That cool, sweet smell of peppermint hitting a warm kitchen is something I genuinely look forward to every single year. These White Chocolate Peppermint Cookies are the first thing I bake when the holiday season rolls around, and honestly, my family starts asking for them before I even get the flour out.

I remember the first time I brought a plate of these to a cookie exchange. They were gone in minutes. Every single one.

The secret that makes these cookies so good? A quick freezer chill before baking. Just 20 minutes in the freezer keeps the dough balls thick and tall instead of spreading into sad, flat discs. Don’t skip it. You’ll thank yourself later.

Why You Will Love These White Chocolate Peppermint Cookies

Trust me, once you make these, they go straight into your regular holiday rotation. Here is exactly why:

You get 24 cookies from one batch, which is plenty for sharing, gifting, or just keeping all to yourself.
The whole thing takes about 1 hour from start to finish, including that freezer chill time.

The ingredient list is short and simple. Nothing fancy, nothing hard to find.
That red and white speckled look makes them instantly festive on any cookie platter.
The flavor hits every note: creamy, cool, sweet, and a little bit crunchy from the peppermint pieces.

Kids and adults both go crazy for them. Every single time.

Equipment You Need for White Chocolate Peppermint Cookies

Nothing complicated here. You probably already have most of this in your kitchen right now.

Hand mixer – this is what gets your butter and sugar properly fluffy, so don’t try to do it by hand.

One large mixing bowl and one medium mixing bowl
Whisk
Three large or medium cookie sheets – you’ll rotate through them as you bake in batches.
Parchment paper – keeps the cookies from sticking and makes cleanup so much easier.
Measuring cups and spoons
Tablespoon scoop – helps you get evenly sized dough balls every time.

Cooling rack

Ingredients for White Chocolate Peppermint Cookies

Here is everything you need. I always set it all out on the counter before I start so nothing gets forgotten mid-mix.

1 3/4 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon peppermint extract
1/2 cup crushed peppermint candies, divided
1/2 cup white chocolate chips, plus extra to sprinkle on top

Ingredient Notes and Substitutions

A few things I’ve learned the hard way that are worth knowing before you start.

Softened butter is not the same as melted butter. You want it soft enough to press a finger into easily, but still holding its shape. Melted butter will make your cookies spread out flat and greasy.

Spooning and leveling your flour means you spoon it into the measuring cup and sweep off the top with a knife. Scooping straight from the bag packs in too much flour and dries out your dough.

Peppermint extract is much stronger than regular mint extract, so stick to the 1 teaspoon called for. A little more and it can taste almost medicinal.

Not a fan of white chocolate? Dark chocolate chips work really well here too and give the cookies a slightly richer, less sweet flavor.

How to Make White Chocolate Peppermint Cookies

These come together faster than you’d think. Just follow each step and don’t skip the freezer part. I promise it makes a real difference.

Preheat your oven to 350 degrees. Line three large or medium cookie sheets with parchment paper and set them aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Give it a good whisk so everything is evenly combined. Set the bowl aside.
In a large bowl, use your hand mixer to cream the softened butter and sugar together. Keep going until the mixture looks pale, fluffy, and a little lighter in color. This takes about 2 to 3 minutes and it’s worth every second.
Add the egg and peppermint extract. Blend until just combined. Don’t overdo it here.

Pour in the dry ingredients and mix until the dough is thick and soft. Stop as soon as you don’t see dry flour anymore.
Fold in 1/4 cup of the crushed peppermint candies and all of the white chocolate chips. Use a spatula and keep it gentle.
Scoop out heaping tablespoons of dough and roll each one into a tight ball with your hands.

Dip the top half of each dough ball into the remaining 1/4 cup of crushed peppermint candies, then set them on a piece of parchment paper.
Now here is the step you absolutely cannot skip. Transfer all the dough balls to the freezer for 20 minutes. This is what keeps your cookies thick and soft instead of flat and crispy. Set a timer and walk away.
Place 12 chilled dough balls on a lined cookie sheet, spacing them about 2 inches apart. Bake for 12 minutes. They’ll spread to about twice their size and look just barely set in the center. That’s exactly what you want.

The moment they come out of the oven, sprinkle a few extra white chocolate chips right on top while the cookies are still warm.
Let the cookies cool on the sheet for 5 minutes, then transfer them to a cooling rack. Repeat with the remaining dough balls.

Tips for Perfect White Chocolate Peppermint Cookies

A few things I’ve picked up after making these more times than I can count.

The freezer step keeps your cookies thick and chewy. Cold dough spreads more slowly in the oven, so you get that soft, pillowy center instead of a flat crisp disc. Do not skip it.
Your cookies might look slightly underdone when you pull them out at 12 minutes. That’s fine. They firm up as they cool on the sheet, so trust the timer and take them out anyway.
Once the dry ingredients go in, mix only until the flour disappears. Overmixing develops too much gluten and makes your cookies tough instead of tender.

To crush peppermint candies without a mess, put them in a zip-top bag, seal it, and bang it with a rolling pin. You get clean, even pieces and no candy flying across your kitchen.
Add those extra white chocolate chips on top the second the cookies come out of the oven. The warmth melts them just slightly so they stick and look gorgeous on top.

White Chocolate Peppermint Cookies Variations

Once you’ve made these once, you’ll want to play around with them. Here are a few easy ways to switch things up.

Swap the white chocolate chips for dark or milk chocolate chips. The richer, slightly bitter flavor is a really nice contrast against that cool peppermint.
Once your cookies are fully cooled, drizzle melted white chocolate over the top for a bakery-style finish. It takes about two minutes and makes them look absolutely stunning on a holiday plate.
Use crushed candy canes instead of round peppermint candies for that classic red and white look. They taste the same and give the cookies a little extra holiday charm.

Add a small pinch of espresso powder to your dry ingredients. It deepens the flavor in the background without making the cookies taste like coffee at all.

Serving Suggestions for White Chocolate Peppermint Cookies

These cookies are pretty versatile. Here are a few of my favorite ways to serve them.

Pair them alongside a big mug of hot cocoa or peppermint tea. The flavors just belong together.

Arrange them on a holiday cookie platter with other festive treats. That red and white peppermint topping makes them stand out instantly.
Pack them into a tin or a cellophane bag tied with a ribbon for a simple, heartfelt homemade gift.
Serve them warm with a scoop of vanilla ice cream on the side. Trust me on this one.

How to Store White Chocolate Peppermint Cookies

These cookies keep really well, so don’t worry if you end up with a big batch.

Store baked cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy the whole time.
You can freeze baked cookies for up to 2 months. Just layer them between sheets of parchment paper in a freezer-safe container.

Unbaked dough balls freeze beautifully too. Freeze them on a tray first, then transfer to a bag. Bake straight from frozen, just add 2 extra minutes.
To reheat, pop a cookie in the microwave for 10 to 15 seconds. It tastes freshly baked all over again.

Nutrition Information

Here is a quick breakdown per cookie. Keep in mind these are estimates, and your actual numbers may vary a little depending on the brands you use or how you measure your ingredients.

Calories: 150
Total Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 50mg
Total Carbohydrates: 20g
Fiber: 0g
Sugar: 10g
Protein: 1g

Frequently Asked Questions About White Chocolate Peppermint Cookies

Can you make White Chocolate Peppermint Cookies ahead of time?
Yes, absolutely. You can roll the dough balls and keep them in the freezer for up to a month before baking. Just pull them out and bake when you’re ready. It’s honestly one of my favorite ways to get ahead during the busy holiday season.

Why do my cookies spread too much?
This usually happens when the dough is too warm going into the oven. That’s exactly why the freezer step is so important. Don’t skip those 20 minutes. Also make sure your butter is softened, not melted, when you start.

Can you freeze the cookie dough?
You sure can. Freeze the dough balls on a tray first, then transfer them to a freezer bag. They’ll keep for up to a month and bake up perfectly straight from frozen with just a couple of extra minutes added.

What type of peppermint candies work best?
Round peppermint hard candies work great, and so do candy canes. Just crush them inside a zip-top bag with a rolling pin. Candy canes give you that classic look if you want something a little more festive on top.

Can you use peppermint oil instead of peppermint extract?
You can, but be really careful. Peppermint oil is much stronger than peppermint extract, so you’d only need a tiny drop or two. Too much and the flavor becomes overwhelming fast.

Share Your White Chocolate Peppermint Cookies

I would love to hear how your cookies turned out! Drop a comment below and let me know. Did you try any fun variations? Leave a star rating too so other readers know what to expect. And if you snap a photo, share it on social media and tag me. Nothing makes my day more than seeing your beautiful bakes!

White Chocolate Peppermint Cookies Worth Making Every Year

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Author: Chef Ivan
Total Time: 1 hour
Yield: 24 cookies 1x
Diet: Vegan

Print Recipe

Description

Delicious white chocolate peppermint cookies with a festive twist.

Ingredients

Scale

1 3/4 cup flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon peppermint extract
1/2 cup crushed peppermint candies, divided
1/2 cup white chocolate chips, plus extra to put on top

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Instructions

Preheat the oven to 350 degrees. Line three large or medium cookie sheets with parchment paper.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
In a large bowl, use a hand mixer to cream the butter and sugar until fluffy.
Add the egg and peppermint extract and blend until just combined.

Pour in the dry ingredients and continue mixing with the electric hand mixer until the dough is thick and soft.
Fold in 1/4 cup of crushed peppermints and 1/2 cup of white chocolate chips.
Use a measuring tablespoon to scoop out heaping tablespoons of dough, and roll them into tight dough balls with your hands.

Dip the top half of the balls in the remaining crushed candies and set them on a piece of parchment paper or a small cutting board. Transfer the dough balls to the freezer for 20 minutes.
Place 12 of the chilled dough balls on a parchment-lined cookie sheet about 2 inches apart, and bake for 12 minutes, or until the cookies have spread to twice their size. Repeat with the rest of the cookie dough.
Once out of the oven, sprinkle a few more white chocolate chips on top of the cookies.

Let the cookies cool for 5 minutes on the cookie sheet, then move them onto a cooling rack.
Serve warm or at room temperature.
Enjoy!

Notes

Store cookies in an airtight container for freshness.
Can substitute dark chocolate chips if preferred.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg