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A round white chocolate peppermint cookie covered in white chocolate drizzle and crushed candy cane pieces, surrounded by scattered peppermint crumbs and candy canes.
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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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 large cookies
Calories 716kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Large white mixing bowl filled with whisked dry ingredients for cookie dough, surrounded by peppermint pieces, a whisk, and a kitchen towel on a pink surface.
  • 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
    Side-by-side images showing a stand mixer bowl: on the left, cubed butter, brown sugar, and granulated sugar before mixing; on the right, the mixture creamed until light and fluffy.
  • 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
    Side-by-side images showing eggs and vanilla added to the creamed butter mixture on the left, and the mixture fully combined and smooth on the right.
  • 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.)
    Side-by-side images showing dry ingredients added to the wet mixture on the left, and thick cookie dough forming after mixing on the right.
  • 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
    Side-by-side images showing chopped peppermint bark and white chocolate chips added to the cookie dough on the left, and the fully mixed peppermint cookie dough on the right.
  • Roll into balls: Roll cookie dough into 6 large balls, or smaller if preferred (adjust baking time as needed for smaller cookies).
    Six large scoops of peppermint cookie dough evenly spaced on a parchment-lined baking sheet, ready to bake.
  • Bake: Place cookies on baking sheet & bake at 400°F for ~10-11 minutes. Cool cookies completely.
    Six freshly baked white chocolate peppermint cookies cooling on a parchment-lined baking sheet.
  • 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
    Close-up of a baked white chocolate peppermint cookie drizzled with white chocolate and topped with crushed candy cane pieces, with extra peppermint bark scattered around.

Video

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

Serving: 1large cookie | Calories: 716kcal | Carbohydrates: 94g | Protein: 9g | Fat: 42g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 525mg | Potassium: 219mg | Fiber: 1g | Sugar: 77g | Vitamin A: 592IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 2mg