White Chocolate Peppermint Crunch Cookies Recipe
Get ready to fall head over heels for these White Chocolate Peppermint Crunch Cookies Recipe, the ultimate festive treat to dazzle your cookie tins and share with loved ones. Imagine biting into a buttery, golden cookie studded with creamy white chocolate chips and lively bursts of cool, crunchy peppermint — it’s a holiday hug in every bite! Whether you’re baking with kids, prepping for a cookie swap, or simply in the mood for a sweet, minty pick-me-up, this easy, show-stopping recipe blends classic charm with a fun winter twist. Trust me, these cookies are pure magic and destined to become a new tradition.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for this White Chocolate Peppermint Crunch Cookies Recipe is a celebration of simple, delicious staples that let the flavors shine. Each addition brings its own special flair, from texture to taste and eye-catching bits of color—making every cookie taste like a little bit of holiday cheer.
- Unsalted butter, softened: Ultra-creamy butter creates a beautifully tender, melt-in-your-mouth texture for the perfect cookie base.
- Granulated sugar: Adds sweetness and ensures a crisp edge with a delicate bite in every cookie.
- Brown sugar, packed: Infuses each bite with warmth and a touch of caramel depth that perfectly balances the peppermint zing.
- Eggs: These help bind the dough and add rich tenderness, making each cookie wonderfully chewy.
- Vanilla extract: Enhances all the other flavors, making the white chocolate and peppermint pop just a bit more.
- All-purpose flour: Provides structure for the cookies, so they stay soft and pillowy rather than flat and crisp.
- Baking soda: Lifts the cookies, giving you that ideal puff and soft texture.
- Salt: Just a pinch sharpens the sweetness and rounds out all the flavors.
- White chocolate chips: Creamy, sweet morsels for melty, decadent pools of goodness in every bite.
- Crushed peppermint candies or candy canes: Add a classic minty crunch and vibrant bursts of festive color.
- Crushed peppermint bark (optional): For extra decadence and texture, toss in a handful — it’s the secret to next-level cookies!
How to Make White Chocolate Peppermint Crunch Cookies Recipe
Step 1: Prep Your Baking Station
Start by preheating your oven to 350°F—this ensures your cookies bake evenly and develop that irresistibly golden edge. Line two baking sheets with parchment paper to keep cleanup easy and prevent the cookies from sticking. Gather all your ingredients so everything is within reach—a little prep goes a long way!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter with both the granulated sugar and brown sugar. Grab your stand mixer or a sturdy whisk and beat the mixture until it’s light and fluffy, about 2–3 minutes. This step creates air pockets, setting the stage for those perfect, pillowy cookies.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract as well. The eggs enrich your dough, while that splash of vanilla brings warmth and coziness to the whole batch.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step evenly distributes the leavening and seasonings, preventing any salty or dense bites in your finished cookies.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix—stop as soon as you no longer see streaks of flour. This keeps your cookies soft and tender.
Step 6: Fold in the White Chocolate and Peppermint
Pour in the white chocolate chips, crushed peppermint candies, and, if you’re feeling extra festive, the peppermint bark. Use a spatula to fold them gently into the dough so every cookie is jam-packed with colorful goodies.
Step 7: Scoop and Bake
Scoop out tablespoon-sized balls of dough and place them on your lined baking sheets, spacing them about 2 inches apart. For extra crunch and pizzazz, feel free to sprinkle a few more crushed candies on top. Bake for 10–12 minutes until the edges are just golden and the centers are set but still soft.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes (they’ll finish setting up!), then transfer them to a wire rack to cool completely. This short cooling time is the secret to chewy, bakery-worthy cookies every time.
How to Serve White Chocolate Peppermint Crunch Cookies Recipe
Garnishes
For a finishing touch, try a sprinkle of extra crushed peppermint on top while the cookies are still warm. A light drizzle of melted white chocolate never hurts, or tuck a whole mini candy cane into each cookie for a fun, whimsical twist — you really can’t go wrong!
Side Dishes
These cookies shine alongside a cup of hot cocoa, spiced chai, or a steamy latte. For an after-dinner treat, serve them with vanilla ice cream or a cozy glass of milk — the classic combination with a pepperminty upgrade!
Creative Ways to Present
Show off your White Chocolate Peppermint Crunch Cookies Recipe by stacking them in clear cellophane bags tied with a red ribbon, nestling them in a festive tin, or arranging them on a holiday platter with sprigs of holly. For a fun dessert board, pair them with fudge, chocolate-dipped pretzels, and other colorful holiday treats.
Make Ahead and Storage
Storing Leftovers
If (and that’s a big if!) you have leftover cookies from your White Chocolate Peppermint Crunch Cookies Recipe, pop them into an airtight container. They’ll stay fresh and chewy for up to 5 days at room temperature — perfect for snacking or lunchbox treats all week long.
Freezing
Want to get a jump on holiday baking? Go ahead and freeze the baked cookies or even the unbaked dough balls. Simply arrange them in a single layer, freeze until solid, then store in a freezer bag for up to three months. Whenever the craving strikes, bake or thaw as needed!
Reheating
To warm cookies for that fresh-from-the-oven magic, pop a few on a plate and microwave for 10–15 seconds. For a crispier edge, use a low oven (about 300°F) for 5 minutes. The white chocolate turns delightfully melty again, and the peppermint aroma fills your kitchen!
FAQs
Can I use mint extract instead of crushed peppermint?
Absolutely! If you’re out of candies, add 1/4 to 1/2 teaspoon of mint extract to the dough with your vanilla for a consistent minty flavor that pairs deliciously with the white chocolate.
What’s the best way to crush peppermint candies or candy canes?
Place unwrapped candies in a zip-top bag and, using a rolling pin, give them a few firm whacks. Go for varied textures — a mix of tiny pieces and powder adds great visual interest and crunch to your cookies.
Can I make these cookies gluten-free?
Yes, simply swap the all-purpose flour for a high-quality 1:1 gluten-free baking blend. Double-check that your peppermint candies and other inclusions are gluten-free, and you’re all set to enjoy!
What if I don’t have white chocolate chips?
No problem! You can chop up a white chocolate bar into chunks, or even try milk or dark chocolate for a different (but just as delicious) twist on the White Chocolate Peppermint Crunch Cookies Recipe.
How do I keep the cookies chewy?
The key is to avoid overbaking — pull the cookies from the oven when the edges are golden but the centers still soft. Letting them cool on the baking sheet for several minutes helps them set up perfectly chewy.
Final Thoughts
I hope you’re as excited to bake (and eat!) these White Chocolate Peppermint Crunch Cookies Recipe as I am to share them. Whether for a holiday party, a cozy night in, or a sweet homemade gift, these cookies are pure joy by the handful — happy baking and enjoy every crunchy, chocolatey, pepperminty bite!
Print
White Chocolate Peppermint Crunch Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These White Chocolate Peppermint Crunch Cookies are a delightful holiday treat, combining the flavors of white chocolate and peppermint in a chewy, festive cookie. Perfect for Christmas cookie swaps or as a homemade gift!
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 3/4 cup crushed peppermint candies or candy canes
- 1/2 cup crushed peppermint bark (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture.
- Add Mix-Ins: Fold in the white chocolate chips, crushed peppermint candies, and peppermint bark if using.
- Bake: Scoop dough onto baking sheets and bake for 10–12 minutes until golden. Cool on a wire rack.
Notes
- For extra peppermint crunch, sprinkle additional crushed candy on top before baking.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
- Great for holiday cookie swaps or gifting!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
