Name: Chewy White Chocolate Peppermint Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 cookies
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 3/4 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup white chocolate chips; 1/2 cup crushed peppermint candies

If you’re anything like me, you get this wild craving for something chewy, chocolatey, and—around the holidays—a little bit pepperminty. Well, these Chewy White Chocolate Peppermint Cookies? They’re my go-to when the peppermint bark starts running low. First time I baked these, half of them disappeared before they even made it to a plate. Even my neighbor popped by “just to borrow a cup of sugar”—ha, sure, Sarah.

Why You’ll Love Making (and Eating) These

I make these when it’s freezing outside or when I need a little win during a rough week (Monday blues, looking at you). My family goes a bit bonkers over these—especially my youngest, who claims they “taste like Christmas in a cookie.” (She’s not wrong.) The dough doesn’t require any fancy chilling and if you’re the sneaky-dough-eating type (you know who you are), well, you’re in for a good time. I used to be wary of getting the peppermint just right—some batches ended up tasting like toothpaste, if I’m honest. But I think I’ve finally cracked it.

Here’s What Goes In (Substitutions Welcome)

1 cup (225g) unsalted butter, softened (Once I used salted butter and forgot to skip the salt. Not a disaster.)
1 cup packed brown sugar—light or dark, honestly either is fine in a pinch
1/2 cup white sugar
2 large eggs
1 1/2 tsp pure vanilla extract (My Granny swore by the cheap stuff, but I like Nielsen-Massey)
1/2 tsp peppermint extract (Go easy—add more if you’re daring, but too much and, well, you know)
2 3/4 cups all-purpose flour (I sneak in a tablespoon or two of whole wheat sometimes, nobody’s noticed)
1 tsp baking soda
1/2 tsp salt
1 1/2 cups white chocolate chips (Or chop a bar if that’s what’s on hand)
3/4 cup crushed peppermint candies—candy canes or starlight mints work fine

How To Make Chewy White Chocolate Peppermint Cookies

Preheat your oven to 350°F (175°C). Line a couple of baking trays with parchment paper—or a silicone mat if you’re fancy. If you forget, just butter them up, but things might get sticky.
Cream the butter and both sugars together in a big bowl until it’s all light and fluffy. I use a hand mixer because my stand mixer lives in the cupboard and is frankly too heavy (and I’m lazy). You can go by hand if you’re feeling old-school or your arms need a workout.
Add eggs, one at a time. Mix after each. Splash in the vanilla and peppermint extract—I usually smell-test here to make sure it’s not too pepperminty. (Bit scientist-y, but whatever.)
In a separate bowl, whisk together flour, baking soda, and salt. Or just dump it straight into the butter mix if you’re in a rush, but expect a couple flour pockets.
Mix the dry stuff into the wet, about a third at a time. Don’t overmix; it’s okay if there are some streaks—it’ll all come together.
Fold in the white chocolate chips and most of the crushed candies, but save a little for topping. This is usually where I sneak a taste (shh!).
Scoop tablespoons of dough onto the prepared trays. Flatten just a smidge with your fingers for a chewier middle.
Sprinkle the reserved peppermint bits on top. Admire your handiwork.
Bake for about 9-11 minutes. Around the 9-minute mark, the edges should look golden but the centers a bit soft—don’t overdo it! They’ll finish up on the tray.
Let them cool on the pan for 5 minutes (patience is rough here), then transfer to a wire rack.

Stuff I’ve Learned Along the Way (Notes)

If your candies are stubborn, pop them in a zip bag and bash with a rolling pin until they’re dust. (Not too fine, though, or the bits melt away.)
I find these taste even better after a day or so. Maybe the flavors mingle? Or maybe it’s just me.
Actually, I once added extra peppermint because I thought, more = better, but it was a little much.
If your dough looks a bit greasy, just chill it for 10-15 minutes. Fixed right up.

What Else Can You Try? (Variations—The Good, The Bad, The Tasty)

Swapped dark chocolate chips in once: unexpectedly lovely. Ooh, try drizzling the finished cookies with extra melted white chocolate, if you’re feeling decadent. My sister tried using spearmint candies once—ehh, didn’t love that. Stuck with peppermint after that odd batch. Sometimes I mix in a handful of chopped nuts (pecans are dreamy) if I want a heartier cookie. On second thought, maybe not too many add-ins, or the dough gets a little fussy.

Kit You’ll Need—But Don’t Panic if You’re Light on Gadgets

Large mixing bowl
Hand mixer, stand mixer, OR just a sturdy spoon and patience
Parchment paper or baking mat (baking straight on the tray works, just watch for sticking)
Wire rack for cooling—although I sometimes just use a chopping board. No rules here.
Baking trays (obviously!)

No cookie scoop? No big deal—go old-school with two spoons or even your hands (wash up first, eh?).

Chewy White Chocolate Peppermint Cookies

Storage—But Let’s Be Real

Pop them in an airtight container, they’ll stay chewy for 2-3 days. Though, honestly, in my house, they’ve barely survived a single night before someone “checks for quality.” If they last, you can freeze the dough or baked cookies—just wrap them up well. Here’s a clever freezing dough guide at Sally’s Baking Addiction (I use it all the time!).

How I Serve ‘Em (But You Do You)

I like these warm with a mug of hot cocoa—sometimes dunked right in, if I’m feeling rebellious. For Christmas brunch, we put a plateful on the table and see who snags the last one. If you’re taking these to a party, keep a napkin handy, candies can get a bit melty.

Pitfalls I’ve Tumbled Into (And How You Might Avoid Them)

I once tried to rush the creaming step and got super dense cookies—don’t do that. Let the butter/sugar fluff up, or you’ll regret it.
Baking too long thinking soft cookies = underdone (nope); trust the timer.
Don’t crush the peppermint too fine, or it’ll melt into weird pools (ask me how I know).

Some Questions Folks Have Actually Asked Me

Q: Can I make these ahead?
Totally! The dough actually freezes well, or just chill overnight. Some say the cookies taste better next day—I’m one of them.

Q: Do I have to use real white chocolate chips?
Nope—sometimes I use baking bars chopped into chunks (and honestly, they melt a bit more satisfyingly). Even the store-brand stuff works.

Q: Peppermint extract—how much is too much?
Start small; taste the dough. It’s strong stuff. Trust your nose, then back down if you’re worried. I’ve accidentally gone overboard—it’s… memorable.

Q: My cookies are too flat. What’s up?
Probably super-soft butter. Try chilling the dough for 20 minutes before scooping. Or just embrace them as they are—tasty is tasty. Check out this great troubleshooting post at King Arthur Baking.

Q: Any nut-free version?
The basic recipe as written is nut-free! If peppermint’s the allergy, well… might wanna go cinnamon instead?

And, would you believe, last week I tried making these in muffin tins—didn’t work at all. Lesson learned. But hey, part of the fun is a little kitchen experiment gone wonky now and then. If you need more baking geekiness, Serious Eats is my favorite rabbit hole to tumble down (warning: hours will disappear).

I hope these become a regular in your kitchen too. And if anyone asks why you’re snacking at midnight, just tell them you’re “checking the batch,” like I do. Happy baking!

Chewy White Chocolate Peppermint Cookies