White Chocolate Peppermint Cookies
White Chocolate and Peppermint baking chips come together so delicious in White Chocolate Peppermint Cookies. These cookies really are fantastic. I started with a delicious chocolate chip cookie dough but used white chocolate chips instead. Then I added Andes Peppermint Crunch Baking Chips. Oh, my. Prepare yourselves for a sugar high in every bite!
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A couple of weeks ago I was finishing out my Christmas Cookie Extravaganza baking for 2016. I made a lot of different shortbread blondies like Chocolate and Vanilla, Heath Toffee, Peppermint and White Chocolate Cranberry. I knew I wanted to add a few different flavors and textures to the mix, so I added Pecan Treats, White Chocolate Macadamia Cookies and these delicious cookies along with a lovely chocolate cookie.
I have been working on a blog project for four years to get over 600 first year blog recipes remade and photos retaken because all those first year recipes were shot with an iPhone. Ugh. I finally completed all the Christmas cookies I’ve baked over those years and now I have less than 20 recipes left until I’m all finished. Yay!
I had my husband looking all over town (he enjoys shopping), for the Andes Peppermint Crunch Baking Chips and he finally found them at a Cost Plus World Market. I needed 6 bags to remake 6 different peppermint recipes posted on my blog back in 2012 and 2013. John bought me 10 bags, so I’ve been looking for ways to use up the other 4 bags. White Chocolate Peppermint Cookies and Peppermint Blondies are two of the ways I used up those Andes Peppermint Crunch baking chips!
If you enjoy peppermint and white chocolate you will rave over these jewels. They will surely take your breath away after one bite! They are sure to satisfy any sweet tooth craving. They also freeze well! Enjoy.
White Chocolate Peppermint Cookies will take your breath away!
White Chocolate Peppermint Cookies will be a blast for any holiday party.
Chocolate and peppermint are fabulous in these cookies!
Here’s what I did.
I used these ingredients. Use real white chocolate chips, not vanilla or white baking chips. Those don’t have any cocoa butter in the ingredients and they’re not chocolate!
Place softened butter in a large mixing bowl. Add sugar, brown sugar, eggs, vanilla, baking soda and sea salt.
Cream with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add white chocolate chips and Andes peppermint crunch baking chips.
Stir with a wooden spoon to combine.
Grease cookie sheets. Roll dough into balls and place on cookie sheets.
Bake at 350 about 12-15 minutes or until done. My cookies took 21 minutes because I was baking several racks at a time.
White Chocolate Peppermint Cookies are great for holiday baking. They’re so festive and pretty.
Each bite will have you drooling.
Prepare yourself for a sugar high with these sweet cookies!
Here’s the recipe.
WHITE CHOCOLATE PEPPERMINT COOKIES
(My own concoction)
White Chocolate Peppermint Cookies
Equipment
- 3 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 tsp. vanilla extract
- 3 3/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup white chocolate chips
- 10 oz. bag Andes peppermint crunch baking chips
Instructions
- Preheat oven to 350°.
- Cream together the butter, granulated sugar, brown sugar, eggs, vanilla, salt and baking soda with an electric mixer.
- Stir in flour, white chocolate chips and peppermint baking chips with a wooden spoon until very thoroughly mixed.
- Roll into balls and place on cookie sheets that have been sprayed with cooking spray.
- Bake 12-15 minutes at 350° or until done.
- Rotate cookie sheets on oven racks every six to seven minutes of baking time.
- Cool completely.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
White Chocolate Peppermint Cookies are seriously addictive!
If you enjoy peppermint these cookies will hook you after the first bite!
If you take a tray of White Chocolate Peppermint Cookies to your office, be prepared to watch them disappear!
You may also enjoy these delicious recipes!
Double Chocolate Peppermint Crunch Cookies
White Chocolate Peppermint Cookies
Equipment
- 3 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 tsp. vanilla extract
- 3 3/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup white chocolate chips
- 10 oz. bag Andes peppermint crunch baking chips
Instructions
- Preheat oven to 350°.
- Cream together the butter, granulated sugar, brown sugar, eggs, vanilla, salt and baking soda with an electric mixer.
- Stir in flour, white chocolate chips and peppermint baking chips with a wooden spoon until very thoroughly mixed.
- Roll into balls and place on cookie sheets that have been sprayed with cooking spray.
- Bake 12-15 minutes at 350° or until done.
- Rotate cookie sheets on oven racks every six to seven minutes of baking time.
- Cool completely.
9 Comments
Miranda
December 13, 2023 at 6:43 pm
These are a favorite two years in a row for our family. I do have to roll the cookie dough in my hand to form a ball but it’s worth it.
Teresa Ambra
December 13, 2023 at 7:47 pm
Hi, Miranda. So glad you and your family enjoy these delicious cookies. Yes, they are definitely worth it!
Beverly Burton
December 21, 2022 at 8:26 pm
ive been making these cookies for several years and I love them BUT the dough is always crumbly and I’m not able to “scoop” and roll the dough. its more like pressing together. They taste ok but what am I doing wrong? I’d really like to have them a little more moist.
Teresa
December 22, 2022 at 7:57 am
Hi Beverly, thanks for stopping by and sharing your concerns. You have two options. First, because this recipe has so much flour, it really has to be stirred a long time. Probably about 4 to 5 minutes (by hand, not a mixer) to get the flour not only worked together but even beyond that until it forms large clumps. Then it’s much easier to roll. Second option is to decrease the flour by 1/4 cup. The cookies may flatten out more but the dough shouldn’t be crumbly. Always start with option one first, do the second option only as a last resort. I guess I stir cookie dough really, really well so it starts clumping together before baking, so I don’t usually have the problem of dryness. Hope it turns out better for you next time.
Laurie
December 23, 2021 at 9:06 pm
I made these cookies today and they’re so good! I love peppermint and was excited when I happened upon the Andes baking chips at my grocery store. I read the prior comment where someone wrote they were too sweet. I checked my other cookie recipes and it seems pretty common to add 1 cup of each sugar. Thanks for sharing this recipe.
Teresa
December 24, 2021 at 12:42 pm
Hi Laurie. So glad you liked the cookies. They’re terrific to make this time of year.
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David
January 2, 2021 at 7:14 pm
These are way too sweet in my opinion. I would reduce the white sugar to 3/4 cup or 1/2 cup.
Teresa
January 4, 2021 at 5:14 am
Hi, David. Thanks for the tips.