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An overhead close-up shot of freshly baked White Chocolate Peppermint Cookies, showing their soft texture, golden edges, and festive toppings.

White Chocolate Peppermint Cookies: The Ultimate Chewy Holiday Treat

This easy recipe for White Chocolate Peppermint Cookies delivers perfectly soft and chewy treats with crisp edges. Packed with creamy white chocolate and a festive peppermint crunch, they are the ultimate holiday must-bake dessert.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups (180g) All-Purpose Flour
  • 1 tsp Cornstarch
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup (113g) Unsalted Butter Melted and slightly cooled
  • 3/4 cup (165g) Light Brown Sugar Packed
  • 1/4 cup (50g) Granulated Sugar
  • 1 Large Egg Room temperature
  • 1 tsp Peppermint Extract
  • 1/2 tsp Vanilla Extract
  • 1 cup (170g) White Chocolate Chips
  • 1/2 cup Crushed Candy Canes

Equipment

  • 2 Baking sheets
  • 2 Mixing bowls
  • Parchment Paper
  • 1 Cookie Scoop Optional, but recommended for uniform cookies.

Method
 

  1. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
  2. In a large bowl, whisk the melted butter, light brown sugar, and granulated sugar until glossy and combined. Whisk in the egg, peppermint extract, and vanilla extract until smooth.
  3. Add the dry ingredients to the wet ingredients and fold with a spatula until just combined. Fold in most of the white chocolate chips, reserving some for the tops.
  4. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
  5. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Scoop dough into 1.5-tablespoon balls. Press the reserved white chocolate chips onto the tops, then press the tops into the crushed candy canes.
  7. Place dough balls 2 inches apart on the baking sheets. Bake for 10-12 minutes, until edges are golden brown and centers are soft. Let cool on the baking sheet for 5-10 minutes before transferring to a wire rack.

Notes

Don't Overbake: Pull the cookies from the oven when the centers still look slightly soft for the chewiest result.
Chill the Dough: This step is crucial for thick cookies with great flavor and texture.
Cooling is Key: Allowing the cookies to cool on the baking sheet helps them set up properly.