White Chocolate Peppermint Cookies

A Classic Flavor Combination for the Holidays

These white chocolate peppermint cookies are crisp on the edges, soft in the center, and filled with classic holiday flavor. White chocolate keeps them rich and sweet, while crushed peppermint adds just the right amount of crunch and freshness.

This recipe works well for baking with kids because there are multiple easy, hands-on steps. Children can help crush the candy canes, roll the dough, and press the peppermint pieces onto each cookie — simple tasks that keep everyone involved without slowing things down.

Whether you’re baking for a cookie exchange, a school event, or a cozy weekend treat at home, these cookies come together quickly and hold up well on holiday trays. They’re festive, familiar, and always a crowd-pleaser.

Ingredients

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 3/4 cups all-purpose flour

• 3/4 tsp baking soda

• 1/2 tsp salt

• 1 cup white chocolate chips

• 1/3 cup crushed peppermint candy or candy canes

Directions

1. Preheat the oven: Set oven to 350°F and line a baking sheet with parchment paper.

2. Prepare the peppermint: Crush candy canes or peppermint pieces until finely chopped; set aside.

3. Mix wet ingredients: In a large bowl, combine softened butter, sugar, egg, and vanilla until smooth.

4. Add dry ingredients: Mix in flour, baking soda, and salt until a soft dough forms.

5. Fold in chocolate: Gently stir in white chocolate chips until evenly distributed.

6. Shape the dough: Roll dough into 1.5–2 inch balls and place on the prepared baking sheet.

7. Add topping: Press the tops of each dough ball into crushed peppermint so it adheres.

8. Bake: Bake for 10–11 minutes, until edges are set and centers remain soft.

9. Cool: Allow cookies to cool briefly on the baking sheet before transferring to a wire rack to cool completely.

Yields 2-dozen cookies and you can store in an airtight container up to 3–5 days. For longer storage, freeze for up to 2 months. Thaw at room temperature before serving. Let me know if you give this recipe a try, and take a look around the blog for more easy, seasonal recipes.