The best chewy cookie dough recipe you will ever have packed full of peppermint chips and white chocolate chips. These White Chocolate Peppermint Cookies are the perfect holiday cookie. Super chewy and just the right amount or crispness around the edges.
I've committed to bringing y'all all of 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 when it is in baked goods. The smell and taste of peppermint always makes me think of Christmas time. This cookie dough recipe by itself, without the peppermint chips and white chocolate chips, is a fabulous cookie dough. You will see it repeated throughout my blog in the years to come. It is the perfect cookie dough. In my opinion of course.
These delicious cookies are hugely flavored by Andes Peppermint Crunch Baking Chips. If you have not tried these, you are in for a treat! They are fantastic! When paired with white chocolate chips and the best chewy cookie dough, the tastiest cookies are made! I prefer to use these baking chips instead of candy canes, which tend to melt and just don't work right in cookies. I hope these cookies make it on your holiday baking list this year.
Have you tried any of these cookies yet?
These cookies are all on my Christmas cookie tray list!
Tips for Making White Chocolate Peppermint Cookies
- Using softened butter is important when making these cookies. The butter needs to be completely soft and at room temperature. This will allow for proper creaming of the butter and sugar. Which helps create the perfect spread and texture to this cookie dough.
- Do not overmix your cookie dough. Overmixing will create a tougher dough. Mix just until the flour is fully incorporated. To ensure that I do not overmix the cookie dough I like to add the chocolate chips in when I add the dry ingredients.
- Chill the dough. The best texture comes from the dough being chilled for 1 hour, no more or less. This will allow the dough to spread, not too much and not too little. If the dough doesn't chill long enough the cookies will spread more making super thin cookies. If the dough is chilled for too long the dough will not spread enough and make the cookies thicker, which makes them less chewy. With that being said, when chilled longer, the thicker cookies are still fantastic, I just prefer the texture they have when chilled for 1 hour.
- Do not overbake. Pull the cookies out of the oven when the middles look slightly under baked. They will continue to cook when they come out of the oven and be perfect by the time they are completely cooled.
How to Make White Chocolate Peppermint Cookies
1. In a medium bowl mix together the flour, cornstarch, baking soda, salt, baking chips and white chocolate chips.
2. In the bowl of a mixer cream together the butter and both sugars. Mix until creamy and lighter in color.
3. Mix in the egg and vanilla extract. Scraping the bowl as need. Mix until fully combined.
4. Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
5. Line a baking sheet with parchment paper and scoop out the cookie dough. Using a 1.5 ounce portion scoop, add two scoops per cookie. Place 2" apart, this dough does spread quite a bit. Press down slightly to flatten the dough out.
6. Place in the refrigerator and chill the cookie dough for 1 hour.
7. Preheat an oven to 350° F and bake the cookies for 14 minutes.
8. Cool completely. Enjoy!
These are pretty big cookies, to make smaller cookies use 1 scoop per cookie and adjust the baking time.
📖 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, baking chips and white chocolate chips.
- In the bowl of a mixer cream together the butter and both sugars. Mix until creamy and lighter in color.
- Mix in the egg and vanilla extract. Scraping the bowl as need. Mix until fully combined.
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- Line a baking sheet with parchment paper and scoop out the cookie dough. Using a 1-ounce portion scoop, or two heaping tablespoons, scoop onto baking sheet. Place 2" apart, this dough does spread quite a bit. Press down slightly to flatten the dough out.
- Place in the refrigerator and chill the cookie dough for 1 hour.
- Preheat an oven to 350° F and bake the cookies for 14 minutes. Cool completely. Enjoy!
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