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White Chocolate Peppermint Cookies

White Chocolate Peppermint Cookies: A Classic Holiday Treat

These yummy cookies have white chocolate and peppermint in every bite. They're perfect for the holidays! Soft inside with crispy edges.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 18 Cookies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white chocolate chips
  • ⅓ cup peppermint pieces, crushed

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F and line your baking sheets with parchment paper right now.
  2. Chop peppermint pieces into small bits until you have one-third cup of crushed peppermint pieces.
  3. Cream softened butter and sugar in your big bowl until the mixture is light and super fluffy.
  4. Beat in the egg and vanilla extract until everything is mixed together smoothly in your bowl now.
  5. Add flour, baking soda, and salt to the wet ingredients and mix until combined but not too much.
  6. Gently fold white chocolate chips into the dough, so they're spread out evenly in all your dough.
  7. Roll the dough into 18 balls that are about 1.5 to 2 inches around each one.
  8. Dip the top of each ball into crushed peppermint and press gently so the pieces stick on really well.
  9. Put coated dough balls on your prepared baking sheets with some space between each cookie ball.
  10. Bake for 10 minutes until edges are set, but centers still look a little bit soft.
  11. Let cookies rest on the baking sheet for 1 minute before you move them to the rack carefully.
  12. Move cookies to your wire cooling rack and let them cool for 10 minutes before eating them.
  13. Serve them warm or at room temperature and enjoy these tasty holiday cookies with everyone!

Notes

  • Butter should be soft and at room temperature so it mixes better and makes great cookies.
  • Cookies look a little underdone when you take them out, but they firm up as they cool.
  • Press peppermint pieces firmly onto dough so they don't fall off while cookies are baking hot.
  • Store leftover cookies in a container with a lid at room temperature for up to five days.
  • Cookie dough balls can be frozen for three months and baked straight from the freezer easily.