Peppermint Cookies have so much flavor packed in from crushed peppermint candy and white chocolate chips! These cookies are soft, buttery, and will be a family favorite!
These are my favorite cookies of the holiday season! If you look forward to all things peppermint, all year long, you’re going to love these too! They are so easy to make and they come out with slightly crispy edges and perfectly soft centers! I love the crunchy peppermint paired with the sweet, buttery white chocolate. So good! The beauty of these is that the dough also freezes really well, so you can make it in advance. Or, you can make an extra batch to have the dough year round. It will be good in the fridge for up to three months! The best way to freeze this dough is to gather it all into a ball, then place in a large zip top container. You can just let it thaw in the fridge for awhile before using. It doesn’t need to be completely thawed, but soft enough to scoop. If the dough is still a bit frozen, just add another 1-2 minutes to your cooking time. If you’re still looking for all things cookies while you’re here, we’ve got you covered! Our Old Fashioned Molasses Cookies are a reader favorite! We personally can’t get enough of these M&M Cookies, they’re just the best!
Making Peppermint Cookies:
You can use the photo collage above as kind of a guide to making these if you wish! I’m including some steps here, and some tips as well. Keep in mind this is a super simple two bowl recipe. Chilling the dough is optional but recommended if you want a puffier cookie! If you don’t chill the dough, that’s fine and they will be a little thinner with crisp edges.
- First, you will cream your butter and both sugars together. Don’t skimp on this part! Allow the mixture to cream for a good 3-4 minutes until really light and fluffy. Next goes in the egg and vanilla, and you just need to cream for another minute or so until you don’t see any streaks of egg.
- Your dry mixture should be whisked (or sifted if you wish) in a separate bowl. We have all of the usual suspects here like flour, salt, baking powder, and baking soda.
- Dump the dry ingredients into the wet ingredients and mix just until combined. Now, you can fold in your peppermint candies and white chocolate chips with a spatula. For the peppermints, you can use the round candies, or candy canes!
- These are a super soft dough, so make sure to line your baking sheet with parchment paper for best results. As I’ve mentioned you can chill the dough at this point for about 1 hour if you like a thicker cookie. Or, you can go ahead and bake them (don’t flatten the dough balls) and then just push the edges of the cookies in slightly with a spatula when they come out of the oven. That will create a fuller cookie too!
- 1/2 Cup Unsalted Butter at room temperature
- 3/4 Cup Granulated Sugar
- 2/3 cup of light brown sugar packed
- 1 Large Egg at room temperature
- 1 1/2 teaspoons Vanilla Extract
- 1 1/3 Cups of All Purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1 11 Ounce Bag White Chocolate Chips
- 1 Cup Crushed Peppermints
- Preheat the oven to 350 degrees Fahrenheit and prepare a baking pan with parchment paper or spray with non-stick spray.
- Cream the butter and sugars together then add the egg and vanilla extract and mix until smooth.
- Whisk the flour, salt, baking soda and baking powder together in a separate bowl.
- Add it to the wet ingredients and stir until combined.
- Add the chocolate chips and crushed peppermints and stir again until combined. **See note below about optional chilling time.
- Use a cookie scoop or your hand to form 1 ½ inch balls from the dough.
- Add six cookie balls to the pan spread one inch apart.
- Bake for 7-9 minutes, or until the edges of the cookies turn a light golden color.
- Remove from the oven and use a spatula to gently push the cookie edges in slightly for fuller cookies.
- Once the cookies have cooled for 5-6 minutes, remove them from the pan and let them cool completely on a cooling rack.
- Repeat the baking process with the remaining dough until all of the dough has been used, then serve.