If you’re craving a cookie that tastes like Christmas in every bite, these Peppermint White Chocolate Chip Cookies deliver. Soft and chewy with just the right amount of crisp on the edges, they’re loaded with creamy white chocolate chips and finished off with a sweet peppermint Hershey’s Kiss gently melted onto the top. They’re simple to make, full of festive flavor, and perfect for everything from holiday trays to cozy nights in.
Ingredients Needed
- all-purpose flour
- baking soda
- salt
- butter
- brown sugar
- sugar
- eggs
- vanilla extract
- peppermint extract
- white chocolate chips
- white chocolate peppermint candies – like Kisses or chocolate squares
How to Make Peppermint White Chocolate Chip Cookies
- Preheat oven to 325°F and line baking sheets with parchment.
- Whisk together flour, baking soda, and salt; set aside.
- In a mixer, combine melted butter, sugars, egg, yolk, and extracts.
- Mix in dry ingredients, then stir in white chocolate chips.
- Scoop dough onto baking sheets (12 per standard-sized baking sheet).
- Bake 9–11 minutes, until edges are just set.
- While warm, top each cookie with a peppermint white chocolate candy.
- Cool completely before removing from the sheet.
Storage & Other Tips
- Storing: Store cookies in an airtight container for up to 5 days. Keep them in a cool, dry place to prevent the peppermint candy from getting sticky.
- Freezing: You can freeze fully baked cooled cookies in an airtight container or freezer bag for up to 2 months. Place parchment between layers to keep the melted chocolate candy intact.
- Use High-Quality White Chocolate Chips: Since the flavor is simple and sweet, better-quality chips (like Ghirardelli or Guittard) make a big difference.
- Chill the Dough (Optional): For thicker cookies, chill the dough for 30–60 minutes before baking.
Frequently Asked Questions
Yes you can, but we actually have recipes formatted specifically for that! Check out our Peppermint Candy Cane Cookies, or these Candy Cane Cookies with Chocolate Mint. We even have a chocolate cookie version of this recipe!
Absolutely! You can refrigerate the dough for up to 48 hours or freeze it in scooped portions for up to 2 months.
Yes! Semi-sweet, dark chocolate, or even chopped peppermint bark can be fun swaps.
Keep cookies in an airtight container at room temperature, away from humidity. You can layer parchment between cookies to protect the candies.
Peppermint White Chocolate Chip Cookies
Equipment
Ingredients
- 2 cups all-purpose flour lightly spooned into measuring cups and leveled with a knife
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ¾ cups butter, melted 1 ½ sticks
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 cups white chocolate chips 1 12-ounce package
- 30 bite-sized white chocolate peppermint candies like Kisses or chocolate squares
Instructions
- Preheat oven to 325℉ and line baking sheets with parchment sheets. Set aside.
- Whisk together the flour, baking soda, and salt and set aside.
- In the bowl of a stand mixer, combine the melted butter, brown sugar, and white sugar. Add the egg, egg yolk, and extracts and mix until combined. Add the flour mixture and mix until the flour is incorporated. Add the white chocolate chips and mix until combined.
- Using a standard-sized cookie scoop, scoop the dough onto the lined baking sheets (12 per sheet.) Bake for 9-11 minutes or until just set around the edges. Remove from oven and allow to cool for about 5 minutes.
- While the cookies are still warm, place a peppermint white chocolate candy on top of each cookie and allow the cookies to cool completely. When the candy is set and the cookies are cooled, remove from the cookie sheet.
Questions & Reviews
We have been making these for the last few years during the holidays, and they are always so good!
These cookies look incredible! I need them in my life!
Paige
I make something similar to this – they’re my favorite cookie combination, and I really don’t love white chocolate. I mix Andes peppermint chips into the dough along with the white chocolate chips, and omit the peppermint kisses. They’re delicious!