These white chocolate peppermint cookies are bursting with peppermint flavor. White chocolate chips pair with peppermint chips to make this festive cookie.
White Chocolate Peppermint Cookies
If you want a simple cookie that shows off the holiday spirit, look no further than these white chocolate peppermint cookies. The rich batter is loaded with white chocolate chips and peppermint chips to create a minty flavor that is sweet and super festive.
These white chocolate peppermint cookies are very balanced and not overwhelmed with peppermint flavor. I am not the biggest peppermint fan, so I like to keep it subtle when it comes to the flavor. For these cookies, I like to use the Andes Peppermint Baking Chips. They are a cross between a white chocolate chip and a candy cane, so they tone down the overall peppermint flavor. The chips are sold seasonally, so I find myself stocking them up at this time of year.
The chocolate chips aren't the only ingredient supplying the peppermint flavor. A small amount of peppermint extract goes into the batter to give the cookies the real peppermint flavor. Peppermint extract is super strong in flavor, unlike vanilla extract, so a little goes a long way. If you are a big peppermint fan, you can double the amount to have a very minty cookie.
Looking for more Christmas cookies? Try my hot chocolate cookies or peppermint brownie cookies.
Why You'll Love These Cookies
- Seasonal Flavors - The peppermint flavors are excellent for the holiday season.
- Simple - The cookies are quick and easy to make, especially with little bakers in the kitchen. The recipe is simple enough for them to help out.
- Freezer Friendly - Both the cookie dough and the baked cookies stay well in the freezer.
Ingredients Needed To Make White Chocolate Peppermint Cookies
- White Chocolate Chips - I like to use regular-sized white chocolate chips.
- Peppermint Chips - The Andes Peppermint Chips are great for this recipe.
- Peppermint Extract - A small amount of extract adds a bold flavor.
- Cornstarch - This helps keep the soft texture of the cookies.
- Butter - Allow the butter to soften to room temperature.
Directions For How To Make White Chocolate Peppermint Cookies
- Prepare.
Preheat the oven to 350 and prepare a cookie sheet with parchment paper. Set to the side.
- Mix dry ingredients.
Combine the flour, cornstarch, baking soda, and salt in a small bowl. Set the side.
- Cream butter with sugar.
Cream the softened butter with sugars, scraping down the side of the bowl as needed. Cream until light and fluffy, about 2-3 minutes. Then, add in the egg and extract, mixing until smooth.
- Combine.
Add the dry ingredients to the butter mixture and mix until smooth.
- Add in the chips.
Fold in the white chocolate chips and peppermint chips in the batter.
- Form the cookie dough.
Form the cookie dough into balls using a cookie dough scoop. Place the cookie dough on the prepared baking sheet. Top the cookie dough with extra white chocolate chips and peppermint chips if desired.
- Bake the cookies.
Bake the cookies in the oven for 10-12 minutes until the edges are set. Let the cookies cool slightly on the cookie sheet before moving to a cooling rack.
Serving Suggestions
These cookies are great for your cookie swap or holiday Christmas spread. The peppermint flavor is excellent in the winter.
Make Ahead and Storage
- Make Ahead - The cookies can easily be made ahead of time. After they cool, place them in an airtight container for 1-2 days before serving.
- To Store - Store any extra cookies in an airtight container for 5-7 days.
- To Freeze - The cookie can be frozen before and after baking. Freeze the cookie dough in balls and store them in a plastic bag or airtight container. Freeze the baked cookies in an airtight container or plastic bag, as well. Both can be stored in the freezer for 2-3 months.
Tips and Variations
- Peppermint Extract - Peppermint extract isn't like vanilla extract. A lot goes a long way in flavor, so don't overdo it. Too much peppermint will taste like you are eating toothpaste.
- Seasonal Cookies - Because these cookies are seasonal, store up on the Andes Mint Peppermint Chips. Then, you can make these cookies year-round.
- Chocolate Chips - If you prefer chocolate chips to white chocolate chips, feel free to swap them out for a chocolate peppermint mix in.
White Chocolate Peppermint Cookies
Equipment
- hand or stand mixer
- mixing bowls
- Measuring spoons
- cookie scoop
- rubber spatula
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ teaspoon peppermint extract
- ½ cup white chocolate chips
- ½ cup Andes Peppermint Baking Chips
Instructions
- Preheat the oven to 350 and prepare a cookie sheet with parchment paper. Set to the side.
- Combine the flour, cornstarch, baking soda, and salt in a small bowl. Set to the side.
- Using a hand or stand mixer with a paddle attachment, cream the butter with the sugars until light and fluffy, about 2-3 minutes. Add the egg and the extracts and mix until smooth. Scrape down the sides of the bowl as needed.
- Gradually add the dry mixture to the butter mixture. Mix on medium-low until smooth.
- Fold in the white chocolate chip and peppermint chips. Mix in with the mixer or a rubber spatula.
- Form the cookie dough into balls using a cookie dough scoop. Top the cookie dough balls with extra white chocolate chips and peppermint chips, if desired.
- Bake the cookies in the oven for 10-12 minutes, until the edges are golden brown. Let the cookies cool slightly on the cookie sheet before moving to a cooling rack.
Leave a Reply