White Chocolate Peppermint Cookies

peppermint cookies piled high on a parchment lined baking sheet with candy canes scattered about.

5 from 14 votes

White Chocolate Peppermint Cookies

Perfect Peppermint Cookies are a sweet and festive addition to your holiday celebrations! Made from scratch and studded with white chocolate chips and crushed candy canes, this easy Peppermint Cookie recipe is just the treat to complete your Christmas cookie trays!

Course Cookies, Dessert

Cuisine American

Keyword peppermint cookie recipe, peppermint cookies

Prep Time 10

Cook Time 8

Servings

Calories 120kcal

Author Trish - Mom On Timeout

Ingredients

8 tablespoons salted butter ½ cup or 1 stick, softened
⅔ cup granulated white sugar
2 egg whites room temperature
¼ teaspoon peppermint extract up to ½ teaspoon
1 ¾ cups all-purpose flour
½ teaspoon baking soda
¾ cup white chocolate chips
½ cup crushed peppermint candy about 8 regular sized candy canes

Instructions

Preheat the oven to 350°F and prepare a sheet pan by lining it with parchment paper.
With a mixer, beat the butter and sugar together until creamy, about 1 minute.
Beat in the egg whites and peppermint extract until completely combined.
Whisk the all-purpose flour and baking soda together in a separate bowl. Transfer to the bowl with butter and sugar mixture and beat until just combined.
Fold in white chocolate chips and crushed peppermint candy until just combined.
Scoop 2 tablespoon balls of dough, roll into balls and place on the prepared sheet pan, leaving 2 inches between each cookie.
Bake in the oven for 8 to 10 minutes or until the edges are set and starting to brown.
Allow cookies to cool for about 10 minutes before plating and serving.

Notes

Storage Information

Store cooled peppermint cookies in an airtight container at room temperature for up to four days. You can also freeze these for a couple months if wrapped individually in plastic or aluminum foil.

To Freeze: Store cooled cookies in a freezer safe container for up to a month. Thaw to room temperature and enjoy! If you want to make the cookie dough in advance, make the dough, transfer to an airtight, freezer safe ziploc bag and freeze for up to 3 months. Thaw overnight in the refrigerator. Proceed with recipe as directed.

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