White Chocolate Peppermint Cookies

a cookie with white chocolate drizzled on top and crushed candy canes

White Chocolate Peppermint Cookies

Soft, giant, chewy, peppermint and white chocolate filled cookies! They are festive, full of peppermint goodness in each bite and will soon be your new favorite holiday treat.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings large cookies

Calories 716kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

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

US Customary - Metric

Instructions

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.
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
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, cold, cut into cubes, 1/2 cup brown sugar, packed (light or dark), 1/4 cup sugar
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
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).
1 1/2 cup white chocolate chips, divided, 7 oz. peppermint bark, frozen & chopped (I use Ghirardelli)
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!
crushed candy canes for garnish

Video

Notes

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.

Nutrition