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A close-up overhead shot of several soft-baked white chocolate peppermint cookies arranged on a festive plate. The cookies feature chunks of white chocolate and crushed peppermint.

White Chocolate Peppermint Cookies (The BEST Soft & Chewy Recipe)

The ultimate White Chocolate Peppermint Cookies recipe! Get perfectly soft, chewy cookies packed with creamy white chocolate and festive peppermint crunch. This easy-to-follow recipe is perfect for holiday parties and cookie exchanges.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Cookie Ingredients
  • 2 1/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Unsalted Butter softened
  • 3/4 cup Granulated Sugar
  • 1/2 cup Packed Brown Sugar
  • 2 Large Eggs room temperature
  • 1 tsp Peppermint Extract
  • 1 tsp Vanilla Extract
  • 1 1/2 cups White Chocolate Chips
  • 1/2 cup Crushed Peppermint Candies divided

Equipment

  • 2 Baking sheets
  • 1 Electric mixer
  • 2 Mixing bowls

Method
 

Main Instructions
  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, followed by the peppermint and vanilla extracts. Mix until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the white chocolate chips and half of the crushed peppermint candies.
  7. Scoop dough by rounded tablespoons, roll into balls, and place 2 inches apart on baking sheets. Press the remaining crushed peppermint candies onto the tops.
  8. Bake for 10-12 minutes, or until the edges are lightly golden. The centers will look soft.
  9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Tip 1: For cleaner crushing, place peppermint candies in a zip-top bag and gently crush them with a rolling pin or mallet.
Tip 2: Chilling the dough for 30 minutes before baking will result in thicker cookies that spread less.