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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.
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. My hopes is that you’re equally obsessed and that’s why you’re here!
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.
This recipe uses my Kroll’s Kookie recipe as the base and I made just a couple changes to give them a festive feel.
- Thick, ultra soft centers
- The peppermint and chocolate flavor duo!
- No chill time necessary
- Festive for the holiday season
- Slightly under baked centers
- Peppermint bark: I love using the Ghirardelli Peppermint Bark.
- 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 the flour into your measuring cup and be sure it’s leveled. 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.
- 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.
- 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
- Preheat the oven to 400°F.
- Whisk together the dry ingredients in a large bowl and set aside.
- Cream the butter and sugars together
- Then add in the eggs, egg yolks and peppermint and vanilla extract and blend until mixed.
- Gradually add in the flour mixture until ingredients are incorporated.
- Measure out 6-7 large cookies. Or make smaller if preferred.
- Place on baking sheet & bake cookies for ~10-11 minutes.
- Once cooled, drizzle melted white chocolate over cookies.
- Place the peppermint bark and white chocolate chips in the freezer. 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.
- You can make homemade cake flour if you can’t find it in stores. Homemade cake flour: 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.
- Don’t flatten the cookies prior to baking, keep them in a ball.
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!
Looking for more cookie recipes to try for your holiday parties and cookie exchanges? Look no further than my Holiday Cookies Series! Featuring flavors like peppermint, gingerbread, and hot cocoa- you’re sure to find your new favorite holiday cookie recipe!
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.
- 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
- 8 Tbsp. unsalted butter, cold, cut into cubes
- 1/2 cup brown sugar, packed (light or dark)
- 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, frozen & chopped (I use Ghirardelli)
- crushed candy canes 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.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, combine the dry ingredients: all purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- 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.
- 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.
- Gradually add in the dry ingredients, about 1/4 cup at a time. Mix until incorporated, then add in 1 cup chocolate chips and chopped peppermint bark. (Note: You can reserve a few peppermint bark pieces for garnishing once cookies have baked).
- Roll cookie dough into 6 large balls, or smaller if preferred (adjust baking time as needed for smaller cookies).
- Place on baking sheet & bake cookies for ~10-11 minutes. Cool cookies completely.
- 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!
- I’ve found freezing the peppermint bark helps the cookie hold its shape, especially since this is a no chill cookie recipe!
- Storage: Stored properly in an air-tight 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.
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.