substitute 1 cup white chocolate chips
- ½ cup peppermint candies, or candy canes, crushed
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Add the egg, vanilla extract, and peppermint extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix!
- Fold in the white chocolate chunks and crushed peppermint candies.
- Scoop 1-tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes or until the edges are lightly golden but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
- Store in an airtight container for up to 5 days.
- You can use 1 cup of white chocolate chips instead of chunks. The chunks create creamy pockets of melted white chocolate, which is yummy.
- Chill the dough for up to 48 hours before baking for a richer flavor. If baking straight from the fridge, let the dough sit at room temperature for 10 minutes before scooping.
- Freeze unbaked dough balls: Scoop dough onto a baking sheet, freeze until firm, then transfer to a zip-top bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
- To freeze baked cookies, Let them cool completely, then freeze them in a sealed container for up to 3 months. Thaw them at room temperature before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
