The best chewy cookie dough packed full of peppermint chips and white chocolate chips. These White Chocolate Peppermint Cookies are the perfect holiday cookie, with soft, chewy centers and just the right amount of crisp around the edges.
I've committed to bringing y'all my favorite holiday cookie recipes before Christmas this year. This recipe is probably the one I look forward the most every year. I am a huge peppermint fan, especially in baked goods. The smell and taste of peppermint always reminds me of Christmas time.
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These cookies are loaded with Andes Peppermint Crunch Baking Chips, which give them bold peppermint flavor without the issues that crushed candy canes can cause. Candy canes tend to melt and disappear in cookies, but these baking chips hold their shape and flavor the cookies so beautifully. Paired with white chocolate chips, and my go-to chewy cookie dough, they make a cookie that's festive, reliable, and completely irresistible.
Let's Talk About the Best White Chocolate Peppermint Cookies
A great cookie starts with a great cookie dough base. And that's exactly what this cookie dough is. I've been using this cookie dough for years, it is my favorite! It produces perfectly chewy cookies with crisp edges every single time. Add in the baking chips and it becomes a delicious holiday cookie!
Here are some tips for making these cookies:
- Start with truly softened butter. The butter should be completely soft and at room temperature, so it creams properly with the sugars. This helps create the perfect texture and spread.
- Cream the butter and sugars well. You're looking for a mixture that's fluffy and lighter in color. This step build the base for a soft, chewy cookie.
- Mix just until combined. Once the dry ingredients are added, avoid overmixing. Overworked dough can lead to dense cookies instead os tender ones.
- Add the baking chips with the dry ingredients. While an optional step, this step helps evenly distribute the peppermint and white chocolate while preventing overmixing.
- Chill the dough for at least 2 hours. This is key for texture. Chilling allows the dough to firm up so the cookies spread just enough in the oven. If you want to prep ahead, refrigerating the dough overnight works beautifully and makes baking the next day quick and easy.
- Scoop generously and leave space. These cookies spread as they bake, so be sure to leave room between each one on the baking sheet.
- Pull them when the centers look slightly underbaked. The cookies will continue to set as they cool, giving you chewy centers with crisp edges.
These are the cookies I look forward to the most each year around Christmas. I hope these delicious cookies bring joy to your kitchen and cookies trays like they do mine!
-Sky🩷
Storage Tips
Store baked cookies in an airtight container at room temperature for up to 3 days. Cookie dough can be refrigerated for up to 24 hours before baking, making it a great make-ahead option during the busy holiday season.
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📖 Recipe
White Chocolate Peppermint Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ - 1 cup Andes Peppermint Crunch Baking Chips * See Note
- ½ cup white chocolate chips
Instructions
- In a medium bowl, mix together the flour, cornstarch, baking soda, salt, peppermint baking chips and white chocolate chips.
- In the bowl of a mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed, until fully combined.
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- Line a baking sheet with parchment paper. Scoop the cookie dough using a 1-ounce scoop, or two heaping tablespoons and place dough balls 2 inches apart. Gently press down to slightly flatten.
- Refrigerate the dough for at least 2 hours or up to overnight.
- Preheat the oven to 350°F. Bake the cookies for 14 minutes, until the edges are set and the centers look slightly underbaked.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- For bold peppermint flavor, use the full cup of peppermint baking chips. If you prefer a milder peppermint flavor use ½ cup of the baking chips.
- Cookie dough can be refrigerated overnight for easy prep.
- Avoid overbaking to keep the cookies soft and chewy.
Yes. This dough can be made and refrigerated for up to 24 hours. In fact, chilling the dough overnight is a great option if you want to prep in advance and bake the cookies the next day.
Chilling the dough helps control how much the cookies spread while baking. If the chilling step is skipped, the cookies will spread too thin and lose their chewy texture when baked.
Yes. Scoop the dough into balls, freeze until solid, then store in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator and bake, adding 1-2 minutes to the bake time.
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