Go Back

White Peppermint Cookies

These White Peppermint Cookies combine a chewy texture with bursts of minty freshness and creamy white chocolate, making them a perfect holiday treat that evokes nostalgia with every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour Gold Medal is recommended for consistent results
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 3/4 cup unsalted butter, softened Kerrygold is preferred for its rich flavor
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract High-quality vanilla extract recommended
  • 1 large egg
Mix-ins
  • 1 cup peppermint chips Look for them in seasonal baking aisles
  • 1 cup white chocolate chips Ghirardelli or Baker’s Choice work beautifully

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, mix together the flour, baking soda, and salt.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until fully incorporated.
  5. Gradually add the flour mixture to the butter mixture, mixing just until combined.
  6. Gently fold in the peppermint chips and white chocolate chips.
  7. Drop spoonfuls of dough onto parchment-lined baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still appear soft.
  2. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Notes

Chill the dough in the fridge for 30 minutes before baking to enhance flavor and prevent spreading. Use high-quality ingredients for the best flavor.