Easy White Peppermint Cookies With White Chocolate Chips

White Peppermint Cookies are soft, chewy, and packed with smooth white chocolate chips and cool peppermint flavor. From the very first bite, you get a buttery cookie base balanced with just enough peppermint to feel fresh, not overwhelming. The crushed peppermint pieces add a light crunch that makes these cookies stand out from everyday chocolate chip recipes.

This is a simple, reliable cookie you can make any time you want something festive without extra effort. The dough comes together quickly, needs only a short chill, and bakes in minutes. If you enjoy peppermint baked goods that feel special but still familiar, this recipe fits perfectly into your rotation.

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Why You’ll Love This White Peppermint Cookies Recipe

These cookies strike the perfect balance between soft centers and lightly crisp edges. The texture stays tender for days, thanks to the butter and short bake time. Each cookie is loaded with white chocolate chips, so every bite tastes rich and creamy.

Peppermint can easily overpower a dessert, but this recipe keeps it gentle and pleasant. The flavor is noticeable without tasting sharp or artificial. The candy cane pieces melt slightly as they bake, creating little pockets of peppermint sweetness throughout the cookie.

Another reason to love this recipe is how approachable it is. No complicated techniques, no fancy equipment, and no long chilling times. If you want a dependable cookie recipe that feels a little extra without being fussy, these White Peppermint Cookies are a great choice.

Ingredients You’ll Need

This recipe uses simple baking staples you may already have in your kitchen. Measuring everything accurately helps keep the cookies soft and chewy.

Before you start mixing, make sure your butter is softened and your egg is at room temperature. This helps the dough come together smoothly.

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup salted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon peppermint extract
• 1 cup white chocolate chips
• 1/3 cup peppermint candy cane pieces

Ingredient Notes, Substitutions & Variations

Peppermint extract is strong, so stick to the measured amount. A little goes a long way and keeps the cookies balanced. Vanilla extract rounds out the flavor and softens the peppermint taste.

White chocolate chips melt quickly, creating creamy pockets throughout the cookies. You can also use white chocolate chunks if you prefer a slightly bolder texture.

Peppermint candy cane pieces add crunch and visual appeal. For best results, use finely crushed pieces so they distribute evenly in the dough and don’t melt into large sticky spots while baking.

Equipment Needed

• Electric hand mixer
• Mixing bowls
• Cookie sheets
• Cookie scoop
• Parchment paper

How to Make White Peppermint Cookies

These cookies come together quickly, but following the steps carefully helps ensure the best texture and flavor.

Step 1 – Prepare the Oven and Baking Sheets

Preheat your oven to 350 degrees F. Line your baking sheets with parchment paper to prevent sticking and promote even browning. Set them aside while you prepare the dough.

Step 2 – Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and baking soda. Mixing these first ensures the leavening agents are evenly distributed, which helps the cookies rise evenly as they bake.

Step 3 – Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer (stand mixer or hand mixer) to cream the softened butter and granulated sugar. Beat for about 2 to 3 minutes, until the mixture looks light and fluffy. This step adds air to the dough, which helps create a soft texture.

Scrape down the sides of the bowl as needed so everything blends evenly.

Step 4 – Add the Wet Ingredients

Add the egg, vanilla extract, and peppermint extract to the butter mixture. Beat just until combined. Avoid overmixing here, as that can make the cookies dense.

Step 5 – Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet mixture while mixing on low speed. Mix just until the flour is fully incorporated and a soft dough forms.

Step 6 – Fold in the Mix-Ins

Gently mix in the white chocolate chips and peppermint candy pieces. Make sure they are evenly distributed throughout the dough so every cookie gets a good balance of flavor.

Step 7 – Chill the Dough

Place the dough in the refrigerator and chill for 15 minutes. This short chill helps the cookies hold their shape and prevents excessive spreading in the oven.

Step 8 – Scoop and Bake

Use a cookie scoop to portion the dough into balls, about 2 tablespoons each. Place them on the prepared baking sheets, spacing them at least 2 inches apart.

If you like, press a few extra white chocolate chips and peppermint pieces on top of each dough ball.

Bake for 9 to 10 minutes, until the edges are lightly golden but the centers still look soft.

Step 9 – Cool the Cookies

Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. This allows them to set without breaking. Once cooled, they’re ready to enjoy.

Tips for Perfect Results

A few small details make a big difference with this recipe.

Pay attention to the doneness cues rather than the color alone. These cookies should look slightly underbaked in the center when you remove them from the oven.

• Measure peppermint extract carefully to avoid overpowering flavor
• Chill the dough briefly to prevent flat cookies
• Use parchment paper for even baking
• Remove cookies when edges are set but centers are soft
• Let cookies rest before moving them to avoid breaking

Flavor Variations

This recipe is flexible and easy to customize.

If you enjoy experimenting, small changes can give these cookies a slightly different feel while keeping the same base texture.

• Add a drizzle of melted white chocolate after baking
• Mix in mini white chocolate chips for more even distribution
• Use finely crushed peppermint pieces for smoother texture
• Add a pinch of salt on top for contrast

What to Serve With White Peppermint Cookies

These cookies pair well with simple, cozy drinks and light desserts.

Because the peppermint flavor is refreshing, they work especially well with creamy or mild accompaniments.

• Warm milk or dairy-free alternatives
• Hot cocoa with a light sweetness
• Vanilla ice cream for a simple dessert plate
• Fresh fruit to balance the richness

Storage, Make-Ahead & Leftovers

These cookies store well and stay soft for days.

Let the cookies cool completely before storing them in an airtight container at room temperature. They will stay fresh for up to 4 days.

You can also freeze the baked cookies for longer storage. Place them in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature before serving.

For make-ahead convenience, the dough can be chilled overnight and baked the next day.

Following basic cookie storage guidelines helps keep baked cookies fresh and safe to enjoy for several days.

Frequently Asked Questions About White Peppermint Cookies