White Chocolate Peppermint Cookies
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It’s the most wonderful time of the year which means lots of Christmas music and these insanely delicious White Chocolate Peppermint Cookies.
Nothing screams holidays more than peppermint flavored treats studded with white chocolate chips and decorated with crushed candy canes.
You can find me all holiday season long munching on these cookies but also Fudgy Crinkle Cookies, Santa’s Trash Cookies, Sheet Pan Christmas Cookies. All.the.cookies!!!
Table Talk with Tawnie
If you’ve visited my blog for any length of time you’ve noticed by now that I’ve kind of got a thing for big, giant, gourmet cookies. This White Chocolate Peppermint Cookie recipe uses my Kroll’s Kookie recipe as the base and I made just a couple changes to give them a festive feel. These cookies are perfect for holiday gifting, making for Christmas parties, or just to make on a chilly evening to get you in the holiday spirit. They are loaded with tons of peppermint and chocolate flavor in each bite thanks to the delicious chunks of peppermint bark and peppermint extract. To take the festivity level up a notch I love adding a drizzle of melted white chocolate on top and a sprinkle of crushed candy canes for a finishing look.
- Thick, ultra soft centers
- Freezer-friendly
- The peppermint and chocolate flavor duo!
- No chill time necessary
- Festive for the holiday season
- Slightly under baked centers
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Peppermint Bark: You can use any kind of peppermint bark! I love using Ghirardelli Peppermint Bark (like I used in the recipe video). Or you can use Andes Peppermint Crunch (what was used in the photos for this post). Or homemade peppermint bark or really any other brand that you love!
- White Chocolate Chips: of course! Use your favorite brand.
- Peppermint Extract: one of my favorite extracts to bake with during the holiday season.
- Candy Canes: I don’t use the candy canes inside the cookie dough, only for garnish.
- All-Purpose Flour: Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need.
- Cake Flour: Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both Cake Flour and All-Purpose results in the perfect cookies. You can find Cake Flour in most grocery stores, usually on the top shelf.
- Butter: Cold, unsalted butter is used in this recipe. It might feel weird to not let the butter soften, but this cookie is best with cold butter since it is a no-chill cookie.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.
Cream butter & sugars.
In a stand mixer with the paddle attachment, cream the cold cubed butter, brown sugar, and granulated sugar until smooth, about 1–2 minutes.
Add wet ingredients.
Mix in the egg, egg yolk, peppermint extract, and vanilla extract until fully combined, scraping the bowl as needed.
Add dry ingredients & mix ins.
Gradually add in the dry ingredients, mixing just until incorporated. Fold in 1 cup of white chocolate chips and the chopped peppermint bark.
Roll. Bake. Garnish.
Roll dough into 6 large balls and place on the prepared baking sheet. Bake at 400°F for 10–11 minutes. Once cooled, drizzle with melted white chocolate and garnish with crushed candy canes.
Expert Tips
- Freeze pieces: Place the peppermint bark and white chocolate chips in the freezer before adding to the dough. Adding in cold chocolate will help these cookies keep their giant shape as they bake.
- No chilling required! Don’t you just love a no chill cookie recipe? These cookies will not flatten out like pancakes, they stay nice and sturdy even without the chill time. Woo!
- Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
- You can make the cookies smaller: Adjust baking time as needed. (Smaller cookies will cook faster!)
- Homemade cake flour: You can make homemade cake flour if you can’t find it in stores: 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour.
- Dough balls: Don’t flatten the cookies prior to baking, keep them in a ball.
FAQs
Store baked cookies at room temperature for up to 1 week, or freeze in a freezer safe baggie for up to 3 months.
How do I prep my baking sheet?
Either parchment paper or Silicon baking mats work well.
Can I use a hand mixer if I don’t own a stand mixer?
Yes! A hand mixer will work fine. It might be hard to mix in the beginning with the cold butter, but it will all come together.
Can I make these gluten free?
Yes! Replace both flours with Bob’s Red Mill Gluten Free flour. Works perfectly!
The Holiday Cookie Series is back for the 2025 holiday season and full of festive, delicious ideas! From espresso martini cookies to iced oatmeal gingerbread cookies, there’s something for everyone!
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 1 1/4 cup all purpose flour (spooned and leveled)
- 3/4 cup cake flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter (cold, cut into cubes)
- 1/2 cup light or dark brown sugar (packed)
- 1/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp. peppermint extract
- 1 tsp. vanilla extract
- 1 1/2 cup white chocolate chips, divided
- 7 oz. peppermint bark (see notes below)
- candy canes (crushed, for garnish)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep: Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Mix dry ingredients: In a large bowl, combine the dry ingredients: all purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.1 1/4 cup all purpose flour, 3/4 cup cake flour, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
- Cream butter & sugars: Place the cubed butter and sugars into the bowl of a stand mixture and secure the paddle attachment. Turn the mixer on and cream until smooth, about 1-2 minutes.8 Tbsp. unsalted butter, 1/2 cup light or dark brown sugar, 1/4 cup sugar
- Mix in wet ingredients: Add in the eggs, egg yolks, peppermint and vanilla extracts and blend until mixed. Use a rubber spatula to knock off mixture if any is sticking to the sides of the bowl and mix again.1 large egg, 1 large egg yolk, 1 tsp. peppermint extract, 1 tsp. vanilla extract
- Add dry ingredient mixture: Gradually add in the dry ingredients, about 1/4 cup at a time. Mix just until incorporated. (Do not overmix – this can contribute to dry or tough cookies.)
- Add remaining ingredients: Add in 1 cup of the chocolate chips and chopped peppermint bark. (Note: You can reserve a few peppermint bark pieces for garnishing once cookies have baked).1 1/2 cup white chocolate chips, divided, 7 oz. peppermint bark
- Roll into balls: Roll cookie dough into 6 large balls, or smaller if preferred (adjust baking time as needed for smaller cookies).
- Bake: Place cookies on baking sheet & bake at 400°F for ~10-11 minutes. Cool cookies completely.
- Garnish & enjoy: Microwave remaining 1/2 cup white chocolate in a microwave safe bowl in 30 second increments until smooth and drizzle over cooled cookies. Garnish with crushed candy canes if desired and enjoy!candy canes
Notes
- Peppermint Bark: You can use any kind of peppermint bark! I love using Ghirardelli Peppermint Bark (like I used in the recipe video). Or you can use Andes Peppermint Crunch (what was used in the photos for this post). Or homemade peppermint bark or really any other brand that you love!
- Pro Tip: I’ve found that freezing the peppermint bark helps the cookie hold its shape, especially since this is a no chill cookie recipe.
- Storage: Stored properly in an airtight container at room temperature they will last for up to 5 days. I don’t recommend storing in the refrigerator because they will go stale much faster and lose their quality quickly.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This recipe was originally posted in November 2021. It was updated with new photos and additional tips and tricks in November 2025.
📸 Photography by Creating Kaitlin
I loved these! I couldn’t find peppermint bark or andes mints. I ended up chopping up about 5 oz of Hershey’s peppermint bark bells, which worked out great. I didnt add the white chocolate drizzle because I was lazy and they were still delightful. I ended up with 8 very large cookies
Ohhhh I bought some of those bells this holiday season too they are sooo good! I am glad it worked well 🙂 so pretty, thank you!!
These quickly became a favorite when I made them for the first time last year. Now in the process of making them for this year.
Thank you so much! I hope they’re just as yummy as last year! 🙂
I just love this recipe! It was such a huge hit last year! I’m going to be making them again but I was hoping to make them ahead of time and freeze them once they’re baked. Do you think they would freeze well?
Thank you so much Brandy! Yes they can freeze up to 3 months! 🙂
im obsessed with that peppermint bark – love using it in a cookie!!!! omg – and just freezing it is so yummy!
These cookies are amazing and festive and I’m a little obsessed! Can’t wait to try more of your cookies. Eyeing the chai ones at the moment 🙂
Holy Moly these cookies look amazing! The flavors are perfect for the season. My family is going to love these.
These cookies are so perfect for winter!! They combine my two favorite winter treats – mint and white chocolate! My kids and I had a blast making these this weekend, and they disappeared pretty quickly once they were out of the oven! 🙂
Hi there! Thanks for the helpful tip about freezing the peppermint first. We LOVE these cookies!! 🙂 Such a fun holiday treat (and time of year)! Thank you for the lovely recipe.